Rubbed the belly, it's Bacon time!

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Well as happens, life got in the way of my smoking date! So tomorrow night or Friday is going to be the night!
 
OH good excuse,,,,,Blame it on "LIFE",, ya,,,, glad I'm not him,,always getting blamed,,,feel sorry for the poor kid....Hope he can make it thru this difficult time. 

DS
 
Okay we have finally finished this up. I let the bacon age a week in my project fridge. I don't like to slice the bacon so I cut it into rashers. That way if I need chunks or cubes or slices I can cut what I want when I want it. I left one half slab whole for an upcoming project. We had bacon with breakfast and it was divine!






My wife's response to large pile of bacon on the counter, " That's a lot of fat.".
 
Okay we have finally finished this up. I let the bacon age a week in my project fridge. I don't like to slice the bacon so I cut it into rashers. That way if I need chunks or cubes or slices I can cut what I want when I want it. I left one half slab whole for an upcoming project. We had bacon with breakfast and it was divine!






.
My wife's response to large pile of bacon on the counter, " That's a lot of fat.".
Our Wives must be related......Goes to show what they Know! LOL.   That Looks like PURE GOODNESS to me. Great Job! Where did you find those thick slabs?

points1.png


Keep On Smokin,

Tom
 
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Our Wives must be related......Goes to show what they Know! LOL.   That Looks like PURE GOODNESS to me. Great Job! Where did you find those thick slabs?

points1.png


Keep On Smokin,

Tom

These were from the Costco here. Some of the best I've seen in a long time.
 
Looks great DS I need to learn how to do this,,,,just not big on the brining thingy LOL 

DS 

DS if you can make sausage you can make this. I use Martins Cure calculator

http://diggingdogfarm.com/page2.html

It's just a matter of weighing the meat and then weighing out the proper amount of cure, sugar and salt. Rub the meat and put into a ziplock bag. Massage and flip daily. These would have been cured at 7 days but life got in the way and they went to 16. Did my typical smoke and decided 18 hours was enough. The kicker this go around was the 7 day rest in the fridge after the smoke. Makes a big difference in flavor and texture.
 
Looks great Case. I too have found that resting in the fridge makes a big difference.
 
I have never went seven. I have went 5 on a load of loins.
 
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