I just got 11 pounds of belly

Discussion in 'Smoking Bacon' started by john dice, Feb 6, 2009.

  1. john dice

    john dice Smoke Blower

    Stopped by the local store and talked to the butcher if I could get any in the future. Got the call today and just picked it up.

    Ill post some pictures when i start the curing process. Not sure what I am going to do yet. I am thinking about cutting into multiple pieces and trying out different cures.
     
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I see bacon in yer future! That'll be $5 please!
    [​IMG]
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Bacon, bacon and more bacon, lol.

    I'll have to ask the butcher we found last weekend if they have any.
     
  4. darrin

    darrin Meat Mopper

    Be sure to post pics. I wanna try bacon myself.
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looking forward to your bacon views John!
     
  6. twistertail

    twistertail Smoking Fanatic

    I've probably got a little more than 11 pounds of belly. [​IMG]
     
  7. bob the noob

    bob the noob Smoke Blower

    That 11 lbs will probly translate to 7 lbs of finished bacon mind you... Trimming the skin off, curing, and smoking will reduce the weight a bit.

    But still, it'll be some dang tastey bacon. [​IMG]
     
  8. jamesb

    jamesb Smoking Fanatic

    Great score for you! I really need to try my hand at bacon makin...
     
  9. desertlites

    desertlites Master of the Pit OTBS Member

    diff cures? or flavors? and either make cracklins with that fat or render down to a couple cups of bacon greese-if cracklins make sure u do outside! I really like makin bacon
     
  10. john dice

    john dice Smoke Blower

    I have been busy all week so pics will be posted when i am done. I just started the cold smoke. I ended up just throwing 8 charcoal briquettes into the firebox of my Vertical smoker and it is keeping the temp around 82 degrees.

    Also have a piece of chedder for the first hour.
     
  11. john dice

    john dice Smoke Blower

    So here it is. First some old pics of Canadian bacon I did couple weeks back. Then a picture time line of the events of this bacon making.
     
  12. john dice

    john dice Smoke Blower

    Temp sat around 78-90 for four hours. The first hour and a half I smoked some cheddar cheese.

    That last pic is a sandwich of bacon and cheese, it was nothing short of amazing.
     

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