Nice looking bacon. You def will not be buying anymore from the store. I know I don't
Chris
No more store bought in this house.
Kept the temp between 100-105
Just pop's this time, will be trying different of spices.
Oh no they lost another customer
- Thread starter joefresh
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
No more store bought in this house.
Kept the temp between 100-105
Just pop's this time, will be trying different of spices.
frosty
Master of the Pit
smokeydokey
Smoke Blower
I too shall never darken the doors of a grocers bacon reefer. it is so easy to do, and SO much better. I've been dry curing a la Al Blancher with the addition of a little maple syrup over the last couple of days, and have played to rave reviews at breakfast lunch and dinner performances. try some hog Jowls if you can find them, really great!
Smokey
Smokey
smokin-jim
Meat Mopper
Great looking bacon. I scored some free bellies from a buddy so I am going to be making bacon soon as well.
bsmhaze
Fire Starter
Very nice...Looking to do some for the first time in a couple weeks...good to see what others are doing to figure it out!
tom kish
Newbie
Looks great! I decided to do the same thing over the Christmas holidays, and smoked it up on the 26th of December. I used a dry-rub, and let it cure for about 7 days, flipping it daily.
5# Slab of pork belly before cure:
Brown Sugar Cure:
Garlic Pepper Cure:
Out of the Smoker:
After the slicer (a timely Christmas gift):
We sampled it as we sliced it, naturally, then vacuum packed it. Had some for breakfast this morning, and it's far and away better than store bought. BTW, I used maple wood for the brown sugar bacon, and hickory for the garlic-pepper bacon. Already planning for the next run, thinking of making an "apple pie" bacon: Allspice, brown sugar, and apple wood smoke. Thoughts?
5# Slab of pork belly before cure:
Brown Sugar Cure:
Garlic Pepper Cure:
Out of the Smoker:
After the slicer (a timely Christmas gift):
We sampled it as we sliced it, naturally, then vacuum packed it. Had some for breakfast this morning, and it's far and away better than store bought. BTW, I used maple wood for the brown sugar bacon, and hickory for the garlic-pepper bacon. Already planning for the next run, thinking of making an "apple pie" bacon: Allspice, brown sugar, and apple wood smoke. Thoughts?
klosebbqsis
Newbie
I am so doing this tomorrow. That is great looking bacon!!! I'm on my way to the market now for my bellies!! What temp did you smoke at and when in the fridge for 10 days did you rotate or shake the bag or anything?
tom kish
Newbie
I'm not sure which post author you are replying to, but when I did mine, I cured it for 7 days, flipping the bag every day. You could probably get by with every other day from the various sources I've read. I smoked mine at 190° for 4 hours, internal temp just under 140°.
sound1
Smoking Fanatic
I like the cold smoke....yea I need to cook it before devouring, but the fat hasn't started rendering out
klosebbqsis
Newbie
Apple pie bacon sounds mouth watering!! I have got to know how this turns out. You just opened my mind to all sorts of possibilities!! I'm picturing pre-cooked bacon dipped in pancake batter and cook like normal pancakes. Have (pancake "wrapped" bacon) drizzled with syrup or sprinkled with powdered sugar and maybe a little candied orange zest or chocolate shavings to top it off.
Ooohhh!! Or pancake puppies (like hush puppies) filled with bacon rolled in powdered brown sugar. My mind is flooding. Thank you for the awesome idea. Seasonally, the flavor of the pancakes or drizzles can change. Pumpkin for Fall, chocolate for Winter, blueberry or strawberry for Spring and a citrus fruit for Summer! Even buttercream pancake treats for parties!!! OMG, the possibilities are endless!!
Hurry up time clock, I've gotta get home and start experimenting. You have created a monster in me. LOL! Pictures to follow later.
Ooohhh!! Or pancake puppies (like hush puppies) filled with bacon rolled in powdered brown sugar. My mind is flooding. Thank you for the awesome idea. Seasonally, the flavor of the pancakes or drizzles can change. Pumpkin for Fall, chocolate for Winter, blueberry or strawberry for Spring and a citrus fruit for Summer! Even buttercream pancake treats for parties!!! OMG, the possibilities are endless!!
Hurry up time clock, I've gotta get home and start experimenting. You have created a monster in me. LOL! Pictures to follow later.
oregon smoker
Smoking Fanatic
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Questions for RecTeq owners
- Started by schlotz
- Replies: 64
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 36
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 31
- Field and Stream
