I couldn't stand it any longer / Finished

Discussion in 'Smoking Bacon' started by sdiver40, Jan 25, 2012.

  1. sdiver40

    sdiver40 Fire Starter

    After looking and reading about all this bacon I just had to give it a try.

    IF it is half as good as everyone says it is i'm going to be in trouble. I;m going to need another part time job just to keep up this smoking habit.BUT it sure is fun and the food is tasty.

    I cant wait to try out the bacon in about a week.

    http://i591.photobucket.com/albums/ss354/sdiver40/IMAG0065.jpg

    http://i591.photobucket.com/albums/ss354/sdiver40/IMAG0066.jpg

    http://i591.photobucket.com/albums/ss354/sdiver40/IMAG0067.jpg
     
    Last edited: Feb 4, 2012
  2. sdiver40

    sdiver40 Fire Starter

    OK Pics are not working for me tonight. I'll figure it out tomorrow
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

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  4. desertlites

    desertlites Master of the Pit OTBS Member

    Good luck on your bacon,can just about guarantee it won't be your last! I also have some in cure at the moment.
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good so far - on the pic posts - click the insert image next to the filmstrip - it will let you insert straight from your PC. If you are coming from photobucket - click the img code 
     
  6. You are hooked! Gonna start some buckboard bacon tomorrow. Goodluck and keep us posted!
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now this is the part that bites. The waiting
     
  9. sdiver40

    sdiver40 Fire Starter

    Your right about the waiting. I thought waiting for ribs to get done was bad. LOL 
     
  10. sdiver40

    sdiver40 Fire Starter

    Getting a little bit closer. 10 days in the brine, soaked it for a while to reduce the salt. A little too salty for me. A few hours in the fridge then a rub down of brown sugar and pepper. Back to the fridge until day light then fire up the AMNPS.   Have I missed anything?

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  11. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Yes... my address so you can send me some :biggrin:
     
  12. sdiver40

    sdiver40 Fire Starter

    Ok I finished the Bacon smoking this afternoon. I didnt get a lot of color but the smoke flavor is very noticeable. Needless to say i'm hooked and in search of the next slab.

    Once finished I had almost 8 lbs of bacon.

    I used the 9in. Weston slicer ( northern tool )  to slice it all up. Because it is only a 9in you have to cut the pieces a little smaller than store bought. But is slices like a dream and never slowed down. I'm very happy with it as well, and shorter bacon works well on a BLT.

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  13. sdiver40

    sdiver40 Fire Starter


    Thanks for the picture tips Scarbelly. Thats much easier
     
  14. hoity toit

    hoity toit Master of the Pit SMF Premier Member

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  15. sprky

    sprky Master of the Pit OTBS Member

    Looks darn good to me
     

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