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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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Old 01-17-2013, 11:59 AM   #16
Full Fledged Farker
Join Date: 07-29-09
Location: Sacramento, CA

I can't believe that I haven't figured out that I could fit more belly on the smoker if I used a rib rack. Thanks for the tip.
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Old 01-17-2013, 12:54 PM   #17
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That is some of the best looking bacon I've seen, looks meaty and delicious!
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Old 01-17-2013, 02:46 PM   #18
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Location: Bloomington, IL

Thanks guys! That new slicer made short work of processing things once the cure and smoke was over.

buttburner - these were indeed hot smoked, this was my 3rd attempt and best so far.

Spotted Cow for homemade bacon? We have a deal!

Ron - here is the recipe for the basic dry cure that I use:

1 pound/450 grams of pickling salt
8 ounces/225 grams of granulated sugar
2.4 ounces/68 grams of pink salt (Prague Powder #1)

Basically mix everything together, you want to make sure the ingredients are well distributed, I store mine in a mason jar in a dark corner of my cabinet. For these slabs of belly I use 1 tablespoon of cure per pound of meat. Once the cure is on I add my other seasonings/spices and place in a gallon zip lock bag. These were cured for 7 days (flipping each day) and on the evening of the 7th day we rinsed them off and stuck them back in the fridge overnight to rest and form the pellicle.

We had my WSM rolling between 190 and 200 degrees for a majority of the smoke, at the end I bumped it up to 225 to reach my target of 150 degrees internal temp on the belly. If it wasn't a week night I would have just let it rock at 200 until we got there. I think they were on the smoker close to 4 hours.

Hope that helps...if not give me a holler.

code3 - these bellies were outstanding, I almost wish I would have saved a little more than I did, the rest went to breakfast sausage and brats.
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Thanks from:--->
Old 01-17-2013, 02:57 PM   #19
somebody shut me the fark up.

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Location: Culver City, CA

Looks fantastic!

Also more interested in hearing more about yer process.
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Old 01-17-2013, 03:02 PM   #20
Found some matches.
Join Date: 01-08-13
Location: Newport News, VA

Holy cow that looks good. Grats on your stockpile of bacon!
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Old 01-17-2013, 03:17 PM   #21
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA

Nice bacon work, that is a load of bacon alright
me: I don't drink anymore

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Old 01-17-2013, 03:36 PM   #22
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How much for a couple of pounds of # 10 and what do you charge for shipping?
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Old 01-17-2013, 03:53 PM   #23
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Location: North Georgia

Wrap up and send to me after putting a fat free sticker on the package. That way I can stick to my diet and not upset the wife.
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Old 01-17-2013, 06:51 PM   #24
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl

That is some righteous bacon ya done there!
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Old 01-17-2013, 08:28 PM   #25
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Very very nice
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Old 01-20-2013, 07:51 PM   #26
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Location: Bloomington, IL

Brought some down to my folks this weekend and we fried some up for breakfast...tasted as good as it looks!
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Old 02-02-2013, 11:00 AM   #27
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Join Date: 02-01-13
Location: Los Banos Ca

Do you notice that it cooks a little different than the store bought stuff? I made some and it seems to go from almost done to burnt real fast, just wondering.
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Old 02-02-2013, 11:11 AM   #28
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Join Date: 03-24-12
Location: Medina,Ohio

How do you like that slicer?I haven't been able to get an answer from anyone who has one.
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Old 02-02-2013, 01:53 PM   #29
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Looks Great! I love Bacon!!
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Old 02-02-2013, 02:19 PM   #30
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That looks amazing I know my next project
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