A pig's (nose to) tale - Dry cured, cold smoked bacon

Discussion in 'Smoking Bacon' started by atomicsmoke, Feb 2, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I finally got to the most awesome part of this pig. One of the two.

    I cut it in 4 for easier handling (aprox 11lbs). I removed the skin from two of the 4 pieces.
    I won't be slicing those with the skin on but will dry them a little longer for use in carbonara and other delicious dishes.



    Everything we have eaten so far from this pig (traditionally raised) tasted so great. I can't wait to sample the bacon.
     
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Vacpacked.

    See you in two weeks.
     
    Last edited: Feb 2, 2016
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    There were some threads on bacon colour after curing. So when I vacpacked these I thought I could do an experiment:eek:ne was packed tight, one had little air left inside the bag, and one was really loose.

    Here are the colours after 11 days( from bottom to top: loose, some air, no air)

    There is the 4th one, packed tight, bright red in colour.
     
    Last edited: Feb 13, 2016
  4. ak1

    ak1 Master of the Pit OTBS Member

    Looks good so far.
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Made a mistake. The tightly packed bag is at the top. Mistake corrected now.
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    After about 60h of smoke

    Skin on version

    Skin off
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member


    Hand cut...


    I am no purist....just don't own a slicer.
     
  8. mowin

    mowin Master of the Pit

    That looks great. How did it taste?
     
  9. whistech

    whistech Smoking Fanatic SMF Premier Member

    Wow, that bacon looks awesome!     Did you smoke over several days and if so, did you put the bacon back in the fridge at at night?     This is something I would really like to do and that is the reason for my questions. 
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Just had some. Tastes good...like bacon. :) better than store bought but can't say it's better than what I get from my farmer (same great meat, bacon made by butcher).

    Whistech,
    I smoked it alsmot continuously for 60h.
     
  11. mowin

    mowin Master of the Pit

    Well, if it tastes better than store bought, then it's a success.
     
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Another package opened today
     
  13. mowin

    mowin Master of the Pit

    Sure looks good. Thumbs Up
     

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