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I made my own bacon from pork belly yesterday, and I can’t believe I waited this long to do this. The results were phenomenal! For the recipe, I started with a 4.5# Costco belly and followed Steven Raichlen’s recipe to the letter. He posts the steps to do this Linked Here
For the actual smoking part, I put the belly fat side up on a wire rack and placed the rack on the large shelf of my Bull. I then lit a smoke tube with cherry wood pellets and put that on the main grate. I set the temp to Xtreme smoke and let it go until it hit an internal temp of 150*. Raichlen stated that this should take 4 hours, but in my case it was closer to 5-½ hours. I then let it cool, and covered it in the fridge overnight. This morning I sliced it and tried a piece and I don’t know how it could be better. One of the nice benefits of smoking It on the wire rack is that it made nice grid lines that made slicing the bacon a breeze.
If y’all haven’t tried this before and you like bacon, give it a go. The only thing I might do differently next time is to use hickory pellets in the smoke tube.
For the actual smoking part, I put the belly fat side up on a wire rack and placed the rack on the large shelf of my Bull. I then lit a smoke tube with cherry wood pellets and put that on the main grate. I set the temp to Xtreme smoke and let it go until it hit an internal temp of 150*. Raichlen stated that this should take 4 hours, but in my case it was closer to 5-½ hours. I then let it cool, and covered it in the fridge overnight. This morning I sliced it and tried a piece and I don’t know how it could be better. One of the nice benefits of smoking It on the wire rack is that it made nice grid lines that made slicing the bacon a breeze.
If y’all haven’t tried this before and you like bacon, give it a go. The only thing I might do differently next time is to use hickory pellets in the smoke tube.