First Bacon, will not be the last!

Discussion in 'Bacon' started by rw willy, Dec 13, 2010.

  1. rw willy

    rw willy Smoking Fanatic OTBS Member

    Finally pulled the trigger and ordered a fresh bellie.  Local butcher for $2.90 a pd.  Brought it home and removed the skin after PM'n Bearcarver, Thanks.  Cut it into three pieces, so it'd fit in the baggies.  Weighted the pieces and measured out the TQ.  mixed in a 1/2 T of brown sugar per pd.  Sealed in baggies and in the fridge for 8 days.  Soaked them for 1 hr.  Did the fry test and all was good.  Fired up the AMZ in the GOSM w/apple.  Cold smoked for 12 hrs. It was 40 f outside, the interior of the GOSM never got higher then 60f.   Wrapped and in the fridge.  Placed them in the freezer for an hour and onto the slicer. 

    If you are waiting to make your own bacon.  DO IT.  Enjoy and smoke on!

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    Last edited: Dec 13, 2010
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    nice lookin slabs!
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some great looking bacon - glad to see anther convert
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great! Nice pictures too, thanks.

    I am on my 3rd round of making bacon. Got a 14.6 lb bellie.

    Bear was a big help to me too.

     Have a great day!
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Great looking bacon. You will never buy bacon again. Except that cheap stuff to wrap over your smoked goodies. Don't want to waste your good stuff on that.
     
    Last edited: Dec 14, 2010
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    EEEEKKK!   That's one of the things I wanted home made bacon for.

    Thought fatties with home made sausage and bacon would be awesome.

    And ABTs too.
     
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    You go right ahead and use it in what ever you want it will taste awesome.  I like to use the cheapest bacon I can find when I wrap fatties etc. I don't want to waste my good bacon as it goes way to fast the way it is. haha. 
     
  8. roller

    roller Smoking Guru SMF Premier Member

    Now we are talking !!!!!!!!!!!!!!!!! NICE !
     
  9. old poi dog

    old poi dog Master of the Pit OTBS Member

      The Bacon slabs are great. I will need to make some also....soon.
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well your bacon looks awesome and I really like home made bacon too. You just can't get baon like that anywhere but then who's looking. I like to make my own myself.
     
  11. rw willy

    rw willy Smoking Fanatic OTBS Member

    Thanks for all the words.

    It was easy and the taste is great.  I took a pd to work, we ate bacon for lunch.  I ordered another belley today.  Should be here next week.  I'll do the same except I'll go with maple instead of apple.  Just to check it out.  Might do one with a boat load of CBP rubbed on.  Does the pepper go on after the rinse?

    Thanks
     
  12. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I see you live in Md, where is your butcher.  I have been able to find one.  Bacon looks great
     
  13. rw willy

    rw willy Smoking Fanatic OTBS Member

    I use Bowmans in Aberdeen.  I called to late to get it this week.  I think Gavenells in Cecil would have them also.  I'm not crossing the dam anytime soon.  How about you, where are you scoring your bellies?
     
  14. meateater

    meateater Smoking Guru SMF Premier Member

    [​IMG]  That was one big fry test, hope ya had some eggs and taters with that! Looks like some awesome bacon, Bearcarver has a great recipe and ya won't be visiting farmer john again in the near future. This reminds me I just opened my last bag a couple day's ago, I need to visit the butcher here soon.
     
  15. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member


    I live on Kent Island and there are no butchers to be found.  Guess I will have to go north
     
  16. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i've done it both ways........now i just do it after the rinse.
     
     
  17. smoking g8tr

    smoking g8tr Newbie

    Man those are some nice slabs. I am getting ready to butcher my next round of hogs and have been dreaming about fresh bacon. This thread has just helped the drool a little. 
     

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