Make’n Bacon

[Core Lokt]

Just put the cure seasonings on the belly pieces. 7 days in the fridge and then rinsed, patted dry and 24 hrs in the fridge on an open air rack. Then on the pellet grill until 150* internal temp. 6lbs as it is

 

[Crakajak]

Bet those GON be good.

 

[Mexican Squealer]

That’s GOT TO BE delicious!

 

[Core Lokt]

That’s GOT TO BE delicious!

It has been in the past. I think it’s the 5th time making it. Just ordered a slicer so I don’t have to keep borrowing one.


I don’t cook by following recipes but I have learned to follow this one and it has worked.

 

[dwhee87]

GON try that some day.

 

[Core Lokt]

I’ll report back Sunday after it’s cooked

 

[sbroadwell]

I’ve done that a couple of times. Last time I cold smoked it, it was better I think. But have to be a lot more careful, or that botulism stuff will get you.
I’m thinking about doing more Canadian bacon. It’s really easy, just use a pork loin

 

[Beagler]

I just finished making Buckboard Bacon yesterday, Jot smoked it to 147 had some for supper tonight, Wasn’t the greatest and I’ll be making some changes next time. I don’t have anyplace to get belly’s around here so I have to use Boston butts. By the time I smoked it to 147 then put it in the skillet it was like eating wood, to dried out.