Smoking Bacon

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just learning

Newbie
Original poster
Nov 6, 2006
9
10
Southern Oregon
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.
 

just learning

Newbie
Original poster
Thread starter
Nov 6, 2006
9
10
Southern Oregon
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.