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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-23-2013, 01:21 PM   #1
Smoking Westy
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Join Date: 06-10-12
Location: Bloomington, IL
Default Bacon - 201 pounds worth - pr0n

I got several buddies together to make a big batch of bacon...the goal was to do 100 pounds this go around but things escalated quickly. Emails were flying back and forth, the number of sides we were buying climbed rapidly until we settled on doing 17 whole sides for the seven of us which turned out to be 201 pounds (clearly over our measley 100 pound goal that we set).

We ordered the belly's last week, they were ready for pick up on Monday. Last night we did a "curing party" where we prepped all the meat and fired up the smoker to cook up one of the fresh sides.

I took a few pictures along the way but it was controlled chaos in my small kitchen with that amount of meat, people and seasonings and spices. I'll upload some of the pictures we took last night maybe later on this evening if I get a chance to get them uploaded after work.

Until then here are a few teaser shots I took on my phone...

Loaded up at the butcher's shop

Stacked up in the kitchen

One of the fresh sides we smoked for a little treat - ground up some cayenne from my garden, sea salt, cracked pepper and real maple syrup - smoked over hickory until 190 degrees. Words can't describe how awesome this was.

We did a variety of flavor are some that I can remember off the top of my head:

- brown sugar, cracked pepper
- honey habenaro
- honey jalapeno
- cayenne, sea salt, cracked pepper, maple syrup
- sriracha, hot pepper blend
- Rulhman's pancetta blend (garlic, thyme, allspice, juniper berry, etc)
- molasses, brown sugar, habenaro, cracked pepper

I'll update this thread with some additional pictures from last night as well as update it the night(s) we smoke and slice...stay tuned.
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

Last edited by Smoking Westy; 07-23-2013 at 01:54 PM.. Reason: can't spell
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Old 07-23-2013, 01:31 PM   #2
Thermal Mass
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Tuned in on this one!!

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Old 07-23-2013, 01:32 PM   #3
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Location: Gastonia North Carolina

I have bacon envy!!!!
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Old 07-23-2013, 01:33 PM   #4
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Location: Lawrence, Kansas - The Great American Outback

Wow! Very inspirational. I think I'll have to give a pork belly a shot one day soon.

Looking forward to hearing how it goes.
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Old 07-23-2013, 01:35 PM   #5
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Holy FARK, BaconMan!

Now THAT is a lot of bacon!
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Old 07-23-2013, 01:36 PM   #6
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Looks AWESOME!! Personally I like Seaboard products; Bacon, Ribs, Loins, etc... Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
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Old 07-23-2013, 01:49 PM   #7

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Guess you can scratch that one off your bucket list.

I bet the whole neighborhood smelled like heaven.
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Old 07-23-2013, 02:02 PM   #8
Take a breath!
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I want to party with you guys.
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Old 07-23-2013, 02:42 PM   #9
Big M1ke
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Weber One Touch Gold~~~~Pit Barrel Cooker
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Old 07-23-2013, 04:37 PM   #10
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This is a bacon coocoobat episode. Staying tuned for some great things.
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Old 07-23-2013, 05:25 PM   #11
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
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Old 07-23-2013, 09:08 PM   #12
Smoking Westy
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Location: Bloomington, IL

Few more pictures from last night...

Serious amount of cure

Belly 1 of 17 done and ready to be bagged up

Gonna be glorious!

Maple syrup and a trifecta of pepper (jalapeño, cayenne, black pepper). The jalapeño and cayenne were dried from my garden

WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
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Old 07-23-2013, 09:21 PM   #13
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Giddy up! Makes my last 10lb batch look like peanuts.
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Old 07-23-2013, 10:47 PM   #14
somebody shut me the fark up.

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Looks mighty tasty!
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Old 07-23-2013, 10:53 PM   #15
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WOW!!! Bacon overload!!

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