rexster314
is one Smokin' Farker
- Joined
- Mar 2, 2014
- Location
- West...
190 pounds of bellies smoked yesterday. Be slicing the up starting today
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What are you going to do with all of that?190 pounds of bellies smoked yesterday. Be slicing the up starting today
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Cold or hot smoked? Looks cold smoked to me.
I'm hot smoking 5pounds of bacon atm. 1st time with my Yoder, curious how it's going to compare with my Traeger smoked bacon.
What are you going to do with all of that?
I'll never understand peoples' obsession with bacon.
:wink:
190 pounds of bellies smoked yesterday. Be slicing the up starting today
That's a lot of bacon :-D
Did you cure it, too? Can you tell us more about the recipe and process?
Well, you know you can't make real bacon without curing it. I use the Digging Dog Farm's bacon calculator. With my setting of 2% salt and 1% sugar (brown, I use). It's perfect because I don't have to soak the bellies after 7 days in the cure. Form pellicle, then smoke till I get a golden color with the AMNTS, usually around 6 hours. Chill till firm, then slice. Any seasonings I add before packaging using my Vacmaster 320. Chipotle, Habanero, Carolina Reaper or just plain black pepper.