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As promised......Hammy's bellies weighing in at 27 1/2 Lbs.
Skinned, trimmed, and each belly cut in half.....worked out to 4 slabs each weighing 5 Lbs
1st slab was cured with one of Cowgirl's recipes - http://www.smoked-meat.com/forum/showthread.php?t=713
This would be the first one she posted there
2nd slab was cured with TQ and Honey
3rd slab was cured with TQ, brown sugar, and Mad Hunky
4th slab was cured with the other recipe Cowgirl posted at the link above.
They spent 10 days in the fridge, and where flipped over everyday
Each were then taken out of the bags and washed off. Then soaked in their own bin filled with water for an hour, drained and re soaked for another hour.
Pan fry tested for salt taste....passed
I dried them off with paper towels and hung in the smoker with a fan blowing on them for 1/2 and hour to form the pellicle.
Dried
Lit my homemade version of the amazing smoker fulled with apple sawdust and used a diffuser plate
After 19 hrs in the smoker running between 90 & 95 degrees
Wrapped em back up and put them in the fridge for 2 days to age a little
Last night I put all 4 in the freezer to firm them up for the slicer....can't remember for how long
.....pretty sure it was around 4 or 5 beers. 
Sliced...... I put foil down to keep everything from being covered in bacon fat
#1
#2
#3
#4
Wrapped up and back in the fridge.
Tonight I'll package all the bacon up and give some away for taste tests.
I'll also do my own taste testing and post the results tomorrow.
When I get some feedback from the peeps I give samples to, I'll post those results.
Thanks for checking out my post!!
PS........Hams will be smoked this weekend.
Skinned, trimmed, and each belly cut in half.....worked out to 4 slabs each weighing 5 Lbs
1st slab was cured with one of Cowgirl's recipes - http://www.smoked-meat.com/forum/showthread.php?t=713
This would be the first one she posted there
2nd slab was cured with TQ and Honey
3rd slab was cured with TQ, brown sugar, and Mad Hunky
4th slab was cured with the other recipe Cowgirl posted at the link above.
They spent 10 days in the fridge, and where flipped over everyday
Each were then taken out of the bags and washed off. Then soaked in their own bin filled with water for an hour, drained and re soaked for another hour.
Pan fry tested for salt taste....passed
I dried them off with paper towels and hung in the smoker with a fan blowing on them for 1/2 and hour to form the pellicle.
Dried
Lit my homemade version of the amazing smoker fulled with apple sawdust and used a diffuser plate
After 19 hrs in the smoker running between 90 & 95 degrees
Wrapped em back up and put them in the fridge for 2 days to age a little
Last night I put all 4 in the freezer to firm them up for the slicer....can't remember for how long
.....pretty sure it was around 4 or 5 beers. Sliced...... I put foil down to keep everything from being covered in bacon fat
#1
#2
#3
#4
Wrapped up and back in the fridge.
Tonight I'll package all the bacon up and give some away for taste tests.
I'll also do my own taste testing and post the results tomorrow.
When I get some feedback from the peeps I give samples to, I'll post those results.
Thanks for checking out my post!!
PS........Hams will be smoked this weekend.
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