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I just got 11 pounds of belly

post #1 of 12
Thread Starter 
Stopped by the local store and talked to the butcher if I could get any in the future. Got the call today and just picked it up.

Ill post some pictures when i start the curing process. Not sure what I am going to do yet. I am thinking about cutting into multiple pieces and trying out different cures.
post #2 of 12
I see bacon in yer future! That'll be $5 please!
post #3 of 12
Bacon, bacon and more bacon, lol.

I'll have to ask the butcher we found last weekend if they have any.
post #4 of 12
Be sure to post pics. I wanna try bacon myself.
post #5 of 12
Looking forward to your bacon views John!
post #6 of 12
I've probably got a little more than 11 pounds of belly. biggrin.gif
post #7 of 12
That 11 lbs will probly translate to 7 lbs of finished bacon mind you... Trimming the skin off, curing, and smoking will reduce the weight a bit.

But still, it'll be some dang tastey bacon. icon_smile.gif
post #8 of 12
Great score for you! I really need to try my hand at bacon makin...
post #9 of 12
diff cures? or flavors? and either make cracklins with that fat or render down to a couple cups of bacon greese-if cracklins make sure u do outside! I really like makin bacon
post #10 of 12
Thread Starter 
I have been busy all week so pics will be posted when i am done. I just started the cold smoke. I ended up just throwing 8 charcoal briquettes into the firebox of my Vertical smoker and it is keeping the temp around 82 degrees.

Also have a piece of chedder for the first hour.
post #11 of 12
Thread Starter 
So here it is. First some old pics of Canadian bacon I did couple weeks back. Then a picture time line of the events of this bacon making.

post #12 of 12
Thread Starter 
Temp sat around 78-90 for four hours. The first hour and a half I smoked some cheddar cheese.

That last pic is a sandwich of bacon and cheese, it was nothing short of amazing.
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