Bacon is finished -Pr0n - Page 2

Rover24 · 01-17-2013, 10:59 AM

I can't believe that I haven't figured out that I could fit more belly on the smoker if I used a rib rack. Thanks for the tip.

code3rrt · 01-17-2013, 11:54 AM

That is some of the best looking bacon I've seen, looks meaty and delicious!

Smoking Westy · 01-17-2013, 01:46 PM

Thanks guys! That new slicer made short work of processing things once the cure and smoke was over.

buttburner - these were indeed hot smoked, this was my 3rd attempt and best so far.

Spotted Cow for homemade bacon? We have a deal!

Ron - here is the recipe for the basic dry cure that I use:

1 pound/450 grams of pickling salt
8 ounces/225 grams of granulated sugar
2.4 ounces/68 grams of pink salt (Prague Powder #1)

Basically mix everything together, you want to make sure the ingredients are well distributed, I store mine in a mason jar in a dark corner of my cabinet. For these slabs of belly I use 1 tablespoon of cure per pound of meat. Once the cure is on I add my other seasonings/spices and place in a gallon zip lock bag. These were cured for 7 days (flipping each day) and on the evening of the 7th day we rinsed them off and stuck them back in the fridge overnight to rest and form the pellicle.

We had my WSM rolling between 190 and 200 degrees for a majority of the smoke, at the end I bumped it up to 225 to reach my target of 150 degrees internal temp on the belly. If it wasn't a week night I would have just let it rock at 200 until we got there. I think they were on the smoker close to 4 hours.

Hope that helps...if not give me a holler.

code3 - these bellies were outstanding, I almost wish I would have saved a little more than I did, the rest went to breakfast sausage and brats.

gtr · 01-17-2013, 01:57 PM

Looks fantastic!

Also more interested in hearing more about yer process.

Physics202 · 01-17-2013, 02:02 PM

Holy cow that looks good. Grats on your stockpile of bacon!

landarc · 01-17-2013, 02:17 PM

Nice bacon work, that is a load of bacon alright

PatAttack · 01-17-2013, 02:36 PM

How much for a couple of pounds of # 10 and what do you charge for shipping?

jacob · 01-17-2013, 02:53 PM

Wrap up and send to me after putting a fat free sticker on the package. That way I can stick to my diet and not upset the wife.

bluetang · 01-17-2013, 05:51 PM

That is some righteous bacon ya done there!

Big George's BBQ · 01-17-2013, 07:28 PM

Very very nice

Smoking Westy · 01-20-2013, 06:51 PM

Brought some down to my folks this weekend and we fried some up for breakfast...tasted as good as it looks!

Fat_italianguy · 02-02-2013, 10:00 AM

Do you notice that it cooks a little different than the store bought stuff? I made some and it seems to go from almost done to burnt real fast, just wondering.

Yellowhair42 · 02-02-2013, 10:11 AM

How do you like that slicer?I haven't been able to get an answer from anyone who has one.

Smokin Patriots · 02-02-2013, 12:53 PM

Looks Great! I love Bacon!!

zzrudyzz · 02-02-2013, 01:19 PM

That looks amazing I know my next project

01-17-2013, 10:59 AM	#16
Rover24 Full Fledged Farker Join Date: 07-29-09 Location: Sacramento, CA	I can't believe that I haven't figured out that I could fit more belly on the smoker if I used a rib rack. Thanks for the tip. __________________ 22" WSM, Brinkman Smoke N' Pit "He Hate Me" & Various UDS Parts

01-17-2013, 11:54 AM	#17
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	That is some of the best looking bacon I've seen, looks meaty and delicious! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

01-17-2013, 01:46 PM	#18
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	Thanks guys! That new slicer made short work of processing things once the cure and smoke was over. buttburner - these were indeed hot smoked, this was my 3rd attempt and best so far. Spotted Cow for homemade bacon? We have a deal! Ron - here is the recipe for the basic dry cure that I use: 1 pound/450 grams of pickling salt 8 ounces/225 grams of granulated sugar 2.4 ounces/68 grams of pink salt (Prague Powder #1) Basically mix everything together, you want to make sure the ingredients are well distributed, I store mine in a mason jar in a dark corner of my cabinet. For these slabs of belly I use 1 tablespoon of cure per pound of meat. Once the cure is on I add my other seasonings/spices and place in a gallon zip lock bag. These were cured for 7 days (flipping each day) and on the evening of the 7th day we rinsed them off and stuck them back in the fridge overnight to rest and form the pellicle. We had my WSM rolling between 190 and 200 degrees for a majority of the smoke, at the end I bumped it up to 225 to reach my target of 150 degrees internal temp on the belly. If it wasn't a week night I would have just let it rock at 200 until we got there. I think they were on the smoker close to 4 hours. Hope that helps...if not give me a holler. code3 - these bellies were outstanding, I almost wish I would have saved a little more than I did, the rest went to breakfast sausage and brats. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

01-17-2013, 01:57 PM	#19
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Looks fantastic! Also more interested in hearing more about yer process. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-17-2013, 02:17 PM	#21
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice bacon work, that is a load of bacon alright __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-17-2013, 02:02 PM	#20
Physics202 Found some matches. Join Date: 01-08-13 Location: Newport News, VA	Holy cow that looks good. Grats on your stockpile of bacon!

01-17-2013, 02:36 PM	#22
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	How much for a couple of pounds of # 10 and what do you charge for shipping? __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

01-17-2013, 02:53 PM	#23
jacob Quintessential Chatty Farker Join Date: 12-30-06 Location: Dalton Georgia Name/Nickname : Bobby	Wrap up and send to me after putting a fat free sticker on the package. That way I can stick to my diet and not upset the wife. __________________ Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of *Ray Lampe*

01-17-2013, 05:51 PM	#24
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	That is some righteous bacon ya done there! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

01-17-2013, 07:28 PM	#25
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Very very nice __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

01-20-2013, 06:51 PM	#26
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	Brought some down to my folks this weekend and we fried some up for breakfast...tasted as good as it looks! __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

02-02-2013, 10:00 AM	#27
Fat_italianguy Wandering around with a bag of matchlight, looking for a match. Join Date: 02-01-13 Location: Los Banos Ca	Do you notice that it cooks a little different than the store bought stuff? I made some and it seems to go from almost done to burnt real fast, just wondering.

02-02-2013, 10:11 AM	#28
Yellowhair42 is one Smokin' Farker Join Date: 03-24-12 Location: Medina,Ohio	How do you like that slicer?I haven't been able to get an answer from anyone who has one. __________________ UPBS,Vision Komado, WSJSMWSM,Bandera

02-02-2013, 12:53 PM	#29
Smokin Patriots Full Fledged Farker Join Date: 06-04-11 Location: Union, KY	Looks Great! I love Bacon!! __________________ Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer

02-02-2013, 01:19 PM	#30
zzrudyzz Got Wood. Join Date: 01-30-13 Location: Windsor ca	That looks amazing I know my next project