Latest Batch of Bacon

Discussion in 'Pork' started by mneeley490, Apr 3, 2014.

  1. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Only 40 lbs. this time. This was 4 sides, each split in half. Pop's brine with 1/3 cup of salt per gallon for 14 days, and used Bearcarver's patented time & temps for an all-day warm smoke. This was done with 45% cherry, 45% corn cob, and 10%  Pitmaster's choice pellets. Bacon had about an IT of 109° when I took it off. As always, I am indebted to you guys for your experience and bbq wisdom.

    After 13 hours in the smoke.


    I did mostly peppered bacon this time, with 3 of the 8 pieces done regular.



    Wrapped for 3 days in the fridge, then partially frozen and sliced. Really need better lighting for these pics. They were not this yellow. This is the regular,


    ...and the peppered.


    Fried up some trimmings for a taste test.


    Doesn't look pretty, but sure tastes great!

     
    Last edited: Apr 3, 2014
  2. newsmokeguy

    newsmokeguy Smoke Blower

    Nice how long will that last u?
     
  3. Nice looking bacon man!  [​IMG]   I'll be cold smoking my latest batch next week  [​IMG]   Did you vac seal it?
     
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    It's split 3 ways between my friends and I. I will probably give some of mine to my daughter and s-i-l, so I'll end up with about 10 lbs. That should last a couple months.

    Yes, it's all vacuum sealed in bags, about 1-1/2 lbs. each.
     
    Last edited: Apr 3, 2014
  5. [​IMG]   [​IMG]   [​IMG]   Wow - you must have some AMAZING self control!  I can easily go through 3 lbs. at one sitting   [​IMG]    I wish I could make it last at least a little longer but I can't help myself...    [​IMG]   [​IMG]
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Mike, morning.... looks good.... I should try peppered bacon..... I just finished 17#'s .... Dave
     
    Last edited: Apr 3, 2014
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Great looking bacon .

    i just started a lamb bacon and you gave me a great idea .

    thanks i will look for Bearcarver's patented time & temps for an all-day warm smoke .
     
  8. mneeley490

    mneeley490 Master of the Pit OTBS Member

  9. dandl93

    dandl93 Smoking Fanatic

    Mike 

    Nice Bacon it looks like the Pops/Bear combination is a great combo.Great pics and walk thru.

    Thanks

    Dan
     
  10. java

    java Smoking Fanatic

    Nice job Mike!
     

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