Bacon makin time!

[Jim]

I was trying to rhyme, forgive me. :LOL2:

After my Bacon Burnt ends adventure, I decided to kick it up a notch and make my own bacon. I ended up buying a slab of pork belly and the adventure has begun. A little research on Google brought me to this website: https://www.artofmanliness.com/articles/how-to-make-your-own-bacon/

I decided to try this exactly as he said, let's see how it turns out.

The ingredients..........


Ready for daily flipping and massaging for 7 days...........


In 7 days there will be an update, wish me luck. :lol:

 

[lovedr79]

NICE! This popped up on FB last night.

 

[Jim]

:LOL2:

That is too funny!

So every day when I get home from work, I massage and flip the bacon as the article says too. My wife thinks I'm crazy, because I talk to it like I do my vegetable plants. :LOL2: :shock:

 

[Jim]

The time has arrived!

Why not fill the smoker while i’m at it. 2 racks of baby backs, and 2 St. Louis style.

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[Jim]

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[Jim]

Pulled out of the smoker at 150°. Now I’m letting it completely cool, then i will slice it.

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[lovedr79]

LOOKS AMAZING!

 

[Jim]

So, there was enough salt in there to kill a horse. The middle pieces were ok, but the ends......way too much salt. I wonder if i should of rinsed it longer before smoking it. Thoughts? Tips?

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[lovedr79]

rinse longer would be my guess to get all the salt off. Might even want to use less salt next time. i know with country ham that is salt cured you have to soak it for a couple of days before you cook it.