First time making bacon

Discussion in 'Smoking Bacon' started by c farmer, May 10, 2013.

  1. c farmer

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

    Used pops brine, used 1/3 cup salt and 2.8 oz pink salt. Going to smoke 12-15 hrs with pitma
    sters blend.
     
  2. c farmer

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


    Tasted pretty good. Wife said nice and sweet. Can only get better with smoke.
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Bravo...... If the wife liked it, you are magic...   stand back and enjoy the accolades....   Dave
     
    c farmer likes this.
  4. c farmer

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

    The big smoke is tomorrow. Might need more salt next time, we will see.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start and I'll look for the big finish good luck with the smoke
     
    c farmer likes this.
  6. c farmer

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


    In the mes with pellet smoker.
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!!
     
    c farmer likes this.
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!!!!-----Only a matter of hours until you're hooked!!!!

    Bear
     
    c farmer likes this.
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks good!

    I found with Pop's brine that we like 1/2 cup salt per gallon for bacon. I used that same mix for my pastrami and the salt content at a 1/2 cup wasn't enough for the beef.
     
    c farmer likes this.
  10. c farmer

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

    Thanks guys, 4 hours of smoke on it now.

    I only used 1/3 cup, might not be enough.
     
  11. c farmer

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


    8 hours in. Don't know when I should stop the smoke?
     
  12. c farmer

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

    How does the smoke look?  Look like good smoke?  TBS?
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Smoke looks good------You were probably right---12 to 15---Maybe longer.

    When you pull it, I would wrap it in plastic wrap, and put it in the fridge for at least 36 hours before slicing.

    Bear
     
  14. c farmer

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

    Why the wait?
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Everybody waits at least a few hours to let the smoke flavor get into the whole piece.

    I used to wait over night. Then one time I didn't have time to slice it for two days.

    When I did, I couldn't believe the flavor----Been doing it & recommending it ever since!!!

    Bear

    PS: You can steal a little to chow down on first !!!![​IMG]
     
    Last edited: May 11, 2013
  16. c farmer

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

    I don't have time to slice tonight so all will sit overnight.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Believe me---Two overnights would be even better

    Bear
     
  18. c farmer

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

    I will slice some tomorrow and try to let the rest sit.

    Thanks for the help Bear.
     
  19. c farmer

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

    Oh and I pulled at 10 hrs.
     
  20. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking good, c farmer! Can't wait to hear/see how it turns out!

    Red
     
    c farmer likes this.

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