The pork belly is in the fridge, soaking in cure and will come out Wednesday afternoon for smoking, per Meathead's recipe on Amazing Ribs. Got the Prague Powder No. 1 from Amazon.

https://amazingribs.com/tested...oked-homemade-bacon/

Good luck! I look forward to your report. This is something I need to find time to do as well.

Yeah, I'm interested in hearing your results too.

I have mine salt cured and ready for smoking. Will be a few days before I get my smoke house finished built.

Bill: I believe you will have at least as good or better smoked meat than we do


In my country, we have long tradition of home smoking. Here is some pork and beef we have done:



Last weekend, we finished Iberico back fat and boneless knees. That smoked back fat will add incredible flavor to any dish and also you can eat it thin sliced on bread with pickles.



Boneless knee:


Cured and vacuum sealed pork belly (declared as 75 % meat, 25 % fat), about 25 lbs:

Jiri, your smoked meats are simply mouth-watering!
I'll put the cured belly on the Traeger this afternoon, with apple/whiskey pellets in the hopper. Not the same as a real smoke, but it will have to do.

Wow, Jiri! All looks magnificent.

Money shot. Coming off the Traeger in a few. Looks edible to me!

That does look good.

Looks like bacon! I assume it is good and now you are wondering why you only did one. Right?

It was very good -- sweeter and much less salty than the commercial item.

Glad to hear!

Do you have a slicer or just a plain old knife?

Now for some fresh tomatoes + lettuce!

Ann, I just used an 8-inch Henckels chef's knife.
Randy, two minds ... Having a BLT for dinner tonight.

Bill, that does sound awful good, doesn't it?

quote:

Originally posted by Bill/Oregon:
It was very good -- sweeter and much less salty than the commercial item.