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  1. L

    Bacon Recipes

    Hey everyone, I am looking for some help. I have tried making a raspberry and chipotle bacon twice. The first time I used raspberry extract and chipotle powder mixed in with the standard salt, sugar and curing salt to make a kind of slurry that I coated the belly in. I let it cure in a ziplock...
  2. Mofatguy

    Shelf life of home cured bacon

    Hey all. I have a question on the shelf life of home cured bacon that has been cold smoked. I have only made bacon once usimg disco's dry rub with bsugar salt and instacure #1 cold smoked and then fried for breakfast. When I vac packed I only put enough slices for 2-3 days worth. How long will...
    • Mofatguy
    • Thread
    • bacon shelf life smoking bacon
    • Replies: 43
    • Forum: Bacon
  3. B

    Bacon question

    Hey all, Quick question on some bacon I have going. First, a little info on what I’ve got going. I have 2, 6ish lb slabs of belly bacon that I started at 12:30pm. Smoker has been been around 70-80 degrees for this cook with a blend of maple/cherry/hickory dust in the amnps. This is from 5...
  4. smokenharley

    1st Pork Belly Bacon

    Well my smoking brethren, I tried pork belly bacon for the first time. And it was a success. I must say that of all things I have smoked, outside of cheese, this has got to be one of the easiest I have done. If you are considering giving it a try I would highly suggest that you do and you will...
    • smokenharley
    • Thread
    • amazen bacon cold smoking pops brine pork belly
    • Replies: 39
    • Forum: Bacon
  5. Baconisgoood

    Curing bacon for the first time..

    Hello everyone! Looks like this is the place to get the answers I have been searching for. Thank you in advance for reading and/or replying!! Being a bacon lover I decided to try making it myself cause it seemed to be not very difficult to do. I purchased some pork belly which was cut in slabs...
    • Baconisgoood
    • Thread
    • bacon curing bacon dry cure
    • Replies: 17
    • Forum: Bacon
  6. bacon_crazy510

    More bacon!!!

    "It's been while." "I don't know why it's taken so long..." Thoughts that go through my head. The wait is over. But it just began! I started some belly curing in Pop's brine recipe, with the addition of maple extract and some "black forest seasoning" I found on another site. It includes...
    • bacon_crazy510
    • Thread
    • bacon pops brine pork belly pork belly bacon cold smoking
    • Replies: 13
    • Forum: Bacon
  7. fajitapot

    Busy Day Smoking in the Rain Yesterday

    Well not THAT busy. Mostly just standing around and drinking a little whiskey. Was pretty busy about a week and a half ago. Cured two hams; a sweetheart made with the top round as well as a bigger one (split in half) with the rest of the round. Bacon'd two of the bellies and threw the hock in...
  8. illini40

    Bacon Wrapped Cheese Stuffed Meatballs

    Hello Smoked some bacon wrapped cheese stuffed meatballs (and a few sans bacon) this evening. Turned out great! This cook was partially inspired by the recipe for Monk Balls in Jeff's Smoking Meat book. Started with 2 pounds of ground chuck. Added 2 eggs, some crushed corn Chex, seasoned with...
    • illini40
    • Thread
    • bacon cheese meatball meatballs moink stuffed
    • Replies: 25
    • Forum: Beef
  9. gmc2003

    Meatball Grinder

    A sandwich that has many aliases grinders, subs, hoagies, torpedoes, heros, but one thing in common - it's real good and real simple to make. I went down a different path with this one. After the wife and I spent most of the morning and early afternoon finishing up our Christmas shopping. I...
    • gmc2003
    • Thread
    • bacon meatballs moinks sandwich
    • Replies: 26
    • Forum: Beef
  10. SonnyE

    And away we go.... Smokin Today

    OK, my Pork Belly is in the smoke. I did another Slab due out on the 17th. I let it set to pelical for 2 days in my curing fridge, but today set it in front of my fan and finished drying it out. Satisfied it was well dry, I forged ahead and have it in the cold smoke and running a MES temp of...
    • SonnyE
    • Thread
    • bacon cold smoked bacon pork belly bacon cold smoking
    • Replies: 11
    • Forum: Bacon
  11. craddosk

    Amazing bacon price...

    So my local grocery store has pork belly on for 8.80/kg or $3.99 a lb. At least up here, that's a smoking deal. Bulk grocers usually sell for $11-15/kg, and this is local grass fed. Talked to one butcher who wasn't sure he could buy it for that price. So what did I do? I bought 20kg or 44.5...
    • craddosk
    • Thread
    • bacon recipe
    • Replies: 4
    • Forum: Bacon
  12. Rings Я Us

    TQ Bacon

    A nice 2 inch (mostly) thick, 10.5 lb. belly with skin off, was the subject of my recent cold smoking project. $3.59 per lb. isn't too bad I guess. Got 3 good sized pieces I figured would be nice to hang in the wide body. I used 1 Tbs of brown sugar and Morton's TQ per lb. I used another...
    • Rings Я Us
    • Thread
    • bacon belly cold smoked cured
    • Replies: 14
    • Forum: Bacon
  13. Dafish13

    Umai Pancetta - Should have made BACON

    So after about 2 months the first of my 2 pancettas, the flat, lost 27% of its weight. I pulled it out and sliced it in half. It looks like bacon and unfortunately tastes like raw bacon. Since it looks like bacon I fried it like bacon and wow, it tastes great. I have concluded that pancetta...
    • Dafish13
    • Thread
    • bacon pancetta pork belly umai
    • Replies: 3
    • Forum: Pork
  14. Cook63

    Smokehouse build

    Starting this build in July. Finished all my metal work yesterday and put fire to it today. Finally cold enough here in Kansas to be able to get some cold smoke rolling!
    • Cook63
    • Thread
    • bacon cheese cold smoke ham smokehouse smoking
    • Replies: 3
    • Forum: Roll Call
  15. Preacher Man

    Trying My Hand At Bacon - 4 Flavors - QView

    Pork Belly's went on sale around here for $1.88/lb so I decided to try out bacon for the first time. I vacillated between just doing a basic recipe for the first time, or trying to get all fancy and try all different ones. I went the fancy route, and invited a buddy to give his input. My first...
  16. M

    Tough Bacon, What did I do wrong?

    Finishing up my first batch of bacon and am noticing that the bacon is pretty tough, as in difficult to bite through. Has anyone experienced this? My first thought was that I may not have sliced them thin enough. I am doing it by hand with a knife, so the slices aren’t perfect, but they seem to...
  17. GaryHibbert

    First Attempt At Bacon

    First Attempt At Bacon Well, the weather is nice and cool and, because of the wet weather I’m not working, so I decided it was time to dive into the freezer and thaw out half a belly from our pig. It’s BACON TIME!! After thawing the belly I cut it into 4 manageable pieces that would fit...
  18. exromenyer

    Buck Board Bacon

    Sure don't enjoy wishing time to pass by, but could barely wait for this to finish...Hits the smoker tomorrow...Chipotle and Black Pepper, Onion and Garlic......More pics to follow....
  19. TomKnollRFV

    Ref; Buckboard on Apple and Cherry

    I originally wanted to try and cold smoke this like Disco does yesterday when I pulled it out to rinse and soak for 20-30 mins. Unfortunately it was Sleeting. I wasn't overly motivated to try. I've also gotten some bug or another and new medications that have me feeling sicker then usual, and...
  20. exromenyer

    Boneless Pork Loins on sale at Food Lion in the South

    For those of you in the North Carolina / South Carolina and maybe even surrounding states (I'm just not sure how far that store reaches) they have smaller cut, 2.50 pounds to at least 4 pound Boneless Pork Loins on sale for $1.49 per pound which is quite fair for around here. Just picked up a...
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