I just got 11 pounds of belly

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john dice

Smoke Blower
Original poster
Mar 22, 2008
119
11
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.
 
I've probably got a little more than 11 pounds of belly.
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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.
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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
 
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.
 
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.
 
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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