Hickory, maple, teriyaki, hi mtn bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

shellbellc

Master of the Pit
Original poster
OTBS Member
Jun 7, 2006
1,757
19
Valley Forge, PA
This is our 5th bacon of this winters bacon project.  I used tq this time as the cure and for flavorings; first bacon I used maple sugar and maple syrup, second bacon brown sugar and hickory syrup, third brown sugar and teriyaki powder, fourth hi mtn bbb cure. 

We got two bellies, hubby skinned them and I trimmed them up and cut each belly into two pieces.  Three were 3 1/2 pound and the fourth was 4 pounds.  We got them cured up, bagged and into the fridge and cured for 10 days, due to time not the thickness of the bacon....

6e47db93_bacon515.jpg


a3c6f3ea_bacon53.jpg


65196826_bacon59.jpg


6b438a1b_bacon55.jpg


34d30819_IMG_4584.jpg


67493d38_IMG_4588.jpg


389162b8_IMG_4593.jpg


bb999332_IMG_4590.jpg


Into the smoker, we kept track of which flavor was which by marking with different number of tie ties.

4f080d37_IMG_4689.jpg


Cold smoked for 56 hours, no heat at all, only the amns.  Outside temp only broke freezing the last day of the smoke.  This smoke seemed to take quite a while before I got the color change I look for...

1631ee89_bacon51.jpg


c6153025_bacon52.jpg


Put back in bags to rest for a couple of days for the flavors to meld...

c5a8f24d_DSC_0021.jpg


After resting for a two days I took them and threw them in the freezer to firm up for slicing.

Hitting the slicer!

e1fa478e_DSC_0023.jpg


Close up of the hickory

488cb6f4_DSC_0024.jpg


543458c9_DSC_0025.jpg


cb537404_DSC_0027.jpg


Maple bacon sliced up

107c277e_DSC_0029.jpg


Maple bagged up and teriyaki in pile in the back.

94047974_DSC_0032.jpg


33d81d4d_DSC_0035.jpg


Hi Mtn bbb cured...

30ec9482_DSC_0036.jpg


One thing that I noticed with this home made bacon is how fast it thaws.  It's really odd, it will freeze solid but then thaws in such a short time. It really makes the whole house smell wonderful when you fry it up.  Oh, we smoked this over hickory.  I think that's what I'll be using predominantly for bacons...
 
Man o man that's a mountain of bacon. It all looks really good. Which one did you like the best?
 
Just got done a BLT with this bacon, half hickory, half teriyaki.  It was out of this world good!!

8798f2e3_DSC_0039.jpg
9aa70a84_DSC_0040.jpg
1c143237_DSC_0041.jpg
 
Shell, That bacon looks awesome. I can't wait for me to do it someday. Hey that slicer is quite the slicer.
 
AWESOME!!!!!

It might have taken awhile for good color, but you got as good a color as I have ever seen!!!  
drool.gif


That has to be the best you ever had-----It just looks soooo good, and everybody knows how much I dislike Bacon!    
biggrin.gif


Thanks for all the great Qview ShellBell

Bear
 
Shell, That bacon looks awesome. I can't wait for me to do it someday. Hey that slicer is quite the slicer.
Thanks everyone!  Bacon was awesome!  Tomorrow I hope to try the maple and bbb.  That slicer I got one heck of a deal on!  Got it for $125!  Mentioned to a friend that we were looking for a bigger slicer and a week later he found someone wanting to get rid of this one.  Works great but it weighs like 100 lbs!!
 
Outstanding looking bacon and great deal on the slicer too
 
Your bacon looks FANTASTIC!

You serious about 56 hours of smoking?

I'm such a wienie, that I'm afraid it's oversmoked at 6 1/2 hours.  I see these posts for 12, 20 and now 56 hours, and now I'm gonna try smoking bacon for longer times.

Did you light one end or both ends?

How long did your AMNS smoke in the cold?

Todd
 
Last edited:
That is awesome looking bacon. Congrats on the great success. That slicer is looking good too
 
Quote:
Your bacon looks FANTASTIC!

You serious about 56 hours of smoking?

I'm such a wienie, that I'm afraid it's oversmoked at 6 1/2 hours.  I see these posts for 12, 20 and now 56 hours, and now I'm gonna try smoking bacon for longer times.

Did you light one end or both ends?

How long did your AMNS smoke in the cold?

Todd
Hey Todd, I smoke it until I get that nice color change.  I've only been lighting one end, but maybe lighting both ends would speed up the process!  I'll have to try that next time.
 
 
Man you guys have got me itching to try making Bacon and pastrami! This looks like it turned out amazing! How does the teriyaki bacon taste?!?
 
Teriyaki bacon was good! Not sweet, just a little Yaki flavor, kind of in the background. Will do again!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky