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My first Bacon

post #1 of 16
Thread Starter 

Ok I bought 10 pound of pork belly:

 

 

Fresh cut pork for my bacon

 

 

 

Salt and brown sugar in vacuum sealed packet.  They have been in them now for 10 day and in to the smoker.

 

 

IN the smoker for 4 hours....at 150F

 

 

ok out of the smoker

 

 

 

Cutup and in to the vacuum bags.

 

and in to the pan for a real test!! BOY it is so good!! Thank guys for getting me in to this.


Edited by RealBigSwede - 11/9/13 at 3:41pm
post #2 of 16
thats gonna be some good stuff
post #3 of 16
Thread Starter 

cheated and cut a piece and fried it and boy was it good.. still 14 hours to go

post #4 of 16
Bacon is an addiction once started.
post #5 of 16

Bacon is next on my agenda, Can't wait to see it finished!!!

post #6 of 16

I can hardly wait to see your result.

 

Disco

post #7 of 16

You will never go to store bought again.

post #8 of 16
Thread Starter 

ok I have up dated the main post. hope you guys like it.

post #9 of 16
Quote:
Originally Posted by RealBigSwede View Post
 

 BOY it is so good!! Thank guys for getting me in to this.

 

Yeppers He's hooked now!

 

Congrats!

post #10 of 16

Nothing like making food the way YOU like it is there?

 

Disco

post #11 of 16
Great job
post #12 of 16
Thread Starter 

an other question why is my bacon grey not red like others bacon? is it I was dot having nitrate in my cure or did I smoke them with to high temp?

It still tasting good maybe little tuff...

post #13 of 16

Yes, it is because you didn't use any cure. If you use tenderquick, instacure, prague powder or any premixed cure they will give you the red colour and the bacon taste. You can either use a liquid brine or a dry cure. Here are a couple of links to each of the different styles:

 

http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way

 

http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

post #14 of 16
Thread Starter 

Thanks Disco

post #15 of 16
Quote:
Originally Posted by RealBigSwede View Post
 

Thanks Disco

Very kind but don't thank me. Thank guys like Pops and Bearcarver for sharing their experience. Its what makes this forum great!

 

Go forth and smoke!

 

Disco

post #16 of 16

Around here you made "side pork". I don't know if it is called that other places. It is very good!

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