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Makin Bacon

post #1 of 38
Thread Starter 
We needed more bacon and of course I have a few family members that wanted some so decided to do a bunch

post #2 of 38
Looks good, You can send some to Kansas for a taste test... LOL
post #3 of 38
Awesome looking bacon Jerry...
post #4 of 38
You weren't just kidding when you said you did a bunch, were you? Looks great from here, Jerry. I haven't gotten into making real bacon yet but getting closer.
post #5 of 38
holy schmoly!!! 3hawgs worth... hea what happent to that side hangin on the left, get a lil hungry and fry up some side pork??? looks good jerry!!!PDT_Armataz_01_37.gif
post #6 of 38
How do you cure bacon?
post #7 of 38
Nice! PDT_Armataz_01_34.gif It all looks great. I can't wait to do some myself.
post #8 of 38
goooooooooooooooooooooood looken bacon my friendPDT_Armataz_01_37.gif
post #9 of 38
Great looking pics Jerry, thanks for sharing. Now my taste buds are aroused, and no bacon in the house.
post #10 of 38
excellent bacon for sure!!
damn, your making me hungry
post #11 of 38
HOLY PIG there jerry thats a bunch all right. Thats a boat load for sure. looks like you got that smoker handled. points.gifFor what I know is some good eating bacon. AWESOME
post #12 of 38
Looks like you have the bacon making process, down! Nice looking bellies, Jerry! PDT_Armataz_01_37.gif
post #13 of 38
yery nice looking bacon jerry-sure is fun huh?
post #14 of 38
You start off with fresh bellies (when sliced it'scalled sidepork.)

You soak it in a brine of salt, sugars and curing agent (Tenderquick or DQ cure, cure #1, etc. - sodium nitrite) for a length of time depending on the concentration of nitrite in your cure. A mild brine you can soak for 3 or 4 weeks, a full -strengh brine for a week. You want to make sure you get it pickled all the way through or you'll end up with raw pork in the center. Once cured, this is now salt pork. Great in beans and soups!

Last, you smoke it in the smokehouse. You can cold smoke or hot smoke; you don't want to get the temp too high or you'll melt out the fat too much. Once fully smoked, it is now bacon. However, it's not cooked all the way through; you have to cook it before consuming it (sliced and fried, baked, or broiled).

Those are the three stages of pork bellies.
post #15 of 38
Thread Starter 
You can do what Pops said or you can use a dry cure. I used some Hi Mountain Buckboard Bacon kits and they come with directions. I used pork bellies but I think true buckboard bacon uses butts
post #16 of 38
Wow, that's a lot of bacon.

Good job.PDT_Armataz_01_37.gif
post #17 of 38
Wow that is awesome Piney.
Never made bacon but definitely something I wanna try. How did you get a hold of so much pork belly?
Hope to see a few pics of the first time you slice it up and have breakfast or a BLT with a smile on your face for a job well done.
post #18 of 38
Thread Starter 
Theres a meat market near camp that stocks bellies and with a couple days notice they can order however much I want they usually stock 20-30 lbs. A meat market by my house will get it for me but I have to buy it by the case there of course this time that would have been fine.
post #19 of 38
Thread Starter 
Lots of bacon has been packaged

post #20 of 38
Beautiful Jerry, I'm jealous. :)
I want a BLT
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