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Fresh Bacon

Discussion in 'Hot Smoked Bacon' started by tony111, Jan 27, 2011.

  1. tony111

    tony111 Smoke Blower

    Got a good deal on some pork belly. Whole hogs on the hoof at 75 bucks a piece. They scaled in from 250# to 350# . I cured with Mortons sugar cure for 8 days ,water bath for about 30 min then pat dry. Into the smoker with some hickory apple and sassafrass for 4 hours, then let then cool at shop temp. [45 deg.] then into the freezer for a few hours. I sliced it a little thicker than I usually do and it came out pretty well. The down side is the doctor told me I should only eat bacon once a week !!!   I need to find a new doctor.


    My prep. area  the wife calls it my happy place


    Ready for the cooler


    cure on


    after the smoke


    sliced up and ready to bag...just what the doctor ordered[​IMG]
  2. mrsb

    mrsb Smoking Fanatic

    Holy cow! That is awesome.  Love the "happy area"!
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Beautiful set up you have there!
  4. rw willy

    rw willy Smoking Fanatic OTBS Member

    great looking digs.  Bacon is good looking also.
  5. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Nice Man Cave...
  6. cowgirl

    cowgirl Legendary Pitmaster OTBS Member

    Love your man cave!  What temperature did you smoke at for 4hrs?
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Nice place!! Way nice!

  8. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Ok can I send my stuff to you to process - what a great looking processing facility
  9. smokeamotive

    smokeamotive Smoking Fanatic

    Man that is a sweet price on those pigs. One of the guys at work just said yesterday he would sell me pigs for @ $125 to $140 for the same weight class. Nice man cave too. But what happened to the rest of the pork?
  10. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Very Nice Tony !!!!!

    Dr says once a week?

    Didn't say how much?

    I would think two slices every other day, would be much better than a pound of Bacon once a week.

    That'll be $200 for the house call.


    Dr Bear
  11. cycletrash

    cycletrash Meat Mopper

    Nice Happy place , And I agree find another doctor !
  12. tony111

    tony111 Smoke Blower

    Thanks to all for looking. I used the MES to smoke and started low at 100,the shop was cold so it took a while to get up to temp. I would open the door and bump the temp 10 deg. every 45 min to an hour.I think I finished around 140 smoker temp.

    As for the rest of the pork it was divided up with my uncle and a fellow smoker. It is nice to start off a new year with meat in the freezer.

    I rendered some lard and made cracklins also. Will try to get a post up.  
  13. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man I am so jealous of your butcher shop you have there!!!!!!!!!!!!!!!!!!!!!!!!!!!!
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    I smoked Bacon at a lot of different temps, and my best tasting Bacon was when I used about those same temps!

    I smoke it for longer times though---maybe 7 to 12 hours, taking the internal temp anywhere from 100˚ to 130˚. They're all good.

    Last edited: Jan 27, 2011
  15. Dude that is an awesome! AWESOME! set up you got going there....

    Bacon looks great!

    Thanks for the post...
  16. the dude abides

    the dude abides Master of the Pit OTBS Member

    Great thread.  Thanks for sharing.  I'd love to have a happy place like that.
  17. Holy HOG!!! What a shop, awesome!!
  18. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    NBow thats wat I call a happy place too. You have some of the finest bacon that I have seen in awhile. So I had to make some bellie bacon and BBB yesterday. 
  19. venture

    venture Smoking Guru OTBS Member

    Yes, that definitely looks like a happy place, not to mention the walk in cooler.  Great looking stuff.  Thanks for sharing.
  20. Nice shop there very impressive! I just finished some bellies friday and am picking up more this friday! I use the same wood Hickory,Sassafras but i use Cherry in the last 2 hours. I keep my air temps under 150 and internals i dont let it get above 130 or u will be cooking the meat. I smoke for about 6 hours in a homemade smoker i made with indirect heat! Ur bacon looks good and i know it tastes as good as it looks. Ill get some pics up when i do these bellies in about 2 weeks. Take Care and Good Job!!