Bacon Time in the Great White North

expatpig · 01-06-2013, 10:10 AM

Porkbellies cured for 9days, smoked with maple and hickory, vacuum sealed and "rested" 5 days. Sliced and packaged yesterday. Best bacon I ever had, and I've had a lot! Did I mention that it was -27deg F. ?

aawa · 01-06-2013, 10:12 AM

Awesome job and that is some dedication to smoke during the intense cold. pwa still takes the coldest temperature to smoke that I have seen at -43F :p

expatpig · 01-06-2013, 10:16 AM

It was a balmy -27, lol, Ive smoked here in more than a -50 windchill. not bad for a UDS.

expatpig · 01-06-2013, 03:07 PM

For all of those North of the Border...Pork Shoulders @ Loblaw affilliates this week, $1.00/lb

PBHoss · 01-06-2013, 04:00 PM

Mmmmmm. Darn fine work!

grubby · 01-06-2013, 04:19 PM

Looks real good. I am going to try some one day.

chriscw81 · 01-06-2013, 04:24 PM

well done, sir!!

Tim Campbell · 01-06-2013, 04:35 PM

That looks so good!

expatpig · 01-06-2013, 04:49 PM

From the first porkbelly, we got 60 slices, vacuum sealed them in 10 slice packages. We'll probably get 40 slices from the smaller one. The two bellies together weighed about 12 lbs. I may not buy commercial bacon again!

ubp_sanity · 01-06-2013, 05:08 PM

Quote:

Originally Posted by expatpig

For all of those North of the Border...Pork Shoulders @ Loblaw affilliates this week, $1.00/lb

I picked this up from Zehrs, can't beat the price.. Will be putting it on tomorrow, it's about 0' C right now..

ImageUploadedByTapatalk1357513563.734986.jpg

BBQMaverick · 01-06-2013, 07:13 PM

Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?

expatpig · 01-07-2013, 05:05 PM

Quote:

Originally Posted by BBQMaverick

Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?

1lb kosher salt, 1/2lb brown sugar plus 1/4cup maple sugar, 7tbs Mortons Tenderquick.

01-06-2013, 10:12 AM	#2
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	Awesome job and that is some dedication to smoke during the intense cold. pwa still takes the coldest temperature to smoke that I have seen at -43F :p __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

01-06-2013, 10:16 AM	#3
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On. Downloads: 0 Uploads: 0	It was a balmy -27, lol, Ive smoked here in more than a -50 windchill. not bad for a UDS. __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

01-06-2013, 03:07 PM	#4
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On. Downloads: 0 Uploads: 0	For all of those North of the Border...Pork Shoulders @ Loblaw affilliates this week, $1.00/lb __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

01-06-2013, 04:00 PM	#5
PBHoss On the road to being a farker Join Date: 10-13-10 Location: Potomac, MT Downloads: 2 Uploads: 0	Mmmmmm. Darn fine work! __________________ @PBHoss Luhr-Jensen Lil' Chief; 22.5" Dark Blue Weber OTG; Char-broil gasser; Traeger 070

01-06-2013, 04:24 PM	#7
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	well done, sir!! __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

01-06-2013, 04:19 PM	#6
grubby Knows what a fatty is. Join Date: 07-04-09 Location: Alliance, Ohio Downloads: 0 Uploads: 0	Looks real good. I am going to try some one day.

01-06-2013, 04:35 PM	#8
Tim Campbell On the road to being a farker Join Date: 08-12-12 Location: Bristol, CT Downloads: 0 Uploads: 0	That looks so good! __________________ WSM 22.5", Little Chief, Weber Spirit 300

01-06-2013, 04:49 PM	#9
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On. Downloads: 0 Uploads: 0	From the first porkbelly, we got 60 slices, vacuum sealed them in 10 slice packages. We'll probably get 40 slices from the smaller one. The two bellies together weighed about 12 lbs. I may not buy commercial bacon again! __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

01-06-2013, 07:13 PM	#11
BBQMaverick On the road to being a farker Join Date: 10-07-12 Location: Western KY Downloads: 0 Uploads: 0	Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?