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:
My dad buys about 3 times per year whole pig/ half pig/ game (hog or deer) and then with friends completely prepares it.
We then have sausages, bacon, lot of meat, few liters of blood soup…
That sounds fantastic. I have some relatives that hunt, and I have not taken enough advantage of that.
Gotta set up a deal where they give me meat and I return half of it in the form of bacon or sausage.