MOSmoke
Well-known member
- Messages
- 770
- Reaction score
- 461
- Grill(s) owned
- Bull
Been wanting to try this one for quite awhile. Finally made time for it yesterday. Picked up a couple of pork bellies and mixed up some cure. Let them ride in the refrigerator for 14 days, flipping them over every day or so. Put them on the Bull early yesterday morning with just a smoke tube for a couple of hours. Then I used the temperature offset to keep the heat as low as I could (the cold temperatures helped out a lot). I let them go until they hit 150*, let them cool down and then put them in the refrigerator overnight. Took longer than I expected to get to temp, but none of the fat was rendering the way I was going so I did not want to rush it as the day went on. Got up this morning and sliced it up. If it tastes half as good as it smells I’m in for a real treat. A pound of homemade bacon will make a great Christmas gift as well!!