Slab bacon is done qview

[ol' smokey]

Started with a 11 1/2 lb. belly, ended up with 8 lbs sliced plus scraps for soup.

Here we go.........

All salted up with Mortons sugar cure. Then in plastic containers and into the fridge.


7 days later and ready for the smoker, much different color due to the cure.


In the smoker


After 8 hours of smoke and an internal temp of 135*. It's getting wrapped in foil then into the fridge over night. Makes slicing a lot easier.


Here's some sliced ready for vacuum packaging


thanks for looking

 

[irishteabear]

Looks great! Thanks for sharing.

 

[bigtrain74]

Wonderful! Thanks for more and more great ideas!

 

[wutang]

Great looking bacon.

 

[oneeye]

Looks good! I am going to try that after we butcher next time.

 

[alx]

Excellent.After i do my first C.B. saturday i will give the belly a go next.

 

[DanMcG]

Looks great Smokey, How did it taste?

 

[mgwerks]

Good lookin' bacon! I wouldn't mind trying some, but bellies are 2 1/2 times the price of butts for me. Buckboard bacon is the new standard here.

 

[pineywoods]

That looks great!!

 

[cruizer]

Looks great Joe! Thanks for the Qvue.

 

[guvna]

wow! that's looking good! is there anything you'd have done different, hindsight being 20 - 20?

 

[the iceman]

Yup, looks like bacon to me. Mmmmmmmm bacon.

Have you tried doing it with cracked pepper? I love that.

 

[ol' smokey]

Guvna, been doing the same way forever. I do use some other flavors occasionly like CBP, Maple, Honey and brown sugar.

 

[frode]

What temp do you have your smoker set to? I have an electric smoker, and when I smoked mine, I had it on 185 to bring it to a 140 internal temp. I chose 185 kinda arbitrarily, but they didn't even need 3 hours to smoke.

 

[ol' smokey]

I never go over 170° and sometimes finish it in the oven. Internal temp for me is 140°.

 

[bigbaldbbq]

Looks great.

 

[grothe]

Dang that's some nice lookin bacon!!!!

 

[smokyjeff]

That is very cool indeed. A month ago I get my first smoker and now I have so much to learn and do I may never catch up.