Another first time (belly) bacon maker Updated- now done

Discussion in 'Smoking Bacon' started by smokeamotive, Aug 24, 2011.

  1. smokeamotive

    smokeamotive Smoking Fanatic

    Well now it's my turn at makin some bacon! Picked up a 14 lb belly from a local processor, cut into slabs and removed the skin!

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    After removing the skin the slabs were @ 3lbs apiece +/- 2 ozs. 2 will be done in a Maple, Brown sugar.(Thanks to TJohnson for the Country Brown cure!) The other 2 will be with Garlic, Onion and CBP.

    Here they are with their ingredients

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    The 2 on the left will be the Maple, Brown sugar. The 2 on the right will be the Garlic, Onion and CBP.

    All rubbed up with cure and ready for a cold nap!  Oh and my friend Sam in the back!

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    Now to wait a week or so till smokin time. Will post back up when it's ready! Thanks for lookin.

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    Last edited: Aug 24, 2011
  2. roller

    roller Smoking Guru SMF Premier Member

    Nice !!!! Tell Sam hello...
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good so far!

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  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Lookin' Good So Far

    What wood you gonna smoke with?

    Todd
     
  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man I still have yet to try my hand at bacon, but yours looks like it will be awesome!
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Oh yeah! You will never buy store bought again. [​IMG][​IMG]
     
  7. smokeamotive

    smokeamotive Smoking Fanatic

    Haven't decided yet. Either hickory or maple or perhaps a combination of them.
     
     
  8. smokeamotive

    smokeamotive Smoking Fanatic

    Well it's time to wake up from it's cold nap and get some smoke. Into a cold soak.

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    And a little fry test. Brown sugar and maple. Pretty good!

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    And some fresh CBP for the Garlic, onion and CBP.

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    Into the MES with a mix of hickory and maple in the amns for @12 hrs.

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    Out of the smoker.

    The maple brown sugar.

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    The garlic,onion and CBP.

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    Back into the fridge to let the flavors mellow.

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    Sliced up and ready for the freezer. Oh and the Bearview.

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    Thanks for lookin. Bruce
     
  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Oh baby do those look great!!!  I just put two chunks into the fridge to start curing!!!!!! 

    What temp did you smoke them at in your MES?
     
    Last edited: Sep 7, 2011
  10. smokeamotive

    smokeamotive Smoking Fanatic

    I cold smoked these for @12 hrs
     
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice looking Bacon!!!

    Nice and lean too---Very meaty!!

    Great BearView too!

    Thanks,

    Bear
     
  12. venture

    venture Smoking Guru OTBS Member

    X2 on Bear's post.

    I bet it was great!

    Good luck and good smoking.
     
  13. simple

    simple Smoke Blower

    good looking bacon!

    Out of curiosity, how do you get your vacuum packer to leave them nice and flat like that?  Mine always wants to wad it up in a ball as it pulls a vacuum...
     
  14. smokeamotive

    smokeamotive Smoking Fanatic

    I just put them in and vacuum. Mine is one of the original foodsavers, the newer units may have higher vacuum. Is yours adjustable?
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great looking bacon!

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  16. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    That sure is some meaty bacon

    Great Color!

    Todd
     
  17. shortend

    shortend Meat Mopper

    That's some great lookin' bacon there. I really like Maple, too. Pairing it with Plum is really nice. 2 parts Maple and 1 part Plum, makes a very smooth, distinctive and desireable smoke flavor, Try it sometime. I know you'll like it, too.

    ShortEnd
     

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