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Bacon time (before it gets warm)

post #1 of 20
Thread Starter 

Well I still have some bacon in the freezer but I would hate to run out and it is going to start getting warm here in Michigan. So started 16 pounds today. 

 

I follow Bears (Extra Smoky) and always have great results. Thanks Bear!

 

Hear are the six plates with Tender Quick and and Brown Sugar all measured out based on the weight of each piece. I do each piece on a piece of freezer paper co I can make sure everything goes in the bag for that particular piece.

 

Here it is all rubbed and bagged. Ready to sit for 14 days.

 

Now I will have to let it sit and wait.

 

More to come in two weeks.

 

Link

post #2 of 20
popcorn.gif.

Gonna be watching, Link. Good luck

Mark
post #3 of 20

Good start!

 

Al

post #4 of 20

Great Start, Link!!Thumbs UpThumbs Up

 

Be Back----

 

:popcorn

 

Bear

post #5 of 20

Looks like you have a good start going, and great idea on the freezer paper idea to get it all in the same bag as the belly.

post #6 of 20
Thread Starter 

Ok, so I am starting my bacon after 12 days curing instead of 14 as this is Easter weekend and I will not get all day to smoke on Sunday.

 

I am not sure how but I am out of Hickory so I decided to do the first four hours with Mesquite and then finish with Hickory.

 

Here it is out of the fridge 6 pieces total (just over 16 lbs)

 

Smoke nice and steady

 

 

Thanks for looking more to follow over the weeked I will shoot for 4 hours Saturday night and 4 hours Sunday night. 12 hours is pretty much what we (the wife) like.

 

Link

post #7 of 20
I need to go look for smoke! Hope the bacon turns out as hoped!
post #8 of 20
I'm going to keep an eye on this for sure....defenitly want to see how they turn out. Looking good so far.
post #9 of 20
Quote:
Originally Posted by sweenner View Post

I'm going to keep an eye on this for sure....defenitly want to see how they turn out. Looking good so far.


Me too Sweener----Have some  110.gif  While we wait.

 

I notice you hail from Pulaski, NY----I expect we'll be seeing some Smoked Salmon from you come October or November, if not before.

The ones I Smoked & posted on here came from Pulaski. 

Link:   Smoked Salmon 

 

And @ Link----I'm still here to see your finished Bacon---Be Back.

 

 

Bear

post #10 of 20
Thread Starter 
It got a little warmer than I wanted last night (still under 70) so I decided to try the mailbox mod tonight. It is not pretty but it should work.
post #11 of 20
Thread Starter 
Here it is after 8 and a half hours of smoke. I could not find any hickory so I got some apple. I cut a piece off and we tried it and it is really good. But I will go with four more hours tomorrow night.


Here it is after 4 more hours making a total of 12 hours of smoke (4 Mesquite and 8 Apple)

.

I will slice it up later this week when I get a chance and post the final pics.
Link
Edited by link - 4/16/17 at 7:42pm
post #12 of 20
Quote:
Originally Posted by Bearcarver View Post


Me too Sweener----Have some  110.gif   While we wait.

I notice you hail from Pulaski, NY----I expect we'll be seeing some Smoked Salmon from you come October or November, if not before.
The ones I Smoked & posted on here came from Pulaski. 
Link:   Smoked Salmon 

And @ Link----I'm still here to see your finished Bacon---Be Back.


Bear

If you see me posting smoked salmon, it will come earlier than that. Get mine on the lake...to many on the rivers that time of year! You make it up this way often?

And by the way link, I'm waiting patiently for those sliced pictures. Looking good so far!
post #13 of 20
Thread Starter 
Quote:
Originally Posted by sweenner View Post


If you see me posting smoked salmon, it will come earlier than that. Get mine on the lake...to many on the rivers that time of year! You make it up this way often?

And by the way link, I'm waiting patiently for those sliced pictures. Looking good so far!

I will be slicing this up after work tonight and will post a few pics.

Link

post #14 of 20
Quote:
Originally Posted by sweenner View Post


If you see me posting smoked salmon, it will come earlier than that. Get mine on the lake...to many on the rivers that time of year! You make it up this way often?

And by the way link, I'm waiting patiently for those sliced pictures. Looking good so far!


No--I've never been up there, but my Son was up a couple times, and he brought me a couple hundred pounds of Salmon from Pulaski in October, and he went back up in November and caught some Huge Brown Trout, including a couple over 30". (On Fly Rod)

 

Link:
 
 
Hey Link:  I'll be back tomorrow to see your sliced Bacon. Thumbs Up
 
 
Bear
post #15 of 20

If you follow the bear right it will be great I do his Canadian bacon and it turns out great. Like the idea of the paper to hold the rub for each bag. In doing pork I use apple wood all the time I lke the sweet smoke it produces not strong and over powering. Waiting for slice photos.

 

Warren

post #16 of 20
Thread Starter 

So here it is all sliced up and packaged in 1/2 lb packs. There are 24, 1/2 lb packs of the regular bacon and 6, 1/2 lb packs of the bacon with the Maple sugar instead of brown sugar (have not tried this yet). The bacon came out fantastic, great flavor and smoke. Just in time as I only had four packs left from the last batch.

 

Slicing has begun:

 

Nice looking:

 

Really nice looking (my wife did all of the weighing and wrapping while I sliced such a big help, I like that she helps out). We weigh it out then wrap in wax paper, this way it goes into the bag easy and once we take it out the bag is clean with some hot water and soap and can be used a second time.

 

All packaged:

 

One of my dogs hoping I drop something. I did not.

 

 

Thanks for looking.

Link

post #17 of 20
That's some great looking bacon. Great job
post #18 of 20

Beautiful Bacon, Link!! :drool---:points:

 

Nice Job!Thumbs Up

 

Bear

post #19 of 20

That looks great link! how thick did you slice it?

 

Now I want bacon ...

 

2thumbs.gif

post #20 of 20
Thread Starter 

Not sure of the actual thickness, but it is the 5 1/2 setting on the slicer. Not to think but not to thin. 

 

I know that does not help at all.

 

Link

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