Cured up 16.5 lbs of pork belly and then hung in the frig to dry overnight to form a nice pellicle for smoke to stick to.
The next day the Bradley Smoker delivered a lot of hickory smoke and cooked to an IT of 150. Allowed to hang until cooled down and wrapped in plastic wrap for a little over a day to let the smoke level out and the belly to firm up for slicing.
Sliced it up today. That is a load of bacon!
How much bacon you ask? 20 packages of 12 slices just like these on presentation boards.
Couple that with 3 more bags of "not so pretty" slices and you have 276 slices of bacon along with the trimmings to be used for seasoning beans, etc.
Thanks for looking folks.