 I'm going to do something a little different it's not going to be a meal cook it's actually just going to be going to be making some homemade bacon I picked up a really big pork belly a couple weeks back at Costco they have some really decent pork belly if you ever if you have a Costco membership I recommend you grab one because they're actually they're pretty decent can do a lot with it not just big bacon which is what we're going to do today I'm going to make some homemade bacon and what I've done is I've already cured this it's been curing for seven days in the refrigerator and what I did is I'll have the description below for the brine that I used I used it off amazing ribs calm they have a couple different brines but I used the just a standard basic one and what I did is I put the brine together and vacuum packed it in with the pork belly and just let it sit there in the brine for seven days in the pork belly in the refrigerator with the pork belly so what I did is every couple days I went ahead and flipped it over just so that it would distribute evenly so it's been in there for seven days and like I said I'm going to go ahead now and put this on the smoker and we're going to fry some of it up when we're done I'm not going to smoke it for too long just probably about two hours or so as low as I can I'm going to try to get the grill to stay at around 180 degrees at the most so I'm not going to light a big fire I'm just going to put one starter cube in there and I'm going to actually smoke it with some applewood today so applewood works really well for pork and especially for bacon so I'm going to go ahead and take this out get it all padded dry and I'll be right back okay I only used a half a starter cube because we are since we're just going to be smoking this bacon I don't want it to cook much at all so we're going to have a really cool fire fire starter just went out it's so it's got a few of those coals lit and I'm going to go ahead and put the applewood in kind of right right around where the coals are lit and like I said we're not going to try to cook this bacon too much at all we're just wanted to smoke since you know we're going to want to cook it up later when it's bacon but I'm going to go ahead and put my heat deflectors back in because we're going to be doing this indirect I don't want any of that heat to get to the making and what I'll probably do is put the bacon more towards the front just just in case the fire was kind of started in the middle which is okay but as I said we're not cooking it probably only try to get this up to 180 degrees at the most so I've got my vents down pretty tight I'm just going to barely crack the top vent open not much at all just a little bit because the more air flow you have in one of these Kamado grills the more heat you get so I just got my top vent cracked open just a tiny bit and we're going to wait for this to come up the temp I'm going to look keep my on and once it hits starts to go past 150 then I'll go ahead and throw the all right guys got my fire going should be up to temp pretty soon I did pull the bacon out of the bag and what I'm going to do now I dried it off really good sometimes people will actually let it sit in the refrigerator out of the brine try to dry off for a day or so to build a nice crust on it I'm not going to do that I'm just going to go ahead and smoke it and let it let it go in the smoker for a good couple hours at hopefully under 180 but what I am going to do is I am going to put a little bit more of the coarse ground pepper just on the fat part here because I like my bacon a little peppery so I'm just going to go ahead and put another nice little coat of pepper just right on the fat section here and that's going to when this fat renders a little bit it's actually going to go ahead and seep into the fat there it's just going to make a nice little crust on it itself so not too much the brine was kind of sweet and a little bit of pepper in it as well so that's it I'm going to let it also let it sit out here for a good 10 or 15 minutes while the temperature of the smoke or stabilizes but then we're going to throw it on I'm going to keep it on this rack like this so that the air can get all around it the smoke can get all over it so alright guys we'll be back in a few minutes alright the smokers up just past 150 it's about 160 right now what I'm going to do is I'm going to go ahead it's got some smoke coming out so I'm going to go ahead and throw it on the Kamado Joe big Joe and I am going to leave it on that rack and also pan because it'll give me another bit of protection against the heat as like I said we're not going to really cook this thing we're just wanting the smoke to get to it and if I see the smoke are getting a little bit over that 160 or 70 mark I'm going to go ahead and close the vents down some more and you can see they got some good smoke coming out of that apple wood and we're going to close this up and just leave it in there for a couple hours and I'll come back and check on the temp a couple times just to make sure that the smoker doesn't go any higher than I don't want it any higher than 180 so if it stays around 150 160 that's fine with me it's still going to get some good Apple would smoke to it and it's not going to cook it so alright guys I'll see you back in a few alright the bacon's been on for about 45 minutes or so smokers sitting right at like 180 that's getting a good little little smoke to it closer up peppers starting to seep into the fat a little bit I said we're not trying to really cook it we're just wanting to get that smoke develop that crust a little bit so I'm gonna let it go for another 45 minutes or so that apple wood it smells really good I can smell it you can see there's not a lot of fat dripping down there so that means I'm pretty good at it not cooking so alright I'm gonna close this up and we'll look at it again another 40 minutes or so yeah guys it's been on there almost two hours now and it's looking pretty good I think that's about where I want it I think it's got plenty of smoke to it now and what I'm gonna do is I'm gonna go ahead and take it off and I'm gonna bag it up just in a regular ziploc bag and then I'm going to let it cool down in the freezer for a little bit before I slice into it so I'm gonna go ahead and take this off and I will be back in about I'm gonna let it sit in the freezer for about an hour to cool down really good so I'll see you guys back when I'm slicing it up alright guys I took the bacon out of the freezer and it's nice and cold and firmed up now it's a nice color to it I'm gonna go ahead and cut it in half this way because I'm gonna make small slices I don't want real long slices of bacon I usually cut it in half when I buy it by the store anyway so I'm just gonna cut it in half this way it's gonna see that and then that's how I'm gonna slice it up to slice it just like this real thin and make sure you use a real sharp knife and it like I said it's best that you do it while it's frozen or at least really really cold frozen I guess but that's it I'm gonna fry a couple pieces up but I'm gonna kind of keep it whole like this and then keep it slices for dinner tonight maybe some bacon cheeseburgers some good sliced bacon there you have it guys so I'm gonna finish cutting this up guys I'll fry some up later for dinner but make sure you subscribe make sure you join us on Facebook and our Facebook group in our page like this video follow us on Twitter and also on Instagram and thanks again I'll see you in the next video boy I wish this was smell-a-vasion you guys don't know what you're missing smells good see you on the next video