1st try at bacon

Discussion in 'Smoking Bacon' started by grothe, Feb 23, 2009.

  1. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Did this a few weeks ago, just never got around to posting.

    Picked up a case of bellies (50lbs).
    3/4 of the case went into the freezer. So this will be a 12lbs test run.

    Went with Cowgirl's Smokehouse Bacon (if Jeanie made it..it's got to be good, right!!) and a couple of slabs I just threw together for comparison.

    In the cure and spices.




    Lightly smoked w/ hickory for 4 hours....probably should have smoked longer but didn't want to over do it on my first try. (in the same order)





    Smokehouse Bacon being sliced



    Needs more smoke but darn good stuff! Got more to do, but gotta do some more work on the cold smoker setup.

    Thanks for lookin...thanks for the recipe Jeanie!![​IMG]
     
  2. now try it with boned leg or shoulder - MUCH better :)
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job. How long would you smoke them for next time?
     
  4. fired up

    fired up Smoking Fanatic OTBS Member

    looking good!
     
  5. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    I think I'm gonna try another slab and smoke it twice as long and keep workin my way upon the other slabs til I get what I want.
     
  6. About how long did you smoke this one?

    Sonny
     
  7. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    4 hour w/ hickory.
     
  8. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Wow I like the recipes. Looks good. I did my first and it turned out well. I went by looks. It was a seven hour run at 100 degrees or less. I think I will leave the water pan out though. The condensation was nasty on one. I think dry cool smoke is the best.
     
  9. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Yup, no water pan. Bacon should be dry on the surface before smokin too, from what i gather.
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job Gene. [​IMG]
     
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks great Gene. which of the spice mixes did ya like best. I'm not sure I'd like garlic on my bacon, but ya never know.
     
  12. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Jeanie's was the best of the bunch (imagine that)! THe garlic bacon was made for wrapping other smokes...haven't tried frying up a piece by itself (maybe I should).
     
  13. cowgirl

    cowgirl Smoking Guru OTBS Member

    Gene, glad to hear it turned out well for you! One thing about making bacon, once you get the cure down, you can add any flavors you like.
    I like experimenting. [​IMG]

    Great thread Gene!! [​IMG]
     
  14. farnsworth

    farnsworth Fire Starter

    OOOOOhhhhh now I want to try making bacon tooooo

    I spend way to many hours at work [​IMG] , how can I let a whole freezer full of meet go uncured just because I'm not there???


    Wait a minute, I could set myself up as a charity ....
    "Won't you Please Donate so that I can find a CURE for Bacon!"

    [​IMG]
     
  15. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    LMAO...Good idea!!!
     
  16. mnola917

    mnola917 Smoke Blower

    that looks so good, Im going to have to try that now
     
  17. Brilliant! Thats why I love this site....soooooo many great ideas!
     

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