Hello Folks,
Following fpnmf's recipe here:
http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way
I went ahead and made my own bacon starting out with 10lbs of pork belly and a 5 gallon frosting bucket that had been repurposed accordingly....
Labeled and ready to go!
Used about 2 gallons of "Pop's Brine"
Rinsed, dried and ready to go into the MES 30"
I rubbed the meat side down with a little bit of white pepper and garlic powder.
Stayed in the MES for about 8-9 hours at 110 with Pecan Wood
Wrapped up in plastic and back into the fridge to chill out.
Next time around I'm going to borrow my dad's meat slicer, my knife skills need some work!
Vacuum packed and into the freezer! Very excited to have so much bacon!
Not all of it made it to the freezer....this batch made amazing BLTs!
I have to say I was nervous taking this project on. That being said, the work was well worth the reward.
Happy Smokin',
Scotty
Following fpnmf's recipe here:
http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way
I went ahead and made my own bacon starting out with 10lbs of pork belly and a 5 gallon frosting bucket that had been repurposed accordingly....
Labeled and ready to go!
Used about 2 gallons of "Pop's Brine"
Rinsed, dried and ready to go into the MES 30"
I rubbed the meat side down with a little bit of white pepper and garlic powder.
Stayed in the MES for about 8-9 hours at 110 with Pecan Wood
Wrapped up in plastic and back into the fridge to chill out.
Next time around I'm going to borrow my dad's meat slicer, my knife skills need some work!
Vacuum packed and into the freezer! Very excited to have so much bacon!
Not all of it made it to the freezer....this batch made amazing BLTs!
I have to say I was nervous taking this project on. That being said, the work was well worth the reward.
Happy Smokin',
Scotty
