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

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smokeamotive

Smoking Fanatic
Original poster
Jul 1, 2009
709
15
Lees Summit Mo.
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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Last edited:
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
 
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...
 
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?
 
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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