Home cured smoked bacon is pig candy! It took awhile, 7 days curing, 36 hours rinsed and resting to develop a pellicle , a tacky surface that allows the smoke to literally stick to the meat, and 3 hours hot smoking. But wow...just look at that picture. Bacon!
What went down...abbreviated version. I took the curing bacon out of the fridge, rinsed the belly well, and patted it dry. Back in the fridge for 36 hours uncovered. Saturday evening started up a little fire, soaked the apple wood chips, and smoked the belly for 3 hours.
The fire with the 1st addition of water soaked apple wood chips.
The pork belly at the start of the smoking process.
3 hours @ 200 degrees = Pig candy!!!
Dude that is freakin' awesome!! Looks great.
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