Hook_Line_and_Sinker
is Blowin Smoke!
Very nice 
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Making Bacon
- Thread starter Pugi
- Start date
Crazy Harry
is One Chatty Farker
looking good
Hook_Line_and_Sinker
is Blowin Smoke!
Now that's bacon!
Looking awsome
Looking awsome
Desert Hawg
Full Fledged Farker
All I can say is you have ruined yourself. Once you have made your own bacon, there is no going back to store bought. I have made regular and buckboard bacon, one day soon, hope to make some Canadian Bacon and if I get a real wild hair, gonna try and cure a ham.
Pugi
Full Fledged Farker
Well here she is, fresh off the UDS. I will stick if fridge after cooling to slice in the morning. I did taste the secreated fat and it was amazing. Yes, I am a fat licker!!! ***post cook, I let the temp go up to 225* for the last hour. It was a total of 7 hours on the smoke.
tnjimbob
Full Fledged Farker
That looks fantastic! Like the thick slices too. Did you slice with a knife or slicer?
buccaneer
somebody shut me the fark up.
:shock::shock::shock::shock::shock::shock::shock::shock::shock::shock:
Oh you poor deluded fool:heh:
B
bengel
Guest
Did you smoke it yet? How did it turn out?
Pugi
Full Fledged Farker
You are going to fit in well around here, not many of us want to read, that's why we post a lot of pictures, everyone likes a lot of pictures and can follow along with the story line. Please go back and look at the pictures.
Sub-80
Knows what a fatty is.
Not bad at all for first attempt. And yes....you need sweet to go with the salt. You will learn as you go. Like others have said, you will never go back to store-bought bacon. Welcome to the club.
oifmarine2003
Babbling Farker
Looks awesome! I am butchering hogs next weekend and will be making bacon soon.
Bluehawg
Full Fledged Farker
Do you home butcher or will you be taking them to a custom butcher house? I miss the "hog killins" we used to have when I was a kid. We would have to plan them on the first coldest day we had and would have to watch the weather on the tv to make sure it wouldn't be getting warm for the next few days or so while the hams and bacon was curing in the smokehouse before we started the little tiny fire in the middle. Would keep a little fire going and me and pawpaw would go out in the woods and cut some green sasafras sticks to put on the coals every now and then and would put a washpan with some holes knocked in the bottom of it over the fire with only a little of one side elevated for some inflow ventilation so the fire would smother down and smolder. That meat would stay hung in the smokehouse for several days and sometimes weeks and every so often pawpaw would go in and shave a tiny slice off one of the hams or bacon sides to "test" it to know when it was done.
I truly miss those times I had with the family and it is literally bringing tears to my eyes as I type this reply. I wish I would have had more time with him and had been a little older so I could have remembered more of the details.
