Makin Bacon!

jeffjenkins1 · 01-09-2009, 09:12 PM

Been a while since I posted some pron so here is some bacon and Canadian bacon I made for Christmas. I used Hi Mountain BBB cure and let it cure for 6 days. The side bacon was coated with pepper. The Canadian had brown sugar on it. Came out really good but I did not get any pics of the Canadian bacon sliced, went to my church for a Christmas breakfast.

Canadian in the offset:

Slicing bacon (no slicer mod)

Frying bacon.......YUMMMMM!

Jeff

Meat Burner · 01-09-2009, 09:19 PM

Jeff, that looks great! Love makin bacon.

Wyatt · 01-09-2009, 09:20 PM

Spidermike gave me some cure so now I have to use it to make something like that! Good job!

bigabyte · 01-09-2009, 10:20 PM

Looks great. LOVE bacon!

Sledneck · 01-09-2009, 11:13 PM

What was the process you did before cooking meaning how long did you soak in water etc?

Bentley · 01-09-2009, 11:19 PM

The big piece on the pit is a bellie? Getting ready to dry cure a 10#er tomorrow!

kickassbbq · 01-10-2009, 04:14 AM

OutStanding!!!!!
Me luv'in ma bacon, too.

Bbq Bubba · 01-10-2009, 08:37 AM

Dude, clean your grates!!

Bacon looks great!

cowgirl · 01-10-2009, 12:02 PM

Mmmm...Looks tasty!!!

jestridge · 01-10-2009, 12:15 PM

Looks good going have to visit some of my cousins and friend that butcher hogs and bum some

jeffjenkins1 · 01-10-2009, 08:54 PM

Sled, I cured for 6 days then soaked for 2 hours in ice water. I took the side up to 135 and took the loin to 160 so it was fully cooked.

Bubba, they do look pretty black, I did two 15lb hams and then the side and the loins. All in all they came out great.

Jeff

BigAl · 01-10-2009, 09:29 PM

Quote:

Originally Posted by Bbq Bubba

Dude, clean your grates!!

Bacon looks great!

You clean grates? Why?
Just heat em' up.. has worked 45 years for me.

Desert Dweller · 01-11-2009, 07:05 AM

Good lookin groceries...

HeSmellsLikeSmoke · 01-11-2009, 07:45 AM

I have been putting off trying to cure bacon. That really gives me the kick in the butt i needed. Thanks for the pron.

01-09-2009, 09:12 PM	#1
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Makin Bacon! Been a while since I posted some pron so here is some bacon and Canadian bacon I made for Christmas. I used Hi Mountain BBB cure and let it cure for 6 days. The side bacon was coated with pepper. The Canadian had brown sugar on it. Came out really good but I did not get any pics of the Canadian bacon sliced, went to my church for a Christmas breakfast. Canadian in the offset: Slicing bacon (no slicer mod) Frying bacon.......YUMMMMM! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

01-09-2009, 09:19 PM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Jeff, that looks great! Love makin bacon. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

01-09-2009, 09:20 PM	#3
Wyatt Full Fledged Farker Join Date: 01-02-08 Location: Cozad, NE	Spidermike gave me some cure so now I have to use it to make something like that! Good job! __________________ Resident Cozad Drum King (According to Norco) -------------------------- [URL="http://www.youtube.com/watch?v=KZNL5l7EgNU"]MY BRISKET VIDEO[/URL] [B]Pit Master: Team Boy-B-Que[/B] [I][FONT=Franklin Gothic Medium]Grandpa's Griller[/FONT][/I] [I][FONT=Franklin Gothic Medium]1 new UDS (Big Tex)[/FONT][/I] [FONT=Franklin Gothic Medium][I]ECB (Smokin' Fox)[/I] Soon to be Modified.[/FONT] Also is only a 13 year old:bow:

01-09-2009, 10:20 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks great. LOVE bacon! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-09-2009, 11:13 PM	#5
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	What was the process you did before cooking meaning how long did you soak in water etc? __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

01-09-2009, 11:19 PM	#6
Bentley Babbling Farker Join Date: 03-14-07 Location: Culpeper, Virginia	The big piece on the pit is a bellie? Getting ready to dry cure a 10#er tomorrow! __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

01-10-2009, 04:14 AM	#7
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn	OutStanding!!!!! Me luv'in ma bacon, too. __________________ Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL]

01-10-2009, 08:37 AM	#8
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Dude, clean your grates!! Bacon looks great! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

01-10-2009, 12:02 PM	#9
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Mmmm...Looks tasty!!!

01-10-2009, 12:15 PM	#10
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Looks good going have to visit some of my cousins and friend that butcher hogs and bum some

01-10-2009, 08:54 PM	#11
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Sled, I cured for 6 days then soaked for 2 hours in ice water. I took the side up to 135 and took the loin to 160 so it was fully cooked. Bubba, they do look pretty black, I did two 15lb hams and then the side and the loins. All in all they came out great. Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

01-11-2009, 07:05 AM	#13
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close...	Good lookin groceries... __________________ [FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]

01-11-2009, 07:45 AM	#14
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I have been putting off trying to cure bacon. That really gives me the kick in the butt i needed. Thanks for the pron. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

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