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Smoking Bacon

Discussion in 'Hot Smoked Bacon' started by just learning, Nov 6, 2006.

  1. I butcher my own pigs and would like to not have to rely on any one else to make bacon. It can't be that hard of a process. I'll take any advice I can get. Thanks.
  2. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

  3. Thanks for the link! The Buckboard Bacon sounds great!
  4. The buckboard bacon recipe turned out to be reallllllllly good. We used the pork belly (traditional bacon) instead of the pork butts so we tweeked the recipe a little. We put the rub on and then we used our Food Saver to seal it so we wouldn't get goo everywhere (& also to make the bacon cure faster) & we only left it to brine for 5 days instead of the 10 the recipe calls for since the bellies part is so much thinner than the butts. We also tested the temp of the Lil' Chief smoker & it wouldn't get above 140 so we went down & bought a Masterbuilt. The bacon turned out wonderful. Thank y'all for the advice. We have also smoked the Babyback ribs and a Turkey since then & it all came out great. The digital temp control may be cheating a little for you pro's but it works for us new-bees.
  5. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Welcome to the forum. Glad you enjoyed the bacon.