Let there be Bacon! 1st try with qview

[worktogthr]

So... Thanks to too many people to name from this forum, my first bacon experience was a good one. So far (haven't tasted it yet, maybe a piece for dessert and some mellowing time in the fridge for a couple of days).

So here's what I did:

Mixed up a batch of pops brine for 8#s of belly

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• worktogthr
• Jan 17, 2015

Bacon cured for 13.5 days

Removed it, rinsed it and dried it, coated it with generous amounts of CBP, garlic powder, and onion powder and stuck it in the fridge for two days

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• worktogthr
• Jan 17, 2015

Test fry which was awesome but could use some smoke haha

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• worktogthr
• Jan 17, 2015

Set my MES30 to 100 which on mine is really 120ish. Got the bellies in at around 8 this morning with the AMNPS filled with Cookin Pellets blend which includes hickory, Apple, maple, and cherry. Here are some pics along the way...

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• worktogthr
• Jan 17, 2015

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• worktogthr
• Jan 17, 2015

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• worktogthr
• Jan 17, 2015

And here they are after about 11.5 hours.

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• worktogthr
• Jan 17, 2015

Final IT was between 116 and 125 on all them.

Not sure which way I am going to slice them when I'm ready. I like the idea of short slices that fit in the pan and don't curl up. Probably going to make some lardons for recipes and slice the majority of it. Thanks again to everyone who helped with their posts, PMs, and responses. I'll be back with the sliced pics.

-Chris

 

[b-one]

Looks like it will be great:yahoo:

 

[raastros2]

look at that belly!! get     in     MY     belly!

 

[worktogthr]

So today was slicing and bagging day. They had 2 days to rest and mellow in the fridge and then it was time to slice and vacuum pack. Sliced some thin, some thick, some short, some tall and packaged them all up. Either 1/4 or 1/2 pound packages. Probably fried and ate about a quarter pound while doing all this and damn it was good! Bacon made the easy way with Pop's Brine is definitely for me! Here are some pics!

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• worktogthr
• Jan 19, 2015

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• worktogthr
• Jan 19, 2015

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• worktogthr
• Jan 19, 2015

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• worktogthr
• Jan 19, 2015

Thanks again for all the incredible knowledge on this site!

 

[pc farmer]

Wow. Great lookin bacon. You will never buy store bought again.

 

[worktogthr]

Wow. Great lookin bacon. You will never buy store bought again.

Thanks!!! It really is so much better. Funny thing is I have about 6 pounds of store bought in the freezer. Haha I will use that to wrap my fatties and save the good stuff for when the bacon is the main attraction of the dish.

 

[disco]

Very nice bacon! It does feel good to make  your own doesn't it?

Disco

 

[tropics]

Chris that looks great, hope I get to do my 1st this weekend.

 

[worktogthr]

Thanks eveyone for the kind words. Definitely a lot of fun going through the whole process. Grilling some burgers tomorrow night so I will definitely be frying up a couple of slices. Maybe even add an over easy egg on top! Getting hungry already. Spend my whole day thinking about future meals.

 

[worktogthr]

Very nice bacon! It does feel good to make  your own doesn't it?

Disco
[/quote

Definitely! Since it takes a few weeks from start to finish you feel like you've really accomplished something great haha. I am on a curing kick right now. Got a pastrami going , using pops brine on a turkey and since I bought a giant loin for smoked pork cold cuts, figured I'd lop off a piece and cure it for canadian bacon. My basement fridge is officially my project fridge.

 

[pc farmer]

Better get more curing. It doesnt last long, trust me.