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Thanksgiving Bacon

Discussion in 'Hot Smoked Bacon' started by voodoochile, Nov 28, 2013.

  1. I put my bacon in the smoker at 6:45 this morning . It spent the last 13 days in Pops Brine cure and I am smoking per the instructions on the BACON(extra smokey) thread by Bearcarver . I cut my side into 3 pieces so it would fit into pans for brining . I put the pepper /garlic powder on one piece and left the other two pieces plain . 

    I am planning on 10-12 hours in the smoker . My AMNPS is loaded with 1/2 hickory and 1/2 apple pellets . 

    Cant wait to taste the finished product !!!!!!!
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Sounds like a plan! Don't forget to show  the sliced pics!

  3. thatcho

    thatcho Meat Mopper

    Mmmmm..bears recipes rock
  4. driedstick

    driedstick Smoking Guru OTBS Member

    Dang nab it man that sounds great cant wait for the pics
  5. Sounds good! Just threw a bucket of brining pork loin in the fridge myself, can't wait to see how it turns out  [​IMG]

  6. 4 hours smoke 

    8 hours smoke 

    12 hours smoke 

     wrapped and in the fridge ........... will slice in a couple days 
  7. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    There is nothing like smoked bacon. An excellent Christmas present? Cured belly ready to smoke!

    Nothing like smoked bacon......

    Congrats on your bacon, looks great!

  8. First Bacon fry !!!!!! ........ it smells sooooooo good !!!!

     It IS  good ! ............ perfect saltiness with more of a sweet flavor than store bought .

    Note to self : remember to take the skin off BEFORE slicing ......LOL

    My slicer is a small Rival so I had to make shorter slices but it tastes just the same ............... all in all ......... I declare it a success 
  9. That looks great! Goodjob![​IMG]
  10. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your bacon looks great! [​IMG]
  12. reinhard

    reinhard Master of the Pit OTBS Member

    Man that looks good!!! Reinhard
  13. thatcho

    thatcho Meat Mopper

    Outstanding color.. gotta love homemade bacon
  14. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    Way to go!!! Now I need to go out to the freezer in my cold ass garage and  pull some of mine out to thaw.. Im so starving for bacon as I type this..
  15. scooper

    scooper Smoking Fanatic

    Looks Amazin'! 

    I wish I could find belly in S. Florida.  If I am so lucky to, they slice it around 3/4" thick, and leave none whole for guys like me.  When I ask them, they just give me a blank stare.