The Texas BBQ Forum

Ran across a nice pork belly a few weeks ago while perusing the meat section at my local HEB. It's been a while since I made some bacon so it was time.

I did half with a traditional cure with some onion and garlic and the other half with chipotle-brown sugar. They both turned out great.

Lookin' good.

I need to put this on my to do list.


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Twitter handle @bsooner75

Excellent

quick bacon question about the skin - do you cut the skin off after smoking or do you normally leave it on and fry the bacon strips with the skin on?

I buy them with the skin off. You can also ask the butcher to remove the skin for you before you buy it. It will cost less as you will remove the skin after curing/smoking anyways so there is no point in paying for that extra weight.

Bacon looks really good, were you happy with the flavors? What kind of smoke wood did you use? CF

I was very pleased with the flavor. I liked the chipotle-brown sugar the most. This was smoked with applewood.