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Just picked up a case of bellies (7 of em in the box) for $1.77 lb at a wholesale meat company. Wish I would have thought that one through a little better. 65 lbs of pork belly is an awful lot. I'm making a smoker for that much bacon with a wardrobe carton from the local moving company and my...

WHOA!!!!! Tossed 4 peeled hard boiled eggs on during a cold smoke I had going for some bacon, using my new AMNPS, let 'em smoke for an hour and a half then deviled them. EXCELLENT!!! Sorry, they didn't last long enough to get any qview!! Can't wait for the next get-together to spring these gems...

Wasnt fair to the seller. The tow rolls of bags are almost $20 at WalMart

Not a lot of difference in flavor, slightly smokier on the skinned slab. The easiest skin removal was right after smoking, while the fat layer under it is soft. One slab I skinned after chilling and before slicing. That was the most difficult to remove as the contour of the slab changed during...

Not a lot of difference in flavor, slightly smokier on the skinned slab. The easiest skin removal was right after smoking, while the fat layer under it is soft. One slab I skinned after chilling and before slicing. That was the most difficult to remove as the contour of the slab changed during...

Does anyone else have trouble maintaining temps on their Treager? My Lil Tex creeps up on me. Yes, I keep the fire pot clean and ashes vacuumed. When I smoked my bacon last weekend, I kept the controller set to "smoke" which is supposed to maintain at 160 degrees. It did that for the first hour...

Belly bacon , SQWIB. And here's the finished product. It came out slightly saltier than hoped, but just barely. Still very good. Next batch I'll try to get more creative with flavors. I firmly believe that the finished product is directly impacted by the quality of ingredients, and I think I can...

Thanks all. Since this an experimental run, I de-skinned one slab and will smoke the other two with skin on.

I have just taken my bacon out of the cure and rinsed it. I cured it with the skin on, but want to remove it before setting to form pellicle and smoking. Any problem with this process?

I've spent countless hours perusing innumerable wesites, devouring information with the same voracious appetite that I plan on attacking my bacon with. But NOWHERE did I read that the wait during the cure would be so excruciating. In a world of instant gratification, a week is a lifetime...

Is it ok to freeze finished bacon after you've started with frozen belly? I've always heard it wasn't good to refreeze meat.

Retracting previous post.

What to do with the trimmings? I have around a pound of trimmings after removing loose parts and squaring up my slabs. I really hate to waste food, so any suggestions?

I didn't weigh them, but after trimming I'm figureing each was just a hair under 5 lbs. I had two similar recipes for the cure, one said 1 tsp and the other said 2 tsp of pink salt for 5 lbs., so I kinda split the difference and used 1 not too heaping tsp. I did mix each batch separately. I will...

Thats 1/4 cup Kosher salt...

Well, after a month and a half of research and driving my wife absolutely crazy, I pulled the trigger and picked up 15 lbs. of belly from a local carcineria (Mexican meat market). The price was right at $1.69 per lb., but it was frozen. I live in a heavy agricultural area, so finding a supplier...

Hi, all. I'm Dan from Modesto, CA, and I stumbled across this forum while researching methods for making bacon. I bought a Treager Lil Tex to smoke some tri-tip and ribs for the Super Bowl, which has since morphed into hobby (read: obsession). Hopefully, I'll be able to add to the wealth of info...