Bacon! Something to show finally.....

[SonnyE]

Not finished, in process, but moving along.
After 14 days curing (can't say I'm not thorough), I opened the first bag and took a whiff.
I was scared of bad smells.
I smiled as the aroma of sweet meat met my olfactory nerves and my brain registered pleasing thoughts. Bacon, Stage 1, Cured!
Finally, I can put to use the racks I bought for Stage 2, Pellical.
So here is 4 slabs of BACON! In progress. Current plan is for a Tuesday start smoking with Apple Wood Pellets, cold smoked @ 70 degrees. (Bypass Mode, Inkbird Controller 308)
Doing test runs today, and testing the BBQ therms.
So Stage two is well underway, day two is through.

No pictures, didn't happen... ;)

2 Pork Belly pieces on the bottom.
And 2 Pork Butt slabs shelf 2 and top. 36 degree fridge.
This is worse than waiting on shipping! :confused::rolleyes:o_O

I decided to use Daveomak's method on the Pork Belly. This was one piece, but I cut it in half to be able to bag it for curing.
The butt slabs got an Old Fashion cure of Salt and Brown Sugar.
I do believe I need my own fridge...

 

[Scott Eisenbraun]

Sounds good, looks good, so far. Waiting for the finished product review. Pics!

 

[SonnyE]

Sounds good, looks good, so far. Waiting for the finished product review. Pics!

Thanks Scott! It sure takes a long time....

Low and Slow is one thing, but good grief. 3 dayz to smoke, I think.

 

[Scott Eisenbraun]

Wow! That is a long smoke.

 

[SonnyE]

Wow! That is a long smoke.

3 days forming the pellical left. (out of ~5)
Smoking is done in steps.
Like 4 hours the first day, let it hang and mellow.
Then 4 hours the next days, until the color appears right.
And I imagine it smells like BACON.

 

[gmc2003]

Now with your medical condition Sonny - please feel free to send me any of that bacon for testing purposes and finishing.

Looks like it's coming along nicely.

Chris

 

[tropics]

Sonny when I make my Bacon I don't go for a heavy smoke flavor 4 to 5 hours is good with me.I recommend cutting a small slice every day to test it.Good Luck
Richie

 

[SmokinAl]

Looks like you will have plenty of bacon for a while!
Al

 

[chopsaw]

Gonna be good , nice work so far . Next up you need to do Dave's method for ham .

I do believe I need my own fridge.

I have 3 full size . One for the house hold .
1 for holding hams and hanging Umai stuff
1 for making sausage ( room for the meat lugs ) and briner buckets .

 

[rob g]

I like your bacon racks. Makes better use of the fridge. Looking forward to the finished pics. I've got a fridge in the garage I use for meat but it's slowly being taken over by apple cider and unnecessary stuff the wife keeps putting in.

 

[gmc2003]

I like your bacon racks. Makes better use of the fridge. Looking forward to the finished pics. I've got a fridge in the garage I use for meat but it's slowly being taken over by apple cider and unnecessary stuff the wife keeps putting in.

Next to a dog, a good lock is man's best friend.

Chris

 

[ab canuck]

Sounds like your going to have a feast on your hands. Looks great so far. Bacon doesn't last long at our place, usually the wife tells the vultures about it then they show up to Dad's food bank / grocery store for some cheap shopping.... It's amazing what a few words, hugs and kisses will buy for them......

 

[SonnyE]

Now with your medical condition Sonny - please feel free to send me any of that bacon for testing purposes and finishing.
Looks like it's coming along nicely.
Chris

Ha, ha, haa... Message me your Email address Chris, I'll send you some. ;)

Sonny when I make my Bacon I don't go for a heavy smoke flavor 4 to 5 hours is good with me.I recommend cutting a small slice every day to test it.Good Luck
Richie

I was thinking about the very thing Richie. This is my first time Makin Bacon, so I was thinking about sampling as it goes along.

Looks like you will have plenty of bacon for a while!
Al

I'm sure it will evaporate quickly Al. Fortunately, I have another chunk of belly in the freezer.

I like your bacon racks. Makes better use of the fridge. Looking forward to the finished pics. I've got a fridge in the garage I use for meat but it's slowly being taken over by apple cider and unnecessary stuff the wife keeps putting in.

I like them too, Rob. Walmart. Inexpensive, and a bonus is they fit a sheet pan that is smaller, so it takes less room in our busy fridge. (I use a bottom pan so I don't have to clean the damn fridge. )
I hear Ya about hostile take overs. For years a doll house occupied space on my tablesaw outfeed table. My shop is little more than a piling place anymore. I'm too old to fuss about it anyway.

Sounds like your going to have a feast on your hands. Looks great so far. Bacon doesn't last long at our place, usually the wife tells the vultures about it then they show up to Dad's food bank / grocery store for some cheap shopping.... It's amazing what a few words, hugs and kisses will buy for them......

I'm starting to become Infamous around here (Home), Charlie. I gave our next door neighbors a container of my Dutch's Wicked Beans (modified). Gerry called me last night just raving about how much they enjoyed those beans. He said I should market them because I could put Bush's out of business.
So I have a new found taste tester base right next door. We talked about them trying some bacon when it is done.
Once I settle on a level of smokyness, I tend to lock in on my modified version of the Original Recipe, but call it Dutch's Wicked Baked Beans (Sonny's Version). So folks know my adulteration wasn't the Originators intent.

I plan on making more Beans, because my wife just Love's them! And what could be better than Home Made Bacon in them.

Thanks Everybody!

 

[disco]

Love home made bacon and this is going to be great. Watching!

 

[SonnyE]

Love home made bacon and this is going to be great. Watching!

Thanks Disco!
I'm imagining this smoky goodness showing its taste in Baked Beans. Besides all the usual places.
I think I'm going to Pig Out. LOL!
I'm going to have to come see what scrumptious recipes you have for BACON!

 

[TomKnollRFV]

Looks Good Sonny!

I'm always afraid of off smells my self, but then I remember something not normal is to be expected. I'd look for weird mold and then worry!

So..you gonna share it with the rest of the class?

 

[Rafter H BBQ]

Very nice, gonna be some tasty stuff!

 

[HalfSmoked]

Looking great like that rack need one when doing Canadian bacon. Call when finished I can cook home fries and eggs I'll even furnish them. :rolleyes: :D

Looking to see slicing photos.

Warren

 

[SonnyE]

Looks Good Sonny!
I'm always afraid of off smells my self, but then I remember something not normal is to be expected. I'd look for weird mold and then worry!
So..you gonna share it with the rest of the class?

Of course I'll share! Message me your email address and I'll send you some. o_O:confused:
Naw if it would have smelled 'off' it would have stopped right there. But it smelled wonderful.

Very nice, gonna be some tasty stuff!

I'm a hopin so!

Looking great like that rack need one when doing Canadian bacon. Call when finished I can cook home fries and eggs I'll even furnish them. :rolleyes: :D
Looking to see slicing photos.
Warren

I decided I needed the right tool for the job. So I waded through the Walmartins and found those. I was trying them in various cookie pans and couldn't find one I liked.
I bought the rack package anyway and came home. There was a cookie pan in the cupboard that was almost just right. :rolleyes:
Wife asked where the pan came from and I told her the pan cupboard. She claimed she never saw it before. o_O
Anyway, I think it is a 1/4 sheet baking pan. But I was thinking I'd make a foil pan if I had to.
Works perfect for my allowed space in the fridge. LOL!
Home fries and eggs sound great! I like my eggs medium. (Whites done, Yokes runny) ;)

 

[HalfSmoked]

Yup eggs same way we call over light. Thanks for the like it is greatly appreciated.

Warren