Buckboard belly bacon, first attempt at bacon...

Discussion in 'Bacon' started by shellbellc, Jan 1, 2011.

  1. shellbellc

    shellbellc Master of the Pit OTBS Member

    Bacon trimmed up and skinned removed.

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    Rubbed down with Hi Mountain BBB cure...color is a little off, it's my phone camera.

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    Using the a-maze-n smoker. 

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    Out of the smoker, truly cold smoking, temps outside were in the 30's. Smoked them for 36 hours until we got a good color change on the meat.

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    Sliced up...

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    Fried up, on the salt side just about right for us.  Some testers thought it was a little too salty but flavor was excellent.

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    Zip-locked up and ready for the freezer.  I couldn't get my sealer to work so had to do the zip loc's.

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    So this was our first bacon experiment.  Had bacon in fridge on Tuesday night and went to pick-up two more bellies the following day...we gave a lot out, and did two taste test nights at the VFW.  Wound up with 14 pounds of bacon.  It was gone in two weeks.
     
    Last edited: Jan 1, 2011
    meateater likes this.
  2. meateater

    meateater Smoking Guru SMF Premier Member

    You rocked it![​IMG]   That's some great looking bacon. What wood did you use? [​IMG]
     
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Very nice Shellbellc, turn out looking great!
     
  4. shellbellc

    shellbellc Master of the Pit OTBS Member

    Smoked over maple.
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    great lookin bacon [​IMG].........you might want to post how long you cured it for those who are new at this, it kinda looks like you smoked it right after you put on the cure.
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Real nice lookin bacon Shellbellc, thanks for the Q-view
     
  7. mrsb

    mrsb Smoking Fanatic

    Wow
     
  8. shellbellc

    shellbellc Master of the Pit OTBS Member

    I cured this for 7 days, rinsed off and soaked for an hour...did a fry test and then got it in the smoker. 
     
  9. chefrob

    chefrob Master of the Pit OTBS Member

    az
    did you like the cure? any flavor ingredients used like pepper,garlic, etc?
     
    Last edited: Jan 2, 2011

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