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BACON!!!

post #1 of 19
Thread Starter 

I started some bacon back in the spring and never got a chance to finish it.  We ended up slicing it and eating it as cured non smoked bacon.  It was still got, but I never got to finish the process.   I have been gone from the forum on family matters and am glad to be getting back to my smoker.

 

A couple months ago I got around makin bacon again.

 

One slab of pork belly cut and ready for cure

 

 

Into Pops Curing Brine.    Also added some garlic and pepper to the mix.  Baggy with water to hold it all down in the brine.   

 

 

After 10 days   more pepper and garlic and on the hook

 

 

Into the smoker for 12 hrs of smoke.   Smoker never got over 85 degrees

 

 

This is my creative setup.  I took the sidebox off my old chargriller and converted it to my smoker.   I adapted aluminum dryer vent into the bottom of my smoker.   Small hickory fire into smoker.  It ain't pretty, but it smokes

 

Finished product

 

Test fry.   Perfect!

 

I reduced the salt in the cure to 3/4 cup per gallon.   

 

Thanks for looking.    This was all I got of this bacon.  It was all sold.   

 

Edit:    Packed in 1/2 lb.  packs

 

 


Edited by Wes W - 10/4/13 at 7:28pm
post #2 of 19

I like your cold smoker set up. Bacon looks like it turned out great!

post #3 of 19
Thread Starter 

Thanks Todd.  It was the only thing I could come up with.  I did struggle to keep the temp down a couple times.   I may cut a couple vent holes in the door  just to keep cooler air moving through the smoker.   I thought about putting my water pan in to help with cooling, but didn't.  

 

It was very good.   I may put on a little more pepper and garlic before smoking next time.

 

 

I should also add that after I finished smoking it, I  let it sit in the frig for 3 days  before sampling.    This lets the smoke mellow into the meat.

post #4 of 19
Quote:
Originally Posted by S2K9K 

edited post

38x38px-ZC-84cf1503_download.jpeg
S2K9K
Yesterday at 8:39 pm

Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:

http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team

That's OK, edit my posts as you like :deadhorse: 


Edited by Black - 10/17/13 at 5:22am
post #5 of 19
Thread Starter 

Thank you Black.    It feels good to be smoking some again.   

post #6 of 19
Nice cold smoking mod you came up with there and the bacon looks Great too!!!
post #7 of 19

The mother of invention......... Glad your back man.

post #8 of 19
Thread Starter 

Thanks S2

 

Fh it feels right to be back.   

post #9 of 19

Bacon is on my bucket list. I will be watching all the posts here., I am wanting to make some pepper bacon.

post #10 of 19

Wes, morning.....  I knew you get the cold smoker mod figured out....   Looks like a great mod that works very well....   Bacon looks perfect....  

I'm glad everything's working out for you now.....    

 

Dave

post #11 of 19

Sigh, you got me achin' to be makin' bacon. Yours looks great and I love your smoker!

 

Disco

post #12 of 19

Happy to see you back and the smoker mod seems to work very well. That's some great looking bacon!

post #13 of 19

Awesome looking bacon.  :drool

post #14 of 19
Thread Starter 
Originally Posted by c farmer View Post
 

Awesome looking bacon.  :drool

Thanks c farmer

Quote:
Originally Posted by Hoity Toit View Post
 

Bacon is on my bucket list. I will be watching all the posts here., I am wanting to make some pepper bacon.

If you follow "Pops"  Cure Brine  you can't go wrong.   I did reduce the salt to 3/4 cup per gallon.   I also added pepper to the brine and peppered it before I smoked it.   I smoke it for 12 hrs.   Some of the guys here will smoke it 24-36 hrs.   It just depends on your taste.

 

Quote:
Originally Posted by DaveOmak View Post
 

Wes, morning.....  I knew you get the cold smoker mod figured out....   Looks like a great mod that works very well....   Bacon looks perfect....  

I'm glad everything's working out for you now.....    

 

Dave

Thanks Dave.

 

Quote:
Originally Posted by Disco View Post
 

Sigh, you got me achin' to be makin' bacon. Yours looks great and I love your smoker!

 

Disco

Thanks Disco.   I need to make some more.  I did at least get to taste it before it went out the door  :-)

 

Quote:
Originally Posted by SmokinHusker View Post
 

Happy to see you back and the smoker mod seems to work very well. That's some great looking bacon!

Thank You  Alesia.

post #15 of 19

Fantastic Wes!  Love the set up too!

 

BTW - when you coming to pick up your boat and build my smoker?...  :laugh1:

 

Bill

post #16 of 19


Into the smoker for 12 hrs of smoke.   Smoker never got over 85 degrees

Wes great to see you and your smoker back in action! That's some awesome TBS you have rolling in there. Fantastic! Looking forward to seeing more of your smokes!
post #17 of 19
Thread Starter 
Quote:
Originally Posted by PGSmoker64 View Post
 

Fantastic Wes!  Love the set up too!

 

BTW - when you coming to pick up your boat and build my smoker?...  :laugh1:

 

Bill

LOL!  Thanks Bill.     I did say that didn't I. LOL!      Not sure my body could endure another build like that.   

 

Quote:
Originally Posted by dirtsailor2003 View Post



Into the smoker for 12 hrs of smoke.   Smoker never got over 85 degrees

Wes great to see you and your smoker back in action! That's some awesome TBS you have rolling in there. Fantastic! Looking forward to seeing more of your smokes!

Thank you DS.  

post #18 of 19

hi all 

Can any one give me a good recipe for

 

curing bacon .An smokeing it 

 

 

 

Thanks All   Frank 68

 

 

 

                                                                                :drool: 

post #19 of 19
Thread Starter 

Frank,

 

Here is what most people use.  Its a wet cure brine.   I reduce the salt to 3/4 cup.  Thats just me though.  Let your bellies soak for 10 days.   It turns out awesome.   People smoke it for different times.  I smoke mine for 12 hours with hickory,  with 3 day rest in the frig.  Slice and package.    Some smoke it for 24 hr. or more.  It just depends on how much smoke flavor you want.  

 

The brine mix is per gallon of water.  You can also add any spices that suits your taste. 

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

 

Edit:   Most people cold smoke bacon.  Meaning the smoker temp. doesn't get above 90 or so degrees.   Lots of smoke, low temp.   I smoke mine with the hide on.  Some smoke it after skinning it.  Its really a preference thing.  Hope this helps.   If you have questions, just ask.

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