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Makin' Some Bacon

BruceB

BruceB

is one Smokin' Farker
Joined
Dec 9, 2004
Location
Utica, MI
It's BACON DAY......finally!



I set up the WSM with two charcoal baskets and filled the center trough with Chef Select briquettes. I left an empty spot at the end for about 8-10 lit coals. Using apple wood and 1 cherry chunk (mostly for color)



Put the belly on at 10am, WSM hanging right at 174℉. Going to take it to an internal temp of 147℉.



More updates and pics as they become available or as the news warrants.
 
Nice fire basket you made for your WSM. I may have to give bacon a try one of these days using the hanging rack.
 


Finally finished, after 6 hours. WSM held at 170-185 all day. Finish temp 147℉, now into an ice bath for an hour or so then wrap and into the fridge overnight.
 
That looks GREAT.I put 8 slabs into the cure fridge today.Got 2 more whole fresh bellies to make pancetta and porchetta out of and 4 jowls to do something with.
 
pci said:
Looks great. Why a ice bath?
Click to expand...

I placed it in a large ziplock bag then into some cold water with ice. Just to get it cooled down right away. I wanted to get a slice or two for quality control (LOL) and its easier to slice when its cooled down.
 
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