Weekend bacon

bbqking

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Phoenix,Az
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EX6, 2, 22” kettles, and a e310 gasser
I got pork belly, an couple weeks ago. Cut into 3rds, and put into gallon freezer bags, for 8 days. Then one day rinsed off, and patted dry. Open in the fridge. Just pulled the first one off when it hit 150. Other two are 145. Off soon. Borrowing friends meat slicer.
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MojoBones

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SmokeFire EX6 (Slow-n-Low) / WPPO Lil Luigi (Pizza) / Summit S-670 (Everything Else)
That looks fantastic! So I have more noob questions (what else is new) having never smoked my own bacon. Does it freeze well after smoking? What's the best process to store for longer term whether its freezing or something else, and does anyone have any suggestions on how best to prep it when making use of it out of longer term storage?
 

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