Bacon Second Go Round

Discussion in 'Smoking Bacon' started by xjcamaro, Dec 18, 2010.

  1. xjcamaro

    xjcamaro Meat Mopper

    Since my first round of bacon went so well i got a second belly and started it 9 days ago and got it all ready tonight to stick it in the smoker tomorrow. I had a 10 lb belly cut into 3 slabs, but i cut one of the three in half and coated it in coarse ground pepper for pepper bacon. Here is a tease until i get the smoked pictures up in the next couple days.

    [​IMG]

     [​IMG]

    See ya when i get them all done!
     
    Last edited: Dec 19, 2010
  2. meatinc

    meatinc Smoke Blower

    That is just wrong to tease like that.  Can't wait to see the finished sliced and ready to eat!
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start and I look forward to more Qview
     
  4. old poi dog

    old poi dog Master of the Pit OTBS Member

    Looks good Sir.  I'm also looking forward  to the  final product.[​IMG]
     
    Last edited: Dec 18, 2010
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    They look nice already!

    Can't wait for the dark reddish brown color & the pictures of some slices later!  

    Bear
     
  6. xjcamaro

    xjcamaro Meat Mopper

    Here you go! Now you can continue drooling all over your keyboards!

    In the smoker

    [​IMG]

    Regular Bacon out of the smoker

    [​IMG]

    Pepper bacon out of the smoker.

    [​IMG]

    All the bacon sliced

    [​IMG]

    Pepper bacon sliced

    [​IMG]

    All vacuum sealed and ready for the freezer

    [​IMG]

    We fried up a couple peices, all tasted good. I really like the pepper bacon, very tasty! I wish i would have made more than a tiny little slab of it. Oh well, next time i will make about half of it pepper bacon.

    Thanks for looking!
     
    meateater likes this.
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice,  That pepper bacon looks GREAT...
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    The peppered chunk looks good. It all looks good.

    I have 14.5 pounds of belly that hit 7 days in the fridge.

    Have some andouille ready too.

    Waiting on some pecan to get busy.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks great XJC.

    The color is beautiful!

    Gotta be tasting great!!![​IMG]

    Sorry about the drooling above !

    Bear
     
  10. xjcamaro

    xjcamaro Meat Mopper

    I cured this bacon in the TQ cure without any sugar (1/2 oz per lb). Put it in bags and let it sit for 9 days, flipping and rubbing it daily. On day nine i pulled it from the bags, rinsed it off and soaked it in ice water for a 1/2 hour. Pulled it out, rinsed it again and pat dried it with paper towels. Cut and fried a test peice, it was perfect. The small slab of pepper bacon at this point i just generously sprinkled pepper on each side and rubbed it on and it stuck. Then i set in the fridge overnight uncovered to let it create the slight crust. On the 10th day i fired up the smoker to about 125-130* and used apple wood. Smoked it for about 5 hrs, meat temp was about 100*. Pulled it out at 5 hrs, wrapped it in plastic wrap and let it sit overnight in the fridge. Then sliced it up, and vacuum sealed it. Easy as that!
     
  11. chefrob

    chefrob Master of the Pit OTBS Member

    az
    good lookin bacon............
     
  12. xjcamaro

    xjcamaro Meat Mopper

    I do have to say thanks to BearCarver and his step by step instructions and some of his pointers. Without them i probably wouldnt have attempted this bacon thing at all!   [​IMG]
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member


    I was glad to help---You're a quick study!

    Bear
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that bacon looks awesome and I wish that I had some bellies myself.
     
  15. xjcamaro

    xjcamaro Meat Mopper

    I guess that im lucky that i have 2 butchers locally that i can get fresh bellies from. My first batch of bacon was started from a belly that hadn't been off the pig for more than 12 hrs, now that is fresh. But they dont always have them. The other place vacuum seals them and freezes them as soon as they come off the pig.

    I dont think that alot of people locally go in and buy bellies cause i get some weird reactions the first time i asked for them. oh well!
     
    Last edited: Dec 21, 2010
  16. meateater

    meateater Smoking Guru SMF Premier Member

    That's a bunch of great looking bacon. Nice job. [​IMG]
     
  17. Officially DROOLING!
     
  18. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking bacon man - Love me some pepper bacon
     
  19. Nice blooking bacon.1 more thing to add to my list.But 1st I need a slicer.[​IMG]
     
  20. ak1

    ak1 Master of the Pit OTBS Member

    I agree! It's all Bear's fault[​IMG]
     
     

Share This Page