Just smoked some pork belly for homemade bacon. Easy to do but just agonizing having to wait days to cure first. Aside from the app, the 590 is an awesome grill/smoker.
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Just smoked some pork belly for homemade bacon. Easy to do but just agonizing having to wait days to cure first. Aside from the app, the 590 is an awesome grill/smoker.
Can you explain the whole process you took to get that great looking bacon? I have never tried that and have no idea how it is done. Can you explain the curing process? ThanksJust smoked some pork belly for homemade bacon. Easy to do but just agonizing having to wait days to cure first. Aside from the app, the 590 is an awesome grill/smoker.
Thanks!This is basically the recipe I used. You can mix up the recipe a little by using maple syrup, honey, paprika, etc. When you buy the pork belly try to get a 1:1 fat to meat ratio.
https://barbecuebible.com/recipe/8-steps-making-bacon-home/
It’s really easy. Just all the waiting during the curing process can get frustrating.Came out great it looks like.. one day I will get ambitious enough to attempt this!
We started doing this earlier this year with the addition of a sheet of parchment under the bacon for easier cleanup. I don't see why the same wouldn't work on the smoker.Your bacon looks amazing!
Bacon tip:
We cook our bacon flat on a cookie sheet in a cold oven, then set to 425*
No more mess on the stove top.
I heard of some here cooking it in the smoker. Curious about that one.
I cook bacon on the grill all the time. I prefer it to the oven, because unfortunately the bacon splatters in my oven, and I think it turns out better in the grill.Your bacon looks amazing!
Bacon tip:
We cook our bacon flat on a cookie sheet in a cold oven, then set to 425*
No more mess on the stove top.
I heard of some here cooking it in the smoker. Curious about that one.
Great question. Maybe I’m imagining it, but it seems that when I’ve put the shiny side up, the edges of the bacon have cooked faster than the center, and I seem to get more even cooking with the dull side up. I think I’m going to do a side-to-side comparison next time .Agree on the foil, makes cleanup even easier.
@IPlayWithMeat why the dull side up? I have never paid enough attention to foil to figure this one out
I think I’ll be repeating this experiment a lot.@IPlayWithMeat for the sake of science you should absolutely try the side by side. Once you have your data more of us will have to try the same thing….just to be sure! Any experiment where bacon is cooked is a good experiment.
SDY it is so easy its not funny. I did my first batch last weekend using a wet brine cure. They end result is amazing and the bacon is not as salty as store bought.Came out great it looks like.. one day I will get ambitious enough to attempt this!
We cook pre-sliced bacon in the RT590 all the time, keeps the smell out of the house. 400 degress, 23 minutes. we use a little thicker cut of baconYour bacon looks amazing!
Bacon tip:
We cook our bacon flat on a cookie sheet in a cold oven, then set to 425*
No more mess on the stove top.
I heard of some here cooking it in the smoker. Curious about that one.
I really like the smell of bacon cooking in the house! Never tried it on the smoker, do you just lay it on the grate, does it get crispy?We cook pre-sliced bacon in the RT590 all the time, keeps the smell out of the house. 400 degress, 23 minutes. we use a little thicker cut of bacon