Wanted to get a nice big batch completed for the holidays as presents and for the freezer. Started about 50 lbs. between belly and butt brining on the 30th. Pulled it after 15 days. Dried it and peppered it up with coarse bacon and into the fridge for a couple days to dry out some more.
Smoked it around 200F up to 225F until 150F and wrapped up tight in saran wrap for a few days before dropping it to be sliced and packed. I do have a slicer and Foodsaver but with all the holiday activities it was easier to just pay the $0.50 / lbs. to have it done.
Here is the belly bacon, very little loss on this yielded 21 lbs. from a starting point of almost 24 lbs.
Here is the buckboard. Much more loss on it as usual but nice results.
One of the boys has to work Christmas day so we are doing immediate family Christmas tomorrow. Ill be cooking up a brunch of buckboard, belly bacon, homemade sage sausage patties and a ton of scrambled eggs , mushrooms and cheese.
Thanks for looking!!
Smoked it around 200F up to 225F until 150F and wrapped up tight in saran wrap for a few days before dropping it to be sliced and packed. I do have a slicer and Foodsaver but with all the holiday activities it was easier to just pay the $0.50 / lbs. to have it done.
Here is the belly bacon, very little loss on this yielded 21 lbs. from a starting point of almost 24 lbs.
Here is the buckboard. Much more loss on it as usual but nice results.
One of the boys has to work Christmas day so we are doing immediate family Christmas tomorrow. Ill be cooking up a brunch of buckboard, belly bacon, homemade sage sausage patties and a ton of scrambled eggs , mushrooms and cheese.
Thanks for looking!!
