My First Attempt to make Bacon

Bacon looks good all the bellies I find around here are skinny.
Richie

 

Looks great! I'll be smoking mine this weekend. Also did the maple pepper last time out and it was really good. Be careful - curing your own bacon gets _really_ addicting, and EVERYONE wants some!

 

I put up 190 pounds of bellies in the cure yesterday

 

Looks Great, Marianne!
So many variations to Bacon! I want to get some Pepper Bacon going, and some Maple Bacon.

daveomak helped get me going with the process's

I'm curing more of what I call "Disco's Bacon" (Back Bacon, Canadian Bacon). He's a great Canadian chef/contributor here.
I'm restricted off red meats, so I do a lot of Salmon and Pork.

Anyway, I got the Bacon Bug and been Maken Bacon for a few months now. Pork is one of my most economical meats around my home.



Welcome to:

 

Beautiful bacon. Looks perfect!

 

Looks great!

It is an addict hobby...they aren't joking..!

 

Looking Great, Marianne!!
If I may ask, where did you get your Belly?
Like.

Bear

 

I figured that, but what part of PA?
Is there one in Bucks County? If so where in Bucks County?
Like I said on the other Thread, I was born & Raised in Quakertown, and I didn't know we had a Costco around there.

Bear

 

That looks great. And I bet it tastes even better. Nicely done.

I may just have to eventually break down and try my first shot at bacon soon. After all it is my name. Yes, really!

Mark

 

Oh my dear girl....you are in big trouble :-) You have entered into a realm from which there is no escape. You won't find self-help literature, support groups, or a 12-step program for your new addiction. Ask anybody here who had made their own bacon: once you start, there is no turning back to store bought products. My recommendation would be to get the next batch started immediately and do 2 bellies. The first batch will likely be gone before the second one is ready. My first time I did one belly....the smallest one I could find. After that it was two bellies at a time and the biggest I could find. Now it's always a 20# to 22# batch minimum. It takes just as long to cure and smoke two as it takes to do one.

Knowing the addiction all too well,
Robert

 

OK---Thank You Marianne!!
I knew about that one, but I thought maybe there was one down your way, in Bucks County.

Bear

 

Looks great!
Keep experimenting, tr new recipes!
Check out Pop's Brine, you won't be disappointed.
His family was in the smoked/cured meat business for years.

 

Looks perfect to me. Great job!!!!

PS - welcome to the addiction.... and WE are your support group

 

Ha, Ha!
Like a Drug Pusher is a Pharmacist....
Caution Marianne! LOL!

 

Wow! Looks awesome. Big Like!

Congrats on making the headlines too!