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Latest Batch of Bacon

post #1 of 10
Thread Starter 

Only 40 lbs. this time. This was 4 sides, each split in half. Pop's brine with 1/3 cup of salt per gallon for 14 days, and used Bearcarver's patented time & temps for an all-day warm smoke. This was done with 45% cherry, 45% corn cob, and 10%  Pitmaster's choice pellets. Bacon had about an IT of 109° when I took it off. As always, I am indebted to you guys for your experience and bbq wisdom.

 

 

After 13 hours in the smoke.

 

I did mostly peppered bacon this time, with 3 of the 8 pieces done regular.

 

 

Wrapped for 3 days in the fridge, then partially frozen and sliced. Really need better lighting for these pics. They were not this yellow. This is the regular,

 

...and the peppered.

 

Fried up some trimmings for a taste test.

 

Doesn't look pretty, but sure tastes great!


Edited by mneeley490 - 4/3/14 at 6:45am
post #2 of 10

Nice how long will that last u?

post #3 of 10

Nice looking bacon man!  :banana_smiley:  I'll be cold smoking my latest batch next week  :icon_mrgreen:  Did you vac seal it?

post #4 of 10
Thread Starter 

It's split 3 ways between my friends and I. I will probably give some of mine to my daughter and s-i-l, so I'll end up with about 10 lbs. That should last a couple months.

 

Yes, it's all vacuum sealed in bags, about 1-1/2 lbs. each.

post #5 of 10
Quote:
Originally Posted by mneeley490 View Post
 

 I'll end up with about 10 lbs. That should last a couple months.

 

:icon_eek:  :eek:  :icon_eek:  Wow - you must have some AMAZING self control!  I can easily go through 3 lbs. at one sitting   th_anim_burp.gif   I wish I could make it last at least a little longer but I can't help myself...    :hit:  :32:

post #6 of 10
Mike, morning.... looks good.... I should try peppered bacon..... I just finished 17#'s .... Dave
post #7 of 10

Great looking bacon .

i just started a lamb bacon and you gave me a great idea .

thanks i will look for Bearcarver's patented time & temps for an all-day warm smoke .

post #8 of 10
Thread Starter 
Quote:
Originally Posted by africanmeat View Post
 

Great looking bacon .

i just started a lamb bacon and you gave me a great idea .

thanks i will look for Bearcarver's patented time & temps for an all-day warm smoke .

 

You can find it here: http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

post #9 of 10

Mike 

Nice Bacon it looks like the Pops/Bear combination is a great combo.Great pics and walk thru.

 

Thanks

Dan

post #10 of 10

Nice job Mike!

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