First Dry Cured Bacon a la Bear

[worktogthr]

After about 4 hours in some hickory smoke with a smoker temp of about 110 plus whatever that AMNPS puts off, it looks like this.

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• worktogthr
• May 31, 2016

Going to take it off tomorrow morning after about 11 hours of warm smoke! I'll be back!

 

[pc farmer]

Watching.      Gonna be good.

 

[SmokinAl]

Looks good so far!

Al

 

[worktogthr]

Well, since Bear's method of warm smoking has always done well for me when using Pop's Brine, it just makes sense that it would work wonderfully for his bacon making method as well.  Put it in the smoker with the AMNPS full of Hickory at about 6PM, set the smoker at 100 which is really around 120.  Set the clock to shut off the MES30 at around 11hours.  Woke up at 5:45 this morning to some freshly smoked bacon!

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• worktogthr
• Jun 1, 2016

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• worktogthr
• Jun 1, 2016

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• worktogthr
• Jun 1, 2016

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• worktogthr
• Jun 1, 2016

Had to slice a piece off to try.  Nothing like some bacon to pump me up for an hour on the treadmill haha.  This stuff is delicious.  Very different than Pop's which I have used up to this point,  but great. I'll say it again, you can't go wrong with Bear's step by steps!!  I'll be back in a day or two when I slice it all up.  Thanks for looking!

-Chris

 

[Bearcarver]

MMMMMMmmmmm.............

That looks Beautiful, Chris!!!--------

Nice Color!

That's gonna be Awesome!!

Be back for Pics of sliced Heaven!!

Bear

 

[worktogthr]

 
MMMMMMmmmmm.............

That looks Beautiful, Chris!!!--------

Nice Color!

That's gonna be Awesome!!

Be back for Pics of sliced Heaven!!

Bear

Thanks so much for the points and especially thanks for the step by step!!  It was delicious!  Cant wait to slice it up.  Have a family reunion this week and I can't wait to dress up some burgers with some nice homemade bacon!  I will be back with pics asap!

 

[bena]

Nice Job!  - it will firm up nice in the fridge/freezer for slicing.  Congrats!

 

[Bearcarver]

 
Thanks so much for the points and especially thanks for the step by step!!  It was delicious!  Cant wait to slice it up.  Have a family reunion this week and I can't wait to dress up some burgers with some nice homemade bacon!  I will be back with pics asap!

Always Glad to help!!

I got a reunion too-----My 50th High School Class Reunion is this Saturday. Get to see a lot of Old Friends!!

Bear

 

[worktogthr]

Thanks so much!!! I can't wait to slice it up and take some pics!

 

[worktogthr]

Sliced it up tonight!

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• worktogthr
• Jun 2, 2016

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• worktogthr
• Jun 2, 2016

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• worktogthr
• Jun 2, 2016

Fried up a couple of scraps and they were delicious!

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• worktogthr
• Jun 2, 2016

They were basically frozen when I sliced them which helped me make pretty even cuts. One of the slabs just looked better when sliced widthwise (I think I just made that word up) instead of lengthwise so that explains all the half slices. Those will be good for Moinks or Abts or even just for burgers. Thanks for looking and again thanks Bear and others for all the help along the way. Now the trick is trying not to give it all away haha

-Chris

 

[pc farmer]

That bacon looks perfect. Great job.

First time making bacon?

 

[tropics]

Chris if I had your address it would save ya postage.That looks great nice job.Points

Richie

 

[worktogthr]

That bacon looks perfect. Great job.

First time making bacon?

Thanks so much!  I have been making bacon for a year or so but this is my first time using a dry cure.  I always used Pop's before.  They are both great but different!

 

[worktogthr]

 
Chris if I had your address it would save ya postage.That looks great nice job.Points

Richie

Haha I'm more than willing to share!  Thanks so much for the points!!

 

[gary s]

Great looking Bacon, Nice Job   

Gary

 

[Bearcarver]

Sliced it up tonight!
Fried up a couple of scraps and they were delicious!

They were basically frozen when I sliced them which helped me make pretty even cuts. One of the slabs just looked better when sliced widthwise (I think I just made that word up) instead of lengthwise so that explains all the half slices. Those will be good for Moinks or Abts or even just for burgers. Thanks for looking and again thanks Bear and others for all the help along the way. Now the trick is trying not to give it all away haha

-Chris

That All Looks Great, Chris!!!

I always slice mine short---About 6" to 8".

You'll find they fry in the pan more evenly when they're short, and they fit right in that BLT !!!

Bear

 

[worktogthr]

 
Great looking Bacon, Nice Job   

Gary

Thanks so much for the points Gary!!  Haven't even officially started eating this batch yet and I already want another belly to cure! haha

 

[worktogthr]

 
That All Looks Great, Chris!!!

I always slice mine short---About 6" to 8".

You'll find they fry in the pan more evenly when they're short, and they fit right in that BLT !!!

Bear

Thanks so much Bear!  I cooked a bunch of it on my blackstone grilddle for the family reunion tomorrow.  I might have sampled a few more pieces haha.  I'm really excited because one of my wife's uncles gave me some venison loin last time I saw him, and it stayed in the freezer since I never had a chance to cook it.  Tomorrow I am going to grill up some bacon wrapped venison loin for him.  He'll be excited to try it!

 

[Bearcarver]

 
Thanks so much Bear!  I cooked a bunch of it on my blackstone grilddle for the family reunion tomorrow.  I might have sampled a few more pieces haha.  I'm really excited because one of my wife's uncles gave me some venison loin last time I saw him, and it stayed in the freezer since I never had a chance to cook it.  Tomorrow I am going to grill up some bacon wrapped venison loin for him.  He'll be excited to try it!

LOL---He'll Love it !!

You'll be the Hero of the Day!!---Maybe longer!

Bear

 

[disco]

Beautiful bacon, Bro!

Points!

Disco