Oh no they lost another customer - Page 2

Beautiful bacon!  Pops is the best!

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

Great looking bacon. I have to try that myself!

yummy yummy yummy great bacon

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

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! 

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?

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?

Quote:

Originally Posted by Klosebbqsis 

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°.

 I gotta try making some.

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

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.

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

that is definately some great looking bacon!