Bacon - 201 pounds worth - pr0n - Page 2

Captain Dave · 07-24-2013, 02:00 AM

Do you use a slicer after that or just break you off a hunk?

YetiDave · 07-24-2013, 03:11 AM

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

Titch · 07-24-2013, 03:12 AM

Mate that's a big effort, nice post and I want bacon

ITBFQ · 07-24-2013, 07:44 AM

Everything tastes better when you do it yourself, I guarantee that. Nice work - I can't wait to see some more pictures!

Smoking Westy · 07-24-2013, 08:11 AM

Quote:

Originally Posted by Captain Dave

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.

Terry The Toad · 07-24-2013, 10:25 AM

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!

Garyclaw · 07-24-2013, 11:49 AM

Love to be there for the smoking part. Have fun!

SmokyWoodturner · 07-24-2013, 04:14 PM

GREAT PLAN--GO BIG--or stay on the porch
looking forward to more pix

captndan · 07-25-2013, 08:03 AM

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.

Smoking Westy · 07-30-2013, 08:37 AM

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!

oifmarine2003 · 07-30-2013, 08:44 AM

As a former central Illinois guy myself, nice job so far. Can't wait to see the finished goods.

Thermal Mass · 07-30-2013, 08:49 AM

Still tuned in!

thaifighter06 · 07-30-2013, 11:04 AM

Gasp.

mr_ski73 · 07-30-2013, 11:14 AM

Quote:

Originally Posted by davefan360

I want to party with you guys.

X2.. where do I sign up?

Smoking Westy · 07-30-2013, 12:45 PM

mr. ski - if you leave now you'll get in about the time the 1st batch is coming off the smoker.

07-24-2013, 02:00 AM	#16
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	Do you use a slicer after that or just break you off a hunk? __________________ Thanks for noticing

07-24-2013, 03:12 AM	#18
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Mate that's a big effort, nice post and I want bacon __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

07-24-2013, 07:44 AM	#19
ITBFQ is One Chatty Farker Join Date: 09-17-12 Location: Oswego, IL	Everything tastes better when you do it yourself, I guarantee that. Nice work - I can't wait to see some more pictures! __________________ - Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL]

07-24-2013, 10:25 AM	#21
Terry The Toad is one Smokin' Farker Join Date: 08-16-11 Location: Saint Cloud, FL	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! __________________ Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan

07-24-2013, 11:49 AM	#22
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Love to be there for the smoking part. Have fun! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

07-24-2013, 03:11 AM	#17
YetiDave is one Smokin' Farker Join Date: 07-23-13 Location: Manchester, UK	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

07-24-2013, 04:14 PM	#23
SmokyWoodturner On the road to being a farker Join Date: 04-25-12 Location: Pikeville, Tennessee	GREAT PLAN--GO BIG--or stay on the porch looking forward to more pix

07-25-2013, 08:03 AM	#24
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	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.

07-30-2013, 08:37 AM	#25
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	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! __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

07-30-2013, 08:44 AM	#26
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	As a former central Illinois guy myself, nice job so far. Can't wait to see the finished goods. __________________ Chris- Midwest BBQ Outreach

07-30-2013, 08:49 AM	#27
Thermal Mass is one Smokin' Farker Join Date: 02-05-13 Location: Jackson, WI	Still tuned in! __________________ 42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes

07-30-2013, 11:04 AM	#28
thaifighter06 On the road to being a farker Join Date: 06-04-12 Location: Wheaton, IL	Gasp. __________________ BGE XL; Rec Tec Mini; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen

07-30-2013, 12:45 PM	#30
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	mr. ski - if you leave now you'll get in about the time the 1st batch is coming off the smoker. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"