Belly Tying Up The Smoker As It Becomes Bacon

[cdnwildsmoker]

Wow.........looks fantastic!!

I've got a case (2 whole bellies) ordered for next week..... Hope to have similar results......Thanks for sharing and enjoy that bacon!!!

 

[jp61]

 You must have some serious bulbs in that tanning booth!

 

[foamheart]

Really nice color for a cold smoke, I had decided my next bacon (and I think I might have one pack left in the freezer) I was going to take cold smoke seriously!

I sure wish I had one of those sweet Hobart slicers!

 

[smoking b]

Looks great. I need to try cold smoking bacons again.

Thanks man 

  I've done it every which way in the past & cold smoking is the only way I will do my bacon now...

Wow.........looks fantastic!!

I've got a case (2 whole bellies) ordered for next week..... Hope to have similar results......Thanks for sharing and enjoy that bacon!!!

Thanks man 

  Will this be your first time making bacon?

 

[smoking b]

 

 You must have some serious bulbs in that tanning booth!

Lol thanks man 

  I use the good bulbs 

 

[smoking b]

 
Really nice color for a cold smoke, I had decided my next bacon (and I think I might have one pack left in the freezer) I was going to take cold smoke seriously!

I sure wish I had one of those sweet Hobart slicers!

Sounds like a good plan Foam 

Keep your eyes & ears open if you're looking for a good slicer - if you can be patient you'll find a good deal on one. I wasn't in a rush & ended up scoring mine for 200 bucks. They're handy to have around...

 

[pc farmer]

Wow, my grandpap bought my hobart for 600 bucks.

 

[pc farmer]

Thanks man  :smile:   I've done it every which way in the past & cold smoking is the only way I will do my bacon now...


I didn't like the texture of the cold smoked. So I went too warm smoke like Bear does.

 

[smoking b]

I didn't like the texture of the cold smoked. So I went too warm smoke like Bear does.

Ha! That's the same reason I cold smoke all mine. Even a warm smoke changes the texture somewhat - not as much but it does change it a little bit. I've found that I prefer the cold smoke beyond any shadow of a doubt so that's how I do all mine now. My pap always cold smoked his & that's what I grew up on so I'm sure that factors in...

 

[pc farmer]

Diffetant strokes for different folks. Lol

 

[smoking b]

Diffetant strokes for different folks. Lol

Indeed lol 

 

[chestnutbloom]

I am looking to buy bellies for my first bacon. At what price would you say NO to buying? I am going to call around locally and would like an idea on price. Thanks! --Rich  

 

[smoking b]

 
I am looking to buy bellies for my first bacon. At what price would you say NO to buying? I am going to call around locally and would like an idea on price. Thanks! --Rich  

Hi Rich - I pay $2.60/lb. for belly. It used to be $2.39 for a good while but the last 2 times I bought bellies that's what they were up to...

 

[cdnwildsmoker]

 
Thanks man 

  Will this be your first time making bacon?

Yes B this will be my first attempt at bacon.

CWS

 

[paulharding]

That looks nice. Did you cure the bacon with nitrates?

 

[Rafter H BBQ]

All looks super nice SB, some tasty eats coming soon for sure ! Thumbs Up

 

[woodcutter]

Excellent looking bacon!!!

 

[smoking b]

 
Yes B this will be my first attempt at bacon.

CWS

Ok - you're in for a real treat!  Just be warned though - you will never look at store bought bacon the same way 

 

[smoking b]

 
That looks nice. Did you cure the bacon with nitrates?

Thanks man 

  No I didn't cure this with any nitrates. I used a dry brine with cure #1 which has potassium nitrite. The USDA doesn't allow sodium nitrate in commercially produced bacon so I don't use it in mine...

 

[smoking b]

All looks super nice SB, some tasty eats coming soon for sure !

Thanks man 

  Tomorrow I will slice it up & get to enjoy some