I just got 11 pounds of belly

[john dice]

Stopped by the local store and talked to the butcher if I could get any in the future. Got the call today and just picked it up.

Ill post some pictures when i start the curing process. Not sure what I am going to do yet. I am thinking about cutting into multiple pieces and trying out different cures.

 

[travcoman45]

I see bacon in yer future! That'll be $5 please!

 

[irishteabear]

Bacon, bacon and more bacon, lol.

I'll have to ask the butcher we found last weekend if they have any.

 

[darrin]

Be sure to post pics. I wanna try bacon myself.

 

[cowgirl]

Looking forward to your bacon views John!

 

[twistertail]

I've probably got a little more than 11 pounds of belly.

 

[bob the noob]

That 11 lbs will probly translate to 7 lbs of finished bacon mind you... Trimming the skin off, curing, and smoking will reduce the weight a bit.

But still, it'll be some dang tastey bacon.

 

[jamesb]

Great score for you! I really need to try my hand at bacon makin...

 

[desertlites]

diff cures? or flavors? and either make cracklins with that fat or render down to a couple cups of bacon greese-if cracklins make sure u do outside! I really like makin bacon

 

[john dice]

I have been busy all week so pics will be posted when i am done. I just started the cold smoke. I ended up just throwing 8 charcoal briquettes into the firebox of my Vertical smoker and it is keeping the temp around 82 degrees.

Also have a piece of chedder for the first hour.

 

[john dice]

So here it is. First some old pics of Canadian bacon I did couple weeks back. Then a picture time line of the events of this bacon making.

 

[john dice]

Temp sat around 78-90 for four hours. The first hour and a half I smoked some cheddar cheese.

That last pic is a sandwich of bacon and cheese, it was nothing short of amazing.