Belly Tying Up The Smoker As It Becomes Bacon

Discussion in 'Bacon' started by smoking b, Apr 16, 2014.

  1. cdnwildsmoker

    cdnwildsmoker Fire Starter

    Wow.........looks fantastic!!

    I've got a case (2 whole bellies) ordered for next week..... Hope to have similar results......Thanks for sharing and enjoy that bacon!!!
     
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  You must have some serious bulbs in that tanning booth!

    [​IMG]
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Really nice color for a cold smoke, I had decided my next bacon (and I think I might have one pack left in the freezer) I was going to take cold smoke seriously!

    I sure wish I had one of those sweet Hobart slicers!
     
  4. Thanks man  [​IMG]   I've done it every which way in the past & cold smoking is the only way I will do my bacon now...
    Thanks man  [​IMG]   Will this be your first time making bacon?
     
  5. Lol thanks man  [​IMG]   I use the good bulbs  [​IMG]
     
  6. Sounds like a good plan Foam  [​IMG]

    Keep your eyes & ears open if you're looking for a good slicer - if you can be patient you'll find a good deal on one. I wasn't in a rush & ended up scoring mine for 200 bucks. They're handy to have around...
     
  7. c farmer

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

    Wow, my grandpap bought my hobart for 600 bucks.
     
  8. c farmer

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

     
  9. Ha! That's the same reason I cold smoke all mine. Even a warm smoke changes the texture somewhat - not as much but it does change it a little bit. I've found that I prefer the cold smoke beyond any shadow of a doubt so that's how I do all mine now. My pap always cold smoked his & that's what I grew up on so I'm sure that factors in...
     
  10. c farmer

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

    Diffetant strokes for different folks. Lol
     
  11. Indeed lol  [​IMG]
     
  12. chestnutbloom

    chestnutbloom Smoking Fanatic

    I am looking to buy bellies for my first bacon. At what price would you say NO to buying? I am going to call around locally and would like an idea on price. Thanks! --Rich   [​IMG]
     
  13. Hi Rich - I pay $2.60/lb. for belly. It used to be $2.39 for a good while but the last 2 times I bought bellies that's what they were up to...
     
  14. cdnwildsmoker

    cdnwildsmoker Fire Starter

    Yes B this will be my first attempt at bacon.

    CWS
     
  15. paulharding

    paulharding Fire Starter

    That looks nice. Did you cure the bacon with nitrates?
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    All looks super nice SB, some tasty eats coming soon for sure ! Thumbs Up
     
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    Excellent looking bacon!!!

    [​IMG]
     
  18. Ok - you're in for a real treat!  Just be warned though - you will never look at store bought bacon the same way  [​IMG]
     
  19. Thanks man  [​IMG]   No I didn't cure this with any nitrates. I used a dry brine with cure #1 which has potassium nitrite. The USDA doesn't allow sodium nitrate in commercially produced bacon so I don't use it in mine...
     
  20. Thanks man  [​IMG]   Tomorrow I will slice it up & get to enjoy some  [​IMG]
     

Share This Page