Thread: Super bowl smoking

Originally Posted by fishinhunter

Nice. I have 35 lbs of bacon on the smoker right now. The first 5 lb slab just came off and the rest will be done in the next hour or so.

Don't want to hijack the thread. Would like to know about this bacon smoking.

Originally Posted by Boatbottom

Don't want to hijack the thread. Would like to know about this bacon smoking.

I buy pork bellies from a local butcher, cure them in the fridge for a week, then smoke them to 150 degrees. Let 'em sit in the fridge overnight to firm up, then slice.

Best bacon you'll ever have. HIGHLY recommend trying this if you own a smoker.
Home-Cured Bacon | Michael Ruhlman