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Got a belly from my Grandson, SO I MADE BACON , steps & q-view galore

Discussion in 'Bacon' started by SmokinAl, Jun 1, 2016.

  1. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    He decided on his own to go to Culinary School, I think it was a real good choice on his part. I have a blade sharpener that came with my slicer. It fits on the carriage & gets the blade real sharp.

    Thanks for the point Chris!

    Al
    Thank-you my friend!

    Al
     
  2. smokinifl

    smokinifl Newbie

    Your bacon looks very tasty!
     
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Gosh dang Al, That has to be some of the most awesome bacon you've made to date. That grandson of yours is one fantastic guy to bring you that.

    I believe you could of got at least two or three more layers of bacon on that sammie though!

     
  4. jeffinn

    jeffinn Smoke Blower

    Nice looking belly and great looking bacon Al!
     
  5. jeffinn

    jeffinn Smoke Blower

    Oh, and I noticed you drink Corona Light! Im gonna have to stop in and drink a cold one with you the next time I'm down in Florida! (We usually get down there for a few weeks in January or February, usually in the Madeira beach area). :cheers:
     
  6. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank-you!

    Al
    Thanks Red,

    I appreciate the point too!

    Al
    For sure the beer is always cold!!

    Al
     
  7. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    Wow Al, that bacon looks amazing ! Thumbs Up Nice your grandson could set ya up ! BLT's are a fav round here ! Thumbs Up
     
  8. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks a lot Justin!

    I appreciate it!

    Al
     
  9. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    Nice post and great looking bacon deserves points!

    Disco
     
  10. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks a lot Disco!

    Appreciate the point too!

    Al
     
  11. smoke in mn2

    smoke in mn2 Newbie

    Your home made bacon looks amazing! Can't wait to get my cold smoke attachment so I can try this. THX for sharing all the details. :)
     
  12. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank-you!

    And your welcome, if you do this please let me know how your bacon turns out!

    Al
     
  13. muralboy

    muralboy Smoking Fanatic

    Awesome looking bacon - great step by step too.  What a nice gift from the grandson - he certainly know how to pick out a good belly.
     
  14. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you!

    Yes he kinda spoiled me, Now I'm going to have to get him to bring one every time he visits!

    Al
     
  15. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    Just a "nubie" comment.....Tried hanging the bacon when I got started and didn't like the "stretching" of the slab that occurs.....so I went to doing them just on the racks....keeps them more consistent in thickness......
     
    Last edited: Jul 3, 2016
  16. muralboy

    muralboy Smoking Fanatic

    N
     
  17. muralboy

    muralboy Smoking Fanatic

    N
    Be sure to wear some clothes when frying it up - those grease splatters can be painful
     
  18. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have done it both ways too.

    If I have too much bacon to hang without it being too crowded, I put it on the racks.

    But I prefer to hang it because I think the smoke gets to all sides better.

    That's just my opinion.

    Al
     
  19. archeryrob

    archeryrob Smoking Fanatic

    What temperature did you use for the 10 hours? I am looking to copy this as since I made dried beef my buddy is ready to buy pork bellies now and get to doing this in my smokehouse.
     
  20. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I cold smoked them. The temp stayed under 90 degrees.

    Al