Been smoking and curing a lot of sausage and jerky here lately so i figured why not put forward a little effort and make some of the best stuff know to man...Bacon!
Here are the vics.
Pork Belly. While this is far from the most meaty piece of belly I've seen i can't complain. I got it at a pretty good deal IMO. My butcher let me have it for $1.39 lb.
Pork Butt.
Butt with bone removed and cut in half.
Nothing fancy here so i wont spend a lot of time typing. Its just a real simple dry rub bacon cure.
1 TBS Tender Quick per 1 lb of meat
1 TBS Brown Sugar per 1 lb of meat
1 TBS Maple Syrup per 1 lb of meat
Each piece of meat was weighed and the proper amount of TQ and BS was rubbed on both sides of meat. I then placed each piece of meat in a 1 gallon freezer bag and poured in Maple Syrup before sealing each bag. Then it was on to a 10 rest in the fridge.
I forgot to take a pic of the butts in cure but they look the same as the belly does above.The same process was used.
Now were cooking!! After a 10 day rest the meat is in the smoker for a 7 hour cold smoke with hickory.
I set the smoker at 100F degrees and left it for most of the cook.
After the 6th hour at 100F degrees the IT of the meat was up to 98F. I bumped the temp up to 120 for the final hour to try and get a little color. After 7 hours i removed the meat from the smoker. The IT was 107F
The butt has been magical transformed into Buck Board Bacon
A few pics
Cooked up a few pieces of the BBB.
Here's the belly which again has magically turn in to Bacon!
Bacon Mountain
Out of vacuum bags so its zipploc time for these.
Cooked up some of the Bacon.
No Bacon test is complete with out a BLT
Hope you enjoyed the pics. Think I'm gonna go cook some bacon
I should add while the Maple Syrup worked fine it was not really needed IMO. Next batch just going back to TQ and BS.
Here are the vics.
Pork Belly. While this is far from the most meaty piece of belly I've seen i can't complain. I got it at a pretty good deal IMO. My butcher let me have it for $1.39 lb.
Pork Butt.
Butt with bone removed and cut in half.
Nothing fancy here so i wont spend a lot of time typing. Its just a real simple dry rub bacon cure.
1 TBS Tender Quick per 1 lb of meat
1 TBS Brown Sugar per 1 lb of meat
1 TBS Maple Syrup per 1 lb of meat
Each piece of meat was weighed and the proper amount of TQ and BS was rubbed on both sides of meat. I then placed each piece of meat in a 1 gallon freezer bag and poured in Maple Syrup before sealing each bag. Then it was on to a 10 rest in the fridge.
I forgot to take a pic of the butts in cure but they look the same as the belly does above.The same process was used.
Now were cooking!! After a 10 day rest the meat is in the smoker for a 7 hour cold smoke with hickory.
I set the smoker at 100F degrees and left it for most of the cook.
After the 6th hour at 100F degrees the IT of the meat was up to 98F. I bumped the temp up to 120 for the final hour to try and get a little color. After 7 hours i removed the meat from the smoker. The IT was 107F
The butt has been magical transformed into Buck Board Bacon
A few pics
Cooked up a few pieces of the BBB.
Here's the belly which again has magically turn in to Bacon!
Bacon Mountain
Out of vacuum bags so its zipploc time for these.
Cooked up some of the Bacon.
No Bacon test is complete with out a BLT
Hope you enjoyed the pics. Think I'm gonna go cook some bacon
I should add while the Maple Syrup worked fine it was not really needed IMO. Next batch just going back to TQ and BS.
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