My Bacon making process - Smoking QView

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bixter1

Fire Starter
Original poster
Dec 8, 2007
31
10
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.
 
Great job bixter! More drool.....
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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...
 
That looks fantastic I really want to fry some bacon now!!!!!!!
 
looks very good, i will be interested in the dry cure you will be posting next week,,, nice qview!!!!!
 
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.
 
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.
 
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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