Here's my easy to make bacon step by step!!!

Discussion in 'Bacon' started by fpnmf, Sep 23, 2011.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    I call it easy because it is quite easy and safe.

    When I first joined here I was interested in making sausage and bacon.

    Never made or attempted any before.

    I read and used the handy dandy search tool a lot.

    My first bacon was made using Bears step by step and turned out great.

    I used this recipe quite a few times...alway came out great.  

    He was very generous with his help.

    Pops6927 is a lifelong friend of mine and his family had a store and his Dads bacon,smoked hams and such were famous.

    Pops posted the way his family made bacon and it has a lot less work to it.  

    I liked the idea of less work so I gave it a try and now it is my go to for bacon.

    I went to the grocery store and asked for a food grade bucket from the bakery.

    They gave me a 15 pound icing bucket..perfect.

    Here it is with some if the ingredients..

    I use the gallon jug for mixing..then into the bucket.


    I found a small store here that I get bellies from..not as cheap as the Asian store in Atlanta ..but at least they can be found here.

    First I mix the brine up as desrcibed in Pops url up there ^^^.

    2 gallons does one bellie perfectly in my bucket.

    I also add lots of ground pepper corns and granulated garlic.


    I usually cut the bellie into 3 chunks and into the brine they go.

    I leave the skin on.. It comes off real easy when it comes out of the smoker.



    Then into the well mixed brine.

    Ziplock filled with water to keep things submerged.


    Date the lid and into the fridge for 10 days.


    Once the ten days pass I rinse them off and cover with Pepper onion and garlic.

    Then into the fridge for a few days.


    I use the MES for smoking this..

    On smoking day I turn it on to 100 and leave it there for the entire time.

    I use what ever I have handy for smoke...usually pecan in my AMS.

    Smoke it least 10 hours til it has a nice color.


    Using a very sharp fillet knife I cut the skin off and freeze it.

    Getting the skin off can be a pain..but it gets easier as you do more.

    Then back into the fridge for a day or two.

    I was very lucky to fall on a deal for a commercial slicer..

    Slicing was always the hard it is easy.

    On slicing day I put the bacon in the freezer for an hour...makes it much easier.


    Then vac packed and into the freezer.


    There you have it!!!

    There is nothing hard or mysterious about making bacon and the way I do it is not the only way.

    Follow the rules about safety and cleanliness and there will be no problems.



    Have a great day!!!!

    Many thanks to Pops,Bear and the rest of the crew here.

    I have learned much in the past year!!

    Last edited: Sep 23, 2011
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Great tutorial... step by step... Craig, you make it look real easy.... Thanks..
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Job Craig!

    This should be a WIKI, then we could refer it when necessary

  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job Craig. Nice looking bacon.
  5. nwdave

    nwdave Master of the Pit SMF Premier Member

    Great tutorial.  You left out the one important item:  The smell-a-vision.[​IMG]
  6. bakerboy7

    bakerboy7 Smoke Blower

    Fine looking bacon, Craig.  You've inspired me.

    I just phoned my, "connection" and bellies will be ready tomorrow morning.

    A good excuse to test out the new AMNPS, too.
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Always wanted to try making my own bacon.
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Thread Craig!!!!

    Awesome Pics Too !!!!


  9. ddemerath

    ddemerath Smoke Blower

    Which style do you prefer, the dry cure or the wet cure?  I've been using only the dry cure in the past. The bacon does look awesome!
  10. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Great Job Craig. I copied this to a Wiki and called it Wet Curing Bacon. Thanks for taking the time to do this.
  11. Nice job Craig. More bacon = more better. [​IMG]
  12. shortend

    shortend Meat Mopper

    Great job on the bacon, Craig. Excellent tutorial as well. Glad it's a WIKI so I can access it easily. I know I'll be using it for reference. Thanks much.

  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    A WIKI!! I am honored!!

      Thanks for all the nice words folks..

      Have a great day!!

  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Craig!

  15. chefrob

    chefrob Master of the Pit OTBS Member

    nice job on the bacon and tutorial!
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Congrats on the WIKI...Bacon looks awesome!...JJ
  17. dwolson

    dwolson Fire Starter

    You are a god!  Very nice! 

    My buddy Nick and I are in the process of curing 20 lbs right now.
  18. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great Job on the Tutorial!  And thank you for the recognition, I am so glad for this forum that we could be able to share this process and bring it to others to enjoy also!  You never thought when we were 12 sneaking out back to the playhouse to share a smoke that 48 years later we'd be sharing a smoke out back at our own houses again, huh?  lol!  I also requested to have the brine recipe made into a Wiki too so everyone could easily locate both together, which has been done!  
  19. billyj571

    billyj571 Smoking Fanatic

    Nice I gotta try this soon  love bacon
  20. smokinsteve

    smokinsteve Fire Starter

    I am planning on doing a side-by-side comparison using the wet cyre method and a dry cure method (which I have used every time I have done belly bacon).  I will post the results!

    Another question....can this method be used for canadian bacon?  If so, what anount of brine should be used?

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