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  • Makin Bacon

    Did 4 whole bellies weighing in at 43 pounds. Rubbed with a dry cure consisting of...

    500g salt
    100g white sugar
    150g brown sugar
    70g pink salt

    No other spices were used. Just a simple bacon. Here is what it looked like coming out of the fridge after a 10 day cure.

    Oh yeah! It's ready...


    2 hour desalination soak made it the perfect saltiness. I stole the cooler in the bathtub idea from Walle. Thanks Walle...


    I cold smoked them for 16 hours in my offset using apple chips in a cast iron pan on an electric hotplate. I then hung them in my cool garage for 2 days to dry out and firm up.

    I center cut the bellies so the slices would be 9" long. That is as big as my slicer can handle and is also the width of my foodsaver vac pak rolls.

    They are sliced, stacked and vac packed. I got 35 packs of a little less than a pound each and some ends to use for other stuff. This will last our family about 6 months, but we always end up giving a lot away.




    thanks for lookin
    Keith

  • #2
    ... Was the Jack Daniels used to cure the cook ?


    GOSM
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    • #3
      Originally posted by northern greenhorn View Post
      ... Was the Jack Daniels used to cure the cook ?

      Got to have me ole #7 close by.
      Keith

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      • #4
        That is some great looking bacon!Wish I was frying some up right now.
        sigpicTrying to fit.....in the misfits....

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        • #5
          nice looking bacon King!!! cant wait till i get my hawg in Jan, bacon and sausage time again. hope mine turns out looking as good as yours or Ma Debs. question for you though, do you think the hang time after the smoke really makes a difference? i may have to try that this year...
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          • #6
            Great looking bacon. I am also curious if the hang time helps? I was surprised with Deb's post that said she smoked it for 3 days. There must be some logic behind it.
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            • #7
              Originally posted by erain View Post
              nice looking bacon King!!! cant wait till i get my hawg in Jan, bacon and sausage time again. hope mine turns out looking as good as yours or Ma Debs. question for you though, do you think the hang time after the smoke really makes a difference? i may have to try that this year...
              Originally posted by rbranstner View Post
              Great looking bacon. I am also curious if the hang time helps? I was surprised with Deb's post that said she smoked it for 3 days. There must be some logic behind it.

              I think Deb's 3 day smoke and my 1 day smoke and 2 day hang accomplish the same thing. By letting the bacon lose a bit of moisture, it firms up the meat and fat and kind of tightens it up. Sorry I don't have a more scientific explanation
              Keith

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              • #8
                great lookin bacon......
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                it's all good my friend..........

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                • #9
                  Becky
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                  • #10
                    Originally posted by Kingudaroad View Post
                    I think Deb's 3 day smoke and my 1 day smoke and 2 day hang accomplish the same thing. By letting the bacon lose a bit of moisture, it firms up the meat and fat and kind of tightens it up. Sorry I don't have a more scientific explanation
                    The next logical conclusion along these lines would also be a concentration of flavor I'm thinking. Will be trying something like this on my next bacon smoke
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                    • #11
                      nice looking bacon,I have my first attemped curing right now it is only a 5# belly that I got from a friend. I'm hoping by next fall to do all our bacon, because there has been no consistency around here for bacon
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                      • #12
                        ...Man....

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                        • #13
                          Great looking belly bacon King! I see a BLT in your future.
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                          • #14
                            King,
                            That is some awesome looking BACON! Good on ya!

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                            • #15
                              maybe I should be looking into belly prices around here! seems easy enough to fix up! Postslike these inspire me!!

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