BACON!!!

Discussion in 'Bacon' started by wes w, Oct 4, 2013.

  1. wes w

    wes w Master of the Pit OTBS Member

    I started some bacon back in the spring and never got a chance to finish it.  We ended up slicing it and eating it as cured non smoked bacon.  It was still got, but I never got to finish the process.   I have been gone from the forum on family matters and am glad to be getting back to my smoker.

    A couple months ago I got around makin bacon again.


    One slab of pork belly cut and ready for cure


    Into Pops Curing Brine.    Also added some garlic and pepper to the mix.  Baggy with water to hold it all down in the brine.   


    After 10 days   more pepper and garlic and on the hook


    Into the smoker for 12 hrs of smoke.   Smoker never got over 85 degrees


    This is my creative setup.  I took the sidebox off my old chargriller and converted it to my smoker.   I adapted aluminum dryer vent into the bottom of my smoker.   Small hickory fire into smoker.  It ain't pretty, but it smokes


    Finished product


    Test fry.   Perfect!

    I reduced the salt in the cure to 3/4 cup per gallon.   

    Thanks for looking.    This was all I got of this bacon.  It was all sold.   

    Edit:    Packed in 1/2 lb.  packs

     
    Last edited: Oct 4, 2013
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    I like your cold smoker set up. Bacon looks like it turned out great!
     
  3. wes w

    wes w Master of the Pit OTBS Member

    Thanks Todd.  It was the only thing I could come up with.  I did struggle to keep the temp down a couple times.   I may cut a couple vent holes in the door  just to keep cooler air moving through the smoker.   I thought about putting my water pan in to help with cooling, but didn't.  

    It was very good.   I may put on a little more pepper and garlic before smoking next time.

    I should also add that after I finished smoking it, I  let it sit in the frig for 3 days  before sampling.    This lets the smoke mellow into the meat.
     
  4. Last edited: Oct 17, 2013
  5. wes w

    wes w Master of the Pit OTBS Member

    Thank you Black.    It feels good to be smoking some again.   
     
  6. s2k9k

    s2k9k AMNPS Test Group

    Nice cold smoking mod you came up with there and the bacon looks Great too!!!
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The mother of invention......... Glad your back man.
     
  8. wes w

    wes w Master of the Pit OTBS Member

    Thanks S2

    Fh it feels right to be back.   
     
  9. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Bacon is on my bucket list. I will be watching all the posts here., I am wanting to make some pepper bacon.
     
    Last edited: Oct 7, 2013
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Wes, morning.....  I knew you get the cold smoker mod figured out....   Looks like a great mod that works very well....   Bacon looks perfect....  

    I'm glad everything's working out for you now.....    

    Dave
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sigh, you got me achin' to be makin' bacon. Yours looks great and I love your smoker!

    Disco
     
  12. Happy to see you back and the smoker mod seems to work very well. That's some great looking bacon!
     
  13. c farmer

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

    Awesome looking bacon.  [​IMG]
     
  14. wes w

    wes w Master of the Pit OTBS Member

    Thanks c farmer
    If you follow "Pops"  Cure Brine  you can't go wrong.   I did reduce the salt to 3/4 cup per gallon.   I also added pepper to the brine and peppered it before I smoked it.   I smoke it for 12 hrs.   Some of the guys here will smoke it 24-36 hrs.   It just depends on your taste.
    Thanks Dave.
    Thanks Disco.   I need to make some more.  I did at least get to taste it before it went out the door  :)
    Thank You  Alesia.
     
  15. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Fantastic Wes!  Love the set up too!

    BTW - when you coming to pick up your boat and build my smoker?...  [​IMG]

    Bill
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    Into the smoker for 12 hrs of smoke.   Smoker never got over 85 degrees

    Wes great to see you and your smoker back in action! That's some awesome TBS you have rolling in there. Fantastic! Looking forward to seeing more of your smokes!
     
  17. wes w

    wes w Master of the Pit OTBS Member

    LOL!  Thanks Bill.     I did say that didn't I. LOL!      Not sure my body could endure another build like that.   
    Thank you DS.  
     
  18. hi all 

    Can any one give me a good recipe for

    curing bacon .An smokeing it 

    Thanks All   Frank 68

                                                                                    [​IMG]  
     
  19. wes w

    wes w Master of the Pit OTBS Member

    Frank,

    Here is what most people use.  Its a wet cure brine.   I reduce the salt to 3/4 cup.  Thats just me though.  Let your bellies soak for 10 days.   It turns out awesome.   People smoke it for different times.  I smoke mine for 12 hours with hickory,  with 3 day rest in the frig.  Slice and package.    Some smoke it for 24 hr. or more.  It just depends on how much smoke flavor you want.  

    The brine mix is per gallon of water.  You can also add any spices that suits your taste. 

    http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

    Edit:   Most people cold smoke bacon.  Meaning the smoker temp. doesn't get above 90 or so degrees.   Lots of smoke, low temp.   I smoke mine with the hide on.  Some smoke it after skinning it.  Its really a preference thing.  Hope this helps.   If you have questions, just ask.
     
    Last edited: Oct 28, 2013

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