My Bacon making process - Smoking QView

Discussion in 'Smoking Bacon' started by bixter1, Jul 26, 2008.

  1. bixter1

    bixter1 Fire Starter

    In continuation from my last thread. My wet cured bacon is all done (6 days), dried and ready to be smoked. I will used DeeJays method since Im using his recipe. I took a little piece off and cooked it to test for saltiness. It's not salty at all so Im good to go. If it was salty I would soak it for a few hours in fresh water.

    Bellys are out and drying.

    The smoker is heating up to 140 degrees. Im going to put the bellys in for an hour and then I will hit it with smoke. I want the meat to be nice and dry during the smoking. Im going to use hickory and maple. I'll post the finished product when it's done.

    And it all smoked. 1 1/2 hours/no smoke at 140 degress to dry it and then 140 with heavy smoke for 8 hours until it hit 130 internal. Came out great. Next time I will add some extra salt to the wet cure. The salt is barely noticable and the maple syrup tastes yummy. A good run.

    Ill post the dry cure next week when Im done smoking it.
  2. bixter1

    bixter1 Fire Starter

    And the side view of the wet cured bacon
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Great looking pig. I need some breakfast now.
  4. rtom

    rtom Meat Mopper SMF Premier Member

    looks great
  5. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Great job bixter! More drool..... [​IMG]
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Good looking bacon Bixter!
  7. white cloud

    white cloud Master of the Pit OTBS Member

    Very good lookin bacon.
  8. coyote

    coyote Master of the Pit

    does that ever look good..they sell a german smoked bacon at the commie here looks kinda like yours. kinda pricey.. I broke down and bought one slab.. was the best bacon I have eaten.
    be on that bacon like a hound dawg on a supper plate...
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks fantastic I really want to fry some bacon now!!!!!!!
  10. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    The bacon looks perfect. congrats. That is something I have not made yet.....
  11. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    looks very good, i will be interested in the dry cure you will be posting next week,,, nice qview!!!!!
  12. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    What a wonderful piece of meat. I made some bacon-daughter ate so much not enough for pics. Can't wait for the dry cure.
  13. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Boy that is just picture perfect bacon!!
  14. ck311

    ck311 Smoke Blower SMF Premier Member

    That is some mighty fine looking bacon good job now I'm hungry
  15. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great. I bet that won't last too long. It will get all eatin up fast.
    In my opinion, the best way to eat that bacon is to cut it into 1/4 inch thick slices, about 2 inches long. Get some fresh rye bread, some sliced onions. Flame cook bacon over open fire and slap it in the bread with a slice of onion. Maybe some garlic too......YUMMY.
  16. bixter1

    bixter1 Fire Starter

    Here is some sliced bacon. I had an awesome shot of the bellies in the smoker but I cant find it.

    I always get some bacon chunks from the odd pieces I cant slice. These are awesome for beans, soups or adding to homemade sausage.

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