Curing and smoking a fresh side of bacon is on my to do list for the next few weeks.

I like to use a maple brown sugar cure and soak the fresh pork belly for 4 days. Once it comes out of the brine it needs to to sit and air dry for 30-45 minutes.

Then it’s ready for the smoke. I run my smoker at 140 degrees with apple wood and it usually takes about 6 hours.

I slice it on an electric slicer and vacuum seal it for the freezer.

I’m going to create a video and a full recipe for smoking fresh bacon – so be on the look out for that!

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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