Eggin’ Bacon

[fr8dog]

Found some pork bellies at the Asian grocer for $2/lb. Followed this recipe and turned out 6 pounds of meat candy. A little salt, a little sweet, the smoke sent it over the edge. No curing powder, used pear wood because it’s all I had. Two hours at 200 and it was right at 150*

https://www.thespruceeats.com/how-to...-bacon-4146515

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[repdept]

[GaryL]

Looks awesome

[RazorCat]

fr8dog, find you an aluminum pan for a drip pan. I use a 14" crawfish serving pan lined with foil. It's saved me many a mess when cooking briskets or pork butts. Easy cleanup, and it fits right on top of the plate setter without blocking the sides.
https://www.crawfish.com/product/14-...g-tray-4-pack/

[fr8dog]

There’s a 10 x 10” square pan underneath it. A round one would be better. I’ll get those. Thanks.