Smoking Bacon

[just learning]

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.

 

[cajunsmoker]

Go to this forum and you'll find all kinds of info

http://www.smokingmeatforums.com/viewforum.php?f=42

By the way if you haven't been by yet, drop in to roll call and introduce yourself to everyone.

 

[just learning]

Thanks for the link! The Buckboard Bacon sounds great!

 

[just learning]

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.

 

[cajun_1]

Welcome to the forum. Glad you enjoyed the bacon.