Homemade Bacon recommendations?

jp9724

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Currently I have pork belly curing in the fridge for bacon and I plan on rollin it in some smoke this weekend. Anyone have a recommendation on time/pit temp/internal temp or what pellets flavor the belly the best for bacon? Thanks!
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Walleye Hunter

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Cook to internal temp of 150 is what I'm finding. I'm right there with you with my first batch in the fridge about ready to smoke. I look forward to seeing how it works out.
 
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jp9724

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Cook to internal temp of 150 is what I'm finding. I'm right there with you with my first batch in the fridge about ready to smoke. I look forward to seeing how it works out.
Let me know how it goes! Mines going on tomorrow and I was thinking lower temp to allow a little more smoke to hit it and then pull at 150 like you said! I’ll also update!
 
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jp9724

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Cook to internal temp of 150 is what I'm finding. I'm right there with you with my first batch in the fridge about ready to smoke. I look forward to seeing how it works out.
Well my bacon turned out salty as hell but good smoke flavor and smoke ring with nice coloring. Next time I’m dialing the salt coating back to half.
F3EA7F7C-A25A-4F8E-B406-5FD79D5A2510.jpeg
56737B2E-4EA8-4B08-9140-D17D620D2F72.jpeg
 

Walleye Hunter

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It looks good, what did you do with yours, just rub it or did you inject and brine it? And how long did you cure it? Did you let it dry for a day or two before smoking?
 
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jp9724

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It looks good, what did you do with yours, just rub it or did you inject and brine it? And how long did you cure it? Did you let it dry for a day or two before smoking?
Just rubbed with some sea salt and pepper, cured for 7 days and just pay it dry before smoking. Should have soaked it in fresh water for a while and let it dry but oh well. How’d yours turn out??
 

Walleye Hunter

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Just rubbed with some sea salt and pepper, cured for 7 days and just pay it dry before smoking. Should have soaked it in fresh water for a while and let it dry but oh well. How’d yours turn out??
I'm aiming to smoke mine today. I got a new controller in yesterday so I hope it cures my temp issues.
 

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Bacon turned out OK, a little salty but I've gotten saltier from the butcher. If I'm successful at it here are pics of the bacon and a hunk of pork loin that I made into Canadian bacon.

Bacon 1.JPG
Bacon 2.JPG
 

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