Bacon my new favorite smoke

Discussion in 'Smoking Bacon' started by scarbelly, Jan 27, 2010.

  1. scarbelly

    scarbelly Smoking Guru OTBS Member

    The bellies I got were all pieces - I have a better source for next time
    Here is my bacon ready for the smoker after curing for 10 days
    the ones on the left are pepper and the ones on the right are brown sugar

    Here they are out of the smoker

    Here is some sliced after 2 days in the fridge

    Cooked and ready for BLTs

    Ready to eat - very tasty

    The rest vac sealed and ready for the freezer

    Thanks for checking these out and for all the help I got
  2. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    I have never tried to make bacon. After looking at this, I can't resist any more. That looks better than anything I can get at a store.

    Well done.
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's some fine looking bacon! It's on my to-do list, just need to find bellies.
  4. chefrob

    chefrob Master of the Pit OTBS Member

    looks great gary..........need to try some soon.
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    I had a hard time too - finally went to a smaller local market and he ordered them for me - It is really worth the effort
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome congrats on a fine job [​IMG]
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks for the nudge, I'm getting a step closer to doing this myself. How about some details on the cure process.

    [​IMG]for some great looking bacon!
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    I weighed out each piece and added the TQ and Brown sugar as follows
    1/2 oz TQ per pound ( = 1 TBSP)
    1 TSBP Brown Sugar - will add more and some Maple syrup next time

    For the Black pepper
    1/2 oz TQ per pound
    1 TBSP CBP will double next time
    1 TSP Granulated Garlic will double next time

    I vac sealed each one loosly and turned and rubbed each one daily.
    Brined for 10 days then smoked at 140 for approx 6 hours to 140 internal and rested for 2 days in the fridge. Good smokey flavor

    My Smokin Tex will not get any lower so I am thinking of putting a small pan in it with one or two coals and some chunks to see if I can smoke lower next time or might make something like a smoke daddy with a small hose thru my vent down to the bottom of the smoker and let it billow back up for the first few hours then hit it with the heat
  9. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Very nice looking bacon, great color! It is really quite easy and fun to do. Like you I had the most trouble finding bellies, but like you, very well worth it.
  10. desertlites

    desertlites Master of the Pit OTBS Member

    Great looking first time Gary,I think (know) your hooked now.
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's where it's at Gary!
    Great lookin' Bacon!


    Points to you! [​IMG]

  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    You got the hooked now part right - I have 10 # of butt in the freezer that is going into Buckboard pretty soon. Thanks for the help with this one
  13. Great looking bacon. Thanks for the details. I am going to search out some bellies.
  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Gary...[​IMG]
  15. billm75

    billm75 Smoke Blower

    that is some incredible looking bacon. I can't wait to get mine on the smoker. It's just buckboard bacon, but, great job there!
  16. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Great looking bacon
  17. scarbelly

    scarbelly Smoking Guru OTBS Member

    You are going to love the bacon. Mine is almost gone - relatives and friends have been stealing it like crazy
  18. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that is some really fine looking baco you have there Gary. Now we are in the planning stage of a great curing and smoking bacon venture come to a theather near you. That is if your in the top of florida. here soon.
  19. yount

    yount Meat Mopper

    Wow looks great gonna have to order me some bellies

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