HOMEMADE BACON | Food Production and Preservation | Forums

7lbs of pork belly ordered from butcher. Powder cure and lots of salt:

After 7 days of curing it turned a little bit of a a more pinkish hue

made sure it was nice and dry and room temp before smoking

http://i1183.photobu.....180340.jpg

used Alder and Hickory for wood smoke

180-200 for 6 hours

after 6 hours

Saved the bacon skin and fat for cooking veggies:

sliced it thick by hand:

Cooked it on the grill with a cast iron pan:

Incredibly delicious breakfast

7lbs of pork belly made about 3.5 lbs of bacon at a cost of about 5 bucks a pound including cost of cure