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Oh no they lost another customer - Page 2

post #21 of 36
Thread Starter 
Quote:
Originally Posted by papagreer View Post

Nice looking bacon. You def will not be buying anymore from the store. I know I don't yahoo.gif

 

Chris



No more store bought in this house.



Quote:
Originally Posted by alelover View Post

Great bacon. What temp did you smoke at?



Kept the temp between 100-105



Quote:
Originally Posted by Shoneyboy View Post

It looks great…..Pops recipe is so simple and a fantastic way for anyone to get started making their own bacon……Even I have tried started making my own bacon …….. Again, Great looking bacon!!!!  Did you only use Pops recipe or did you add anything to it ?



Just pop's this time, will be trying different of spices.

post #22 of 36

Beautiful bacon!  Pops is the best!

post #23 of 36

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

post #24 of 36

Great looking bacon. I have to try that myself!

post #25 of 36

yummy yummy yummy great bacon

post #26 of 36

Great looking bacon. I scored some free bellies from a buddy so I am going to  be making bacon soon as well.

post #27 of 36

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! 

post #28 of 36

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:

Before Curing-400.jpg

 

Brown Sugar Cure:

Brown Sugar Cure-400.jpg

 

Garlic Pepper Cure:

Garlic Pepper Cure-400.jpg

 

Out of the Smoker:

Brown Sugar bacon after smoking-400.jpg

 

After the slicer (a timely Christmas gift):

Brown Sugar Bacon Sliced-400.jpg

 

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?

post #29 of 36

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?

post #30 of 36
Quote:
Originally Posted by Klosebbqsis View Post

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?


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°.

 

post #31 of 36
Thread Starter 
Quote:
Originally Posted by Klosebbqsis View Post

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?



I smoked it around 100* and after about 5 days I rotated it.

 

post #32 of 36

drool.gif I gotta try making some.

post #33 of 36

I like the cold smoke....yea I need to cook it before devouring, but the fat hasn't started rendering out

403660_340514405966403_100000235400999_1322606_804688568_n.jpg

post #34 of 36

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.

post #35 of 36

I'm going to have to try this it looks so good and we love bacon mmmm

post #36 of 36

Looks-Great.gifthat is definately some great looking bacon!

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