First bacon run

[WisconsinCampChef]

This is my first time making bacon. Turned out pretty well after curing for 10 days and resting for 2 more to dry. Did a salt fry test to make sure it didn’t need to soak before smoking. Then smoked with hickory in my hopper at 120 for 3 hours and 225 until 150 IT. Used the amazn tube with apple to supplement the smoke from my pellet grill and it worked great! Let rest for 24 hours before slicing and vacuum sealing.

 

[EaOutlaw1969]

Bacon Bacon Bacon Did someone say BACON!! Yummy Looking

 

[SmokinAl]

Can't beat homemade bacon & yours looks delicious!
Al

 

[jcam222]

You nailed it!! That bacon looks delicious! I’ve got buckboard and Canadian bacon brining now. I gotta get some belly going too.

 

[gmc2003]

I've got my first brining in the fridge as I type. It's been there two day and I hope it looks as good as yours does when it's done.

Point for sure
Chris

 

[WisconsinCampChef]

Thanks everyone! It really was a collaborative effort using everyone’s information from here! I have impressed my wife a few times thanks to everyone’s help and expertise . I really want to try getting some pork jowel? And using that for bacon.

 

[pc farmer]

Looks good. How did you cure it?

 

[WisconsinCampChef]

Hey thanks! Kosher coarse salt, brown sugar, peprika, red pepper flakes and cure #1. Don’t have the exact measurements they are on an excel sheet on my laptop. 10 days in zip lock in the fridge flipping everyday.

 

[smokerjim]

looks great,

 

[Winterrider]

Looks great... I see a lot of BLT in your future.

 

[Fueling Around]

Looks good.
1 photo appears it didn't cure long enough with grey to pink meat.
Your thoughts?

Looks great... I see a lot of BLT in your future.

Might have to wait until 2020 for garden fresh mater in the BLT.

 

[WisconsinCampChef]

Well used some of the bacon to make poppers. Check them out! Delicious too!