THE CURE consisted of Knob Creek Bourbon, Tapatio Tequila and jalapeno peppers, in a modified version of this recipe.
Here's a picture of the curing bacon in baggies. Flipped 'em over in the morning and again in the evening for a full week, from Saturday morning to the next Sunday afternoon.
POST CURE, above, this is what it looked like, just before a rinse. Below is the pork shoulder, after sitting in a nice injection 'marinate' for 24 hours and before going into the smoker.
I smoked the hunks of pork belly with the 9-pound pork shoulder. Everything fit rather snugly in the smoker. This became pulled pork, which will be consumed by the family over Thanksgiving weekend. The pork was injected per this recipe, and I used "Carolina Dirt" rub. I also smoked the jalapenos, which can cook up with the bacon later.
POST SMOKING, here's what the bacon looked like. Because I purchased it in long hunks (probably not intended for use as bacon) I had to slice it width-wise. I did cut some up lengthwise for my cooking test.
COOKING THIS BACON was a melange of olfactory sensations. Son Sam said it's the best bacon he's ever tasted. And below more pork shoulder...
AND HERE'S THE PORK, POST SMOKING
AND POST FINISHING IN THE OVEN
AND POST PULLING
Weekend topped off by friends, the Oakleys, whose son Will dropped off a gift.
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