I picked the pork belly like I pick a brisket, it has to roll up and fold easy, but, I like lean bacon

 

Where did you pick that up, a local butcher? Not something easily found down at the grocery store it seems.

 

I have a Smokey Joe, aka 14" cook top surface miniature grille. Small but there's only two of us. I follow a couple guys who do the sous vide, smoking, etc- who knew we flew in smaller circles? Guga foods, sous vide everything, delmarva backyard (bonus is he does occasional beer), bbq pit boys, cowboy Kent Rollins.....all things to keep me heavily distracted and drooling over things I want to cook.


Thank you for the bacon specs though, I'll have to get around to doing it.

 

Got it from HEB, Kroger didn't carry it, even though they have a good meat section, HEB had it in the end of the meat section along with the chitterlings, smoked ham hocks, chicken feet and beef sweetbreads

Canadian bacon is almost the same recipe but you start with a pork loin, its easy and turns out very tasty

 

I'm pretty sure God smells like bacon

 

Y, I like Guga and his Sous Vide everything channel, but I have to admit that I like it less than when Ninja was prominent in the tastings. Harry Soo is another good guy if you don't watch him. I like him cuz he wins a lot of competitions, but really shows you how he does everything, on top of comparisons of meats from different stores to determine which one is better.

 

That looks great! I have an electric smoker that works okay. Keeping temperatures consistent is a gamble. Anyways been making my own delicious sauerkraut and fermented pickles.

 

I've got an HEB nearby.....I'm gonna have to look and see if I can find one and try this! Thank you.

 

Mmm, homemade saurkraut is great, haven't tried fermented pickles, probably good too

 

Picked up a half pork belly at HEB, 4.3lbs for little over $18. The curing process started yesterday. Thanks for the inspiration!