Bacon & Sausage

Discussion in 'Smoking Bacon' started by smokin for life, Jan 17, 2008.

  1. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Well times up.... I smoked the belly's at 180 untill the internal temps. reached 150. I throw in the sausage just to fill up the smoker a little. I'll be trying it tomorrow morning.[​IMG][/IMG]
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Smokin, that looks awesome![​IMG]
     
  3. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Hopefully it'll taste ok. I never used pork belly's just butt's. I'm getting tempted to just slice off a little piece just to see how it turned out.
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Heck, you can send it to me to try.[​IMG]
     
  5. navionjim

    navionjim Smoking Fanatic OTBS Member

    GO FOR IT AND LET US KNOW! that looks great!
     
  6. gramason

    gramason Smoking Fanatic OTBS Member

    Looks great.
     
  7. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    good looking stuff [​IMG]
     
  8. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Ok so I have no will power... I tried it and all I have to say is OSCAR MEYER watch out. I really like it. Hey once again I want to thank Ya'll for helping me. Never in a million years would I of thought I'd be making my own bacon. You guys & Gal's are great. I kinda like pork belly better then butt for making bacon. (Hahahaha listen to me go). It has a better taste, maybe it's the fat.(hope my doctor never finds this place). Ok so what's next to smoke??
     
  9. jts70

    jts70 Smoking Fanatic OTBS Member

    Damn that looks good! Nice job[​IMG]
     
  10. tys

    tys Fire Starter

    That looks awesome.

    Nice work!
     
  11. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    you guys are gunna push me over the edge pretty soon .another one on the list of have toos[​IMG]
     
  12. goat

    goat Smoking Fanatic OTBS Member

    Smokin,
    By the looks of things, you will not be disappointed in the morning. Good job.
     
  13. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Great lookin' stuff ya smoked there!!
     
  14. camp_cookie

    camp_cookie Smoking Fanatic

    That looks good.
     
  15. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Wow, that looks great[​IMG]
     
  16. desertlites

    desertlites Master of the Pit OTBS Member

    you say whats next? I wish I had that prob.my mind whirls as fast as I can walk the meat dept.Or can ask walking dude I think he doing worms now,maybe a eel but not worms for me.
     
  17. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Great work Somkin'. It sure looks goooooodddd!
     
  18. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Smokin that looks GREAT!!!!!!!!! I want to do some bellie into bacon sometime also but just have not been able to yet! Again that looks great!!!!!![​IMG]
     
  19. bkennedy

    bkennedy Fire Starter

    Where did you find that belly..and what process did you use to smoke that bacon. I would like to try one..
     
  20. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I got the belly's at an Asian market. They will sell you ANY part of the pig. I rubbed it with Hi-Mountain Buck Board cure, Wrapped it in plasic wrap and stuck it in the fridge for 10 days. After the 10 days I soaked it for 1 hour, changed the water and soaked it for another hour. Pat it dry, I wasn't ready to smoke so I wraped it again and put it back in the fridge. Today 1 hour before I set up my smoker I took them out and let them get to room temp. Got the smoker up to around 190 and without smoke for the first hour in they went. After the 1st hour, started the smoke. Smoked untill the internal temp. reached 150. Da-Ta, now I have Hickory & Apple smoked bacon. The hardest part is the 10 day wait for the cureing. You really should try it. But remember "NO Q-VIEW, DID IT REALLY HAPPEN"?
     

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