My first go at Bacon

[brian moore]

This is the bacon from one of my Berkshire pigs that I butchered two weeks ago. Brined for 14 days in Pops Brine. Patted dry. Racked and ready to go back in the fridge for a few days to form pellicle.  Then into the smoker.

Pre smoke fry test was delicious! 

 

[kingfishcam]

Very nice!

 

[dirtsailor2003]

Mmmmm, Bacon. Looks great!

 

[smoking b]

Gotta love bacon & yours looks great! 

 

[brian moore]

A lot of firsts for me on this smoke. First try at cold smoking. First smoke in the new smokehouse I built. First time using amazen pellet smoker. First pigs I raised and butchered myself.  Would I do it again? Absolutely !! Already planning for more pigs in the spring.

Well here is the finished product. 22lbs of bacon, about 3lbs of ends and about 2lbs of fat I trimmed. Smoked for 30 hrs over three days using pitmasters choice pellets.

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• brian moore
• Feb 10, 2013

All packed up using bags from vacuum sealers unlimited.

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• brian moore
• Feb 10, 2013

A close up that shows the great marbling in berkshire pork.

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• brian moore
• Feb 10, 2013

The fry pic

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• brian moore
• Feb 10, 2013

At this point, my supper special helper showed up out of the blue.

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• brian moore
• Feb 10, 2013

And my reward! Using two fresh eggs out of the coop.

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• brian moore
• Feb 10, 2013

 

[kingfishcam]

That really looks good! Today is day 9 on my brine. Figured I would be smoking next Saturday for 12 hours.

Did you rinse after brine, or just pat dry?

 

[brian moore]

Just pat dry. Then did a pre smoke test fry to make sure not to salty.

 

[kingfishcam]

Good plan. I will do the same.

 

[dirtsailor2003]

Your Bacon turned out Fantastic!!

 

[fpnmf]

Awesome!!

  Craig

 

[jp61]

  +1