American Country Style Dry Aged Bacon is done

[indaswamp]

This was the belly from the half pig I bought over a month ago for Salumi Palooza. Cured 21 days in the refrigerator, dried over night hanging in fridge, then cold smoked 1 night with fruit wood pellet dust; 4 more nights with a 40/60 blend of Apple wood and hickory pellet dust. Total of 60 hours cold smoke. Then hung to dry age in the fridge for 10 days. Some of the best bacon I have EVER made!!

Here it is, about to slice. Look at that dark rich color from 60 hours cold smoke!

the cut shot...

the slices for today's keto lunch...

4 slices fresh bacon, southwestern sweet potato hash, avocado, 3 local yard eggs over easy in butter....

Fried Bacon up close...

Wow! Delicious!

 

[indaswamp]

Bacon lost about 20% weight....concentrated the flavor....and WOW is it good!!

 

[rjob]

Now that is pork art by a master!
Excellent presentation of the bacon in the meal.

 

[indaswamp]

Now that is pork art by a master!
Excellent presentation of the bacon in the meal.

Thank you Sir!!

 

[normanaj]

Wow! Delicious!

I bet it is!!!

 

[SmokinEdge]

Yup looks delicious, and how bacon should be done. I do a similar process and yes the concentration of flavor is very good. It also brows up much faster with almost zero shrinkage.

Nice work Inda.

 

[chopsaw]

Damn , that's awesome .
So at 20% it's not shelf stable ? I saw bacon slabs hanging in a meat shop once , and I always wondered about that .
Really nice Keith .

 

[indaswamp]

Damn , that's awesome .
So at 20% it's not shelf stable ? I saw bacon slabs hanging in a meat shop once , and I always wondered about that .
Really nice Keith .

More than likely is shelf stable, but without knowing the exact ratio of fat to lean, hard to know for certain. Lean is roughly 75% water by weight while fat is 15-18% water... so you can do the math and get real close to knowing how much water the lean has lost.

OR an Aw meter....which a commercial producer would have.....

 

[indaswamp]

I bet it is!!!

Thanks Norm!

 

[indaswamp]

Yup looks delicious, and how bacon should be done. I do a similar process and yes the concentration of flavor is very good. It also brows up much faster with almost zero shrinkage.

Nice work Inda.

Thanks SE! Yes indeed- it does brown up faster, and that fat turns clear fast, just like guanciale!

 

[tbrtt1]

Wow. Epic. Really nice looking stuff.

 

[JLinza]

Nice work, I'll bet that turned out great

 

[gmc2003]

Fantastic looking Keith. You've got my mouth watering.

Point for sure
Chris

 

[pc farmer]

That looks great. I have done almost the same process. I think I only did 48 hours cold smoke . Yours looks a lot better.

 

[Redicans]

Damn indaswamp That looks amazing!! Love the plate shot!!

 

[DRKsmoking]

Nice Keith, that is very cool.

I can imagine the flavour in that.
Nice work and love the breakfast plate also. ( except for the avocado )

David

 

[indaswamp]

Wow. Epic. Really nice looking stuff.

Thanks tbr! This is by far my favorite style of bacon, and this is the best one I have ever made.

Nice work, I'll bet that turned out great

Thanks JLinza! It won't last long! Not with me on Keto!! I've probably eaten 50# of bacon in the last 6 months....and I have LOST 42#!

Fantastic looking Keith. You've got my mouth watering.

Point for sure
Chris

Thanks Chris! I love bacon!!!

Damn indaswamp That looks amazing!! Love the plate shot!!

Thank you Redicans. Will be making this again for sure!

Nice Keith, that is very cool.

I can imagine the flavour in that.
Nice work and love the breakfast plate also. ( except for the avocado )

David

LOL!! Thank you david! The only way to really eat bacon as a supertaster....

 

[Brokenhandle]

Looks beautiful !

Ryan

 

[indaswamp]

Looks beautiful !

Ryan

Thanks Ryan

 

[Fueling Around]

MMM bacon