Bacon

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TNJAKE

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Nov 26, 2019
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Ridgetop TN🇺🇸
Howdy fellas and non fellas finished up some bacon today. Started with a 3.5lb premium belly from Home place pastures.
IMG_20220508_110609.jpg

Wish I'd had more but belly is hard to find around here and these are around $10lb which isn't really sustainable for bacon.

Cured for 14 days
.25% cure #1
1.75% brown sugar
1% kosher salt
IMG_20220508_111711.jpg

Lightly vac sealed so stuff can still move around
IMG_20220508_113031.jpg

14 days later pulled it out, rinsed and pay dry. Then onto the fridge 24hr for a pellicle
IMG_20220521_112036.jpg
IMG_20220521_114025.jpg

Really to hot for cold smoking but I prefer it over hot smoked. Filled up a pan with ice and rock salt, sat another pan on that with ice and salt then a wire rack for the bacon to sit on. Used pecan pellets. Kept the bacon nice and cold. I smoked for 6hrs on day one and 6hrs again on day 2. Then let it bloom in fridge uncovered for 4 days
IMG_20220522_181958.jpg

After the smoke and bloom. Color get so deep during those 4 days
IMG_20220526_161134.jpg
IMG_20220526_161153.jpg

Just sliced it up thick by hand after about an hour in the freezer
IMG_20220526_162542.jpg
IMG_20220526_162553.jpg
IMG_20220526_162610.jpg

Nice and meaty. Also cut up some bacon ends for seasoning stuff. Smells awesome
 
Looks mighty tasty Jake! Can't wait for the first fresh maters of the season for blt s, but it will be awhile for us

Ryan
 
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Howdy fellas and non fellas finished up some bacon today. Started with a 3.5lb premium belly from Home place pastures. View attachment 632943
Wish I'd had more but belly is hard to find around here and these are around $10lb which isn't really sustainable for bacon.

Cured for 14 days
.25% cure #1
1.75% brown sugar
1% kosher saltView attachment 632944
Lightly vac sealed so stuff can still move aroundView attachment 632945
14 days later pulled it out, rinsed and pay dry. Then onto the fridge 24hr for a pellicleView attachment 632946View attachment 632947
Really to hot for cold smoking but I prefer it over hot smoked. Filled up a pan with ice and rock salt, sat another pan on that with ice and salt then a wire rack for the bacon to sit on. Used pecan pellets. Kept the bacon nice and cold. I smoked for 6hrs on day one and 6hrs again on day 2. Then let it bloom in fridge uncovered for 4 daysView attachment 632948
After the smoke and bloom. Color get so deep during those 4 daysView attachment 632949View attachment 632950
Just sliced it up thick by hand after about an hour in the freezerView attachment 632951View attachment 632952View attachment 632953
Nice and meaty. Also cut up some bacon ends for seasoning stuff. Smells awesome
that looks awesome. our bellies have been lacking lately, not near as nice. what's pellicle?
 
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Looks awesome Jake makes me know I need to make more bacon
 
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Looks mighty tasty Jake! Can't wait for the first fresh maters of the season for blt s, but it will be awhile for us

Ryan
Thanks Ryan. We been getting fresh maters for a couple weeks now. Cherokee purples don't start showing up until around now though. They are hands down our favorite
 
Thanks Ryan. We been getting fresh maters for a couple weeks now. Cherokee purples don't start showing up until around now though. They are hands down our favorite
What type and when did you plant? Cherry tomatoes or early set slicers? I have lots of fruit, but won't pick the first one for at least another 2 weeks...
 
What type and when did you plant? Cherry tomatoes or early set slicers? I have lots of fruit, but won't pick the first one for at least another 2 weeks...
The fresh ones we are getting now mostly come from the Amish and Mennonites around here. They start them early in greenhouses and move to dirt in April so they are already producing. They have auctions and sell to the produce stands and general public. Nobody will actually have a fresh full garden tomato until around the 3rd week in june
 
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