› Forums › Smoking Meat (and other things) › Smoking Bacon › Slab bacon is done qview
New Posts  All Forums:Forum Nav:

Slab bacon is done qview

post #1 of 19
Thread Starter 
Started with a 11 1/2 lb. belly, ended up with 8 lbs sliced plus scraps for soup.

Here we go.........

All salted up with Mortons sugar cure. Then in plastic containers and into the fridge.

7 days later and ready for the smoker, much different color due to the cure.

In the smoker

After 8 hours of smoke and an internal temp of 135*. It's getting wrapped in foil then into the fridge over night. Makes slicing a lot easier.

Here's some sliced ready for vacuum packaging

thanks for looking
post #2 of 19
Looks great! Thanks for sharing. icon_smile.gif
post #3 of 19
Wonderful! Thanks for more and more great ideas!
post #4 of 19
Great looking bacon.
post #5 of 19
Awesome looking bacon! We don't get pork bellies around here, so I'll just have to keep drooling over everyone else's bacon.
post #6 of 19
Looks good! I am going to try that after we butcher next time.
post #7 of 19
Excellent.After i do my first C.B. saturday i will give the belly a go next.
post #8 of 19
Looks great Smokey, How did it taste?
post #9 of 19
Good lookin' bacon! I wouldn't mind trying some, but bellies are 2 1/2 times the price of butts for me. Buckboard bacon is the new standard here.
post #10 of 19
That looks great!!
post #11 of 19
Looks great Joe! Thanks for the Qvue. wink.gif
post #12 of 19
wow! that's looking good! is there anything you'd have done different, hindsight being 20 - 20?
post #13 of 19
Yup, looks like bacon to me. Mmmmmmmm bacon. biggrin.gif

Have you tried doing it with cracked pepper? I love that.
post #14 of 19
Thread Starter 
Guvna, been doing the same way forever. I do use some other flavors occasionly like CBP, Maple, Honey and brown sugar.
post #15 of 19
What temp do you have your smoker set to? I have an electric smoker, and when I smoked mine, I had it on 185 to bring it to a 140 internal temp. I chose 185 kinda arbitrarily, but they didn't even need 3 hours to smoke.
post #16 of 19
Thread Starter 
I never go over 170° and sometimes finish it in the oven. Internal temp for me is 140°.
post #17 of 19
Looks great.
post #18 of 19
Dang that's some nice lookin bacon!!!!
post #19 of 19
That is very cool indeed. A month ago I get my first smoker and now I have so much to learn and do I may never catch up.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon › Forums › Smoking Meat (and other things) › Smoking Bacon › Slab bacon is done qview