My homemade bacon from a 9.5 pound slab of pork belly is complete.
Finished smoking it at about 165 degrees on my Traeger with cherry pellets. I complimented with some apple chips in a smoke tube mixed with the cherry pellets.
Put in the fridge overnight and cut about half the slab into strips Monday. Placed everything in plastic ziplock bags.
Tonight I finished the process slicing the rest of the slab into strips and vacuum sealing into packages.
With what I already cooked and sliced tonight I ended up with about 64 thick slices of delicious bacon!
Some pics below of what 9.5 pounds of pork belly turned into bacon!
