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Bacon Time Again. Updated with final product
Posted on 1/7/17 at 3:03 pm
Posted on 1/7/17 at 3:03 pm
[/URL][/img] Pure Goodness!!
[/URL][/img] Came out Perfect!! Time to eat!!
This post was edited on 1/14/17 at 2:10 pm
6
Posted on 1/7/17 at 4:55 pm to Run up middle
Do you brine them,
Posted on 1/7/17 at 6:39 pm to CHEDBALLZ
If your in Deridder and smoking meat I think I know you!! lol. From VP??
This post was edited on 1/7/17 at 6:40 pm
Posted on 1/7/17 at 7:12 pm to Run up middle
Hell yeah. Post progress pics
Posted on 1/7/17 at 8:01 pm to JJBTiger2012
If yall from Deridder, yall know my inlaws.
Posted on 1/8/17 at 8:08 am to CHEDBALLZ
Yes we brine them with salt cure. Not from VP but from DeRidder
Posted on 1/8/17 at 9:04 am to Run up middle
Tell us about your smokehouse. I'd like to build one. My grandfather had one on his farm but I vaguely remember it and he was too old to use it by then.
Posted on 1/14/17 at 2:25 pm to Martini
Our smoke house is just an 8x15 or so metal sided building with a little fire box that we set in it and put a lid on so fire doesn't get too hot
Posted on 1/14/17 at 2:39 pm to Run up middle
How long did you smoke that and how hot did it get?
Posted on 1/14/17 at 2:44 pm to I B Freeman
4 days total and it never gets hot. Cold smoked, all the curing is done by smoke and the salt brine
Posted on 1/14/17 at 5:34 pm to Run up middle
That is really interesting. Thanks for posting it. It looks delicious.
Posted on 1/14/17 at 8:42 pm to ChenierauTigre
How often do you have to tend to the fire? Can you leave and go to work, or does it have to be periodically tended to?
Posted on 1/14/17 at 8:47 pm to boatless2
Is that commercial pig or wild?
Posted on 1/14/17 at 9:22 pm to Run up middle
That's a lot of damn bacon.
Posted on 1/14/17 at 9:28 pm to SportTiger1
25 middlings total. That's commercial that we buy from a meat market. Have to tend to fire pretty good for first couple days to keep good smoke going. We try to do it when it's good and cool where if you do lose smoke me doesn't warm up. After we get good bed of coals with dry wood, use a greener wood so it doesn't burn as fast and will smoke more
This post was edited on 1/14/17 at 9:32 pm
Posted on 1/14/17 at 10:21 pm to Run up middle
That is awesome and the reason i love this board. How long does that keep and how do you store it?
Posted on 1/15/17 at 8:05 am to Run up middle
That looks fantastic and I know it's better than anything commercially available.
What kind of slicer do you use?
What kind of slicer do you use?
Posted on 1/15/17 at 8:09 am to CajunAlum Tiger Fan
WTF do you do with all that bacon?
Posted on 1/15/17 at 9:32 am to Janky
It's not just for our family. Wife's parents, uncle, grandma, and grandpa. Vacuum seal in bags and last well over a year. Slice some then and longer makes for excellent wraps on the grill. Old industrial slicer. I'll have to looks at name when I get back home
This post was edited on 1/15/17 at 9:33 am
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