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

[jrod62]

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

 . 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

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

right after the brine.

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

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

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

using oak and maple mix.

burning from both ends

bear-view

this is a real easy way to get it started

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

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

 

[shoneyboy]

 

[gotarace]

 I'll be waiting for this one!!!!

 

[SmokinAl]

Looks like a great start!

 

[graystratcat]

Looking really good so far!  Shoot us some B-view when it's done!

-Salt

 

[realtorterry]

Is it done yet, is it done yet?

 

[jrod62]

Is it done yet, is it done yet?

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

 

Looking really good so far!  Shoot us some B-view when it's done!

-Salt

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

Looks like a great start!

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 !!!
 

 

[gersus]

Waaaiiittttttt! No q-view!!!!! Hurry up! lol

 

[africanmeat]

I am waiting

 

[shoneyboy]

 

[jrod62]

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.

cut open after the smoke

slicing it up . 

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

Bear-view

all wrap up

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

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

thanks for looking

 

[mballi3011]

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

 

[jrod62]

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

thanks , I did freeze it for a little bit. next time i will leave it in longer.
 

 

[graystratcat]

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

 

[jrod62]

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

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

 

[rbranstner]

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.

 

[jrod62]

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.

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

 

[alblancher]

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.

 

[jrod62]

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.

thanks,
might give that a try next time.

 

[jrod62]

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

all I can say about the bacon is :

 

 

                              wow !!!!!!!!!

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