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Yet another first time bacon thread - New pictures 4/12/14

post #1 of 18
Thread Starter 

With all the first time bacon posts I see on here (and the veterans bacon posts). I decided I needed to try it out.  I've made Canadian Bacon, and Buck Board Bacon, so it's not like I'm a complete noob to bacon, but this time I needed to do "real" bacon, with some belly.

 

I went in on 1/3 of a case of belly with a couple friends and ended up with a strip and a half.  I cut them up to give me 6 nice "workable" pieces. 3 in the freezer (just in case I screwed up the first batch), and 3 went in Pop's brine. (sorry no early pictures).

 

I pulled it out of Pop's brine on Thursday evening after 13 days, did a quick test fry to make sure it was not too salty, and thought it was perfect, (I had cut the salt to 3/4 cup).

 

First thing this morning I fired up the Treager, to warm it up, as it is a little cooler that I would have liked today (rain, rain, rain). Shut the Treager down, as the plan is not to "hot" smoke it.

 

Laid out the 3 slabs and fired up the A-Maze-N dust smoker filled with apple dust, lit from both sides.

 

Here are a few pics of them in the smoker with about half if the first rows of dust gone:

 

 

 

I will post more pictures as the process progresses.

 

The plan is to burn the A-Maze-N 2x, then pull and wrap to let it mellow a couple days.

 

Fortunately, I have 2 lbs of my last batch of buck board left, so I won't be tempted to bad, and should be able to leave it alone until it rest/mellows.

 

Stay tuned for more pictures later!

post #2 of 18
Lookin' like bacon to me.... icon14.gif ...
post #3 of 18
Thread Starter 

So after 10 hrs of cold smoke, they are out of the smoker.

 

 

 

Now wrapped and off to the fridge to set, and mellow for a few days.

 

 

More pictures to come!

post #4 of 18

Looking good  thumb1.gif  Pretty soon you'll have BACON!!!  :yahoo:

post #5 of 18
Quote:
Originally Posted by Smoking B View Post
 

Looking good  thumb1.gif  Pretty soon you'll have BACON!!!  :yahoo:


Very very good BACON!!!

post #6 of 18
Thread Starter 

Thanks guys.

 

I know it smelled wonderful when I pulled it out, my wife was ready for me to slice it right away.

post #7 of 18
Quote:
Originally Posted by Talan64 View Post
 

Thanks guys.

 

I know it smelled wonderful when I pulled it out, my wife was ready for me to slice it right away.

 

You didn't slice it all though did you?

post #8 of 18
Thread Starter 

I actually did not slice any of it.  I wrapped it tight in plastic wrap, and am going to leave it in the fridge for at least 4-5 days, before slicing.  I'm going to try to push it out to next weekend, but every time I open that fridge my mouth waters.  I want to slice it up fresh for next Saturdays breakfast.

 

tick tock....see if I can wait.

 

I did take out a package of my buck board bacon, to have this week if the temptation gets too great, but that was dry cured, and a little too salty....I must resist!

post #9 of 18
Quote:
Originally Posted by Talan64 View Post
 

I actually did not slice any of it.  I wrapped it tight in plastic wrap, and am going to leave it in the fridge for at least 4-5 days, before slicing.  I'm going to try to push it out to next weekend, but every time I open that fridge my mouth waters.  I want to slice it up fresh for next Saturdays breakfast.

 

tick tock....see if I can wait.

 

I did take out a package of my buck board bacon, to have this week if the temptation gets too great, but that was dry cured, and a little too salty....I must resist!

 

Good deal - it will be much better if you wait a few days. Good luck with your wait!  Thumbs Up

post #10 of 18
Thread Starter 

Well I made it through the week without slicing the bacon up.  But had plenty of time today.

 

Sliced it all up and got 4 nice 1lb packs for the freezer.

 

 

 

 

 

These 4 are "teaser" packs for a couple colleagues @ work.  6 slices in each, just enough to get a taste for it:

 

 

 

Thanks for looking.

 

Happy smokin'

post #11 of 18
Looks like great bacon.

I am putting some in the cure next weekend.
post #12 of 18

Thanks for the great pics of your bacon. They do so much more than a verbal description. Now, where did I put that pork belly?

post #13 of 18
Quote:
Originally Posted by Talan64 View Post

Well I made it through the week without slicing the bacon up.  But had plenty of time today.

Sliced it all up and got 4 nice 1lb packs for the freezer.









These 4 are "teaser" packs for a couple colleagues @ work.  6 slices in each, just enough to get a taste for it:





Thanks for looking.

Happy smokin'

Absolutely BEAUTIFUL!!! I love bacon, but I really don't have the patience to try it!

However, I did make this last night:

That's right, a bacon vodka Bloody Mary!!! It was perfect!
post #14 of 18
Quote:
Originally Posted by Talan64 View Post

Well I made it through the week without slicing the bacon up.  But had plenty of time today.

Sliced it all up and got 4 nice 1lb packs for the freezer.









These 4 are "teaser" packs for a couple colleagues @ work.  6 slices in each, just enough to get a taste for it:





Thanks for looking.

Happy smokin'

Now that is some great looking bacon. I'm gonna take a shot at this in the near future also. What did you have to give per pound?
post #15 of 18
Thread Starter 

I ended up paying $3.25 /lb

post #16 of 18
Quote:
Originally Posted by Talan64 View Post

I ended up paying $3.25 /lb
Nice!
post #17 of 18
Looks really nice ! icon14.gif
post #18 of 18

Beautiful bacon, and very very very well done. LOL.... you are a tease with those six packs.

 

I don't think there is a better thrill in smoking than smelling the bacon smoking. I don't know why, maybe the patience required for the cure, the mastery required to smoke, or again waiting for it to mellow in the reefer. Me, I think it was because of all that wonderful smoke. I don't know, but whatever it is, its totally awesome! Think about it, its just the belly fat left in a bucket of water then dried and smoked. It doesn't even sound to appetizing when you think of fat sitting around for 2 weeks!

 

There is no finer smell.

 

Great job congrats!

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