I Just Cant Stop! Qview!

Discussion in 'Smoking Bacon' started by xjcamaro, Sep 9, 2011.

  1. xjcamaro

    xjcamaro Meat Mopper

    I just cant stop makin bacon! I just finished a batch about 2 months ago and now i got another batch going! Here is the start!

    Stacked

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    Rubbed

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    Wrapped

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    See ya in 9 days!
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start Jason !!!!!

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    Good to see you,

    Bear
     
  3. xjcamaro

    xjcamaro Meat Mopper

    Thanks, i know i havent been around for a bit, lots of stuff going on, finishing up projects around the house before it gets cold, football has started, found out we are having a baby, so alot going on here, but now that the cold weather is right around the corner, thats when i get in my smoking prime! I have alot of stuff in my mind ready to go!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I love these bacon threads!

                    [​IMG]
     
  5. roller

    roller Smoking Guru SMF Premier Member

    Congrats on the baby and good smoking to you on that bacon !!!
     
  6. sunman76

    sunman76 Master of the Pit

    congrats on the baby and the bacon
     
  7. Congrats on the news of being a daddy!!!! [​IMG]    And LOVE to watch the bacon threads find them so interesting.....
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Me too, and congats on the baby

    [​IMG]
     
     
  9. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I'm tellin' ya, there gonna have to offer a 12-Step Program  for all you "Bacon Abusers"!

    Todd
     
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I am the same way with bacon,  I started with the buck board bacon, then got into Canadian back bacon and now started on the belly bacon!!!  I can't get enough!!!! 

    Congrats on the baby! 
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----

    "SMF"-----Home of the "Bacon Abusers" !!!

    Congrats on the future baby, Jason!!

    Bear
     
    Last edited: Sep 9, 2011
  12. xjcamaro

    xjcamaro Meat Mopper

    Thanks guys!
     
  13. sierra

    sierra Fire Starter

    Step 1: Cure bacon
    Step 2: Smoke bacon
    Step 3: Eat bacon
    Steps 4-6: Repeat steps 1-3
    Steps 7-9: Repeat steps 1-3 again
    Steps 10-12: Keep repeating steps 1-3
     
  14. michael ark

    michael ark Master of the Pit

    [​IMG]great start.
     
  15. xjcamaro

    xjcamaro Meat Mopper

    Alright! up early this morning to get the bacon in the smoker. About 10-12 hours in there should do it.

    Soaking in ice water for 30 mins

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    Fry test, the really small pieces were a little salty but it was a small chunk that was sticking off the side of one of the slabs. The other bigger thicker pieces were real good!

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    Here is my slab covered in coarse pepper. I dont know what it is but i think the bacon covered in pepper is better than the plain.  But my wife would have a fit if i made just all pepper bacon (she doesnt like pepper)

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    All the rest of it laid out ready to go in the fridge overnight!

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    I will post more pictures of the smoke and the final product all sliced up probably tomorrow. I cant wait!

    Oh, sorry, cold smoking with my tin can and soldering iron with hickory chips!

    I will probably take advantage of a empty rack and cooler temps and run to the store in a bit and grab some cheese to throw in there too, getting a little low on that too.
     
    Last edited: Sep 18, 2011
  16. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    TEASE!

    TJ
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks good already!

    The test pieces in the pan look tasty!

    Can't wait to see the grand finale !!!

    [​IMG]

    Bear
     
  18. xjcamaro

    xjcamaro Meat Mopper

    Well here we go. The smoke went well, smoke time ended up being 11 hours with hickory. I threw some cheese in about half way so the cheese was in there for just about 5 hrs. I pulled the bacon and cheese out and wrapped them up and stuck them in the fridge over night. Stopped off at the store on my way home from work to grab some rolls of vacuum bags. Got home, sliced the bacon up and vacuum sealed it in 10-15 piece portions, just enough for my wife and I to have some at breakfast (oh ya, the dog usually gets a couple tastes as well). I also vacuum sealed the cheese. Stuck the bacon and some of the cheese in the freezer.  Here is your Qview!

    Here is the bacon in the smoker

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    Here is the cheese going in the smoker

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    Here is the bacon done (sorry, i didnt get a full slab pic of the pepper bacon, i was rushing and trying to get everything sliced before my wife left so i had a helping hand)

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    Here is the cheese finished.

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    Bacon all sliced up, the pepper bacon is the plate in the back.

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    Bacon all packaged up, about 15 packs all together.

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    Here is to another good smoke.  Im thinking the next time i fire up the smoker its going to be for some bacon wrapped rabbit and pulled pork! Cant wait! Rabbit season starts here in a month!
     
    Last edited: Sep 19, 2011
  19. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    OMG..   my keyboard just shorted out from the drool...  get'n all my toys together to start doing my own bacon too.

       BTW, where is "here"  since you don't list it on your profile ?

        Keith
     
  20. xjcamaro

    xjcamaro Meat Mopper

    Western Pennsylvania
     

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