Bacon - 201 pounds worth - pr0n

[Smoking Westy]

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

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zpse742101f.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/null_zpse742101f.jpg.html)


Stacked up in the kitchen :shocked:

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps220ae3fe.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/null_zps220ae3fe.jpg.html)

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. :thumb:Words can't describe how awesome this was.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zpsac55a7b6.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/null_zpsac55a7b6.jpg.html)



http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps418914a0.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/null_zps418914a0.jpg.html)




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. :biggrin1:

[Thermal Mass]

Tuned in on this one!!:hungry:

:popcorn:

[Garrett]

I have bacon envy!!!!

[QansasjayhawQ]

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.

[PatAttack]

Holy FARK, BaconMan!

Now THAT is a lot of bacon!

[hamiltont]

Looks AWESOME!! Personally I like Seaboard products; Bacon, Ribs, Loins, etc... Cheers!!!

[Gore]

Guess you can scratch that one off your bucket list.

I bet the whole neighborhood smelled like heaven.

[davefan360]

I want to party with you guys.

[Big M1ke]

:jaw::hungry:

[Banjoe]

This is a bacon coocoobat episode. Staying tuned for some great things.

[J-Rod]

Baaaaaaaaaconnnnn:mrgreen:

[Smoking Westy]

Few more pictures from last night...

Serious amount of cure

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps247999d0.jpg


Belly 1 of 17 done and ready to be bagged up

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps1802cf86.jpg


Gonna be glorious!

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps757057bd.jpg


Maple syrup and a trifecta of pepper (jalapeño, cayenne, black pepper). The jalapeño and cayenne were dried from my garden


http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps5ddad35e.jpg

[Dirtbuddy]

Giddy up! Makes my last 10lb batch look like peanuts.

[cowgirl]

Looks mighty tasty! :thumb:

[BobBrisket]

WOW!!! Bacon overload!!:grin:


Bob

[Captain Dave]

Do you use a slicer after that or just break you off a hunk?

[YetiDave]

I join this forum and the first thing I see is all this bacon. Good freakin' work! I tend to cold smoke mine so I've gotta wait til the weather cools down before I get a batch on the go

[Titch]

Mate that's a big effort, nice post and I want bacon

[ITBFQ]

Everything tastes better when you do it yourself, I guarantee that. Nice work - I can't wait to see some more pictures!

[Smoking Westy]

Do you use a slicer after that or just break you off a hunk?


Captin Dave - I've got a slicer and it looks like it'll be working overtime next week. :biggrin1:

With that said we may cube or chunk some of it up just to try something a little different with some of it. It'd be good for soups, beans and such that way.

[Terry The Toad]

Well, I'm envious. I've been wanting to smoke some bacon too, so last week I drove across town to Whole Foods to find an uncured pork belly. They were sold out. :sad:

Oh, well, I will try again.

Anyway - it all looks awesome! :thumb:

[Garyclaw]

Love to be there for the smoking part. Have fun!

[SmokyWoodturner]

GREAT PLAN--GO BIG--or stay on the porch
looking forward to more pix

[captndan]

Just curious that's about 12# per belly. I would love to find some that lean. Mine run about 18# per belly. Yours look great.

[Smoking Westy]

captndan - vast majority of these were about 12 pounds a side give or take. Two of the sides that I bought from a butcher down by my in-laws were closer to 9 pounds a piece. They are leaner, meater and trimmed up a bit nicer.


Update - we are smoking about 1/2 of it tonight and the other 1/2 tomorrow evening. I've got my 3 sides in the fridge forming the pellicle as we speak.

More pictures to come later on tonight!

[oifmarine2003]

As a former central Illinois guy myself, nice job so far. Can't wait to see the finished goods.

[Thermal Mass]

Still tuned in!:thumb:

[thaifighter06]

Gasp.

[mr_ski73]

I want to party with you guys.

X2.. where do I sign up?:whoo:

[Smoking Westy]

mr. ski - if you leave now you'll get in about the time the 1st batch is coming off the smoker. :becky:

[KSroadliner]

Just amazing!!!

[Smoking Westy]

Update - 8 of the 17 sides have been smoked (one was ate fresh so we have 8 more to do tomorrow night).

Here are some pictures from the evening.

I had to get creative to get my 3 sides in my fridge once I did the rinse.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps1770c37e.jpg


Rib racks loaded

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zpsecf860eb.jpg


http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps176c1d9f.jpg


My WSM and my buddies freshly built UDS

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps2b1491fd.jpg


Flying Old Glory

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps0ae0f2e9.jpg


Homemade walnut handles that another buddy made for me...

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps21216c71.jpg


http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zpsaad7c827.jpg


One hour into the cook - had to take a sneak peak

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps39e14982.jpg


Cooling - mix of cherry and hickory gave it some good color (looks a little dark with the lighting in my garage and the flash on my camera)

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps79ec755b.jpg


60ish pounds or a little less than 1/3 of what we have to smoke

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps4096d6ac.jpg


Slicing these up tomorrow and smoke the other 8 sides. :becky:

[2000milesofsmoke]

Those pictures are worth framing and hanging on the wall...... Amazing

[davefan360]

Ummmm bacon

[Phrasty]

Very nice Westy... reminds me its about time I do another batch... :wink:

Cheers :clap:

[Notorious P.I.G.]

Love the look of that Bacon!!!

[malibulvr]

WOW, looking great, never thought of smoking bacon. Now that is something I can get into!!

[loco_engr]

Totally amazing!

Congrats on an awesome cook!

[Garyclaw]

Awesome Job!

[mr_ski73]

My favorite thread so far...

Come on already, I need an update.. more pics.. how dose it look sliced... when are you shipping my samples???:becky:

[Smoking Westy]

Last night we smoked up the last 100 pounds, it was a long night of smoking, slicing and sealing up side after side.

We took a number of pictures, I'll get them off the camera tonight and posted an update.

My entire kitchen/living room and garage still smelled like heaven this morning. :becky:

[bizznessman]

Bloomington, IL.....hmmmmmm......ROAD TRIP!!!! Keep the light on for me!!!!:-D

[bananablack]

wooh partner....u cant cook that much bacon without inviting the brethern

[Smoking Westy]

Ok next round of pictures. We sliced and sealed up the last 5 sides tonight, project "Makin' Bacon" is over and the freezers are full.

On to the pictures!

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zpsecce4e3e.jpg


Bear with me on the lighting on some of these. My kitchen after dark is less than ideal for taking pictures.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/8e895b18994b3f83c00ffa95e964fc00_zps82cab42b.jpg


http://i155.photobucket.com/albums/s290/mjweste/Grilling/c7cf16cf58f04c8bdc005b4dc18ea05a_zps581dc0d2.jpg


http://i155.photobucket.com/albums/s290/mjweste/Grilling/395054964a6506842ed75912763728c4_zps76b2295d.jpg


http://i155.photobucket.com/albums/s290/mjweste/Grilling/715c88a0522e1a3c1d85a2a581bd368c_zps0efa18b8.jpg


Bacon steaks anyone?

http://i155.photobucket.com/albums/s290/mjweste/Grilling/f1ce5e0bb0b9df7ad050df3b885a505f_zps82b47fcb.jpg


http://i155.photobucket.com/albums/s290/mjweste/Grilling/3c47404a8a78bd4cbfc25512742939f8_zps1790718e.jpg


Figuring out how to put together the new camp chair while round two is smoking

http://i155.photobucket.com/albums/s290/mjweste/Grilling/d005e261b5b6b50780ecc748daa15827_zpsb5f23db1.jpg


Bacon mountain!

http://i155.photobucket.com/albums/s290/mjweste/Grilling/457180c2dee7b6194a80ca33c66b4df0_zps7abb222a.jpg


http://i155.photobucket.com/albums/s290/mjweste/Grilling/ede6135ccefd695dfd153b3e3d6f6b64_zps35607b90.jpg


Fried some up tonight and made me a bacon, egg and cheese sammich. It was delicious!

[HookedOnQ]

Man that looks amazing! Awesome job that is a serious amount of bacon

[rondini]

Bacon steak oh yea! It all looks baconally delish.:thumb:

[Kathy's Smokin']

That looks marvelous, ALL of it. Congratulations on bacon heaven! :thumb:

[Thermal Mass]

[/QUOTE] 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. :biggrin1:[/QUOTE]

First off, BRAVO!:clap2:

Any thoughts on the different flavors chosen? They all sound good just curious as to what "worked"

Thanks for sharing this incredible Baconlicious journey!:biggrin1:

[bigzthamoose]

those are awesome! I messed up bad on my last belly =( You cured for 7 days? Also, i have done two bellies to bacon, one a couple years back ended up amazing. This last one was awful. What cure do you use and how much per lb of meat? I get so many differing opinions. Figured id ask you bc those look so awesome

[Yellowhair42]

those are awesome! I messed up bad on my last belly =( You cured for 7 days? Also, i have done two bellies to bacon, one a couple years back ended up amazing. This last one was awful. What cure do you use and how much per lb of meat? I get so many differing opinions. Figured id ask you bc those look so awesome


What messed up?

[bigzthamoose]

soooo salty. the only thing i changed was the second time i used that pink cure, the first i used tender quik. i had a tought time getting how much cure per pound. some recipes called for tons, and some called for not much at all.

[Fat Woody]

soooo salty. the only thing i changed was the second time i used that pink cure, the first i used tender quik. i had a tought time getting how much cure per pound. some recipes called for tons, and some called for not much at all.

When you're doing bacon next time, slice off a center piece after it's cured and fry it up before you smoke it to check for saltiness; if it's too salty, you can soak it in water until it equalizes to your taste. I've over-cured a few bellies and found this works pretty well. I usually use Ruhlman's ratio (for each 5 LBS it's 2 tsp. pink salt + 2 OZ. kosher salt (by weight) + your other cure ingredients) for curing and just dredge the meat until it's completely coated, then shake off the excess and bag 'em.

Also, if you're not doing this already, get a decent kitchen scale so you can weigh your cure ingredients; Morton's Kosher salt weighs more than Diamond Crystal, so volume measures don't produce the same results.

[Smoking Westy]

Thermal Mass - all of the different flavor profiles ended up tasting pretty good but there are a few that I really liked.

- Honey habanero (as long as you don't get carried away with the habanero dust)
- Rulhman's pancetta blend - this was one of my favorites. It makes for a really nice savory flavor profile
- Brown sugar habenaro
- and one of my standby's is brown sugar & cracked peppercorns (simple and delicious)

Few other notes...

Fresh maple syrup add a lot of sweetness to the bacon but you don't get the maple flavor.

It takes a ton of jalapeno dust to get any of the flavor of the pepper.

The only one that was a little disappointing was the sriracha & hot pepper blend. not that it tasted bad, just very lacking in the sriracha and heat department.



bigzthamoose - yep these were cured for 7 days. Here is the basic dry cure that I use.

450 grams of pickling salt
225 grams of granulated sugar
68 grams of pink salt (prague powder #1)

This will make roughly 3 1/2 cups of cure. Use a stand mixer (if you have one) or a whisk to get all the ingredients mixed together and then I use a ratio of 1 tablespoon per pound of meat. With this cure, I've never had it turn out too salty or even had to do a fresh water soak. It works perfectly for my tastes.

I store the extra cure in a mason jar.


Fat Woody's right on with getting a kitchen scale and if things do end up too salty, a fresh water soak will help to remove the salt and make it edible again. My first batch I used a brine and forgot the fresh water soak...it was the saltiest thing I've ever ate...:becky:

[borzwazie]

man, you have a bacon tree. you're my freakin' hero! I gotta try this.

[El Ropo]

Think of all the calories you could burn by simply pushing the meat slicer lol.

[NickTheGreat]

I hadn't opened this thread until now. AWESOME! :eusa_clap

[thunter]

Very nice guys! I have to smoke a belly soon now. :-D

[oifmarine2003]

soooo salty. the only thing i changed was the second time i used that pink cure, the first i used tender quik. i had a tought time getting how much cure per pound. some recipes called for tons, and some called for not much at all.

I use the pink stuff and I love it. You do need to make sure to knock off some of the cure after the 10 days of curing or it will be very salty.

[garyk1398]

Great.... Haven't had breakfast yet and this thread has me hungry for bacon! NICE job!

[Titch]

Was the bacon hot smoked in the end ?if so what Temp

[OskarGoldman]

Wow. That looks amazing and I would have fit right in with all those bald guys!

[Toadly_Smoked]

The more I read here the more I have to do.
1)Build a UDS
2)Make UDS able to cold smoke
3)Make a few dozen pounds of bacon
4)Make amazing pork fatties with said bacon


so much to do so little time.