we have bacon !!!!!!!!!!!!!

Discussion in 'Smoking Bacon' started by jeff 1, Mar 7, 2011.

  1. jeff 1

    jeff 1 Smoke Blower

    [​IMG]
    I cured a 13 lb pork belly for 10 days and smoked with apple and hickory yesterday, just started sliceing today and thought I better get a pic for you guys
    [​IMG]  [​IMG]
     
  2. tyotrain

    tyotrain Master of the Pit

    Man O Man that bacon looks great.. Nice job bet that is going to taste good..[​IMG]
     
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    sweet. Looks great.
     
  4. jeff 1

    jeff 1 Smoke Blower

    it is pretty tasty,  it was all dry cured and did 3 sepperate variations.  Tomarrow I am going to smoke a fatty and use my homemade bacon with some homemade sausage[​IMG]

    now that I got some room in my fridge I picked up another belly and a 2 pack of boston butts and I think I am going to try a wet cure on them
     
    Last edited: Mar 7, 2011
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Yep your addicted. Now bacon is a great thing to make yourself. I personally wouldn't use it on a fattie for the flavor will get lost in the sausage and you will use an awful lot of bacon too. I use some cheap thin bacon on my fatties. You'll find out that most folks here will say the same too. But if you want to go for it and see what happens.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job!!!

    Nice meaty Bacon too!

    Beautiful---Simply Beautiful !!!

    Bear  (Bacon Lover)
     
  7. jakerz66

    jakerz66 Smoke Blower

    Mmmmmm bacon, who doesn't like bacon
     
  8. bamaboy

    bamaboy Meat Mopper SMF Premier Member

    Very nice job Jeff,[​IMG]
     
  9. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    that bacon Rocks! good job!
     
  10. tjohnson

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

    3 Variations and which one do you prefer?

    How about a recipe to share with your fellow Smoke Buddies?

    Great Job!!

    Todd
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Absolutely awesome!!!

      Craig
     
  12. Great looking bacon...have to agree with mballi... use the cheap thin bacon on the fattie and keep the excellent looking bacon you have there for sunday brunch.[​IMG]
     
  13. jeff 1

    jeff 1 Smoke Blower

    Thanks for compliments guys,  I just had a bacon sammich and mmm it was good. 
    I used pickleing salt and brown sugar in about a 60/40 ratio and cure#1, then the same plus maple syrup,  then I did one with kosher salt, organic sugar cure#1 and a bunch of different herbs.  I liked the one with just salt and brown sugar the best
     
  14. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks awesome [​IMG]
     
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    Nice job with the Bacon  [​IMG]
     
  16. chefrob

    chefrob Master of the Pit OTBS Member

    az
    have you done this before? if so what formula do you use for the pickle? nice lookin bacon also! 
     
     
  17. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That is some fantastic looking Bacon...[​IMG]
     
  18. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job! [​IMG]  Homemade is the bomb.
     
  19. That bacon looks great. Way better than what you see at the store. I'm getting inspired. I guess I need to tear apart that broken old fridge I got.
     
  20. jeff 1

    jeff 1 Smoke Blower

    I have wet cured canadian bacon with a different brine but this time I am using Pops formula with the salt and cure#1 a smidge on the light side.  After seeing it posted in some other threads I thought that should be easy enough.  It seems the more simple you keep things the better they are in many cases so I am attracted to the idea of it.  I have the butts deboned and sliced in half and the belly is skinless so I figure I will let them both set in the wet cure for 7 days
     

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