Couple Slabs of Bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

HowlingDog

Smoking Fanatic
Original poster
★ Lifetime Premier ★
Jan 16, 2019
342
375
Just found these pictures from my last bacon:
IMG_4133.JPG

Weigh the belly and using Digging Dog to calculate the salt, sugar and cure:
IMG_4134.JPG

The belly will not fit in the bags I have, so I had to cut in half
IMG_4138.JPG

Into the smoker
IMG_4234.JPG

A couple hours in
IMG_4238.JPG

And we are done
IMG_4241.JPG

I really want a slicer, but I am not too bad with a knife:
IMG_4242.JPG
IMG_4246.JPG

Yummy bacon. Hot smoked at about 150 degrees for about 6 hours or so, then kick it up a bit till it hit 150 IT. I am slowly getting better at this.

Thanks for looking!

HowlingDog (Mark)
 
I'm still hand slicing too

I want a slicer, but I ended up buying a 12" slicing knife off Amazon for $67, which is alot cheaper than the big 10" motorized slicer I would buy :emoji_laughing:
 
Thx tbern. I hemmed and hawed for long time (I tend to be a worrier) before I tried but it is easier than I thought it would be. Just measure the salt, sugar and cure carefully. Get a gram scale. Once you get the process down, you will never go back to store bought again.
 
  • Like
Reactions: DougE
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky