Bacon - from pork belly to my belly!

[jfsjazz]

My local butcher slaughters on Tuesday mornings, so I picked up this belly that same afternoon.  Here it is, rubbed and ready for a 8-10 day rest in my garage frig:

IMG_20130124_190616[1].jpg

• jfsjazz
• Feb 11, 2013

IMG_20130124_193544[1].jpg

• jfsjazz
• Feb 11, 2013

IMG_20130124_194908[1].jpg

• jfsjazz
• Feb 11, 2013

After 9 days, an ice bath and the fry test:

IMG_20130202_152537[1].jpg

• jfsjazz
• Feb 11, 2013

IMG_20130202_164746[1].jpg

• jfsjazz
• Feb 11, 2013

Back to the fridge for a pellicle:

IMG_20130202_185916[1].jpg

• jfsjazz
• Feb 11, 2013

Rubbed, smoked, and sliced:

IMG_20130203_140957[1].jpg

• jfsjazz
• Feb 11, 2013

IMG_20130203_181600[1].jpg

• jfsjazz
• Feb 11, 2013

IMG_20130203_203847[1].jpg

• jfsjazz
• Feb 11, 2013

Thanks to all on this forum for the advice and guidance, this stuff is AMAZING!!!

Cheers!

 

[smoking b]

Looks great man! 

  Gotta love bacon! 

  Did you cold smoke it? What wood did you use?

 

[jfsjazz]

It was hot smoked to 150 IT with apple wood chips. 

 

[smoking b]

It was hot smoked to 150 IT with apple wood chips. 

Thanks 

  I never hot smoke my bacon - I like it much better cold smoked but that's my opinion... Apple is a great wood for bacon - good choice! 

  You might wanna think about starting some more before too long. I bet it will go faster than you think! 

 

[jfsjazz]

You're right about that!! They seem to line up when they find out I'm making it and 10 lbs disappears...........

 

[smoking b]

You're right about that!! They seem to line up when they find out I'm making it and 10 lbs disappears...........

Yup - friends come out of the woodwork that's for sure!