Thats "A big batch of belly bacon, buckboard bacon, and Canadian bacon". I finished packaging a batch tonight that I started two weeks ago. I did two bellies, two butts, and about a third of a loin. My wife dumped all of the pre-smoke, and during smoke pictures, but here is the finished product. I used Hi-Mountain Buckboard Cure for the first time at the recommendation of many of you good folks. So far, I am very pleased with the flavor, but I have only done a few fry tests, one before smoke, and one just after. No full blown bacon fry up yet. I used the A-Maze-N Smoker that Beer-B-Q gave me for Christmas. I'm pretty impressed with the unit, although I'm not sure it generates enough volume for my freezer conversion. My smoker also ran away on me for some reason during the smoke. Thermo was set at 130, somewhere near the end, the temp took off and jumped to 160. Not sure if there is a problem with the controller, or if the outside temps of -10 or more below affected the controllers performance. Some of the meat is more like cooked ham, less like bacon, although the belly bacon still seems like it should I'll be doing some more down the road for sure.
My wife decided we needed breakfast for dinner tonight to give the bacon a test drive. I really liked the flavor of the Hi Mountain. Nice mellow bacony flavor, just salty enough and just sweet enough. Also just enough smoke flavor too. Still have to try the buckboard, but the belly bacon gets the Thanks all for the points.
whoa very nice gotta to do me some of more of that .....money shot is what it is....good job
22.5 Generic (gettin ready to be dismantle for the Drum) Kettle Grill
Weber 22.5 Performer
Boomer Sooner Drum
Various Cast Iron Skillets and Dutch Ovens
A-MAZE-N 6X6 Smoker