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  #11  
Old 12-16-2014, 12:31 PM
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Just an update; I removed the belly from the cure this morning and gave it a real good rinse. It is now on a rack in the refrigerator until tomorrow morning when it hits the smoke.

More pics tomorrow.
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Old 12-17-2014, 11:03 AM
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It's BACON Day folks.

I set up the WSM with two charcoal baskets and filled the center trough with Chef Select briquettes. I left an empty spot at the end for about 8-10 lit coals. Using apple wood and 1 cherry chunk (mostly for color)



Put the belly on at 10am, WSM hanging right at 174℉. Going to take it to an internal temp of 147℉.



More updates and pics as they become available or as the news warrants.
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Last edited by BruceB; 02-11-2017 at 01:50 PM.
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  #13  
Old 12-17-2014, 05:09 PM
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Finally finished, after 6 hours. WSM held at 170-185 all day. Finish temp 147℉, now into an ice bath for an hour or so then wrap and into the fridge overnight.
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22 1/2" WSM, 2 18 1/2 " WSM's, 22 1/2" Weber Kettle

Don't practice until you get it right. Practice until you can't get it wrong.

Last edited by BruceB; 02-11-2017 at 02:23 PM.
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  #14  
Old 12-18-2014, 07:26 AM
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Very Nice looking bacon!!
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Old 12-18-2014, 07:32 AM
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That does look really good!
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  #16  
Old 12-18-2014, 10:06 AM
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Excellent Bruce. The color is Spot on. where did you get those accessories to hang the Slab, and the basket gizzy...??
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Old 12-19-2014, 09:25 AM
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Umm.....#outstanding!
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Old 12-19-2014, 09:25 AM
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Quote:
Originally Posted by mikerobes View Post
Excellent Bruce. The color is Spot on. where did you get those accessories to hang the Slab, and the basket gizzy...??
The rack to hang things on is an accessory that Weber sells for the WSM, its called a Weber Expandable Smoking Rack (Amazon sells it) The hooks holding the bacon are stainless steel and I got those from Pitbarrelcooker.com

The two baskets on the charcoal grate are charcoal baskets that go with the Weber Kettle grill, you fill them and place them in the kettle for indirect cooking, one on each side with a open space in the middle.
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R.S.S. BBQ Team-Sponsored by Bars Leaks/Rislone and Oakridge BBQ Rubs
#porkmafia
KCBS/CBJ #55356
22 1/2" WSM, 2 18 1/2 " WSM's, 22 1/2" Weber Kettle

Don't practice until you get it right. Practice until you can't get it wrong.
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  #19  
Old 12-20-2014, 12:48 PM
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Thanks Bruce. That Bacon looks as good as any I ever seen
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  #20  
Old 12-20-2014, 03:25 PM
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Quote:
Originally Posted by mikerobes View Post
Thanks Bruce. That Bacon looks as good as any I ever seen
Thank you Mike, I appreciate that!
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Bruce Bissonnette
Utica, MI

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Treasurer, Great Lakes BBQ Association
R.S.S. BBQ Team-Sponsored by Bars Leaks/Rislone and Oakridge BBQ Rubs
#porkmafia
KCBS/CBJ #55356
22 1/2" WSM, 2 18 1/2 " WSM's, 22 1/2" Weber Kettle

Don't practice until you get it right. Practice until you can't get it wrong.
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