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Started By
Message
Made a batch of bacon today
Posted on 9/8/19 at 8:18 pm
Posted on 9/8/19 at 8:18 pm
Bought a 15lb pork belly at Costco about a week and half ago. Salted it down in the fridge and finally put it on the smoker today. Smoked at 180° until it hit about 155° internal.
19
Posted on 9/8/19 at 8:39 pm to highcotton2
Awesome
Posted on 9/8/19 at 8:42 pm to highcotton2
Hot damn that’s a good looking slab
Did you rub with anything besides salt?
Did you rub with anything besides salt?
This post was edited on 9/8/19 at 8:55 pm
Posted on 9/8/19 at 8:56 pm to jamboybarry
quote:
Did you rub with anything?
Salt, pepper, pink salt, paprika, cumin seeds, red pepper, brown sugar, and honey.
Posted on 9/8/19 at 9:41 pm to highcotton2
Did you make enough for the rest of the class? If I had a smokehouse like the old people had, I'd try it. The best I could muster would be an electric smoker and Alan Benton's stuff is way to good for me to frick around with an appliance.
I've got my grandmother's notes from when she and her neighbor used to smoke pig and pig products, so I'm sure there's something in there about bacon. I just need a real smokehouse.
shite, they'd make their own liquid smoke, too, by condensing the smoke leaving the smokehouse.
This post was edited on 9/8/19 at 9:46 pm
Posted on 9/8/19 at 10:21 pm to highcotton2
As others have said....that looks awesome.
Bigger question, looking at the volume/size of the slab......how many people are you feeding?
Bigger question, looking at the volume/size of the slab......how many people are you feeding?
Posted on 9/8/19 at 10:27 pm to G Vice
quote:
how many people are you feeding?
4
But it freezes really well. That is why it is in the vacuum bags. Pull a bag out every week.
Posted on 9/9/19 at 12:51 am to highcotton2
What did you use to slice the bacon? Knife? Electric knife? Meat slicer?
Posted on 9/9/19 at 5:48 am to eyepooted
Yeah, those slices are perfectly symmetrical.
Posted on 9/9/19 at 6:42 am to highcotton2
Looking real good HC! I have a Costco slab in the freezer that I’ll either do that or smoke it until it shreds like a butt.
Curious about how you sliced it as well.
Curious about how you sliced it as well.
Posted on 9/9/19 at 7:11 am to eyepooted
quote:
What did you use to slice the bacon? Knife? Electric knife? Meat slicer?
I used a Shun 10” chefs knife. It cuts pretty easily.
This post was edited on 9/9/19 at 7:13 am
Posted on 9/9/19 at 8:16 am to highcotton2
This post was edited on 9/9/19 at 8:17 am
Posted on 9/9/19 at 8:35 am to highcotton2
Curious as to the cost of this versus just buying bacon? I know yours will be better than store bought and it's more rewarding. I just want to know what the cost difference is.
Thanks,
Thanks,
Posted on 9/9/19 at 8:38 am to highcotton2
Since i learned how to make my own bacon, with a lot of help from this board, I rarely buy bacon from stores anymore.
Posted on 9/9/19 at 8:46 am to highcotton2
Oh, hell yeah
Posted on 9/9/19 at 9:04 am to Aubie Spr96
quote:
Curious as to the cost of this versus just buying bacon?
I think the belly was $2.80 lb.
Posted on 9/9/19 at 9:08 am to highcotton2
Great job HC2. Show some cooked bacon.
Posted on 9/9/19 at 9:12 am to highcotton2
Looks great! Considering some of the premium thick cut bacon is ~$8+ per pound I'd say it's worth the effort.
Posted on 9/9/19 at 9:35 am to YOURADHERE
the only real work involved is the slicing.
Posted on 9/9/19 at 11:14 am to highcotton2
That's beautiful!!
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