Ahhh apple wood smoked Bacon... been a long time since I made some

[boykjo]

dry rubbed with tender quick and brown sugar smoked with apple wood pellets from Todd. Took it to 145 IT... Smells great. In the fridge to bloom for a bit then slice soon

20160315_175742.jpg

• boykjo
• Mar 15, 2016

Thanks for looking

Boykjo

 

[murraysmokin]

Mine will be on the smoke tomorrow looks great

 

[chef jimmyj]

Looks like you might know what you're doin'...JJ

 

[SmokinAl]

Nice job, Joe!

I like the color.

Do you ever cold smoke your bacon?

Al

 

[Bearcarver]

Looks Great, Joe!!!

I can almost Smell it from here!!

Bear

 

[dirtsailor2003]

Looks Tasty! Gotta love apple wood on bacon.

 

[tropics]

Joe that is looking good Apple or Cob for bacon,my choice  

Richie

 

[boykjo]

 
Nice job, Joe!

I like the color.

Do you ever cold smoke your bacon?

Al

No.  The reason is I feel better taking the bacon to a safe temp of 152 as i am not the only one who is going to eat it. Call it "piece of mind"  I start the smoker at about 140 and bump up 10 degrees every hr until I reach 180 then I take the bacon to 152 just about like sausage........ This bacon got about 6 hrs of light smoke. I dont want the smoke flavor to be too much.

The bacon cured for 10 days

Thanks everyone

will post some more pics here soon

Joe

 

[Bearcarver]

 
No.  The reason is I feel better taking the bacon to a safe temp of 152 as i am not the only one who is going to eat it. Call it "piece of mind"  I start the smoker at about 140 and bump up 10 degrees every hr until I reach 180 then I take the bacon to 152 just about like sausage........ This bacon got about 6 hrs of light smoke. I dont want the smoke flavor to be too much.

The bacon cured for 10 days

Thanks everyone

will post some more pics here soon

Joe

That's what I do with my BBB, but I stop between 145° and 150°.

I think Pops does Belly Bacon like that too, for the same reasons as yours.

I'll be back for the Slices pics---I love looking at sliced Bacon, but Smelling it & Eating it is better!!

Bear

 

[SmokinAl]

 
No.  The reason is I feel better taking the bacon to a safe temp of 152 as i am not the only one who is going to eat it. Call it "piece of mind"  I start the smoker at about 140 and bump up 10 degrees every hr until I reach 180 then I take the bacon to 152 just about like sausage........ This bacon got about 6 hrs of light smoke. I dont want the smoke flavor to be too much.

The bacon cured for 10 days

Thanks everyone

will post some more pics here soon

Joe

I don't understand Joe. Are you worried that someone will eat the bacon without cooking it first?

Al

 

[disco]

Nice looking bacon! I have taken to safe level and less. I don't notice a lot of difference in the final result but I don't do it anymore just because I'm lazy, I just smoke it until it has enough smoke for me.

Disco

 

[boykjo]

 
Nice looking bacon! I have taken to safe level and less. I don't notice a lot of difference in the final result but I don't do it anymore just because I'm lazy, I just smoke it until it has enough smoke for me.

Disco

Thanks disco...........It helps stiffin the bacon up a little too

Joe

 

[b-one]

Looks tasty!

 

[boykjo]

Sliced up some of the bacon..... Turned out great.... Mrs.B wanted some BLT's. Its been a long time since I used my deli slicer

20160320_131700.jpg

• boykjo
• Mar 20, 2016

20160320_132816.jpg

• boykjo
• Mar 20, 2016

20160320_141915.jpg

• boykjo
• Mar 20, 2016

Again, Thanks for looking

Joe

 

[foamheart]

That looks really great! I like your Belly hangers too.......

Great job.....

 

[boykjo]

 
That looks really great! I like your Belly hangers too.......

Great job.....

Just some stainless steel filler rods.............

 

[bmudd14474]

Looks Great Joe.

 

[Bearcarver]

Nice Bacon, Joe!!

-------------

Bet those BLTs were Outstanding!!!

Bear

 

[alelover]

Looks awesome Joe. Doing me some this weekend. Hope it comes out as good as yours.

 

[gary s]

Great job on the Bacon.  I wish I could get bellies at a reasonable price around here.     

Gary