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Second Batch of bacon

Discussion in 'Hot Smoked Bacon' started by ddemerath, Aug 27, 2010.

  1. ddemerath

    ddemerath Smoke Blower

    About a month age I thought I would try to make some bacon.  I picked up the Charcuterie book by Michael Ruhlman and Brian Polcyn.  I followed there advice and made some bacon.  My wife thought it was the best she had tasted.  My take, a little too salty.  So a week ago I picked up another pork belly and try again.  After curing with a salt mixture for a week in the refrigerator, I took it out, rinsed off the salt and soaked it for an hour. Then into the smoker.  Sorry but I didn't have any beginning pics, but here are the results.  This batch was very good and not near as salty!


  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    It sure looks good !!! [​IMG]


    PS: You know you can check if it's too salty before you smoke it. After you soak it, cut a couple slices & fry them. If it's still too salty, soak it for another hour. Do this until you're happy with the salt taste. Then smoke it. This way you won't get a whole batch that is too salty.
    Last edited: Aug 27, 2010
  3. chefrob

    chefrob Master of the Pit OTBS Member

    looks good as hell!
  4. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Sure ain't no store bought bacon.[​IMG]
  5. ddemerath

    ddemerath Smoke Blower

    That's how I found out the 2nd batch needed to be toned down a bit, pre-sliced and fryed up a sample.  My wife likes salt, so she thought they didn't need the extra soak.  I decided to soak for an extra 45 minutes before I smoked it.  I gave a pound to some of our friends and they want to know where to place their order.  They said they never had bacon like that before.  I tend to agree.  It will be hard to buy commercially prepared bacon again,  I will however when I make up some fattys this labor day as I tend to slice the bacon rather thick.

    Thanks for the positive comments.
  6. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Welcome to your new addiction - once you make bacon you are hooked - Your next obsession will be sausage - keep inmind that you DO NOT need a stuffer - my first batch was with a funnel and a wooden spoon pushing meat into some casings -

    Your bacon looks awesome Congrats man
  7. old poi dog

    old poi dog Master of the Pit OTBS Member

    Congratulations on your successful Smoke.  Wish I had some right now.  Scarbelly may be on to something when he talks about what may be your next obsession..[​IMG]
  8. ddemerath

    ddemerath Smoke Blower

    Funny you mention the sausage making.  That has crossed my mind also.  Maybe this winter.....