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First bacon w/ Q-view

post #1 of 11
Thread Starter 

Here was my first attempt at bacon, it was a huge success. I dry cured for 14 days and then let the bellies dry in the fridge for 2 days. I had 3 bellies in total so I did a different wood for each one.

 

Lit up the amnps

 

Hung the bellies with a skewer and some twine because I forgot to get some hangers lol

 

After about 10hrs of cold smoke

 

Let them hang out in the fridge for a few days then trimmed them up and sliced

 

Great color

 

 

All packed!

 

A test breakfast Thumbs Up

 

 

This was such a hit, I need to start doing big batches that we can keep all year. It is already all gone :th_crybaby2: 

post #2 of 11

Great Job, Looks Fantastic   points1.png

 

 

Gary

post #3 of 11

You sir have inspired me to make some biscuits and gravy tonight for dinner. Thanks!

post #4 of 11

Nice Job Brandon!!Thumbs Up

 

Looks Great !!-------------:points:

 

 

Bear

post #5 of 11

Brandon nice job on the Bacon The breakfast looks great we make biscuits and gravy all the time. :points:

post #6 of 11
Quote:
Originally Posted by brandon91 View Post
 

Here was my first attempt at bacon, it was a huge success. I dry cured for 14 days and then let the bellies dry in the fridge for 2 days. 

 

 

A test breakfast Thumbs Up

 

 

This was such a hit, I need to start doing big batches that we can keep all year. It is already all gone :th_crybaby2: 

 

Looks great, brandon,  care to share what cure you used?

 

Tom

post #7 of 11
Nice looking bacon, you nailed it...
post #8 of 11

I wouldn't mind having that right now 

 

gary

post #9 of 11

Yowzer! Yowzer! Yowzer!

 

Its Bibbits and gravy! Yes and the bacon looks great also!

post #10 of 11
Congrats, now that's my kind of breakfast
post #11 of 11
Thread Starter 

Thanks for the comments guys, it sure turned out great!

 

 

Quote:

Originally Posted by Mr T 59874 View Post
 

 

Looks great, brandon,  care to share what cure you used?

 

Tom

 

 

I used the diggingdogfarm cure calculator, I used maple sugar @ 2%.

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