Maple Cured Bacon

CraigC

Veteran
Joined
1 Dec 2017
Local time
3:42 AM
Messages
3,709
Location
SE Florida
I cured a piece of pork belly for about a week. I put it on the BGE this morning @200F, using peach wood, until the internal temp reached 150F. Pulled it, cut off the skin and let it cool.

36788-albums1069-picture8018.jpg
 
Top Bottom