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Bacon!

Discussion in 'Pork' started by Steve H, Apr 28, 2019.

  1. Steve H

    Steve H Master of the Pit SMF Premier Member

    I bought this awhile back. And now that my life has somewhat returned to normal. I'm getting this bad boy thawed out. Just shy of 9 pounds. I'll be doing the dry cure for 14 days more then likely. And do a hot smoke.

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    motolife313, 73saint and JC in GB like this.
  2. JC in GB

    JC in GB Master of the Pit SMF Premier Member

    Oh yeah... Nothing like home made bacon! Yum!
     
  3. Braz

    Braz Smoking Fanatic SMF Premier Member

    Gonna' be good.
     
  4. Steve H

    Steve H Master of the Pit SMF Premier Member

    I just noticed that I posted this in the wrong section.
     
  5. Steve H

    Steve H Master of the Pit SMF Premier Member

    After a little trimming I ended up with 4 pieces at 2 pounds a piece. Now they are resting in partially vacuumed bags for their 2 week cure.

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  6. Steve H

    Steve H Master of the Pit SMF Premier Member

    Due to timing these guys will be cured for 17 days. Tomorrow I'll rinse them. Do a test piece. Then let them rest uncovered overnight in the fridge. I'm thinking about using the TSM hickory dust for around 12 hours at 140 degrees. Or should I use pellets for a more dense smoke?
     
  7. motolife313

    motolife313 Master of the Pit OTBS Member

    I’d so 130 or less because that’s where it starts rendering the fat. Might be at 140. Got the tip from bear and it was spot on. I think I was going for 120 degree or less. I’d go more Smokey because it can take a lot and not be very strong tasting with 1 day smoke. Some guys do multiple days.
     
    Steve H likes this.
  8. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Why not just cold smoke it? You will end up cooking the sliced bacon anyways. Go 12 hours hickory or apple and you wont be disappointed. Plus you can always throw some cheese on while you are doing it!
     
    Steve H likes this.
  9. 5GRILLZNTN

    5GRILLZNTN Master of the Pit SMF Premier Member

    With you storing them in the fridge uncovered overnight, the pellicle should grab smoke like flypaper. Hot, or cold smoking will work just fine. I do like SmokinVolfan's advice though. Put that smoke to more than one use!
     
    Steve H likes this.
  10. Steve H

    Steve H Master of the Pit SMF Premier Member

    True. I think that's what I'll do.
     
    SmokinVOLfan likes this.
  11. Steve H

    Steve H Master of the Pit SMF Premier Member

    LOL! I would if I had more room. The 4 pieces of belly will pretty much take all the room the smoker has to offer.
     
  12. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Sounds to me like a good problem to have. Just explain to your wife that a new bigger smoker is necessary for economical purposes. You burn more wood doing multiple smokes so it will end up paying for itself in the long run!
     
  13. Steve H

    Steve H Master of the Pit SMF Premier Member

    She won't buy into that!
    So, I got the belly out. Gave it a rinse. Did a test piece. YUCK! Way too much salt. Rinsed again and did a test piece. Still salty. Then, I soaked them in water for 30 minutes. And changed the water twice during that time. Another test piece.....much better! Now they are back in the fridge uncovered for smoking tomorrow.

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    SmokinVOLfan likes this.
  14. motolife313

    motolife313 Master of the Pit OTBS Member

    I’ve washed meat off in my river
     
  15. desertlites

    desertlites Master of the Pit OTBS Member

    what dry cure did you use for being to salty? I hear that a lot and to often.
     
  16. Steve H

    Steve H Master of the Pit SMF Premier Member

    Tender quick and brown sugar. Right by the proper amounts. After I did the 3rd rinse it was fine. Just a heads up that one should do a test sample. I learned from my run with Canadian bacon.
     
  17. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    I use TQ as well and usually soak mine for an hour-two to get them right. Cover one or two of those slabs in fresh cracked pepper before you smoke it!
     
  18. Steve H

    Steve H Master of the Pit SMF Premier Member

    Early start. Bacon is in the smoker. Now the wait!

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    Last edited: May 18, 2019
  19. 5GRILLZNTN

    5GRILLZNTN Master of the Pit SMF Premier Member

    That is an early start Steve! Looking good.
     
  20. Steve H

    Steve H Master of the Pit SMF Premier Member

    Yeah, even on my days off I'm up at 3:00