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Fresh Bacon

tony111

Smoke Blower
101
49
Joined Nov 7, 2007
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
 

ellymae

Master of the Pit
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Joined Mar 21, 2009
Beautiful set up you have there!
 

cowgirl

Legendary Pitmaster
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Love your man cave!  What temperature did you smoke at for 4hrs?
 

scarbelly

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

smokeamotive

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Joined Jul 1, 2009
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?
 

Bearcarver

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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.

Thanks,

Dr Bear
 

tony111

Smoke Blower
101
49
Joined Nov 7, 2007
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.  
 

rbranstner

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Joined Oct 18, 2007
Man I am so jealous of your butcher shop you have there!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 

Bearcarver

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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.  
Great!

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.

Bear
 
Last edited:

mballi3011

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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. 
 

venture

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Joined Aug 1, 2008
Yes, that definitely looks like a happy place, not to mention the walk in cooler.  Great looking stuff.  Thanks for sharing.
 

paredneck42

Newbie
18
10
Joined Jan 31, 2011
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!!
 

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