Bacon is finished -Pr0n
 

The weekend before last we butchered hogs and I saved several nice chunks of belly. My buddy caught wind that I was curing a fresh batch of bacon so he hit up the butcher shop and bought some belly for him. Last night we smoked it on my WSM over cherry. After the smoke we wrapped it and stuck it back in the fridge to cool off. After work today we sliced and vacuum sealed the whole works up.

My batch was seasoned with brown sugar and fresh cracked pepper, on my buddies we did brown sugar and then 1/2 with habenaro dust and 1/2 with brown sugar and Carribean pepper dust (both from my garden this summer).

Here are some shots from the last couple nights...

http://i155.photobucket.com/albums/s...g/DSC_0507.jpg


http://i155.photobucket.com/albums/s...g/DSC_0506.jpg

Cherry gave these slabs some awesome color


http://i155.photobucket.com/albums/s...g/DSC_0509.jpg


http://i155.photobucket.com/albums/s...g/DSC_0511.jpg


http://i155.photobucket.com/albums/s...g/DSC_0513.jpg


Yummy!

http://i155.photobucket.com/albums/s...g/DSC_0514.jpg


Shot of the sealer


http://i155.photobucket.com/albums/s...g/DSC_0515.jpg

Oh wow!!!

Looks good man

Very Nice! Enjoy!

Very, very nice!

John

You messed it all up!! After you vacuum seal it you were supposed to overnight it to my house! 😝 Great job, looks amazing!


Sent from my iPhone using Tapatalk

Man o man that looks great. Nice job


Have fun and happy smoking
BBQ UP

The only thing better than home cured bacon is.....nothing.




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[QUOTE=chriscw81;2331345]The only thing better than home cured bacon is.....nothing.


No that is not correct - it is home cured bacon cooked and on my plate. Great looking product. Well done.

AWESOME! I wants to try making some bacon now and I want your meat slicer!

awesome!!

it looks like it was hot smoked?

I have some curing now, trying to decide whether to hot or cold smoke it. The last batch I hot smoked, it came out good. Thought I would cold smoke this batch to see if I like it better but I am not sure.

Yo! Man, I felt like Santa Claus walking in the house with that huge sack of sliced meat! My brother in laws want in on the next bacon makin party. They'll trade a couple cases of homebrew or they're willing to break through the cheddar curtain for some Cow...just sayin.

What did you use for the cure and how long? Also, what temp did you smoke it at and how long?

Thanks!

Outstanding! :thumb:

You ship to NJ?