Sunday, March 6, 2011

The Final Product!

Bone-in Pork Bellies, Smoked at 140 degrees for 5 hours using a combination of Hickory, Applewood and Juniper. Skin removed, fat side peppered. Froze for 2 hours and sliced. EXCELLENT Flavor!

6 comments:

  1. The bacon looks perfect Andrew - what became of the bones?

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  2. Thank you. I have them (Well most... They tasted INCREDIBLE... I need to upload the pix... WIll do this afternoon... They retained much more of the salt... But made for a great snack.

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  3. BigDude, Is that Beef Bacon or Pork Bacon?

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  4. It's Pork Bacon... 1/2 of the Bellies still have the ribs attached. Do you have a good Beef Bacon recipe? I've been looking for one!

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