|Curing Pork Belly|
The meat was placed fat side down on the smoking racks. Charcoal or pecan wood chunks were frequently added to keep the smoke rising out of the stack and maintain a temperature around 175 F. We rotated the slabs every hour, to distribute the heat and cooking time evenly. Six hours later, we transferred the bacon to the kitchen. Not all of the meat made it to the fridge for cooling. Some was sacrificed for dinner last night. Yummy BLATs (BLT with Avocado).
Here is a photo of my mom's meat slicer. This was one of her wedding gifts in '56. It works great! The only drawback is the bacon slabs need to be halved. They are too long to fit on the slicer.
|Mama's Meat Slicer|