Bacon - My Turn

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SixShooter

Newbie
Original poster
Aug 23, 2023
11
30
I did it! Used SmokinEdge SmokinEdge recipe for true dried bacon and it is awesome! I used the basic 1.5% salt, 0.75% sugar, and 0.25% cure #1. Placed it naked on a rack in the fridge for 14 days; however, it did seem to be getting really dry so I wrapped it on day 12. I put it in the smoker for 1 hour at 120 degrees and increased the temp by 10 degrees for each hour until internal temp of 145. It got 5 hours of smoke. I did end up finishing it off in the oven as the temp was going up soooo slooow. My husband had given me an odd look when I mentioned that I wanted to add garlic powder and white pepper so I skipped that part and I used hickory pellets since that was what I had. It still turned out amazing!
20240420_105808.jpg

Cured and ready for the smoker. The weird looking spots are definitely from corrosion on my rack. I will be investing in stainless racks for the next one.

20240420_110803 (1).jpg

In the smoker and ready to go. I have a Masterbuilt Thermotemp XL propane smoker that will not get down to the low temps I need so I have a hot plate and a PID for low temps. I used an A-Maze-N smoker tray lit at both ends. The weird strings in the smoker was our attempt to compare the temperature zones during cooking.
20240420_110644.jpg

My husband felt a need for a picture with a homebrew :emoji_grinning:
20240420_194717.jpg

Out of the smoker and ready to be wrapped up for 24 hours; however, life got in the way and it was wrapped for a few days in the fridge.
20240424_190925.jpg

My 50ish year old slicer couldn't handle the full sized slab. Had to cut it in half.

Did I mention that it is awesome bacon?!?! I will be very sad if I run out and have to go back to store bought again.

Thanks so much SmokinEdge SmokinEdge for the recipe/help and everyone who answered my questions!

-Sue
 
I did it! Used SmokinEdge SmokinEdge recipe for true dried bacon and it is awesome! I used the basic 1.5% salt, 0.75% sugar, and 0.25% cure #1. Placed it naked on a rack in the fridge for 14 days; however, it did seem to be getting really dry so I wrapped it on day 12. I put it in the smoker for 1 hour at 120 degrees and increased the temp by 10 degrees for each hour until internal temp of 145. It got 5 hours of smoke. I did end up finishing it off in the oven as the temp was going up soooo slooow. My husband had given me an odd look when I mentioned that I wanted to add garlic powder and white pepper so I skipped that part and I used hickory pellets since that was what I had. It still turned out amazing!
View attachment 695336
Cured and ready for the smoker. The weird looking spots are definitely from corrosion on my rack. I will be investing in stainless racks for the next one.

View attachment 695337
In the smoker and ready to go. I have a Masterbuilt Thermotemp XL propane smoker that will not get down to the low temps I need so I have a hot plate and a PID for low temps. I used an A-Maze-N smoker tray lit at both ends. The weird strings in the smoker was our attempt to compare the temperature zones during cooking.
View attachment 695338
My husband felt a need for a picture with a homebrew :emoji_grinning:
View attachment 695339
Out of the smoker and ready to be wrapped up for 24 hours; however, life got in the way and it was wrapped for a few days in the fridge.View attachment 695340
My 50ish year old slicer couldn't handle the full sized slab. Had to cut it in half.

Did I mention that it is awesome bacon?!?! I will be very sad if I run out and have to go back to store bought again.

Thanks so much SmokinEdge SmokinEdge for the recipe/help and everyone who answered my questions!

-Sue
Very nice work there Sue. It is good bacon, but it’s even better with the garlic and white pepper. Since you have to cut then to slice, next time cut it in half before curing and add the garlic and white pepper to one piece and not the other. Just to try it, and you won’t be disappointed. Again very nice work and I’m glad you are happy with the results.
 
Did I mention that it is awesome bacon?!?! I will be very sad if I run out and have to go back to store bought again.

-Sue
Ms Sue that is a pan of perfection. Like others have said...go a head and start that next batch. If it taste as good as it looks I wouldnt be able to stay out of it. And those slices look to be just right for a BLT.

Jim
 
Is bacon really as easy as it seems? Don't mean to take away from anyone's accomplishments, but it literally seems too good to be true.
It wasn't difficult. I just kept worrying over it like it was my baby. I think my husband rolled his eyes at me a couple of times. The hardest part for me was fridge space and smoker temp control. We had a high of 47 degrees that day and a very chilly breeze. We ended up bringing the smoker in the garage with a fan in the window. The garage still smells like bacon.
Very nice work there Sue. It is good bacon, but it’s even better with the garlic and white pepper. Since you have to cut then to slice, next time cut it in half before curing and add the garlic and white pepper to one piece and not the other. Just to try it, and you won’t be disappointed. Again very nice work and I’m glad you are happy with the results.
I still have the other half of the belly in the freezer. I will do the garlic and pepper next time for sure.
That looks mighty fine....

Just go ahead and get your next one curing... That way you won't run out...
Alas, I need the fridge space again. Another fridge perhaps?🤔
 
That looks amazing. I've done a few bellies and it's definitely a staple for the house now. I'm kinda dreading using up the store bought bacon that I have in the freezer since I'm so used to the thick cut stuff I make.

I haven't tried the dry cure bacon yet. I'm a bit worried that something will get knocked on it since it would be in the kitchen fridge and I have a 12y/o in the house. He's a bit of a bull in a china shop at times.
 
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That looks amazing. I've done a few bellies and it's definitely a staple for the house now. I'm kinda dreading using up the store bought bacon that I have in the freezer since I'm so used to the thick cut stuff I make.

I haven't tried the dry cure bacon yet. I'm a bit worried that something will get knocked on it since it would be in the kitchen fridge and I have a 12y/o in the house. He's a bit of a bull in a china shop at times.
Vacuum bag during cure. I’m a bull in china shop too.
 
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