Bacon and Ham Run

[SmokinEdge]

Doing all the bacon (fresh side) and some 9-10# ham steaks off of 2 hogs. 35# bacon and about 30# ham. Will be doing another run soon. This is just a snippet picture. Smoked in the big house with mostly pecan but did add some apple chunks, I’m about sold on pecan though, it’s fantastic flavor.

 

[pc farmer]

Looks great. I have a gilt that's about 400 lbs that needs to be butchered. He's backed up thou.

 

[TNJAKE]

You nailed it. Nice work

 

[JLeonard]

Good looking stuff.
Jim

 

[bauchjw]

Wow! That is beautiful! Great work!

 

[pineywoods]

That looks awesome nice job

 

[forktender]

That look's KILLER!!!
There is something about Pecan smoked bacon, it just makes it amazing. I smoked my last 3 bellies with pecan dust, and people go nuts over it.

 

[Bearcarver]

Beautiful !!
Nice Job!
Like.

Bear

 

[crazymoon]

SE, Very, very nice !!!!!

 

[SmokinEdge]

Sliced heritage breed bacon. Like non other. It’s worth it.

 

[DougE]

***looks at fatty slab of buckboard bacon he has curing in meat fridge, looks at what what SE just pulled outta the smokehouse, looks back fatty slab of BBB, looks back at what SE pulled outta the smokehouse.****

Well I guess ya gotta start somewhere. Those hams and bacon look excellent, SE !!

 

[exromenyer]

Man, if that tastes half as good as it looks, you're in for a real treat!!!!!!

Nice Work! I can almost smell it let alone taste it !

Just a question, after you cured it, then seasoned it how long did you let it sit in the refer before you smoked it? I've got 16.9 lbs that I have on racks in my refer and they been there for 1 full day and I'm wondering if it should be 2 or 3 full days for the slabs to create a nice pellicle.... Appreciate any advice on that....

 

[SmokinEdge]

Man, if that tastes half as good as it looks, you're in for a real treat!!!!!!

Nice Work! I can almost smell it let alone taste it !

Just a question, after you cured it, then seasoned it how long did you let it sit in the refer before you smoked it? I've got 16.9 lbs that I have on racks in my refer and they been there for 1 full day and I'm wondering if it should be 2 or 3 full days for the slabs to create a nice pellicle.... Appreciate any advice on that....

Once curing is completed, I remove from bag pat dry with paper towels. Then either on to wire cooling racks with a fan moving air over them for pellicle formation, couple hours, or I net them right after toweling go into the smokehouse at 140* no smoke for about an hour then start smoke. I like to rest them a couple days after smoking to let the smoke mellow and settle in to the meat.

 

[SmokinEdge]

Sliced up the last of the ham. So good. Sammiches!

 

[JckDanls 07]

I’m about sold on pecan though, it’s fantastic flavor

I am sold on it.. this is all pecan (click on picture to enlarge)

From this ...



To this



For this



And I gotta tell ya... That ham looks perfect... My wife gets mad at me because that's all I eat for sammies everyday in my lunch ... Love me some good ham...

 

[SmokinEdge]

I am sold on it.. this is all pecan (click on picture to enlarge)

From this ...

View attachment 520211

To this

View attachment 520212

For this

View attachment 520213

And I gotta tell ya... That ham looks perfect... My wife gets mad at me because that's all I eat for sammies everyday in my lunch ... Love me some good ham...

Thanks Keith, man I wish I had access to that pecan wood. 5-800 miles from here, but I can buy bagged chunks. I appreciate your feedback.

 

[Brokenhandle]

That looks awesome! Flavor town for sure!

Ryan