Makin Bacon again

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Gone but not forgotten. RIP
Original poster
OTBS Member
SMF Premier Member
Mar 12, 2009

I'm out of Bacon and it's a real bummer. So let's make so more. Here we go with some bellie and buckboard bacon's. So we'll start with skinning the bellie and then curing.



Now let's go to the Buckboard bacon cut and cured.



Now they sit in the refrig for 10 days. I like a long cure to make sure I get a good all the way threw cure. So now it's into the smoker with some hickory wood. Trying something different for a change so let's see how it goes.


After a few hours in the smoker and starting to look pretty good

Now it's done and ready to hang in the refrig overnight. I'll be slicing in the morning just in time for breakfast and maybe a BLT or two.


I hope you like it as much as I'm gonna in the AM.
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Reactions: virginiasmokesignal
Looks awesome Mark!!! I need to make some bacon too I'm out

Beautiful Mark!!!!!

Great color !!!!!

Can't wait to see the sliced pics!

Thanks for the views,

Looks fabulous!!

 I am about out too.

Going this morning to dance with my favorite Uncle Ho.

 Have a great day!

Mannn!..that sure is some great looking bacon. How long did you smoke for, and at what temperature did you smoke your bacon. Where can I find the buckboard cure mix?
Mark, That is some fabulous looking meat! From one bacon lover to another, that is some fine looking bacon, one of the things on my to do list if it will just warm up a bit, I am sick of snow and cold temps.  I can't remember a winter like this since I was a child, (many, many moons ago).  Now that I am older and on several heart, diabetes and other various and sundry medications including Plavix, I just can't take the cold weather any more.  But I have not lost my appetite and I can almost taste that bacon all the way up here in Virginia.  I have been smoking for over 8 yrs. now but have never tried curing and smoking anything.  Great job Mark!

Your SMF Friend,

Great lookin' bacon mark,I want to give it a try one of these days.

Hope mine comes out as great as yours

Oh yeah, How did you like the hickory on it?

I liked the bacon over hickory. I have always done it over apple and I just tried it for the heck of it and thats all the chunks that I had at the time too. Man Rob you were going to call me a rookie?? Now Barry there is a way to get you some bacon if you want. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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