SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Well with the price of bellies so high , I decided to make a batch of BB bacon.
Actually I think I like the flavor better than belly bacon.
Anyhow I used 1/2 of an 8lb butt, & dry rubbed it using the bacon calculator http://diggingdogfarm.com/page2.html.
Also added about 1/4 cup of black pepper. Let it go for 2 weeks flipping every day, then rinse & soak in ice water for 3 hours.
Next a 4 day dry in the fridge.
Then 10 hours of cold smoke using apple pellets in the Amazen tray.
Then 4 more days in the fridge, and finally 3 hours in the freezer.
Didn’t take any photo’s of the process, but it worked out perfectly.
I sliced it up on Father’s Day morning.
Judy made Challah bread French toast, I cooked a bunch of the bacon, & our neighbor brought over the mimosas.
Sorry, but the only photo I got was the bacon sliced.
Thanks for looking fellas!
Al
Actually I think I like the flavor better than belly bacon.
Anyhow I used 1/2 of an 8lb butt, & dry rubbed it using the bacon calculator http://diggingdogfarm.com/page2.html.
Also added about 1/4 cup of black pepper. Let it go for 2 weeks flipping every day, then rinse & soak in ice water for 3 hours.
Next a 4 day dry in the fridge.
Then 10 hours of cold smoke using apple pellets in the Amazen tray.
Then 4 more days in the fridge, and finally 3 hours in the freezer.
Didn’t take any photo’s of the process, but it worked out perfectly.
I sliced it up on Father’s Day morning.
Judy made Challah bread French toast, I cooked a bunch of the bacon, & our neighbor brought over the mimosas.
Sorry, but the only photo I got was the bacon sliced.
Thanks for looking fellas!
Al