Makin' Bacon

AgChef · Postby **AgChef** » Sun Mar 13, 2016 10:18 pm

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.

bsooner75 · Postby **bsooner75** » Mon Mar 14, 2016 10:12 am

Lookin' good.

I need to put this on my to do list.

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Twitter handle @bsooner75

Okie Sawbones · Postby **Okie Sawbones** » Mon Mar 14, 2016 10:44 am

Postby **OldUsedParts** » Mon Mar 14, 2016 2:13 pm

egghead · Postby **egghead** » Mon Mar 14, 2016 2:24 pm

Excellent

riseabove50 · Postby **riseabove50** » Mon Mar 14, 2016 3:14 pm

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?

AgChef · Postby **AgChef** » Mon Mar 14, 2016 6:39 pm

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.

ChileFarmer · Postby **ChileFarmer** » Mon Mar 14, 2016 7:06 pm

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

AgChef · Postby **AgChef** » Mon Mar 14, 2016 10:49 pm

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

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