My first bacon.. can't wait to do some more..

Discussion in 'Smoking Bacon' started by mowin, Nov 17, 2015.

  1. mowin

    mowin Master of the Pit

    I picked up 4 fresh pork bellies from a local smoke house, 39.35 lbs. They were skinned and individually vac sealed.
    I froze 3, and only dry cured one as I've never attemped bacon before.

    I cut the belly in thirds to fit in the fridge better, and so they will fit my cabinet smoker. I really need a project fridge.... Measured out the cure #1, salt and dark brown sugar. Rubbed and in zip lock bags for a couple weeks.

    Rinsed, dried and cut a piece for a fry test. Perfect. Into the fridge for a couple days to form a pellicle. Rubbed one of the pieces with course black pepper. Then into the smoker for the first round of Hickory smoke.


    After 2 rounds of smoke and a day or two rest between them, I cut a slice, ok 3 slices, and fried 'em up to see if I wanted more smoke.
    And decided on one more round. 24 total hrs of smoke, and all sliced up ready to be vac sealed.


    Gotta say, it's a lot of work, but wow is it worth it. Some of the best bacon I've had, and it's wife approved. :yahoo:
     
  2. smokerjim

    smokerjim Meat Mopper

    looks good,as long as the wife approves your good to go.
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is some meaty looking Bacon nice job.

    Richie

    [​IMG]
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Lookin good! You do realize though your are now an member of bacon anonymous, you are addicted and there is no 12 step program that can help you. Be grateful you have the brides approval.

    <chuckles>

    You did good, congrats.
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I see the remainder of that 39 pounds getting cured soon!

    Looks like you hit that one out of the park.
     
  6. mowin

    mowin Master of the Pit

    Thanks guys. I'm looking on CL for a cheap 2nd fridge befor I start the other 30 lbs. All the deals are too dang far away.

    Thanks for the points. Thumbs Up
     
    Last edited: Nov 17, 2015
  7. I did some a few months ago that I screwed up. I did what the butcher down the street said to do and used his cure called sweeter then sweet. Fome said I cooked it. It looked like bacon smelled like bacon but it was like shoe lather when I fryed it up. Now I am wondering what to do with it. It does taste good. I plan on trying it again but this time I have pink cure #1 and Fome's instructions.
    Does anyone have any idea of what to do with the 10 lbs I messed up?
     
  8. mowin

    mowin Master of the Pit

    Mix some with your venison grind up meat. Add some to your Chili or other dishes like scalloped potatoes.
     
  9. Good idea. I'll try some in my beef stew. Thanks
     
  10. smokerjim

    smokerjim Meat Mopper

    like the others said chop it up and make bacon bits,you could use them in alot of dishes
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Use it in sausage, beans, etc...

    Bacon is good in most anything!

    Slice it about 1/4" thick and dehydrate some for a jerky.
     
    Last edited: Nov 19, 2015
  12. Thanks! I was concerns if it would be tuff cooked in something?
     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    In a long cook, such as beans or a stew, it'll tender up to the point of falling apart.

    Think about brisket, short cook, tough as a boot, long low cook, fall apart tender...
     
  14. Thanks again I have about 10 pounds of it and it's soup and stew season.
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Your Bacon looks Great, Mowin!![​IMG]

    Mighty Tasty!![​IMG][​IMG]

    Nice Job!------------------[​IMG]

    Bear
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking  bacon! Points.

    Disco
     
  17. As the rest of the guys said add the first lot to any future dishes, no such thing as a throw away bacon.

    I'd give my left arm for pork belly like you brought such lovely meat and so little fat should be a winner. 

    Done well.

    Cheers from Down Under
     
  18. mowin

    mowin Master of the Pit

    Bear, disco, thanks for the points.

    I had a lot of fun making this bacon. I'll be starting the next batch after thanksgiving.
     
  19. Used some of that bacon that I messed up in a pot of beef stew.
    I fry the beef chuck and onions in bacon grease. It took about 1 1/2 lbs of bacon to get enough grease to brown 4 pounds of Chuck and fry 2 pounds of onions and one pound of carrots. Of course I added the fryed bacon back into the pot.
    Recipe:
    3lbs beef chuck, I buy a chuck roast and cut it into 3/4" chunks.
    1lb thick cut smoked bacon
    2 medium onions corse chopped
    1lb bag each of frozen small onions thawed, cut green beans, carrots thawed, peas,
    One 8oz carton of fresh mushrooms sliced
    3 pounds red potatoes pealed and cut to 3/4" chunks.
    2 cups of strong brewed coffee I use Lebanese coffee
    4 cups (32oz) beef stock
    4 table spoons Worcestershire
    2 chipotle peppers in adobo sauce plus a table spoon of the sauce.
    4 tablespoons of dark molasses
    2 tablespoons of liquid smok I use Stubs hickory.
    4 tablespoons of chilli sauce.
    Directions:
    Season the beef chuck chunks with season salt pepper and I like to use grub rub on everything it make all meat tender and jucy, but I can only find it in Texas or on line.
    Put the seasoned meat in a 2 gal zip lock bag with a 1/4 cup of flower and shake to coat.
    In a large cast iron pot.
    Brown on all sides in batches "brown not gray" and don't crowd.
    Remove the meat to a dish and add the onions and fry to a golden brown scraping the bits and pieces off the bottom, add the carrots when the onions start to brown continue cooking for 10 min then add the mushrooms stir and cook until mushrooms look cooked about 5 min. Add the meat back to the pot, the coffee, beef stock, molasses, chili sauce, chipotle peppers and adobo sauce, Worcestershire sauce, liquid smoke, green beans, peas, potatoes. Bring to a boil then reduce and simmer for up to 2 hours or until the meat is fork tender.
     
    mowin likes this.
  20. I forgot to say chop the bacon fry it until crisp remove to a plate then add back into the pot with all the other ingredients. I have been making this stew go years and have come across no one that doesn't like it.
     

Share This Page