TimBear
Sous Chef
So last weekend I can home and said to myself, I want to make some home-made/cured bacon; I picked up a couple of fresh pork bellies and a got them going with a dry rub of salt, sugar and celery juice. I let that cure for 7 days. I rinsed it for about 45-50 minutes (could have gone for another 15-20 minutes, but it was ok), let it dry. While it was drying I took a couple of fillets of some Fresh California King Salmon (Skin-on/pin bone out) and rubbed it with some brown sugar, kosher salt, cayenne, maple syrup (real 100%), coarse ground black pepper and a hint of granulated garlic.
I got the weber fired up with Kingsford original, and got it stabilized at 210* and put the pork bellies on and hit it with chunks of Hickory. I let them smoke at that temp for about 3 hours (while we were at my sons baseball game). When the bacon came off, I put the salmon on for about an hour with some Jack Daniels oak chips.
That night we had Bacon, Lettuce, Tomato and Avocado sandwiches on croissants and/or Fresh baked Italian Focaccia rolls (cheese topped). My middle son (Hayden) had a few friends over; they had two sandwiches each (almost 2 lbs of bacon for 3 boys/men; they are all about 6'3' to 6'4 and about 275 lbs). I had one and was completely full and satisfied.
I don't know why the pics are yellow, but you'll get the idea.
I got the weber fired up with Kingsford original, and got it stabilized at 210* and put the pork bellies on and hit it with chunks of Hickory. I let them smoke at that temp for about 3 hours (while we were at my sons baseball game). When the bacon came off, I put the salmon on for about an hour with some Jack Daniels oak chips.
That night we had Bacon, Lettuce, Tomato and Avocado sandwiches on croissants and/or Fresh baked Italian Focaccia rolls (cheese topped). My middle son (Hayden) had a few friends over; they had two sandwiches each (almost 2 lbs of bacon for 3 boys/men; they are all about 6'3' to 6'4 and about 275 lbs). I had one and was completely full and satisfied.
I don't know why the pics are yellow, but you'll get the idea.