Smokin Bacon Video by Sean C.

“I smoked them (pork bellies) for three hours at 225°F giving me an interior temperature well over 165°F and then I actually cool them off with a breeze from a fan, let them sit overnight before I cut them and actually fry them or grill them from there. These are thin bellies though. If they were thicker I would’ve gone for four hours. I just want to make sure they’re above that magic 165°F degrees.”

By Sean C.