Wow, it’s been a while since I’ve made some homemade bacon.
One of the problems is the time. It takes a week to “cure” the pork belly in the fridge (yes, that really is rather simple), but because of the time it takes to smoke the bacon, it doesn’t take much to screw up the schedule at home and not have the time !!!
Well, that was certainly the case this time.
I had plenty of time off during the recent holidays but it was way too cold and wet for me to go outside and smoke.
So, instead I just did it inside in the oven.
As my daughter said, this was the best bacon so far !
Two things were done differently.
Obviously doing it in the oven gave me far better and consistent temperature control and also, I left the pork belly uncovered in the fridge overnight to get completely dry.
I also ended up making over six pounds of bacon, quite a bit of which I gave to some special people at work. You know you’re special if I share my bacon or ammo !!