Will the Grill
New member
Here's my 3rd attempt to make homemade bacon. The 1st two attempts came out a little too salty. I made a cure with equal parts salt, white sugar and a cajun rub from Dinosaur BBQ. I cured it for 7 days, rinsed and soaked it for about 3 hours to pull the excess salt out then left uncovered in my fridge overnight to form a pellicle. Yesterday I smoked it at 225 for about 2hrs with hickory wood to an IT of 150. I put it in fridge over night and sliced and cooked it for breakfast today. It was the best I've made to date. Here are some pics.