Commander picked me up couple 10lb porkbellys, simple Jess Pryles recipe, kosher salt, pepper, sugar, paprika and Prague salt. Let stand in the beer fridge for a week, turning daily. Smoke on the treager til desired temp, 💥!! 👊🏻

Love it Jud !

What's not to like?!!

Oh man.. this makes the list as well.

Turning every day, gonna smoke on Monday. Spring chinook fishin Sunday, this’ll be my Monday project. 👍

Bacon, makes the day great

Won't do it again until a slicer finds it way into the kitchen.

I love homemade bacon.

2 more days in the salt, smoke on Monday

Ya I’ll break the slicer out for 2 racks, too much to hand slice

After a week, first one is rinsed, patted dry and on the smoke. 👍

Looking gr8 Mate !!

And that’s a wrap.

find the closest bank of america

Looks damn good! Could you ship a LB to Iowa for a sample please?

Awesome Jud !!!

I see pork belly is up the 6 buck a pound now.

Looks good.

Yep. Need a slicer. Good work JM.

What kind of ziplocks do you use?

What internal temp do you smoke em til?


I made bacon once, but used a recipe that called for a little bourbon. I didn’t care for it as the whisky flavor was rather off putting and gave it all away.

Kinda like bacon was cured here at home when I was a kid, except we did it out in shed when the temps got cold. We did not use and paprika and brown sugar instead of white sugar. It was done in a wooden box, and the bacon was rubbed with the mixture the 1st and 3rd day, and left covered with the mixture, where the moisture could drain. The mixture would be wiped off and re-covered if needed, but not rubbed in. The result would be salty and need washed when ready to use, but would keep for along time. If I were do it in the fridge, I would try to figure a way for and liquid to drain away, maybe using some seep holes in the bag, it the bag in a pan. I know that you are not trying to make bacon to hang outside for long periods, but in might make it be more like old time bacon. I have made Canadian bacon like your method and I liked it, but the next time I will try get it a little dryer. Just a thought. miles

Robert, dunno how big they are, got a whole pork belly in 1, pretty handy. As far as temp I go by touch like my steaks. Think it’s supposed to be 150. 👊🏻

That’s good stuff. You’ve motivated me to give it a shot.

Woooo! Pig Soooie!

Looks great!