Slab bacon is done qview

Discussion in 'Smoking Bacon' started by ol' smokey, Mar 23, 2009.

  1. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Started with a 11 1/2 lb. belly, ended up with 8 lbs sliced plus scraps for soup.

    Here we go.........

    All salted up with Mortons sugar cure. Then in plastic containers and into the fridge.


    7 days later and ready for the smoker, much different color due to the cure.


    In the smoker


    After 8 hours of smoke and an internal temp of 135*. It's getting wrapped in foil then into the fridge over night. Makes slicing a lot easier.


    Here's some sliced ready for vacuum packaging


    thanks for looking
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks great! Thanks for sharing. [​IMG]
     
  3. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Wonderful! Thanks for more and more great ideas!
     
  4. wutang

    wutang Smoking Fanatic OTBS Member

    Great looking bacon.
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Awesome looking bacon! We don't get pork bellies around here, so I'll just have to keep drooling over everyone else's bacon.
     
  6. oneeye

    oneeye Fire Starter

    Looks good! I am going to try that after we butcher next time.
     
  7. alx

    alx Master of the Pit OTBS Member

    Excellent.After i do my first C.B. saturday i will give the belly a go next.
     
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks great Smokey, How did it taste?
     
  9. mgwerks

    mgwerks Smoking Fanatic

    Good lookin' bacon! I wouldn't mind trying some, but bellies are 2 1/2 times the price of butts for me. Buckboard bacon is the new standard here.
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks great!!
     
  11. cruizer

    cruizer Smoking Fanatic SMF Premier Member

    Looks great Joe! Thanks for the Qvue. [​IMG]
     
  12. guvna

    guvna Smoking Fanatic

    wow! that's looking good! is there anything you'd have done different, hindsight being 20 - 20?
     
  13. the iceman

    the iceman Smoking Fanatic

    Yup, looks like bacon to me. Mmmmmmmm bacon. [​IMG]

    Have you tried doing it with cracked pepper? I love that.
     
  14. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Guvna, been doing the same way forever. I do use some other flavors occasionly like CBP, Maple, Honey and brown sugar.
     
  15. frode

    frode Newbie

    What temp do you have your smoker set to? I have an electric smoker, and when I smoked mine, I had it on 185 to bring it to a 140 internal temp. I chose 185 kinda arbitrarily, but they didn't even need 3 hours to smoke.
     
  16. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    I never go over 170° and sometimes finish it in the oven. Internal temp for me is 140°.
     
  17. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Looks great.
     
  18. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Dang that's some nice lookin bacon!!!!
     
  19. That is very cool indeed. A month ago I get my first smoker and now I have so much to learn and do I may never catch up.
     

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