Umm Bacon

[diesel]

I cured some bellies and then smoked w/ apple wood.

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• diesel
• Aug 25, 2012

I try to run my smoker as cold as possible.  Usually around 100 to 120 for about 6 hours or so.  Then I raise the temp to around 200 and bring the IT to 150.  That is when I remove from smoker.

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• diesel
• Aug 25, 2012

You can see the fresh ground black pepper that I applied before smoking.

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• diesel
• Aug 25, 2012

I just wanted to show the side view.  

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• diesel
• Aug 25, 2012

Sliced pretty thick here.  I have a small slicer but.  I like to cut by hand when making BLTs.

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• diesel
• Aug 25, 2012

This is the Amish white bread recipe that is popular on this forum.  I highly recommend this if you have the time.  Behind the bread is more bellies that I are on they way into the fridge for 10 days.  I just got side tracked by lunch.  There tomatoes are fresh from the garden.  

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• diesel
• Aug 25, 2012

Nice little cross section of the tomato.

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• diesel
• Aug 25, 2012

I think this is called the money shot.  

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• diesel
• Aug 25, 2012

 

[shoneyboy]

Looks great !!!!

 

[jrod62]

  LOOKS GREAT !!!!!

 

[nozzleman]

Looks great, man I want some lunch now.

 

[scarbelly]

Love BLT's and those look awesome. During football season this is our Sunday brunch item with a nice Mimosa 

 

[thomas phillips]

Sure does look good!!
 

 

[fpnmf]

Looks great!!

 

[deuce]

YUM!! Looks Excellent!!

 

[jarhead]

Looking Mouth Waterin' Guuu-d there Diesel.

Do you deliver?

 

[ldrus]

ill order 2 please

 

[bmudd14474]

Looks great. How did you cure? Wet or Dry?

 

[diesel]

I use a 2.5 gallon zip lock bag.  I rub the belly down with the salt box method then put in the zip lock.  Store in the fridge for 8 to 10 days.  I usually rub the bellies every day and flip them.  I just want to make sure that the cure is well distributed.   I use curing salt #1 (pink salt), kosher salt, fresh ground black pepper, dark brown sugar, and maple syrup.  This last batch I added 1 oz of Makers Mark.  I use the standard cure to meat weight portions.  

  It is a dry cure at first, but after a day or so it seems to turn into a wet cure.   So, I guess this could be considered both.  One of the pictures I posted, the one with the bread, has a couple of bellies in the background that have been in the fridge for a couple of days.  You can see the (juice) that is created.  I think I had those on the counter making room in the fridge.

Thanks everyone for looking!  

 

[moikel]

I get that it was about the bacon but they were good looking tomato's ,real ones not that supermarket long shelf life crap.

 

[smokinhusker]

Do you need my address? Those look fantastic and the BLT well Oh My!

 

[zzerru]

Now you've gone and ruined my morning! Having a peach for breakfast but what I want is a BLT!

 

[mdboatbum]

Nice!! That's what I call a home made sandwich.