Bringing Home The Bacon

This follows on from my original Bacon post

Here it is. After turning it over pretty much every day for 7 days. I took it out of it’s bag, washed it off and soaked it in water for an hour.

While I was making Cornflakes I started the coals for the Weber and set it up for smoking. The target temp in the grill was 110°c. Once I got it there it was time to put on the pork belly and finish its transformation into bacon.

Now that that is done, sit back and wait for the internal temp of the meat to hit 68°c.

Remove and let cool.

Slice

Enjoy. I was told that once you try your own bacon you will make it again, and this is true for me. I will be doing this again and again.

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I take everyday ingredients and try to make every day stuff that you would normally pick up off the supermarket shelf.

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