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BACON (Extra Smoky)

Discussion in 'Bacon' started by Bearcarver, Jun 24, 2011.

  1. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Yours will be Awesome!!

    You'll See! [​IMG]

    Bear
     
  2. Of course it will. I'm following your directions. 😀
     
  3. milkman55

    milkman55 Fire Starter

    Here you go! I think this is better than the first batch. I got a slicer since last time and that sure made a big difference. Hand slicing 10 lbs would have been a pain.

     
    Bearcarver likes this.
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That Looks Great, MilkMan!![​IMG]---[​IMG]

    Nice Job!![​IMG]

    Your length is just right too, the way I do them. That way they're just the right length for a BLT, and when you throw them in the Frying Pan, the middle doesn't get done before the ends!!!

    Bear
     
  5. scarps23

    scarps23 Meat Mopper

    ....this looks amazing.


    Sent from my iPhone using Tapatalk
     
  6. That looks fantastic Bear, I picked up a 11 pounder at Costco yesterday and need a step by step. Last one I did was a wet cure that didn't turn out because I over cooked it to 155 IT it tastes good but you can't fry it crisp without it turning to the consistentcy of jerky lol this will be my second attempt and I need all the help I can get. I don't have a scale and I am not familiar with any masurments other than standard. I have pink salt #1 TQ and somting I got from the butcher called sweeter than sweet tha is similar to TQ. Which Si used in a wet cure last time.

    Randy,
     
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That's Great, Randy!

    Using TQ, and following my Step by Steps on this Thread will avoid any of those problems.  Never Fails.

    Bear
     
  8. Bear,
    I have about 9 pounds of pork belly getting happy in the refrigerator since yesterday at 1:00PM is it ok to stack them like this?

    Randy,

     
  9. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Hi Randy,

    I would say You're good, as long as they're laying flat, so the top piece is laying in the juices that accumulate, all the way across.

    If they were laying on a slant, only the lower end would get the full benefit of all the juices (including the cure that's in the juices).

    Bear
     
  10. Thanks Bear! I have room in the refrigerator for both if I don't put them in a container. It's just in case of a leak.

    Randy,
     
  11. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    [​IMG][​IMG]

    You'll be good the way you have them flat.

    Bear
     
  12. scarps23

    scarps23 Meat Mopper

    [​IMG]

    Been wanting to cure and smoke some bacon for a long time. Curing should start tonight and be ready to smoke next weekend.

    I hate waiting. Using the bearcarver recipe to knock this out of the park.


    Sent from my iPhone using Tapatalk
     
  13. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That's Great, Scarps!!

    Any problems or Questions, just hit me with a PM, so I don't miss it.

    Bear
     
  14. In the fridge for a two day cool down.  They look and smell great.

     
  15. scarps23

    scarps23 Meat Mopper

    Looks good to me slotown!
     
  16. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Oh Boy---You won't believe how good that is!![​IMG]

    Nice Color & Nice Job![​IMG]

    Bear
     
  17. Thanks!
     
  18. Sliced today 


     
  19. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks Great, Slotown! [​IMG]

    Nice Job! [​IMG]

    Bear
     
  20. question for Bear, why am I smoking my bacon at 130 why not 90 or no heat at all?