2nd Batch of Bacon -

Discussion in 'Bacon' started by sgriff49, Aug 1, 2016.

  1. This was my 2nd batch of bacon I finished up this weekend using a different recipe which called for natural flavors such has Maple Syrup and a little Bourbon.  Like how it turned out and flavor was good.  I am in trouble now as the wife said great gift idea how about you make bacon and canadian bacon for family and friends, I guess I better keep practicing since come November I will have to knock out a few pounds of it.  

     
  2. bena

    bena Meat Mopper

    Nice color!  congrats! 
     
  3. Looks awesome. Getting ready to do my first bacon this weekend still looking for a good cure recipe. We really like step by step pictures so we can see the process you used.
    Keep up the great job the bacon looks great.
    POINT!!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Really nice color on your bacon!

    Al
     
  5. Papa

    Since I am a newbie I will do a step by step of the process with pics next batch. the biggest thing I did on this batch was I cut into 3rds with each about 3 lbs each, used real maple syrup, brown sugar, and a little bourbon. I used food saver bags and vacuum a little air out and sealed. I used pink curing salt, but next time will try Tender Quick. I haven't perfected my cold smoking technique, however tried cold smoking cheese this past weekend. I cured for 7 days and then I rinse and soak my slabs for about 45 minutes then dry and placed in fridge for 24 hrs. I have a Traeger and used Apple wood pellets and placed on smoke setting and was able to keep at 140-150 until I got to 150 internal temp. I did this in evening as was too hot in afternoon. This recipe I took from a YT video and modified it a little. It was a guy who used his Traeger grill to do a slab. Pork Belly was from Costco as the always have plenty of them. I however found local butcher who carries bellies and next Wednesday will pick a slab from him to try.
     
    Last edited: Aug 4, 2016
  6. I have a trager also i have smoked alot of things this year but never bacon.
    I am getting ready to take it on myself. They say to cold smoke to keep it under 80degrees but thats not my thing yet. I figured i Conquer it with hot smoke before i go cold lol.
     
    sgriff49 likes this.
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice looking bacon.

    How do I get on your gift list?

    Disco
     

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