Maple Cured Bacon

[CraigC]

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.

 

[rascal]

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.

View attachment 29269

Looks perfect, I found a piece in the freezer last week,as well. I'll put my pic up later.

Russ