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I couldn't stand it any longer / Finished

post #1 of 16
Thread Starter 

After looking and reading about all this bacon I just had to give it a try.

IF it is half as good as everyone says it is i'm going to be in trouble. I;m going to need another part time job just to keep up this smoking habit.BUT it sure is fun and the food is tasty.

I cant wait to try out the bacon in about a week.

 

 

 

http://i591.photobucket.com/albums/ss354/sdiver40/IMAG0065.jpg

 

 

http://i591.photobucket.com/albums/ss354/sdiver40/IMAG0066.jpg

 

 

http://i591.photobucket.com/albums/ss354/sdiver40/IMAG0067.jpg


Edited by SDiver40 - 2/4/12 at 3:05pm
post #2 of 16
Thread Starter 

OK Pics are not working for me tonight. I'll figure it out tomorrow

post #3 of 16

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post #4 of 16

Good luck on your bacon,can just about guarantee it won't be your last! I also have some in cure at the moment.

post #5 of 16

Looking good so far - on the pic posts - click the insert image next to the filmstrip - it will let you insert straight from your PC. If you are coming from photobucket - click the img code 

post #6 of 16

You are hooked! Gonna start some buckboard bacon tomorrow. Goodluck and keep us posted!

post #7 of 16

Great start!

post #8 of 16

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Now this is the part that bites. The waiting

 

post #9 of 16
Thread Starter 

Your right about the waiting. I thought waiting for ribs to get done was bad. LOL 

post #10 of 16
Thread Starter 

Getting a little bit closer. 10 days in the brine, soaked it for a while to reduce the salt. A little too salty for me. A few hours in the fridge then a rub down of brown sugar and pepper. Back to the fridge until day light then fire up the AMNPS.   Have I missed anything?

 

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post #11 of 16
Yes... my address so you can send me some biggrin.gif
post #12 of 16
Thread Starter 

Ok I finished the Bacon smoking this afternoon. I didnt get a lot of color but the smoke flavor is very noticeable. Needless to say i'm hooked and in search of the next slab.

Once finished I had almost 8 lbs of bacon.

I used the 9in. Weston slicer ( northern tool )  to slice it all up. Because it is only a 9in you have to cut the pieces a little smaller than store bought. But is slices like a dream and never slowed down. I'm very happy with it as well, and shorter bacon works well on a BLT.

 

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IMAG0087.jpg

post #13 of 16
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Looking good so far - on the pic posts - click the insert image next to the filmstrip - it will let you insert straight from your PC. If you are coming from photobucket - click the img code 



Thanks for the picture tips Scarbelly. Thats much easier

post #14 of 16

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post #15 of 16

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post #16 of 16

Looks darn good to me

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