Yet another first time bacon thread - New pictures 4/12/14

Discussion in 'Bacon' started by talan64, Apr 5, 2014.

  1. talan64

    talan64 Meat Mopper

    With all the first time bacon posts I see on here (and the veterans bacon posts). I decided I needed to try it out.  I've made Canadian Bacon, and Buck Board Bacon, so it's not like I'm a complete noob to bacon, but this time I needed to do "real" bacon, with some belly.

    I went in on 1/3 of a case of belly with a couple friends and ended up with a strip and a half.  I cut them up to give me 6 nice "workable" pieces. 3 in the freezer (just in case I screwed up the first batch), and 3 went in Pop's brine. (sorry no early pictures).

    I pulled it out of Pop's brine on Thursday evening after 13 days, did a quick test fry to make sure it was not too salty, and thought it was perfect, (I had cut the salt to 3/4 cup).

    First thing this morning I fired up the Treager, to warm it up, as it is a little cooler that I would have liked today (rain, rain, rain). Shut the Treager down, as the plan is not to "hot" smoke it.

    Laid out the 3 slabs and fired up the A-Maze-N dust smoker filled with apple dust, lit from both sides.

    Here are a few pics of them in the smoker with about half if the first rows of dust gone:


    I will post more pictures as the process progresses.

    The plan is to burn the A-Maze-N 2x, then pull and wrap to let it mellow a couple days.

    Fortunately, I have 2 lbs of my last batch of buck board left, so I won't be tempted to bad, and should be able to leave it alone until it rest/mellows.

    Stay tuned for more pictures later!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Lookin' like bacon to me.... Thumbs Up ...
     
  3. talan64

    talan64 Meat Mopper

    So after 10 hrs of cold smoke, they are out of the smoker.



    Now wrapped and off to the fridge to set, and mellow for a few days.


    More pictures to come!
     
  4. Looking good  [​IMG]   Pretty soon you'll have BACON!!!  [​IMG]
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    Very very good BACON!!!
     
  6. talan64

    talan64 Meat Mopper

    Thanks guys.

    I know it smelled wonderful when I pulled it out, my wife was ready for me to slice it right away.
     
  7. You didn't slice it all though did you?
     
  8. talan64

    talan64 Meat Mopper

    I actually did not slice any of it.  I wrapped it tight in plastic wrap, and am going to leave it in the fridge for at least 4-5 days, before slicing.  I'm going to try to push it out to next weekend, but every time I open that fridge my mouth waters.  I want to slice it up fresh for next Saturdays breakfast.

    tick tock....see if I can wait.

    I did take out a package of my buck board bacon, to have this week if the temptation gets too great, but that was dry cured, and a little too salty....I must resist!
     
  9. Good deal - it will be much better if you wait a few days. Good luck with your wait!  [​IMG]
     
  10. talan64

    talan64 Meat Mopper

    Well I made it through the week without slicing the bacon up.  But had plenty of time today.

    Sliced it all up and got 4 nice 1lb packs for the freezer.



    These 4 are "teaser" packs for a couple colleagues @ work.  6 slices in each, just enough to get a taste for it:


    Thanks for looking.

    Happy smokin'
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like great bacon.

    I am putting some in the cure next weekend.
     
  12. diamondmarco

    diamondmarco Smoke Blower

    Thanks for the great pics of your bacon. They do so much more than a verbal description. Now, where did I put that pork belly?
     
  13. smokeusum

    smokeusum Smoking Fanatic

    Absolutely BEAUTIFUL!!! I love bacon, but I really don't have the patience to try it!

    However, I did make this last night:
    That's right, a bacon vodka Bloody Mary!!! It was perfect!
     
  14. Now that is some great looking bacon. I'm gonna take a shot at this in the near future also. What did you have to give per pound?
     
  15. talan64

    talan64 Meat Mopper

    I ended up paying $3.25 /lb
     
  16. smokeusum

    smokeusum Smoking Fanatic

    Nice!
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks really nice ! Thumbs Up
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Beautiful bacon, and very very very well done. LOL.... you are a tease with those six packs.

    I don't think there is a better thrill in smoking than smelling the bacon smoking. I don't know why, maybe the patience required for the cure, the mastery required to smoke, or again waiting for it to mellow in the reefer. Me, I think it was because of all that wonderful smoke. I don't know, but whatever it is, its totally awesome! Think about it, its just the belly fat left in a bucket of water then dried and smoked. It doesn't even sound to appetizing when you think of fat sitting around for 2 weeks!

    There is no finer smell.

    Great job congrats!
     

Share This Page