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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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07-23-2013, 01:21 PM | #1 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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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 profiles...here 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.
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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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07-23-2013, 01:31 PM | #2 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Tuned in on this one!!
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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 |
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07-23-2013, 01:32 PM | #3 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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I have bacon envy!!!!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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07-23-2013, 01:33 PM | #4 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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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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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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07-23-2013, 01:35 PM | #5 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Holy FARK, BaconMan!
Now THAT is a lot of bacon!
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"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 |
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07-23-2013, 01:36 PM | #6 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Looks AWESOME!! Personally I like Seaboard products; Bacon, Ribs, Loins, etc... Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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07-23-2013, 01:49 PM | #7 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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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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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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07-23-2013, 02:02 PM | #8 |
Take a breath!
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
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I want to party with you guys.
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http://www.facebook.com/PyroBbq |
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07-23-2013, 02:42 PM | #9 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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PBC---Weber Kettle |
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07-23-2013, 04:37 PM | #10 |
On the road to being a farker
Join Date: 04-25-13
Location: Winnipeg, Manitoba
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This is a bacon coocoobat episode. Staying tuned for some great things.
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07-23-2013, 05:25 PM | #11 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Baaaaaaaaaconnnnn
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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07-23-2013, 09:08 PM | #12 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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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
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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07-23-2013, 09:21 PM | #13 |
is one Smokin' Farker
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
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Giddy up! Makes my last 10lb batch look like peanuts.
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Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR] |
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07-23-2013, 10:47 PM | #14 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks mighty tasty!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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07-23-2013, 10:53 PM | #15 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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WOW!!! Bacon overload!!
Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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