Belly and loin

[JIMSMOKES]

16 day cure used some hot honey on the belly. Went with black pepper on the belly and deez nuts with brown sugar on the loin.

Smoke tube with chips for 4-5 hours. Cherry and apple.

Raised temp and went to 140°

Weeks rest and sliced today.

 

[bigfurmn]

Looks beautiful. Very nice job. Gonna send some this way?

 

[SmokinEdge]

Looks fantastic. Nice work.

 

[chopsaw]

Looks great to me .

 

[Brokenhandle]

Good looking bacon!

Ryan

 

[GatorAGR]

Looks amazing. This is my next project for sure. Well done!

 

[I-am-Chorizo]

16 day cure used some hot honey on the belly. Went with black pepper on the belly and deez nuts with brown sugar on the loin.
View attachment 716812
Smoke tube with chips for 4-5 hours. Cherry and apple.
View attachment 716813
View attachment 716814
Raised temp and went to 140°
View attachment 716815
Weeks rest and sliced today.
View attachment 716816View attachment 716817View attachment 716818
View attachment 716819

Impecable job...That belly looks truly awesome. I am looking forward to getting a slicer because I usually have a hard time hand-slicing bacon and ham. I am gonna take your thread as a divine signal.

 

[smokerjim]

Looks great

 

[Fueling Around]

Looking good.
How did the loin turn out?

 

[Astralogics]

Belly looks great, nice work!

 

[JIMSMOKES]

Impecable job...That belly looks truly awesome. I am looking forward to getting a slicer because I usually have a hard time hand-slicing bacon and ham. I am gonna take your thread as a divine signal.

Slicer made a big difference for me.
My first bacon attempts I hand sliced. I couldn't slice thin enough to pan fry and get the fat rendered without burning edges.

 

[JIMSMOKES]

Looking good.
How did the loin turn out?

Meh? It's good but it got dried out to much to me. It was totally trimmed of any fat or silver. I'll change my trim and smoke time in next.

 

[JIMSMOKES]

Thanks all! My test frys all went and tasted grate.
Had family over for burgers today. Learned quick don't cook home fatty bacon weber grill direct. LoL Things got really dark fast. LoL
Everybody liked the taste but it wasn't pretty.
Things went so fast this afternoon I never had time for the blackened bacon shots. LoL

 

[Gonna Smoke]

Bacon looks great, Jim! I've got to get back at it myself as I'm almost out of it...

 

[DRKsmoking]

Nice looking bacon Jim.
The loin was dry you say,

David

 

[Fueling Around]

Meh? It's good but it got dried out to much to me. It was totally trimmed of any fat or silver. I'll change my trim and smoke time in next.

That used to happen to me, too.
I changed my smoking and cooking method over to the Dave from Omak method. Take the internal temperature to 135° and hold it there for an hour to pasteurize the meat.

 

[JIMSMOKES]

Nice looking bacon Jim.
The loin was dry you say,

David

To me it was.

That used to happen to me, too.
I changed my smoking and cooking method over to the Dave from Omak method. Take the internal temperature to 135° and hold it there for an hour to pasteurize the meat.

Thanks! I'll search it out. I did it right along side of the belly. I use a fan to keep smoke moving through chamber. That along with the forced air from pellet grill drys things out. Worked good on the belly though. LoL

 

[Fueling Around]

...
Thanks! I'll search it out. I did it right along side of the belly. I use a fan to keep smoke moving through chamber. That along with the forced air from pellet grill drys things out. Worked good on the belly though. LoL

I cold smoke bacon.
I do my loin bacon in the pellet pooper on smoke mode to keep the temperature down .
Start here for the Dave from Omak (RIP) tutorial on pasteurization

PASTEURIZATION TABLE... or.. how to safely cook your food to a lower internal temperature..

Cooking food to a lower temperature for a longer time has some valuable side effects... The food can be moist... Fat will not melt and run out into the collection pan... The NOT so valuable side effects.... Folks have a long standing aversion to foods that do NOT looked cooked regardless...

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