Just Finished Up 240 LBS Of Bellies

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We just finished up slicing the last of the monthly 240 lbs of bacon. Some finished off with habanero, chipotle, jalapeno, black pepper and a Louisiana hot sauce powder.
Details are needed.
 
Can’t imagine that much bacon, I make 10# batches & it seems like a lot!
You must have one heck of a setup!
How about some photo’s!
Al
 
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I use three Masterbuilt electric smokers, just using AMAZEN smoker tubes to cold smoke the meat. I break it up into 3 days worth of smoking and 3 days worth of slicing/vacuum sealing the bellies into 4 pound packages.
I began by curing/smoking my own bacon 5 years ago. I would give some to our friends then later on some of them wanted to buy it. From doing about 50 lbs a month the friends had friends that wanted my bacon. I limit my production to 24 orders a month. An order is 8 lbs of bacon with about a pound of ends.
 

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