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Here's my bacon - Page 2

post #21 of 39
Thread Starter 


I did a full top round couple weeks ago into pastrami. I sliced that stuff almost paper thin, every piece a masterpiece!

post #22 of 39

great looking bacon!! 

seems like a simple cure your using, what are the ratios of product (mix) you use?

 

also I have one of those older Hobarts I finaly wresteled away from my butcher buddy when he retired/down sized. course it could have been he was tired of listing to the whining for so many years, down side to it is it is so heavy ....:biggrin: 

 

Tom

post #23 of 39

40 pounds!  Nice.  I did 11 pounds the other day and it is amazing how fast people hear about it and ask for samples.  lol

Nothing like home cured bacon.

 

Very nice work.

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

40 pounds!  Nice.  I did 11 pounds the other day and it is amazing how fast people hear about it and ask for samples.  lol

Nothing like home cured bacon.

 

Very nice work.

That was actually 1/3 of the bacon I did.

post #25 of 39
Thread Starter 
Quote:
Originally Posted by Oregon Smoker View Post
 

great looking bacon!! 

seems like a simple cure your using, what are the ratios of product (mix) you use?

 

also I have one of those older Hobarts I finaly wresteled away from my butcher buddy when he retired/down sized. course it could have been he was tired of listing to the whining for so many years, down side to it is it is so heavy ....:biggrin: 

 

Tom


I use this calculator. It hasn't let me down. And it's customizable in the ratios of cure, sugar and salt

 

http://www.diggingdogfarm.com/page2.html

post #26 of 39
Quote:
Originally Posted by rexster314 View Post


I use this calculator. It hasn't let me down. And it's customizable in the ratios of cure, sugar and salt

http://www.diggingdogfarm.com/page2.html


Rex, evening..... For others knowledge..... change the PPM to 108 skin on -120 skin off, when making bacon.... Dave
post #27 of 39
Quote:
Originally Posted by rexster314 View Post
 

That was actually 1/3 of the bacon I did.


120 lbs? Nice.  Do you make it for the entire neighborhood,  do you sell it, or do you really like BACON!  LOL  I gonna guess you really like bacon.  lol

 

Very nice work.

post #28 of 39
Thread Starter 

I have a small amount of dedicated friends that buy the bacon because its 1000% better than store bought. I'll make it about twice a month. It all began with me giving them small amounts and they wanted their own cause it was so good.

post #29 of 39
Quote:
Originally Posted by Rob Sicc View Post
 


120 lbs? Nice.  Do you make it for the entire neighborhood,  do you sell it, or do you really like BACON!  LOL  I gonna guess you really like bacon.  lol

 

Very nice work.


120 lbs. won't get ya thru till next winter! Smoked 7 sides last year and ran out last June! This time I am going to find a way to disquise the smoke! LOL

post #30 of 39
Thread Starter 

I've been doing 100-120 pounds about every 2 1/2 weeks since middle of August, plus about 15 pounds of Canadian bacon and 15 pounds of pastrami every month

post #31 of 39
Quote:
Originally Posted by rexster314 View Post
 

I've been doing 100-120 pounds about every 2 1/2 weeks since middle of August, plus about 15 pounds of Canadian bacon and 15 pounds of pastrami every month


how much do you charge per pound of your bacon?  I could definitely see myself doing it for friends but I have to charge them a little something so the wife doesn't kill me?

post #32 of 39
Thread Starter 
Quote:
Originally Posted by Rob Sicc View Post
 


how much do you charge per pound of your bacon?  I could definitely see myself doing it for friends but I have to charge them a little something so the wife doesn't kill me?

I get the pork bellies at RD. I sell one whole belly (about 10 lbs total) for $55.00 sliced. Currently the prices at RD are $2.39/lb so I'm making some money on the deal

post #33 of 39

Them is some cheap bellies!     Not real sure your making any money by the time you figure in your curing supplies, time and cold smoking for 10hrs or more.  I personally wouldn't think about selling bacon for less then 8-10 dollars a lb.   At that price you still aren't "making" any money.     Bellies here are up to 3.00lb.   Kinda sucks because I can't afford to buy any

post #34 of 39
Thread Starter 
Quote:
Originally Posted by Wes W View Post
 

Them is some cheap bellies!     Not real sure your making any money by the time you figure in your curing supplies, time and cold smoking for 10hrs or more.  I personally wouldn't think about selling bacon for less then 8-10 dollars a lb.   At that price you still aren't "making" any money.     Bellies here are up to 3.00lb.   Kinda sucks because I can't afford to buy any

Cure #1 is cheap on Amazon, I buy brown sugar and salt by the 25lb bag at Costco, I use 2 Amazen smokers in my Bradleys, cutting costs down for Bradley pucks, and I'm retired so my time is cheap, especially when the only real labor involved is trimming, applying cure, then slicing and bagging the bacon, I don't count the time spent waiting on the cure to work its wonders, so I'm satisfied that my profit is about 40-45% or better. For me it's something to do. When it's not fun anymore or orders dry up, I won't be crying

post #35 of 39
I have to go down to the states to get my bellies because they are 5.50 a LB when bought by the case skin in west coast canada. When I calculated everything out, spices/cure for basic bacon were about 50 cents a pound, my cold smoking is about 10 cents an hour. A vac bag for it in a chamber sealer would be 7 cents a pound (at VSU). My only problem is I don't have a slicer able to slice bacon. If you add in electricity at 1$ a pound (probably high, it is less than a dollar a day for me). I make the bacon for around 4.50 if I get it in the state...if I buy the belly in canada it is about 7.40 a pound to make. I could sell it for as much as 13-15$ / 500g if I were trying to do it as a business. Just selling it to friends, I charge 8 bucks. So on average 2 dollars over cost, which is really a good deal for such quality bacon. The cheapest you can find true dry cured, no smoke bacon is $10 at my butcher per pound on sale.
Edited by gibsorz - 9/29/14 at 10:40pm
post #36 of 39
Thread Starter 

Here's some results so far.

 

 

 

 

post #37 of 39
Quote:
Originally Posted by rexster314 View Post
 

I get the pork bellies at RD. I sell one whole belly (about 10 lbs total) for $55.00 sliced. Currently the prices at RD are $2.39/lb so I'm making some money on the deal

$2.39 for belly is awesome. The cheapest I found it is slightly under $4.00.  I bet if you buy 120lb's you get a better price.  I would surely pay $55 for 10 lbs.  very fair.

 

Again, nice thread and veiw

post #38 of 39
Well done sir, #359 on my to do list.
post #39 of 39
Thread Starter 

Trip to RD today for more bellies. They've been out for several days now, putting my schedule behind accordingly. Anyways, another 120 lbs in the reefer along with 14 pounds of eye of round pastrami. 6 days or so on the beef and 8 on the bellies. They were $2.26/lb case weight, $2.39/ lb less than 29 lbs.

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