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Another first time (belly) bacon maker Updated- now done

post #1 of 17
Thread Starter 

Well now it's my turn at makin some bacon! Picked up a 14 lb belly from a local processor, cut into slabs and removed the skin!

 

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After removing the skin the slabs were @ 3lbs apiece +/- 2 ozs. 2 will be done in a Maple, Brown sugar.(Thanks to TJohnson for the Country Brown cure!) The other 2 will be with Garlic, Onion and CBP.

Here they are with their ingredients

 

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The 2 on the left will be the Maple, Brown sugar. The 2 on the right will be the Garlic, Onion and CBP.

 

All rubbed up with cure and ready for a cold nap!  Oh and my friend Sam in the back!

 

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Now to wait a week or so till smokin time. Will post back up when it's ready! Thanks for lookin.

 

 

 

 

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Edited by Smokeamotive - 8/24/11 at 1:04am
post #2 of 17

Nice !!!! Tell Sam hello...

post #3 of 17

Looks good so far!

 

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post #4 of 17

Lookin' Good So Far

What wood you gonna smoke with?

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #5 of 17

Man I still have yet to try my hand at bacon, but yours looks like it will be awesome!

post #6 of 17

Oh yeah! You will never buy store bought again. drool.gificon14.gif

post #7 of 17
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

Lookin' Good So Far

What wood you gonna smoke with?

 

 

Todd


Haven't decided yet. Either hickory or maple or perhaps a combination of them.
 

 

post #8 of 17
Thread Starter 

Well it's time to wake up from it's cold nap and get some smoke. Into a cold soak.

 

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And a little fry test. Brown sugar and maple. Pretty good!

 

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And some fresh CBP for the Garlic, onion and CBP.

 

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Into the MES with a mix of hickory and maple in the amns for @12 hrs.

 

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Out of the smoker.

The maple brown sugar.

 

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The garlic,onion and CBP.

 

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Back into the fridge to let the flavors mellow.

 

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Sliced up and ready for the freezer. Oh and the Bearview.

 

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Thanks for lookin. Bruce

 

 

 

 

 

post #9 of 17

Oh baby do those look great!!!  I just put two chunks into the fridge to start curing!!!!!! 

 

What temp did you smoke them at in your MES?


Edited by BlueBombersfan - 9/7/11 at 11:55am
post #10 of 17
Thread Starter 
Quote:
Originally Posted by BlueBombersfan View Post

Oh baby do those look great!!!  I just put two chunks into the fridge to start curing!!!!!! 

 

What temp did you smoke them at in your MES?


I cold smoked these for @12 hrs
 

 

post #11 of 17

Nice looking Bacon!!!

 

Nice and lean too---Very meaty!!

 

Great BearView too!

 

 

Thanks,

Bear

post #12 of 17

X2 on Bear's post.

 

I bet it was great!

 

Good luck and good smoking.

post #13 of 17

good looking bacon!

 

Out of curiosity, how do you get your vacuum packer to leave them nice and flat like that?  Mine always wants to wad it up in a ball as it pulls a vacuum...

post #14 of 17
Thread Starter 
Quote:
Originally Posted by simple View Post

good looking bacon!

 

Out of curiosity, how do you get your vacuum packer to leave them nice and flat like that?  Mine always wants to wad it up in a ball as it pulls a vacuum...



I just put them in and vacuum. Mine is one of the original foodsavers, the newer units may have higher vacuum. Is yours adjustable?

 

post #15 of 17

Great looking bacon!

 

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post #16 of 17

That sure is some meaty bacon

Great Color!

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #17 of 17

That's some great lookin' bacon there. I really like Maple, too. Pairing it with Plum is really nice. 2 parts Maple and 1 part Plum, makes a very smooth, distinctive and desireable smoke flavor, Try it sometime. I know you'll like it, too.

 

ShortEnd

 

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