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Bacon my new favorite smoke

post #1 of 19
Thread Starter 
The bellies I got were all pieces - I have a better source for next time
Here is my bacon ready for the smoker after curing for 10 days
the ones on the left are pepper and the ones on the right are brown sugar

Here they are out of the smoker

Here is some sliced after 2 days in the fridge

Cooked and ready for BLTs

Ready to eat - very tasty

The rest vac sealed and ready for the freezer

Thanks for checking these out and for all the help I got
post #2 of 19
I have never tried to make bacon. After looking at this, I can't resist any more. That looks better than anything I can get at a store.

Well done.
post #3 of 19
That's some fine looking bacon! It's on my to-do list, just need to find bellies.
post #4 of 19
looks great gary..........need to try some soon.
post #5 of 19
Thread Starter 
I had a hard time too - finally went to a smaller local market and he ordered them for me - It is really worth the effort
post #6 of 19
Looks awesome congrats on a fine job PDT_Armataz_01_37.gif
post #7 of 19
Thanks for the nudge, I'm getting a step closer to doing this myself. How about some details on the cure process.

points.giffor some great looking bacon!
post #8 of 19
Thread Starter 
I weighed out each piece and added the TQ and Brown sugar as follows
1/2 oz TQ per pound ( = 1 TBSP)
1 TSBP Brown Sugar - will add more and some Maple syrup next time

For the Black pepper
1/2 oz TQ per pound
1 TBSP CBP will double next time
1 TSP Granulated Garlic will double next time

I vac sealed each one loosly and turned and rubbed each one daily.
Brined for 10 days then smoked at 140 for approx 6 hours to 140 internal and rested for 2 days in the fridge. Good smokey flavor

My Smokin Tex will not get any lower so I am thinking of putting a small pan in it with one or two coals and some chunks to see if I can smoke lower next time or might make something like a smoke daddy with a small hose thru my vent down to the bottom of the smoker and let it billow back up for the first few hours then hit it with the heat
post #9 of 19
Very nice looking bacon, great color! It is really quite easy and fun to do. Like you I had the most trouble finding bellies, but like you, very well worth it.
post #10 of 19
Great looking first time Gary,I think (know) your hooked now.
post #11 of 19
That's where it's at Gary!
Great lookin' Bacon!


Points to you! points.gif

post #12 of 19
Thread Starter 
You got the hooked now part right - I have 10 # of butt in the freezer that is going into Buckboard pretty soon. Thanks for the help with this one
post #13 of 19
Great looking bacon. Thanks for the details. I am going to search out some bellies.
post #14 of 19
Looks Great Gary...PDT_Armataz_01_34.gif
post #15 of 19
that is some incredible looking bacon. I can't wait to get mine on the smoker. It's just buckboard bacon, but, great job there!
post #16 of 19
Great looking bacon
post #17 of 19
Thread Starter 
You are going to love the bacon. Mine is almost gone - relatives and friends have been stealing it like crazy
post #18 of 19
Now that is some really fine looking baco you have there Gary. Now we are in the planning stage of a great curing and smoking bacon venture come to a theather near you. That is if your in the top of florida. here soon.
post #19 of 19
Wow looks great gonna have to order me some bellies
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