• 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.

First Bacon in the new smokehouse

mudslinger2

Fire Starter
34
15
Joined Sep 5, 2013
Hello everyone,

I thought I would share my first bacon experience in the newly completed smokehouse.

It all started at the beginning of the month with this tuff guy


Well he wasn't so tuff




So we stuck the bacon, hocks and the hams in Pop's Brine


38 degrees two weeks ready to dry



Into the smokehouse for two hours to dry



On The Smoke with Apple and Alder


8 hours in not getting the color I was looking for


16 hours on the smoke I think we got it




Time for a rest then slicing and packaging.

More to come and thanks for looking.

Mudslinger
 

foamheart

Epic Pitmaster
OTBS Member
SMF Premier Member
10,956
2,762
Joined Apr 4, 2013
What an excellent way to keep from being underfoot and stay out of sight the day before Christmas Eve.

I salute a genius!

/Salute
 

mudslinger2

Fire Starter
34
15
Joined Sep 5, 2013

dirtsailor2003

Epic Pitmaster
OTBS Member
21,585
3,266
Joined Oct 4, 2012
Mud,

Awesome looking bacon there!!!! Great color!


I have found that with cold smoking, anywhere from 16-24 hours is my liking for bacon. I usually do it in 6-8 hour increments resting overnight in the fridge in between smokes. Will be watching for your BBB!

Dirt
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,326
4,002
Joined Oct 31, 2012
I bow to the Baconmeister. That looks great. I love the meat fat ratio.

Disco
 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,312
3,394
Joined Feb 17, 2013
Looks great. I will be watching for more.

Did you cold smoke? I didn't see where you said.
 

bwsmith_2000

Master of the Pit
OTBS Member
1,350
13
Joined Jul 9, 2005
Hi Mudslingerf2,

     That really looks great! I been thinking of doing some bacon but not comfortable with my knowledge level. I assume you cold smoked? What temps did you watch, what was your source of smoke (AMNPS?) and what wood did you use? I love hickory .......... will that work? One more question ....... I assume your used fresh pork bellies ..... is that true?
 

pops6927

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
6,969
887
Joined Jul 23, 2008
Great job on the bacon!  So glad you liked it!  Congratulations on your new smokehouse!  Thank you so much for the thread!  
 

woodcutter

Master of the Pit
OTBS Member
3,323
163
Joined Jul 2, 2012
Everything looks nice and smokey! Did you get to try the hocks yet? Thanks for posting.
 

leah elisheva

Master of the Pit
3,029
214
Joined Sep 19, 2013
Talk about an authentic start to stop delivery? BRAVO! That is sensational! Cheers! - Leah
 

mudslinger2

Fire Starter
34
15
Joined Sep 5, 2013
 
Hi Mudslingerf2,

     That really looks great! I been thinking of doing some bacon but not comfortable with my knowledge level. I assume you cold smoked? What temps did you watch, what was your source of smoke (AMNPS?) and what wood did you use? I love hickory .......... will that work? One more question ....... I assume your used fresh pork bellies ..... is that true?
Bw just jump right in. My knowledge level started August of this year when I happened upon this web site. I owe all my knowledge to this website and all members who have contributed any bit of info.

That Bacon was done with the help of all of you and one could not find a better resource .

For your questions Yes it was cold smoked for sixteen hours over the course of two days. I used apple and alder, hickory will work great also. Fresh Pork bellies, he was on the hoof and into the brine within 24 hours
 

JckDanls 07

Smoking Guru
OTBS Member
Group Lead
5,621
392
Joined Sep 10, 2011
WOWWWW... that little piggy sure had a lot of bellies... did you raise him or did you buy him ? .. how did you get the little guy to harbor so many bellies ? :biggrin:

all in all... looks GREATTTTTTTTT (Tony the Tiger vioce)....
 

mudslinger2

Fire Starter
34
15
Joined Sep 5, 2013
WOWWWW... that little piggy sure had a lot of bellies... did you raise him or did you buy him ? .. how did you get the little guy to harbor so many bellies ?


all in all... looks GREATTTTTTTTT (Tony the Tiger vioce)....
LOL That little piggy grew up along side his fat brother.  We raised them from May to December

It looks like a lot but it was only 21 lbs
 

humdinger

Master of the Pit
OTBS Member
Group Lead
1,686
90
Joined Jun 27, 2012
Wow nice job mudslinger! Now that's what I call "local sourcing" your food! Doing bacon in pops brine is on my list of things to do in 2014. Thanks for the pics to keep me focused.
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.