Making Bacon - Page 2

Pugi · 11-21-2012, 03:15 PM

I have it on the drum cruising about 110*. I plan on leaving it there for 3 hours then set her to run up to 180* for a internal temp of 150*. 110* is the coldest I could get with my current setup.

LostSoul · 11-21-2012, 03:46 PM

What kind of wood are you gonna smoke with? Looks good, nice work!

Pugi · 11-21-2012, 03:48 PM

Quote:

Originally Posted by LostSoul

What kind of wood are you gonna smoke with? Looks good, nice work!

The wood for today is Hickory.

IamMadMan · 11-21-2012, 06:32 PM

Quote:

Originally Posted by Pugi

Trying out the end that was cut off. It was way to salty but tasted like bacon. The slabs are in water soaking now for 8 hours. I will dry them tonight and smoke them in the morning.

Has the right color for being cured.... Great job

Smoking will only make it better.

.

Pugi · 11-21-2012, 07:25 PM

Quote:

Originally Posted by IamMadMan

Has the right color for being cured.... Great job

Smoking will only make it better.

.

Glad to know, thanx. This is all a learning process for me. Right now I'm 5 1/2 hours into the smoke. I kept it at 110* for 2 hours, then 150 for 2 hours. Now its at 210*, internal temp is 140*, just waiting for 150* internal to call it done. I'll show pics when its off the UDS. Pugi

Hook_Line_and_Sinker · 11-21-2012, 07:48 PM

Very nice

Pugi · 11-21-2012, 08:11 PM

Had to check temp. and could not resist getting a pic. Not the best pic being its dark and used a flash. Man its looking good. Temp at 143* six hours in.

Crazy Harry · 11-21-2012, 08:44 PM

looking good

Hook_Line_and_Sinker · 11-21-2012, 09:28 PM

Now that's bacon!
Looking awsome

Desert Hawg · 11-21-2012, 09:48 PM

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 · 11-21-2012, 10:29 PM

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.

Pugi · 11-23-2012, 02:30 PM

Due to the Holiday and cooking for 25 people the bacon got to sit a extra day in the fridge waiting. I woke up this morning with one plan and it did not include shopping.

Pugi · 11-23-2012, 02:31 PM

Pugi · 11-23-2012, 02:33 PM

It turned out awesome. Salt content is perfect. If I had anything to improve it would be to make it a little more sweat. Maybe some syrup before smoking?

tnjimbob · 11-23-2012, 03:06 PM

That looks fantastic! Like the thick slices too. Did you slice with a knife or slicer?

11-21-2012, 07:48 PM	#21
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California Downloads: 0 Uploads: 0	Very nice __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

11-21-2012, 08:44 PM	#23
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	looking good __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD???

11-21-2012, 09:28 PM	#24
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California Downloads: 0 Uploads: 0	Now that's bacon! Looking awsome __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

11-21-2012, 09:48 PM	#25
Desert Hawg On the road to being a farker Join Date: 05-17-12 Location: Buckeye, AZ Downloads: 6 Uploads: 0	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. __________________ Currently using a Char Griller Offset, 2 UDS and a OTS. Continuing to look to add to what I currently have.

11-23-2012, 03:06 PM	#30
tnjimbob Full Fledged Farker Join Date: 02-02-12 Location: Nashville, Tn Downloads: 0 Uploads: 0	That looks fantastic! Like the thick slices too. Did you slice with a knife or slicer? __________________ Traeger Lil' Tex Elite, WSM, Green SS Performer, 22" OTG, hyperfast orange Thermapen. CBJ.

11-21-2012, 03:15 PM	#16
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	I have it on the drum cruising about 110. I plan on leaving it there for 3 hours then set her to run up to 180 for a internal temp of 150. 110 is the coldest I could get with my current setup.

11-21-2012, 03:46 PM	#17
LostSoul Is lookin for wood to cook with. Join Date: 11-14-12 Location: Ca Downloads: 0 Uploads: 0	What kind of wood are you gonna smoke with? Looks good, nice work!

11-21-2012, 08:11 PM	#22
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	Had to check temp. and could not resist getting a pic. Not the best pic being its dark and used a flash. Man its looking good. Temp at 143* six hours in.

11-21-2012, 10:29 PM	#26
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	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.

11-23-2012, 02:30 PM	#27
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	Due to the Holiday and cooking for 25 people the bacon got to sit a extra day in the fridge waiting. I woke up this morning with one plan and it did not include shopping.

11-23-2012, 02:31 PM	#28
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0

11-23-2012, 02:33 PM	#29
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	It turned out awesome. Salt content is perfect. If I had anything to improve it would be to make it a little more sweat. Maybe some syrup before smoking?