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2017 Bacon Project

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  • 2017 Bacon Project

    Hey all! Nothing fancy here, just figured I needed to quit slacking and get my post count up!

    Finished our annual butchering project and ended up with five bellies that weighed in at 27# 12.25 oz.

    Put these under the cure using the O'l standby basic cure me and Bassman like: (in grams per # of meat)

    Cure #1 - 1.004
    Kosher Salt - 3.75
    Brown Sugar - 1.4
    Black Pepper - .6
    Garlic Powder - .6
    Onion Powder - .4

    Now to see if I've figured out this new Post Image situation...

    Bellies on the counter


    Bellies under the cure


    (I could have waited to post the entire completed thread, but then my O'l Pard Bassman wouldn't have anything to look forward to next week)

    Thanks for checking out my bacon post - back in 9 days!
    Tracey

  • #2
    Very nice...I can almost smell it frying already
    Craig
    sigpic

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    • #3
      Oh yeah, good eats ahead... BLTs all day!!
      Brian

      Certified Sausage & Pepper Head
      Yoder YS640
      Weber Genesis
      Weber 18.5" Kettle
      Weber Performer
      Misfit # 1899

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      • #4
        That gon be GuuD!
        Mark
        sigpic


        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
        Smoked-Meat Certified Sausage Head!

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        • #5
          Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
          My best asset however is the inspiration from the members on this forum.

          sigpic
          @SmokinJim52 on Twitter

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          • #6
            Counting down.................
            sigpic
            Smoke Vault 24

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            • #7
              Nice Start, Tracey!!

              Now don't let me miss the Final Pics!!

              Bear
              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


              Mom & 4 Cub litter---Potter County, PA:

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              • #8
                That'll be some good eating


                Sent from my iPhone using Tapatalk

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                • #9
                  Mmmm homemade bacon, that's gonna be good.

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                  • #10
                    Looks awesome Tracey! Glad to see you back again.... Make sure to save Keith a few strips
                    sigpic

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                    • #11
                      Can't wait to see the outcome.

                      Sent from my A573VC using Tapatalk
                      sigpic
                      Weber 22.5 kettle
                      Smokin in the Smokies
                      Here's to swimmin with bowlegged women.
                      Jerry

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                      • #12
                        Update

                        Well folks, finally got through the cure period and had the time to toss these bellies in ta da beast. Got WALLE roll'en along at 85* w oak and apple w a side kicker of AMAZEN hickory.

                        The plan is for 8 - 10 hours of smoke, cut the fire, let them sit in the smoker until tomorrow morning, then into the fridge to mellow and slice next weekend.

                        Would welcome input on this from others, I've just found that bacon benefits from the "mellow" much like cheese.

                        Action shots!







                        And some trimmed for testing....



                        Back next week with a MEGA SLICED UPDATE!

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                        • #13
                          Well it sure looks good.
                          z
                          sigpic
                          GMG Daniel Boone
                          UDS
                          Weber 22.5" Kettle (blk)
                          Vision Kamado grill
                          Weber Genesis Silver
                          Smokin Tex
                          MES 40 with legs Gen 2.5
                          Maverick ET 732
                          Brown and lime green ThermaPens
                          2 orange ThermoPops
                          A-Maze-N Tube 18"
                          A-Maze-N Smoker 5"x8"
                          Vortex

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                          • #14
                            Dang - I missed this one somehow! for the baconator!!
                            ~ George Burns

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                            • #15
                              Still waiting for the sliced pics. Better yet, still waiting for a test package.
                              sigpic
                              Smoke Vault 24

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