dry cured bacon

[pc farmer]

I picked up a slab of belly for 3.79 a lb.   Put it in a cure by following Digging Dogs cure calculator.

Let it cure for 14 days.   It pulled very little water out of the meat and by day 5 the meat had sucked it all back in. 

After 14 days I rinsed the meat then into the fridge for 5 days to dry nice.

No pics of the curing.   All they were was meat in a zip loc bag.

Cold smoked for 12 hours.  

First 6 was Pitmasters blend.

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• pc farmer
• Mar 28, 2016

Next 6 was corn cob.

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• pc farmer
• Mar 28, 2016

Used the expandable tub

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• pc farmer
• Mar 28, 2016

Then  into the fridge for another 7 days.

Sliced up last night.

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• pc farmer
• Mar 28, 2016

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• pc farmer
• Mar 28, 2016

Ended up with some nice end pieces for other dishes.

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• pc farmer
• Mar 28, 2016

Kept one 2 lb chunk to dice up for sausage I think.

Blt's for supper tonight.

 

[SmokinAl]

That there is some good looking bacon, Adam!!

You scored a really nice piece of belly!

Perfect mix of meat & fat!

Bet it fries up really good!

Al.

 

[tropics]

Adam that looks great,I love the cob smoke very smooth.I owe you a point,used all mine up for today 

Richie

 

[Bearcarver]

Very Nice looking Bacon, Adam!!

---------------

I usually don't have any of those "End Pieces" left for "Other Dishes", because they're so good for snacking!!!

Bet those BLTs are gonna be Awesome!!

Bear

 

[daveomak]

How do you like the flavor ???    Sure looks good to me.....

 

[pc farmer]

Thanks everyone.

How do you like the flavor ???    Sure looks good to me.....

Haven't tried it yet. Tonight I will for sure.

I will report back

 

[chef jimmyj]

Looks great. You are one patient man!...JJ

 

[mr t 59874]

You will see that your patience paid off. Both pellets you chose work well with bellies, now you can choose which you like better.

   

 Good job. Point

 

[pc farmer]

The blt's.

Fried up the bacon.





Toast with some new mayo we tried.





Lots of bacon.



A bit of green stuff.



Some red stuff.



Served with some baked fries.




This bacon is very good. Well worth extra time and effort. I need to up the salt a little next time thou.

 

[Rafter H BBQ]

Ya knocked it outta the park Adam, very nice ! That is some damn tasty lookin bacon man ! Thumbs Up :drool

:beercheer:

 

[tropics]

Adam that looks great,how is that new Mayo? Points

Richie

 

[pc farmer]

Adam that looks great,how is that new Mayo? Points

Richie

Pretty tasty. Not spicy like we thought it would be.

 

[SmokinAl]

Now THAT is a BLT!!

Al

 

[Bearcarver]

Those look Perfect, Adam!!!

Mighty Tasty!!!

Nice Job!!

Bear

 

[daveomak]

The blt's.

Fried up the bacon.







This bacon is very good. Well worth extra time and effort. I need to up the salt a little next time thou.

That's easy....    up the salt by 1/4% or  1/2% until you get the perfect taste to your liking...   You can do different salt % on different hunks, and do a taste test....

 

[pc farmer]

 
Looks great. You are one patient man!...JJ

The secret is to have a lot of stuff going on.   Something ready to smoke at anytime.

 
Now THAT is a BLT!!

Al

 
Those look Perfect, Adam!!!

Mighty Tasty!!!

Nice Job!!

Bear

Thanks guys.

 

[chef jimmyj]

The BLT looks great. I try to squeeze a half pound per sandwich. BTW, have you ever had Washington Boro (Lanc.Co) Tomatoes? I don't know if it's the River water or Chem runoff from Columbia factories but they are Famous in Lanc. and York County and have an amazing sweet flavor...JJ

 

[bdskelly]

Outstanding Q View Adam.  Points! 

 

[dirtsailor2003]

Great looking bacon Adam. The rest before and after is well worth the wait.

Points

 

[worktogthr]

Wow, that is some beautiful looking bacon.  I got to try out the dry cured bacon soon! Points for the bacon and an awesome looking sandwich!