Bacon is finished -Pr0n

Smoking Westy · 01-16-2013, 09:28 PM

The weekend before last we butchered hogs and I saved several nice chunks of belly. My buddy caught wind that I was curing a fresh batch of bacon so he hit up the butcher shop and bought some belly for him. Last night we smoked it on my WSM over cherry. After the smoke we wrapped it and stuck it back in the fridge to cool off. After work today we sliced and vacuum sealed the whole works up.

My batch was seasoned with brown sugar and fresh cracked pepper, on my buddies we did brown sugar and then 1/2 with habenaro dust and 1/2 with brown sugar and Carribean pepper dust (both from my garden this summer).

Here are some shots from the last couple nights...

Cherry gave these slabs some awesome color

Yummy!

Shot of the sealer

SirBBQ · 01-16-2013, 09:40 PM

Oh wow!!!

Militant83 · 01-16-2013, 09:43 PM

Looks good man

PorkQBBQ · 01-16-2013, 10:10 PM

Very Nice! Enjoy!

PatioDaddio · 01-16-2013, 10:12 PM

Very, very nice!

John

gaspipe1 · 01-16-2013, 10:24 PM

You messed it all up!! After you vacuum seal it you were supposed to overnight it to my house! 😝 Great job, looks amazing!

Sent from my iPhone using Tapatalk

tyotrain · 01-16-2013, 11:06 PM

Man o man that looks great. Nice job

Have fun and happy smoking
BBQ UP

chriscw81 · 01-16-2013, 11:38 PM

The only thing better than home cured bacon is.....nothing.

Sent from my Nexus using Tapatalk 2

JohnHB · 01-17-2013, 03:50 AM

[QUOTE=chriscw81;2331345]The only thing better than home cured bacon is.....nothing.

No that is not correct - it is home cured bacon cooked and on my plate. Great looking product. Well done.

GMDGeek · 01-17-2013, 07:07 AM

AWESOME! I wants to try making some bacon now and I want your meat slicer!

ButtBurner · 01-17-2013, 07:13 AM

awesome!!

it looks like it was hot smoked?

I have some curing now, trying to decide whether to hot or cold smoke it. The last batch I hot smoked, it came out good. Thought I would cold smoke this batch to see if I like it better but I am not sure.

steelincable · 01-17-2013, 08:45 AM

Yo! Man, I felt like Santa Claus walking in the house with that huge sack of sliced meat! My brother in laws want in on the next bacon makin party. They'll trade a couple cases of homebrew or they're willing to break through the cheddar curtain for some Cow...just sayin.

Ron_L · 01-17-2013, 08:56 AM

What did you use for the cure and how long? Also, what temp did you smoke it at and how long?

Thanks!

fingerlickin' · 01-17-2013, 09:48 AM

Outstanding!

daninnewjersey · 01-17-2013, 10:02 AM

You ship to NJ?

01-16-2013, 09:28 PM	#1
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	Bacon is finished -Pr0n The weekend before last we butchered hogs and I saved several nice chunks of belly. My buddy caught wind that I was curing a fresh batch of bacon so he hit up the butcher shop and bought some belly for him. Last night we smoked it on my WSM over cherry. After the smoke we wrapped it and stuck it back in the fridge to cool off. After work today we sliced and vacuum sealed the whole works up. My batch was seasoned with brown sugar and fresh cracked pepper, on my buddies we did brown sugar and then 1/2 with habenaro dust and 1/2 with brown sugar and Carribean pepper dust (both from my garden this summer). Here are some shots from the last couple nights... Cherry gave these slabs some awesome color Yummy! Shot of the sealer __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

01-16-2013, 09:40 PM	#2
SirBBQ Got Wood. Join Date: 03-09-12 Location: Kentucky	Oh wow!!! __________________ Adam Boca \| Bowling Green, KY \| @adamboca \| Facebook: Adam Boca \| 1 Large BGE \| 1 Medium BGE

01-16-2013, 09:43 PM	#3
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Circleville, OH	Looks good man __________________ Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ

01-16-2013, 11:06 PM	#7
tyotrain is one Smokin' Farker Join Date: 04-09-12 Location: Madrid, NY	Man o man that looks great. Nice job Have fun and happy smoking BBQ UP __________________ LOCKED-N-LOADED BBQ TEAM follow us at. https://www.facebook.com/LLB.BBQ

01-16-2013, 11:38 PM	#8
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	The only thing better than home cured bacon is.....nothing. Sent from my Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

01-16-2013, 10:10 PM	#4
PorkQBBQ Knows what a fatty is. Join Date: 10-14-12 Location: Frederick, MD	Very Nice! Enjoy!

01-16-2013, 10:12 PM	#5
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Very, very nice! John

01-16-2013, 10:24 PM	#6
gaspipe1 Full Fledged Farker Join Date: 05-23-11 Location: Cranford, NJ	You messed it all up!! After you vacuum seal it you were supposed to overnight it to my house! 😝 Great job, looks amazing! Sent from my iPhone using Tapatalk

01-17-2013, 03:50 AM	#9
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	[QUOTE=chriscw81;2331345]The only thing better than home cured bacon is.....nothing. No that is not correct - it is home cured bacon cooked and on my plate. Great looking product. Well done. __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

01-17-2013, 07:07 AM	#10
GMDGeek is one Smokin' Farker Join Date: 10-10-12 Location: Wylie, TX	AWESOME! I wants to try making some bacon now and I want your meat slicer! __________________ Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL]

01-17-2013, 07:13 AM	#11
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	awesome!! it looks like it was hot smoked? I have some curing now, trying to decide whether to hot or cold smoke it. The last batch I hot smoked, it came out good. Thought I would cold smoke this batch to see if I like it better but I am not sure.

01-17-2013, 08:45 AM	#12
steelincable Wandering around with a bag of matchlight, looking for a match. Join Date: 09-25-12 Location: Bloomington, IL	Yo! Man, I felt like Santa Claus walking in the house with that huge sack of sliced meat! My brother in laws want in on the next bacon makin party. They'll trade a couple cases of homebrew or they're willing to break through the cheddar curtain for some Cow...just sayin.

01-17-2013, 08:56 AM	#13
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	What did you use for the cure and how long? Also, what temp did you smoke it at and how long? Thanks! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

01-17-2013, 09:48 AM	#14
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Outstanding! __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-17-2013, 10:02 AM	#15
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	You ship to NJ? __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....