first time smoking bacon !!!!!!!!!!!!!!

Discussion in 'Bacon' started by jrod62, Feb 19, 2012.

  1. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    got pork belly few weeks ago. then put it in "Pop's brine" for ten days.

    order the AMNPS. smoke some cheese yesterday just to see how good

    the AMNPS works [​IMG]  . here a link to the cheese thread

    http://www.smokingmeatforums.com/t/118002/first-smoke-cheese-with-new-amnps#post_774476

    here the belly just before it goes into the brine

    [​IMG]

    in the brine for 10 days. half filled a zip lock bag with water to hold the bacon under the brine.

    [​IMG]

    right after the brine.

    [​IMG]

    fry test to check if there to much salt. turn out fine.

    [​IMG]

    put pepper and brown sugar on it then in frig. over night.

    [​IMG]

    got my AMNPS loaded and ready to go. started it with "weber lighter cubes"

    using oak and maple mix.

    [​IMG]

    burning from both ends

    [​IMG]

    bear-view

    [​IMG]

    this is a real easy way to get it started

    [​IMG]

    will post finish Q-view tonight after belly come off the smoker.

    going with 12 hour smoke . got it on at 8AM this morning.
     
  2. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG][​IMG]
     
  3. [​IMG][​IMG]  I'll be waiting for this one!!!!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a great start!
     
  5. Looking really good so far!  Shoot us some B-view when it's done!

    -Salt
     
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Is it done yet, is it done yet?
     
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    I wish it was done. can't wait to fry some up later.

     


    thanks, I will have some B-views when it come off at 8
     


    thanks Al , I put more cheese on with it but this time cheese is as far away from the AMNPS so it don't melt like in my other post !!!
     
     
  8. gersus

    gersus Smoking Fanatic

    Waaaiiittttttt! No q-view!!!!! Hurry up! lol
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    I am waiting
     
  10. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG]
     
  11. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    I'm little slow on posting the finish Q-views

    here the bacon and some cheese ready for the cold smoke . I need to make it so I can hang the bacon (and sausage)

    in my smoker.

    [​IMG]

    cut open after the smoke

    [​IMG]

    slicing it up . 

    [​IMG]

    to many small pieces. I need to learn which way to slice it.

    [​IMG]

    Bear-view

    [​IMG]

    all wrap up

    [​IMG]

    poor thing is all worn out after watching me slice up the bacon

    [​IMG]

    going to start a 14 day brine on some pork loin and boston butt for more bacon.

    thanks for looking
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now your bacon looks awesome. One word of advice thou. If you kinda (half way) freeze your bacon it will slice like butta.
     
  13. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    thanks , I did freeze it for a little bit. next time i will leave it in longer.
     
     
  14. Hey jrod, I have that same slicer.. besides freezing the bacon prior to slicing as mentioned above.. it also helps to flip it over about every three slices or so... this prevents that flap you get on the bottom of the piece being sliced...the freezing helps with this too.  If push comes to shove you can always hand slice....

    Here's some I did a while ago and my slicer was just being a pain in the.......... butt.....even though I froze the bacon for 2 hours....so I finished up by hand slicing... it's really not that hard if you have a really good sharp knife...

    http://www.google.com/products/cata...a=X&ei=NutHT5vgEefk0QGEtu2CDg&ved=0CHMQ8wIwAA

    -Salt
     
  15. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    thanks for the info. I will flip it over every 3 slices and see if that helps
     
     
  16. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have the same slicer as well and I kept running into issues when I had the layer of fat facing down. It kept cutting it weird and leaving a strange flap but when I flipped it over and put the fat up then it slice just fine the rest of the time. The thing I had about these slicers is the slide is to darn small. I wanted to slice mine the long way but there wasn't any way that was happening on my slicer.
     
  17. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    some of my slices was only few inch long. guess I need a bigger slicer.
     
  18. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    You know a sharp knife works pretty well!  I cut the bacon into sections that will fit into the 9 inch or 8 inch vacuum bags and freeze.  Remove when needed and slice just what I want at the time.  Takes a bit longer I guess but I don't mind just slicing by hand what I need when I need it.
     
  19. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    thanks,
    might give that a try next time.
     
  20. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    [​IMG]

    wife made some eggs and toast and some home made bacon !!!!!!!!!!

    all I can say about the bacon is :

    [​IMG]  [​IMG]  [​IMG]                               wow !!!!!!!!!

    never will go back to store bacon again !!!!!!
     

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