I have a few addictions… obsessions. call it what you want. I love shoes. That love is only rivaled by my love of bacon. I had a shoe closet built (a shrine really). Only a select few have been invited into the inner sanctum and seen the shoeshrine. It holds several mortgage payments worth of pretty little things.
My love of bacon has reached a new height today. Refer a few days back, where I started curing a pork belly. I let the pork belly cure in the fridge for 8 days. After that I rinsed the cure off, dried the pork belly and stuck it back in the fridge until I could throw it on the weber in the afternoon.
Enter Weber. I threw about 12(ish) briquettes in the chimney and about 30 (again -ish. I didn’t count) on one side of the grill. When the briquettes in the chimney were white hot, I poured them on the pile of unlit briquettes and added a generous handful of applewood to smoke.
I kept the grill at 230-250 for the better part of 2 hours. At 1 1/2 hours I checked the temperature and gave it another half hour.
Right at the 2 hour mark the internal temperature was 150* and it came off the grill.
This cut like butter and just melted in my mouth! Nice smoky flavor. A little salty. It was at this point, that I sent a picture to several friends. The most apt response I got was “are you drunk on bacon?” I guess I was drunk bacon texting 😉
This fried up beautifully. (I could insert a sound bite here of said bacon frying. left over from drunk bacon texting) It has taken a considerable amount of effort to stop and not eat an entire pound of bacon! Gotta save some for tomorrow 😉