First Bacon in the new smokehouse

Discussion in 'Smoking Bacon' started by mudslinger2, Dec 23, 2013.

  1. mudslinger2

    mudslinger2 Fire Starter

    Hello everyone,

    I thought I would share my first bacon experience in the newly completed smokehouse.

    It all started at the beginning of the month with this tuff guy


    Well he wasn't so tuff




    So we stuck the bacon, hocks and the hams in Pop's Brine


    38 degrees two weeks ready to dry



    Into the smokehouse for two hours to dry



    On The Smoke with Apple and Alder


    8 hours in not getting the color I was looking for


    16 hours on the smoke I think we got it




    Time for a rest then slicing and packaging.

    More to come and thanks for looking.

    Mudslinger
     
    stovebolt and backtothebush like this.
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    What an excellent way to keep from being underfoot and stay out of sight the day before Christmas Eve.

    I salute a genius!

    /Salute
     
  3. mudslinger2

    mudslinger2 Fire Starter

    Thank you Foamheart, that was an awesome compliment.
     
  4. mudslinger2

    mudslinger2 Fire Starter

    We'll it all rested for three days,  time for slicing and packaging.



    A few end pieces for the test


    absolutely wonderful



    Hope you all enjoyed. On the brine for next weekend I will be doing 15 lbs Buckboard and 21 lbs Canadian bacon see you then.

    Mudslinger
     
    stovebolt likes this.
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Mudslinger that looks great!!! very nice color, [​IMG]
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Mud,

    Awesome looking bacon there!!!! Great color!


    I have found that with cold smoking, anywhere from 16-24 hours is my liking for bacon. I usually do it in 6-8 hour increments resting overnight in the fridge in between smokes. Will be watching for your BBB!

    Dirt
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I bow to the Baconmeister. That looks great. I love the meat fat ratio.

    Disco
     
  8. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    :sausage:
     
  9. noshrimp

    noshrimp Smoke Blower

    I love the color. Great job!
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. I will be watching for more.

    Did you cold smoke? I didn't see where you said.
     
  11. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Hi Mudslingerf2,

         That really looks great! I been thinking of doing some bacon but not comfortable with my knowledge level. I assume you cold smoked? What temps did you watch, what was your source of smoke (AMNPS?) and what wood did you use? I love hickory .......... will that work? One more question ....... I assume your used fresh pork bellies ..... is that true?
     
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great job on the bacon!  So glad you liked it!  Congratulations on your new smokehouse!  Thank you so much for the thread!  
     
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    Everything looks nice and smokey! Did you get to try the hocks yet? Thanks for posting.
     
  14. Talk about an authentic start to stop delivery? BRAVO! That is sensational! Cheers! - Leah
     
  15. mudslinger2

    mudslinger2 Fire Starter

    Bw just jump right in. My knowledge level started August of this year when I happened upon this web site. I owe all my knowledge to this website and all members who have contributed any bit of info.

    That Bacon was done with the help of all of you and one could not find a better resource .

    For your questions Yes it was cold smoked for sixteen hours over the course of two days. I used apple and alder, hickory will work great also. Fresh Pork bellies, he was on the hoof and into the brine within 24 hours
     
  16. mudslinger2

    mudslinger2 Fire Starter

     Saving them for a big pot of homemade smoked baked beans.
     
  17. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    WOWWWW... that little piggy sure had a lot of bellies... did you raise him or did you buy him ? .. how did you get the little guy to harbor so many bellies ? :biggrin:

    all in all... looks GREATTTTTTTTT (Tony the Tiger vioce)....
     
  18. mudslinger2

    mudslinger2 Fire Starter

    LOL That little piggy grew up along side his fat brother.  We raised them from May to December

    It looks like a lot but it was only 21 lbs
     
  19. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Wow nice job mudslinger! Now that's what I call "local sourcing" your food! Doing bacon in pops brine is on my list of things to do in 2014. Thanks for the pics to keep me focused.
     
  20. Great looking bacon. Good post.

    Chuck
     

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