Makin’ Bacon batches 3 and 4

The method is repeatable.

We have made 2 more 18-20 lb batches as of 9/23/18. Each is as good as the last and leaves more room for experimenting with the spices.

It is definitely better to do the low temp smoke on a calm day. I am still having a bit of temp control trouble if windy as  the Heatermeter does not yet have a damper. The problem is if the temperature spikes a bit, more fat renders off. With more fat on the fire, the temperature spikes and so on.  Better if it can be held low and slow or you are a better tender of the smoker than I.   Batch 3 was spiking on smoker temperature and was pulled at 3 hours. Batch 4 was kept low and slow for 4.5 hours.

The slabs of skinless pork belly we have been buying at Costco are in the 9-10 pound range. To best fit for smoking , they are sliced into thirds. We use a Large Big Green Egg with the 3 tier rack as you can see below.   This was taken at the start of the smoking process.

4.5 hours later with the smoker temp at 190F, the internal tem is between 150F and 154F and has been there for the last hour.  This is now food safe and pasteurized.

 Net step is to refrigerate overnight, slice, bag and freeze.  Ready for frying and raiding by the kids.