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Started By
Message
Made homemade smoked bacon!!!
Posted on 5/8/20 at 8:22 am
Posted on 5/8/20 at 8:22 am
Cured for 5 days in the fridge. Smoked at 185 for five hours.
9
Posted on 5/8/20 at 8:23 am to Potchafa
That looks great! 
Posted on 5/8/20 at 8:32 am to Potchafa
you will never be happy with store bought bacon again.
Posted on 5/8/20 at 8:37 am to Potchafa
I take mine once smoked to a butcher and he charges me .50 a lb to slice if i didn't buy the belly from him. It's so much nicer than slicing it yourself with a knife, uniform slices and safer too.
Posted on 5/8/20 at 8:39 am to Potchafa
Looks awesome.
I agree with Morbid. Everything store-bought will be a letdown from this point on.
Just a warning, if you didn't use nitrite, SixthAndBarone will jump on this thread and drop the hammer.
Got a nice slab of pork belly
I agree with Morbid. Everything store-bought will be a letdown from this point on.
Just a warning, if you didn't use nitrite, SixthAndBarone will jump on this thread and drop the hammer.
Got a nice slab of pork belly
Posted on 5/8/20 at 8:46 am to Potchafa
get some duck breast and try the same procedure. yummy !
Posted on 5/8/20 at 9:24 am to Potchafa
Looks great man 
Posted on 5/8/20 at 9:27 am to Potchafa
What do you cure it with baw?
You leave it uncovered in fridge for 5 days?
You leave it uncovered in fridge for 5 days?
Posted on 5/8/20 at 9:59 am to Tiger Ryno
i just use kosher salt, black pepper and curing salt. But, i do it for 7 days not 5. at first i used a glass dish covered with saran wrap. now i just use a ziploc.
Posted on 5/8/20 at 10:27 am to SmokedBrisket2018
WOH! That was a heated argument over bacon
Posted on 5/8/20 at 11:09 am to Neauxla
quote:
WOH! That was a heated argument over bacon
Yeah. Things got real ugly. Name-calling and all.
Posted on 5/8/20 at 11:17 am to SmokedBrisket2018
We salt cure ours 24 hours then cold smoke for about 5 days. It’s awesome.
This post was edited on 5/8/20 at 11:24 am
Posted on 5/8/20 at 11:20 am to Run up middle
quote:
Run up middle
This post was edited on 5/8/20 at 11:22 am
Posted on 5/8/20 at 11:49 am to Run up middle
Sharing is caring, baw.
Posted on 5/8/20 at 12:25 pm to beerJeep
quote:
Sharing is caring, baw.
I give away plenty!! Lol
Posted on 5/8/20 at 12:35 pm to Potchafa
Looks great!
If you start doing this a lot (which you should!) I would look into buying a meat slicer. For under $100 you can find a really solid one good for slicing bacon and deli meats. Way easier and much safer than using a knife.
If you start doing this a lot (which you should!) I would look into buying a meat slicer. For under $100 you can find a really solid one good for slicing bacon and deli meats. Way easier and much safer than using a knife.
Posted on 5/8/20 at 12:55 pm to Run up middle
Posted on 5/8/20 at 12:57 pm to Potchafa
That bacon looks awesome
Posted on 5/8/20 at 1:08 pm to The Sea Otter
Looks great, and you're right, store bought bacon just doesn't cut it any longer. I do one slab at a time, I go light with the sugar since I'm diabetic, if it's for me, regular proportions for others. I find most people like sweet bacon. I smoke it in my Kamodo Joe, with a pellet burner under the deflector, applewood is the most popular, but I like the pecan.
I cure for 7 days, dry for a day to form the pericle, I put a small fan in the fridge to help it dry. After smoking, I partially freeze, then I run it through the meat slicer, thick cut.
I give it away for gifts, lots of requests for more.
BTW, if you buy a meat slicer be sure to get one with 2 blades, they all come with a serrated, you need a smooth blade for bacon so you don't have to keep turning it to avoid the flap. I bought a Chefs Choice from Amazon.
I cure for 7 days, dry for a day to form the pericle, I put a small fan in the fridge to help it dry. After smoking, I partially freeze, then I run it through the meat slicer, thick cut.
I give it away for gifts, lots of requests for more.
BTW, if you buy a meat slicer be sure to get one with 2 blades, they all come with a serrated, you need a smooth blade for bacon so you don't have to keep turning it to avoid the flap. I bought a Chefs Choice from Amazon.
This post was edited on 5/8/20 at 1:13 pm
Posted on 5/8/20 at 2:02 pm to SmokedBrisket2018
quote:
Just a warning, if you didn't use nitrite, SixthAndBarone will jump on this thread and drop the hammer.
Yeah, I remember that rant he went on-------and on------and on for page after page of posts wanting to prove his point.
To the OP of this post, great job and it looks very good.
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