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First time making bacon - Page 2

post #21 of 39
Thread Starter 

Thanks Red

 

Forgot to take pics before I wrapped it all up.  Will get some when I slice it.

post #22 of 39
Thread Starter 


All sliced up. Looks pretty.
post #23 of 39
Quote:
Originally Posted by c farmer View Post



All sliced up. Looks pretty.

 

 

That's some nice looking bacon C Farmer.  Hope mine turns out as good   :)

post #24 of 39
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post

 

 

That's some nice looking bacon C Farmer.  Hope mine turns out as good   :)

I am sure it will.

 

Blt's tonight.

 

I left it in the fridge wrapped for about 24 hours after smoking as per Bear.

post #25 of 39
Quote:
Originally Posted by c farmer View Post

I am sure it will.

 

Blt's tonight.

 

I left it in the fridge wrapped for about 24 hours after smoking as per Bear.

 

 

hahah, you are the lucky one.   I'm sitting here looking at the fridge that's holding my bacon hostage for the the next 8 days or so.    Anticipation is killing me already and patience is overrated   :)

 

Be sure to add a second layer of bacon on that BLT for me  :)

post #26 of 39
Thread Starter 

I know the wait, I just went though it.  Why is it we have to wait before of after the smoke to eat.  LOL   ( bacon - cheese )

post #27 of 39

Nice Job, Farmer!!!

 

Now you're hooked!!!

 

 

Bear

post #28 of 39
Thread Starter 

Thanks Bear.  

 

Hope it tastes as good as it looks.

 

Taste test tonight.

post #29 of 39
Thread Starter 

Had blt's and they were great.  Never thought making bacon would be this easy.

 

Canadian bacon is next on the list.   Any help there?

post #30 of 39
Quote:
Originally Posted by c farmer View Post

Had blt's and they were great.  Never thought making bacon would be this easy.

 

Canadian bacon is next on the list.   Any help there?

 

Yup, You're Hooked!!!

Gotta love them BLTs!!!

 

I got a real good Step by Step for Canadian Bacon.

 

Here ya go:

http://www.smokingmeatforums.com/t/139659/boneless-cured-smoked-pork-chops-canadian-bacon

 

 

Bear

post #31 of 39

Your bacon looks great!thumb1.gif

post #32 of 39
Thread Starter 

Thanks woodcutter, Has a really nice color to it.

 

Better than that store bought stuff.

post #33 of 39
Quote:
Originally Posted by c farmer View Post

Thanks woodcutter, Has a really nice color to it.

 

Better than that store bought stuff.


And you know exactly what is in it!

 

Here is a Canadian bacon thread with Pop's brine similar to what you just did with your bacon.

 

http://www.smokingmeatforums.com/t/136954/canadian-bacon-using-pops-brine-2nd-try

post #34 of 39
Thread Starter 

Did you calc. the thickness of it or just brine for 12 days?

post #35 of 39
Thread Starter 
.......
post #36 of 39

I injected the loin every inch and put it in Pop's brine.

post #37 of 39
Thread Starter 
Why does my bacon curl up so bad? I have to use a bacon press.
post #38 of 39
Quote:
Originally Posted by c farmer View Post

Why does my bacon curl up so bad? I have to use a bacon press.

 

Could be the direction you sliced it???

post #39 of 39
Thread Starter 

Didn't think about that.  It could be.

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