We visited our friend John out in San Angelo earlier this week and he gifted us a 5 1/2 lb slab of apple wood smoked bacon. Our freezer is full, so we had to cook it this weekend. Dang it. I'm still looking for the tenderness Don Green gets on his pork belly bites so this will be an experimental batch. Previously we had smoked the pork belly then wrapped tightly in foil and finished in the oven. That still didn't have the tenderness factor. This time we will smoke for 3 hours, chop them up, then finish in a crock pot for as long as it takes. We'll see how that works out.
We sliced it as super thick bacon slices, maybe 3X extra thick bacon. We are smoking with oak and pecan from our yard, as usual. We'll add sauce once it hits the crock pot.
from Don O.'s Texas BBQ blog https://ift.tt/34OTjts
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