This is Ole Fashioned Home Cured Bacon

[DeejayDebi]

When I was a kid we had our bellies smoked by the butcher at the slaghter house and he used a wet cure and smoked for 3 days. I do it about the same.

Bellies were brined using Kosher salt, brown sugar, maple syrup and Prague powder #1. I am using my normal mix of hickory, cherry, pecan and apple wood to smoke them.

Here are the bellies upon arrival. I got eight total but two went to another smoker and dear friend at work as soon as I got home. He also dropped off a nice 1950's vintage frigerator for me at the same time. Great guy!

Here are the bellies after trimming them



All the 5 bellies tucked inside the smoker and ready for a 2 to 3 day smoke.



Here are the 5 belies after the first day of smoke and begining the 2 day.



Here they are end of day 2 ... I let the last of the wood burn out on it's own and went to bed.




All done! Man did it smell good! Nice and firm and not sloppy.
Out of the smoker and ready to bag ...



Cut up in big chunks and ready to seal ...




I really like my bacon firm and dry. Just to give you an idea of the shrinkage here's the before and after picture



Had to try some after sitting in the cold smoker all night they were well chilled. I had a sammy on Italian raisin bread. It was great I even had two!



and that is how Mom makes bacon ...

[Squirrel]

Wow is that awesome!

[Kingudaroad]

DeeJay rockin the bellies! Very nice work. I'm smoking 4 bellies tomorrow. Lots of cool bacon threads right now.

Thanks for sharing Debi!

[Beer-B-Q]

Deb that is some fine looking bacon, looks like you are set for a while...

[Fishawn]

..... Good to see you here

[DDave]

Wow they look great.

And you make it sound so easy.

I'd like to try it one of these days if I can get all the details worked out.

Dave

[chefrob]

that's some bacon!

[DeejayDebi]

Thank you gents. It was perfect and I am always fussing about something I should've done different.

Thanks for the welcome as well. Sorry I don't get in much but you can't imagine the amount of emails I answer and question on multiple forums I have to answer as well. I have been even answering questions lately on facebook! LOL

Anyway if you haven't tried smoking your own bacon you don't have any idea what rel bacon taste like. I quit eatting bacon for years because it just tasted like crap. Store bought bacon is just sliced fat with a little meat on the side. Wraping it around food and smoking it takes it to a better level but it's still not the same.

Dave - bacon is easy! Soak and smoke that's it! I use charcoal to keep the wood smoldering and if you can slice the wood into discs instead of splitting it - it'll go for hours. I really am a huge advocate of a wet brine and injecting the meat. It's easier to control the salt. To much salt can over shadow your bacon. Try it hon you'll be amazed!

[Bassman]

Glad to see you over here, Debi! Especially nice to see your great bacon post.

[Slanted88]

You Dang Sure on it Mam! Thanks...ain't done this gig yet...Gonna hafta ask the Lady up the road at the Butcher Shop if she can get me some belly....

[SMOKE FREAK]

Hey Deb...I've ask you before and Ill ask you again...Please adopt me...Ill call you Mom...I will...

Nice lookin bacon...I dont know if I could keep temps that low for that long with my stick burner...

[MossyMO]

Very nice Deb, well done!

[Cajunsmoke13]

They look awesome. well Done...

[northern greenhorn]

Wow, that looks great, thanks for sharing

[minnbill]

Wow, as allways Deb you rock thanks for showing your talent