Bacon 1st Timer

Discussion in 'Bacon' started by rgautheir20420, Dec 24, 2014.

  1. First time doing bacon. Did 2% salt 1% dark brown sugar and .35% Cure #1. Cut the slab into 4 pieces, weighed the spices and rubbed, and bagged them. Sitting in the fridge now.


     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks mighty good so far.... See you after New Years.... Dave
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love bacon! I love home made bacon more! Watching!

    Disco
     
  4. Well they are out of the cure and hanging out in the fridge for a day or so. They are a nice color as of now. Did a fry test and it's amazing. Salty with a slight sweetness. I'm gonna do a test on just one of them and mop a bit of local honey a dust it with pepper before smoking. More to come later!


     
  5. They're in the smoke! Full AMNPS of Pecan dust.

     
  6. They're done. A few finished pictures and a concern/question for the pros. The last couple pictures show some small black spots on a couple of the pieces. They weren't there when smoking began and they look to be small localized burn marks. Any ideas?



     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Slabs look great. I wouldnt worry about them spots.
     
  8. Thanks c farmer. They took on some great color!
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm with cfarmer. I get the spots occasionally but they have never affected the bacon and I ignore them.

    Terrific looking bacon! 

    Disco
     
  10. Thanks Disco. It's VERY good. Saran wrapped it this morning and into the freezer it went to sleep until I get my slicer (this week) and get them sliced up.
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You are now doomed to never go back to store bought.

    Disco
     
  12. So I haven't done anymore bacon yet....I've got belly in m fridge right now. However, my mom and dad came up to Chicago to visit from New Orleans and my dad had a chance to try my bacon. Apparently, it's the only thing he's been able to talk about since he's been back in NO, so I got a call to help him make some. Talk about tears to my eyes! He used the exact proportions noted in this thread and walked him through the process. The only thing he added was a brush of maple syrup before the smoke. That's where that small pool of liquid comes from in one of the photos. It's really quite easy. He used a digital electric Cajun Injector smoker that he'd had sitting in his garage for 3 years not getting used. He also bought Todd's AMNPS and picked up a bag of apple pellets from Bass Pro shop. He used a full load of apple pellets and got just about a 10 hours burn. I must say, I'm proud of the man. The bacon looks amazing!




     

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