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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 02-11-2019, 11:03 AM   #1
rexster314
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Default Bacon!!

190 pounds of bellies smoked yesterday. Be slicing the up starting today

Sent from my SM-G955U using Tapatalk
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Old 02-11-2019, 11:05 AM   #2
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MMMMMM Bacon!!!!!!
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Old 02-11-2019, 11:40 AM   #3
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That is one lucky cooler! I am envious to be able to hold as much bacon...
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Old 02-11-2019, 03:44 PM   #4
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Speechless...
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Old 02-12-2019, 06:07 AM   #5
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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.
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Old 02-12-2019, 07:05 AM   #6
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Originally Posted by rexster314 View Post
190 pounds of bellies smoked yesterday. Be slicing the up starting today

Sent from my SM-G955U using Tapatalk
What are you going to do with all of that?
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Old 02-12-2019, 08:01 AM   #7
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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.

Cold smoked. I don't like pre-cooked bacon
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Old 02-12-2019, 08:02 AM   #8
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What are you going to do with all of that?

Sell it to friends and family
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Old 02-12-2019, 08:45 AM   #9
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I'll never understand peoples' obsession with bacon.

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Old 02-12-2019, 09:00 AM   #10
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I'll never understand peoples' obsession with bacon.



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Old 02-12-2019, 09:01 AM   #11
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Originally Posted by rexster314 View Post
190 pounds of bellies smoked yesterday. Be slicing the up starting today
That's a lot of bacon

Did you cure it, too? Can you tell us more about the recipe and process?
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Old 02-12-2019, 10:48 AM   #12
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That's a lot of bacon

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.
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Old 02-12-2019, 12:47 PM   #13
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Mmmmm bacon! Can’t have too much bacon! Looks good
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Old 02-12-2019, 03:11 PM   #14
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Quote:
Originally Posted by rexster314 View Post
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.
Thanks! Yes, I know that. I guess i was asking if you cured it yourself
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Old 02-12-2019, 08:44 PM   #15
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Beautiful mountain of bacon you made there! I also am a firm believer in adding any seasonings right at the end. Also running 2-2.5% salt here in equilibrium to avoid over-salting & need to soak.
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