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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-24-2013, 02:00 AM   #16
Captain Dave
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Do you use a slicer after that or just break you off a hunk?
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Unread 07-24-2013, 03:11 AM   #17
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I join this forum and the first thing I see is all this bacon. Good freakin' work! I tend to cold smoke mine so I've gotta wait til the weather cools down before I get a batch on the go
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Unread 07-24-2013, 03:12 AM   #18
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Mate that's a big effort, nice post and I want bacon
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Unread 07-24-2013, 07:44 AM   #19
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Everything tastes better when you do it yourself, I guarantee that. Nice work - I can't wait to see some more pictures!
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Unread 07-24-2013, 08:11 AM   #20
Smoking Westy
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Quote:
Originally Posted by Captain Dave View Post
Do you use a slicer after that or just break you off a hunk?

Captin Dave - I've got a slicer and it looks like it'll be working overtime next week.

With that said we may cube or chunk some of it up just to try something a little different with some of it. It'd be good for soups, beans and such that way.
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Unread 07-24-2013, 10:25 AM   #21
Terry The Toad
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Well, I'm envious. I've been wanting to smoke some bacon too, so last week I drove across town to Whole Foods to find an uncured pork belly. They were sold out.

Oh, well, I will try again.

Anyway - it all looks awesome!
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Unread 07-24-2013, 11:49 AM   #22
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Love to be there for the smoking part. Have fun!
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Unread 07-24-2013, 04:14 PM   #23
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GREAT PLAN--GO BIG--or stay on the porch
looking forward to more pix
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Unread 07-25-2013, 08:03 AM   #24
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Just curious that's about 12# per belly. I would love to find some that lean. Mine run about 18# per belly. Yours look great.
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Unread 07-30-2013, 08:37 AM   #25
Smoking Westy
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captndan - vast majority of these were about 12 pounds a side give or take. Two of the sides that I bought from a butcher down by my in-laws were closer to 9 pounds a piece. They are leaner, meater and trimmed up a bit nicer.


Update - we are smoking about 1/2 of it tonight and the other 1/2 tomorrow evening. I've got my 3 sides in the fridge forming the pellicle as we speak.

More pictures to come later on tonight!
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Unread 07-30-2013, 08:44 AM   #26
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As a former central Illinois guy myself, nice job so far. Can't wait to see the finished goods.
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Unread 07-30-2013, 08:49 AM   #27
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Still tuned in!
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Unread 07-30-2013, 11:04 AM   #28
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Gasp.
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Unread 07-30-2013, 11:14 AM   #29
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Quote:
Originally Posted by davefan360 View Post
I want to party with you guys.
X2.. where do I sign up?
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Unread 07-30-2013, 12:45 PM   #30
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mr. ski - if you leave now you'll get in about the time the 1st batch is coming off the smoker.
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