I know there are a lot of you that make quantities of bacon far larger than this batch but for two people and a fat dog, this is a lot of bacon. Started with three full bellies. All were over 11 pounds and total weight was right at 34 pounds. Did three different flavors, which has become the norm.
Left to right: maple sugar, Jeff's original rub, and pepper crusted
Cure and seasonings applied and into vac seal bags to cure
Two weeks in the cure, rinsed, second round of seasonings applied, into the fridge for an overnight rest, then onto the smoker. Rec Tec running low heat, extreme smoke
Eight ours later, off the smoker and into the house to cool. Then back in the fridge uncovered for another overnight rest.
Pepper crusted
Maple sugar
Jeff's rub
Next day all sliced. I got quite a bit of "scraps" also that I ran through the food processor to make crumbles
No pics of it all vac sealed. I was putting it in the freezer by batch as I went and didn't want to get it all back out for one picture. I slice this stuff really thick and vac seal it 8 slices to a package. The first bacon I ever made was maple and brown sugar. I used maple syrup and brown sugar and this was the one that turned the corner for Tracy from not liking bacon to making sure we never run out. The process for this one changed recently due to a Christmas exchange I did with our very good friend
smokin peachey
In the package I received from him was some celery juice powder he asked that I try using as a cure and the maple sugar. This is the second batch I've done in this manner and it's been a game changer. The bacon is WAY better. The flavors are not as pronounced as I used to make but are much better balanced and more cohesive. The pepper crusted was done on my second batch ever made and it's been a staple ever since. It does well as a breakfast meat but makes the best bacon cheeseburgers or BLT's you'll ever eat. The one seasoned with Jeff's rub was done as an experiment just kinda playing around a while back. It turned out so well it has become a must-have around here. Although a totally different flavor profile than the pepper crusted, it too makes amazing bacon burgers or BLT's. This was all wrapped up a couple weeks ago but we are pretty well set in bacon for a bit. Grand total was 32 packs of sliced and 12) 6 ounce packages of crumbles. Not a bad haul 
Well, gotta go make some burger buns for my dearly beloved and get a pack of bacon out to top some burgers with later. Y'all take care, stay safe, have fun, and we will see everybody again soon.
Robert
Left to right: maple sugar, Jeff's original rub, and pepper crusted
Cure and seasonings applied and into vac seal bags to cure
Two weeks in the cure, rinsed, second round of seasonings applied, into the fridge for an overnight rest, then onto the smoker. Rec Tec running low heat, extreme smoke
Eight ours later, off the smoker and into the house to cool. Then back in the fridge uncovered for another overnight rest.
Pepper crusted
Maple sugar
Jeff's rub
Next day all sliced. I got quite a bit of "scraps" also that I ran through the food processor to make crumbles
No pics of it all vac sealed. I was putting it in the freezer by batch as I went and didn't want to get it all back out for one picture. I slice this stuff really thick and vac seal it 8 slices to a package. The first bacon I ever made was maple and brown sugar. I used maple syrup and brown sugar and this was the one that turned the corner for Tracy from not liking bacon to making sure we never run out. The process for this one changed recently due to a Christmas exchange I did with our very good friend
smokin peachey
In the package I received from him was some celery juice powder he asked that I try using as a cure and the maple sugar. This is the second batch I've done in this manner and it's been a game changer. The bacon is WAY better. The flavors are not as pronounced as I used to make but are much better balanced and more cohesive. The pepper crusted was done on my second batch ever made and it's been a staple ever since. It does well as a breakfast meat but makes the best bacon cheeseburgers or BLT's you'll ever eat. The one seasoned with Jeff's rub was done as an experiment just kinda playing around a while back. It turned out so well it has become a must-have around here. Although a totally different flavor profile than the pepper crusted, it too makes amazing bacon burgers or BLT's. This was all wrapped up a couple weeks ago but we are pretty well set in bacon for a bit. Grand total was 32 packs of sliced and 12) 6 ounce packages of crumbles. Not a bad haul Well, gotta go make some burger buns for my dearly beloved and get a pack of bacon out to top some burgers with later. Y'all take care, stay safe, have fun, and we will see everybody again soon.Robert
