Bacon, just bacon! ~ Foamheart

Discussion in 'Smoking Bacon' started by foamheart, May 15, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Here's what each of those "Slabs" slices up into.


    BTW, there is a good reason to go to the Culinary Arts School. I am just an ol redneck counrty boy who cooks. HAD I gone to school I would have been smart enough to trade out my sharp 8" chef knife and use my 12" to slice the bacon. Damn does it makes a difference! I did freeze the slabs before both slicings also. I gotta say I am impressed, although I ain't slicing 'em all up tomorrow, maybe a slab a day.....LOL

    Here it is again, with all the bits and pieces I will include in the sliced up ziploc.


     Ready for the freezer, I am having to get 'em in the freezer at night so no one sees 'em.


    Ya know my hands smell so good I have almost bit into 'em a couple a times.

    Ba du, ba du, ba du..... thats all folks!
     
    waterinholebrew and bdskelly like this.
  2. wazzuqer

    wazzuqer Smoke Blower

    Bacon looks great, I know what ya mean about slicing a block a day. Last time I made a full belly and 2 pork butts at the same time, when it came time to slice it all up,after the wife got done working a 13 hr shift I thought she was gonna kill me .......
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    outstanding work Kevin.....hard to believe it's just you with all that bacon....lol.....glad they say it's good for you now (or close to it).....congrats on making the banner....Willie
     
  4. Hey Kevin , Congrats on the banner, I told you you didn't have to slice mine !!!

    Gary
     
  5. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    One heck of a job,you can't go wrong with Pops brine. It's all I have ever used.I saw  Restaurant Depot has bellies for $ 1.99lb right now. Guess I will venture over there.
     
  6. I think that is way to much bacon for Foam

    Gary
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you. I have gotta tell you that 2" of steel makes a HUGE difference in slicing. Not only does it cut easier but with greater control I can more easily maintain a consistent slice (and thiner also).

    Where I a trained professional, I would have known that...>LOL

    I am not married but.... I am guessing I wouldn't have bothered the bride after work..>LOL

    <Ha! Ha!, guard, turn, duck, dodge, parry, spin, thrust, run away, run away>

     
    Last edited: May 18, 2015
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Listen its all good for you if you work it off. Just as I get older, I seem to worry less and less about that.

    Thank you Chef
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Gray. You just scared that I won't slice it fast enough.....LOL
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you. I just can't believe at 2.00/lb you are not just filling the freezer. Bacon is great, Cracklins is awesome! Then smoked Crackling Pork is just to die for! I bet they serve it as a lunch special daily in heaven!
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I have more but the 8" chefs and the small knife are the usual go to knives in my kitchen. What happens, I just forget about the rest and a professional wouldn't do that. Heck I have much larger steel, its just not convienent to use on the 8" and small knives. I am starting to understand that those black plastic handles are not built for good grip or comfort.


    But those suckers will hold an edge, and with a pass on the steel ocassionally and they are back razor sharp.
     
    Last edited: May 18, 2015
  12. wes w

    wes w Master of the Pit OTBS Member

    Simply awesome Kevin!

    I always keep the smoked fat scraps for pinto beans.   Makes the whole house smell like smoked bacon!

    As you stated, once you go home cured, you'll never go back!   Damn near better then sex... 

    Awesome bacon!    Thanks for sharing!
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    It never lasts long, especially sliced....
     
  14. I was mentioning today that I now need to learn to do bacon and looking at this thread is inspiring!  Also I'm wondering Foamheart do you have team of elves roaming around your place. I'm exhausted from all the work you put in but it all looks like its worth it.

    great job!
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Wes, praise from a master is always humbling. Its a legal habit, its starts out inexpensive and grows on you...... I think it would be a fun business, but I am not sure it would hold the same alure if I was required to do it. BUT at least you'd get to smoke everyday, how great would that be!
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you, I came here to look for tips on a newly purchased MES30, then I saw the cured threads. My Pop has alzheimers and he remembered turning the hams and bacon as a kid so I started playing and he really has responded to the home cured meats. Which is great.

    The recipes are up to you with so much help and guidance here. This bacon is really healthy. I cut the salt and sugar wayyyyyyyy back and got a delicious result, and it actually cured my burning problem. Its fun to try new things, and everyone enjoys helpping me get rid of stuff so I can refine my ideas.

    But its like the old adage, you gotta get wet to learn how to swim. And usually thats all that it takes.
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    So i guess you need my addy....EH

    Nice bacon
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    I think I saw that same set of knives in a Hitchcock Movie!!![​IMG][​IMG]

    Bear
     
  19. It's funny how we get attached to things, I bought the knives I use right before #2 son was born, and he is 38. I don't like anyone using them except for me.

    Gary
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Nepas

    I had your address where I am still sending your monthly checks... I assume its the same addy.
     

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