Bacon

Discussion in 'Smoking Bacon' started by desertlites, Jun 1, 2008.

  1. desertlites

    desertlites Master of the Pit OTBS Member

    It's been a busy day here with the brisket throwdown with Laurel -grinding chuck that I bought for 99 a# and this beast that I cut in quarters and got to cureing-after trimmed It weighed out to 15#s of bacon.
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    That looks like a really nice cut for some bacon, Bob. Am glad to see the measuring tape to get a gauge of how big that piece of meat is!

    Are you going to document the process of how you convert this from raw yuck, to delicious bacon? [​IMG] I'd be a subscriber to this for sure!!
     
  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    that is a mity fine lookin belly there bob, gonna make some real fine bacon!!!
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    you know I will-buckboard cure-1 tbl-1 1/4 tsp. per# of meat-will sit in fridge for a week-9 days-rotate daily-smoke at 90 till 140ish-will keep posting as it goes.
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Thanks so much! My notepad is out and notes will be taken! [​IMG]
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Now thats a hunk of meat I too am looking forward to the progress and the process
     
  7. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I'll be taking notes too! How many pounds did that dress out to?
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    read my friend-prolly 12 after the fat cap removed.
     
  9. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I see it there now, your pic cut your text...
     

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