Belly Tying Up The Smoker As It Becomes Bacon

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Excellent looking bacon!!!

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Thanks Todd 
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  Tomorrow I get to slice it & eat some 
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Really nice color for a cold smoke, I had decided my next bacon (and I think I might have one pack left in the freezer) I was going to take cold smoke seriously!

I sure wish I had one of those sweet Hobart slicers!
Get one.  My family uses ours a number of times a week.  They love slicing off some bacon or canadian bacon for breakfast, paper thin lunch meat for sandwiches, and I love it for slicing up 10 lbs of jerky meat in a matter of 2-3 minutes rather than an hour of hand slicing.

I love my slicer.
 
 
Bellies are getting high.

Did the same 12 on rest 12 on. How much anticipation can a guy have?
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Ha! It will soon be time 
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                                                                                                                                                                                                                 you cant beat hickory In my opinion                                                                                                                                                                                                                                        HT
Yup it's a great choice for bacon 
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Time to slice the bacon 
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  I got the trusty Hobart ready & went to town.


Here is one of the pieces ready to go.

I fired up the slicer & a couple minutes later I had bacon 
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Here is one piece.


& this is the other.

Fried pics soon to follow 
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Looks awesome! I'd love to do some country ham. Did you share your process for that anywhere?
Thanks man 
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  I don't have a thread yet for how I do my dry cured country hams. All my pics of the curing, hanging, aging etc. are on another card I lost track of when I was trying to make my pap what he wanted in his final days... I will search for it again & if I can't find it I can always start a new one soon...
 
 
Just wondering with bellies at about 3.50/lb. what's the price of bacon?
I paid 3.19 for a case(4 bellies 49#) and if not a case was 3.49. Average price  per # was 3.79 or so after smoke.
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can't find my figures for pellets and brine-pops and dry which is Sausage Makers brown sugar country ham and a little salty but great.
 
Due to some virus that's affected pork herds nationwide that has caused both their slaughter and not being brought to market, pork prices will, indeed, be rising all around.
 
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