rexster314
is one Smokin' Farker
- Joined
- Mar 2, 2014
- Location
- West...
190 pounds of bellies smoked yesterday. Be slicing the up starting today
Sent from my SM-G955U using Tapatalk
Sent from my SM-G955U using Tapatalk
Bacon!!
- Thread starter rexster314
- Start date
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.
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?190 pounds of bellies smoked yesterday. Be slicing the up starting today
Sent from my SM-G955U using Tapatalk
rexster314
is one Smokin' Farker
- Joined
- Mar 2, 2014
- Location
- West...
rexster314
is one Smokin' Farker
- Joined
- Mar 2, 2014
- Location
- West...
That's a lot of bacon :-D
Did you cure it, too? Can you tell us more about the recipe and process?
rexster314
is one Smokin' Farker
- Joined
- Mar 2, 2014
- Location
- West...
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.
- Joined
- Feb 11, 2010
- Location
- Porters...
Mmmmm bacon! Can’t have too much bacon! Looks good
Thanks! Yes, I know that. I guess i was asking if you cured it yourself :-D
MisterChrister
Quintessential Chatty Farker
- Joined
- Apr 28, 2012
- Location
- Wis-con-sin
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.
