Me and my wife originally tried smoking our own bacon out of sheer novelty after finding out we could buy whole pork bellies at costco. It then turned out so good we’ve kept up with making a new batch anytime we run out.
Not pictured: trimming the pork belly small enough to fit in a vacuum bag, coating it with a curing mix (borrowed from this Kenji video on pancetta), vacuum sealing, and keeping under weights in the fridge for a week.
On the smoker:
Sliced:
Packed up:
The off cuts on a “whatever’s in the fridge” sandwich:
How do you store it once it’s packed? And what do the stars mean on those two?
They go in the freezer, and when we want to use a pack we just toss it into the fridge the day before.
The stars are because I ran out of the good plastic wrap (each has a layer of cling film then layer of freezer paper), and had to do the final two with the bad plastic wrap. I’m less confident about how air tight they are so they’re starred so we eat them first.
Gotcha, it looks really good! Thanks for sharing