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A pig's (nose to) tale - Dry cured, cold smoked bacon

post #1 of 13
Thread Starter 
I finally got to the most awesome part of this pig. One of the two.

I cut it in 4 for easier handling (aprox 11lbs). I removed the skin from two of the 4 pieces.
I won't be slicing those with the skin on but will dry them a little longer for use in carbonara and other delicious dishes.





Everything we have eaten so far from this pig (traditionally raised) tasted so great. I can't wait to sample the bacon.
post #2 of 13
Thread Starter 
Vacpacked.


See you in two weeks.
post #3 of 13
Thread Starter 
There were some threads on bacon colour after curing. So when I vacpacked these I thought I could do an experiment:one was packed tight, one had little air left inside the bag, and one was really loose.

Here are the colours after 11 days( from bottom to top: loose, some air, no air)


There is the 4th one, packed tight, bright red in colour.
Edited by atomicsmoke - 2/13/16 at 2:21pm
post #4 of 13

Looks good so far.

post #5 of 13
Thread Starter 
Made a mistake. The tightly packed bag is at the top. Mistake corrected now.
post #6 of 13
Thread Starter 
After about 60h of smoke

Skin on version



Skin off

post #7 of 13
Thread Starter 


Hand cut...


I am no purist....just don't own a slicer.
post #8 of 13
That looks great. How did it taste?
post #9 of 13

Wow, that bacon looks awesome!     Did you smoke over several days and if so, did you put the bacon back in the fridge at at night?     This is something I would really like to do and that is the reason for my questions. 

post #10 of 13
Thread Starter 
Just had some. Tastes good...like bacon. :-) better than store bought but can't say it's better than what I get from my farmer (same great meat, bacon made by butcher).

Whistech,
I smoked it alsmot continuously for 60h.
post #11 of 13
Well, if it tastes better than store bought, then it's a success.
post #12 of 13
Thread Starter 
Another package opened today


post #13 of 13
Sure looks good. icon14.gif
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