Part two of my Bacon experience is complete. I dried half of my Pork Belly in the Fridge overnight after a seven day nap and put the two pieces in the smoker this evening! The other half of the belly I plan on leaving them in the cure for another week (this was suggested by the Butcher that I got the Pork Belly from - 2 week cure time as opposed to Devo's recipe of 7 days). I also Sliced and packaged both my Canadian Bacon and the Maple Cure Bacon. I fried up a couple of Pieces of the Maple Cured Bacon and it was good!
Also made my annual Pierogi's (made and froze about 600+ of various types - over the 2 days) Here are some pictures of the Day.
Canadian Bacon all Sliced up and Packaged.
Me at my Pierogi station
Maple Cured Bacon in the Smoker (Start of Smoking Process)
Out of the Smoker after 2-1/2 Hours of Apple Wood Smoke - Pulled at an IMT of 150 degrees F.
Cutting the Skin of the Bacon (Note: I took a Break from making Pierogi's and changed it to my Bacon processing station
)
Slicing the Bacon
All sliced up and ready to Package
Close up view of the Sliced Bacon
End Pieces cubed up and will be used to Season up some good old Pork and Beans
Pork Skin cut up for Dog Treats - My dogs are going to be in Heaven
This is one of the lucky recipients of those Pork Skins (Mac performing his guard duty on the Deck
) Note: their are two others
but they only patrol on the ground