IM BACK!!!! More Bacon!

Discussion in 'Smoking Bacon' started by xjcamaro, Jun 30, 2011.

  1. xjcamaro

    xjcamaro Meat Mopper

    Well ive been in hiding for a while. There have been some "more important" things going on if you ask my wife. But since the last belly i got from my second source ended up not looking so good and gross, i was sort of discouraged, and it turned me off from that butcher. Well after some time away, and really starting to miss some really good bacon, my wife happened to stop by the butcher that i got my first belly from, and they had some! So i told her to grab me one. This butcher has real nice bellies, but doesnt have them all the time. So i got it home and its a really nice belly, nice and thick!

    So what i ended up with was a 10lb belly, (cost me $15), I thawed it out, rinsed it off, and cut it into 3 nice slabs. I weighed each peice and measured out 1/2 oz of TQ for each lb. I rubbed each peice down with its measurement of TQ, then rubbed on some brown sugar. I then bagged them up and stuck them in the fridge for 10 days where they will be flipped and rubbed each day. I cant wait! Then i will do a nice long cold smoke. Im going to coat the one slab with coarse black pepper. The last time i made bacon i tried a small peice covered in pepper and it turned out really well.

    Here is the Q-view so far!

    Nice belly laid out.

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    Side view of the thickness.

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    Cut into three peices.

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    TQ all measured out for each peice.

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    Rubbed down in the TQ.

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    In bags and ready to go!

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    I will have more when i pull it out and get it ready to smoke!

    Good to be back playing with my meat!
     
    Last edited: Jun 30, 2011
  2. xjcamaro

    xjcamaro Meat Mopper

    And i must have been gone a while, it took me a couple tries to get my pictures to come up right!
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

     Welcome back! Looks great so far!
     
  4. sunman76

    sunman76 Master of the Pit

    ohh you guys are killn me with the Bacon goodness around here....

    Can't wait to see this one done also[​IMG]
     
  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Bacon = Good!

    Todd
     
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    [​IMG]    I'll try to wait it out?
     
  7. U the man so far   [​IMG]
     
  8. smokinal

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

    Looks great so far! Can't wait to see the finale!
     
  9. xjcamaro

    xjcamaro Meat Mopper

    Ok everyone get ready to drool. My 10 days is up so i pulled the slabs out, rinsed them off, and soaked them in ice water for 30 mins, rinsed again, and dried off. I cut two peices off and fried them up. Oh man! It was so good!

    So i took one slab and coated it in coarse pepper. The other two i left plain. They are all in the fridge for a stay over night, then its going to be up early to get them in the smoker. Im going to do a long cold smoke with hickory, and throw some cheese in with the bacon cause i will have the room. So here are the pics and there will be more to come after the smoke and after the slicing on monday. Enjoy!

    Soaking in ice water.

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    Drying for a few minutes

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    Frying up!

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    Tasting.

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    Pepper bacon

    [​IMG]
     
    Last edited: Jul 9, 2011
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Where's the smoke?

    Todd
     
  11. xjcamaro

    xjcamaro Meat Mopper

    Smoke is tomorrow
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    This must be SMF Bacon Month. [​IMG]  Looking forward to some smokey bacon. [​IMG]
     
  13. xjcamaro

    xjcamaro Meat Mopper

    Up and at 'em early, got everything in the smoker and on its way!

    [​IMG]
     
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    That's What I'm Talkin' About!

    TJ
     
  15. smokinal

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

    Can't wait!
     
  16. Looking Great...must be tomato season...gotta love those BLT's!! Will be waiting for the money shot. [​IMG]
     
  17. xjcamaro

    xjcamaro Meat Mopper

    Ok, here you go! I smoked them with hickory for 10 hours with my tin can and soldering iron method. The temps were just a little over 100* due to it being in the 90's here today. The smoke went really well. I had to refill my tin can with chips 3 times so each load lasted a little over 3 hrs. The bacon looks awesome and smell really good.

    [​IMG]

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    I will post more when i slice it down tomorrow night,

    Here is a link to the cheese i did with the bacon, the higher temps didnt go very well with the cheese but i was able to work with it.

    http://www.smokingmeatforums.com/forum/thread/108945/doin-some-cheese-qview#post_660750
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    That is some outstanding looking Bacon there XJ !!!

    You're doing Great work!!!

    Thanks for the views!!!

    Good to have ya back!!

    Bear
     
  19. xjcamaro

    xjcamaro Meat Mopper

    Thanks everyone. You know everytime I go to slice up a batch of bacon it reminds me of that episode of Seinfeld where Cramer and Newman are in jerry's. Apartment making all that meat. Cause my kitchen ends up with bacon and equipment everywhere!
     
  20. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!!

      Craig
     

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