Fresh Bacon

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tony111

Smoke Blower
Original poster
Nov 7, 2007
101
49
W.C. OHIO
Got a good deal on some pork belly. Whole hogs on the hoof at 75 bucks a piece. They scaled in from 250# to 350# . I cured with Mortons sugar cure for 8 days ,water bath for about 30 min then pat dry. Into the smoker with some hickory apple and sassafrass for 4 hours, then let then cool at shop temp. [45 deg.] then into the freezer for a few hours. I sliced it a little thicker than I usually do and it came out pretty well. The down side is the doctor told me I should only eat bacon once a week !!!   I need to find a new doctor.

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My prep. area  the wife calls it my happy place

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Ready for the cooler

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cure on

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after the smoke

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sliced up and ready to bag...just what the doctor ordered
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Ok can I send my stuff to you to process - what a great looking processing facility
 
Man that is a sweet price on those pigs. One of the guys at work just said yesterday he would sell me pigs for @ $125 to $140 for the same weight class. Nice man cave too. But what happened to the rest of the pork?
 
Very Nice Tony !!!!!

Dr says once a week?

Didn't say how much?

I would think two slices every other day, would be much better than a pound of Bacon once a week.

That'll be $200 for the house call.

Thanks,

Dr Bear
 
Thanks to all for looking. I used the MES to smoke and started low at 100,the shop was cold so it took a while to get up to temp. I would open the door and bump the temp 10 deg. every 45 min to an hour.I think I finished around 140 smoker temp.

As for the rest of the pork it was divided up with my uncle and a fellow smoker. It is nice to start off a new year with meat in the freezer.

I rendered some lard and made cracklins also. Will try to get a post up.  
 
Thanks to all for looking. I used the MES to smoke and started low at 100,the shop was cold so it took a while to get up to temp. I would open the door and bump the temp 10 deg. every 45 min to an hour.I think I finished around 140 smoker temp.

As for the rest of the pork it was divided up with my uncle and a fellow smoker. It is nice to start off a new year with meat in the freezer.

I rendered some lard and made cracklins also. Will try to get a post up.  
Great!

I smoked Bacon at a lot of different temps, and my best tasting Bacon was when I used about those same temps!

I smoke it for longer times though---maybe 7 to 12 hours, taking the internal temp anywhere from 100˚ to 130˚. They're all good.

Bear
 
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NBow thats wat I call a happy place too. You have some of the finest bacon that I have seen in awhile. So I had to make some bellie bacon and BBB yesterday. 
 
Nice shop there very impressive! I just finished some bellies friday and am picking up more this friday! I use the same wood Hickory,Sassafras but i use Cherry in the last 2 hours. I keep my air temps under 150 and internals i dont let it get above 130 or u will be cooking the meat. I smoke for about 6 hours in a homemade smoker i made with indirect heat! Ur bacon looks good and i know it tastes as good as it looks. Ill get some pics up when i do these bellies in about 2 weeks. Take Care and Good Job!!
 
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