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Author Topic: Will be doing bacon here shortly  (Read 10702 times)

TheSneakyZebra

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Will be doing bacon here shortly
« on: February 19, 2014, 10:35:14 PM »
I have made 100's of pounds of bacon and I am looking forward to see how my #3 stacks up against my WSM on smoking bacon. I am surprised to not see much on bacon on this site. Below is my last 11 pounds of bacon I made before we sliced it up and packaged it.
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Mikey from WA

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benjammn

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Re: Will be doing bacon here shortly
« Reply #1 on: February 19, 2014, 10:48:05 PM »
I too wish to see moar BACON posts, love it and want nothing else, well, ok, some others. But BACON is supreme master and should be given much praise.
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Ben in Chandler, AZ
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Re: Will be doing bacon here shortly
« Reply #2 on: February 19, 2014, 10:51:31 PM »
Man, that looks spectacular, I mean "Baco-licious!"  I, for one, am looking forward to you posting your secrets on the bacon forum!!! ;D
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Tony from NW Arkansas
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benjammn

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Re: Will be doing bacon here shortly
« Reply #3 on: February 19, 2014, 10:58:38 PM »
Amen to that Tony.
Lets get more people that do bellies on here to spread the love of BACON!
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Ben in Chandler, AZ
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NDKoze

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Re: Will be doing bacon here shortly
« Reply #4 on: February 20, 2014, 01:21:52 AM »
That bacon looks awesome! I am interested to see some recipes and tips for how to smoke the bacon in our smokers.
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Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

Camadile

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Re: Will be doing bacon here shortly
« Reply #5 on: February 20, 2014, 10:57:21 AM »
Bacon is a true gift from the food gods!  Can't wait for details on how to do it.  Where do you get your pork bellies from?

Cam
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NDKoze

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Re: Will be doing bacon here shortly
« Reply #6 on: February 20, 2014, 11:18:29 AM »
I was thinking the same thing Cam. I don't remember seeing pork bellies at Costco/Sams/Wally World. I am guessing we would have to get them from a butcher shop.

Sneaky, I am curious the difference in Price/Pound of Pork Belly vs. Bacon.

Do you save much money? Or is it merely the ability to do it yourself that makes this a great project?
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Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

DivotMaker

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Re: Will be doing bacon here shortly
« Reply #7 on: February 20, 2014, 11:56:15 AM »
Good question, Gregg!  I don't know about belly bacon, but you can sure make Canadian bacon a lot cheaper!  A 9 or 10 lb pork loin makes a lot of bacon!
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Tony from NW Arkansas
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NDKoze

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Re: Will be doing bacon here shortly
« Reply #8 on: February 20, 2014, 12:04:50 PM »
I hear ya on the Canadian Bacon. That is why I have a batch about 3 days into the 12-day brine in my fridge right now. It didn't hurt that my Dad bought the two hogs that we butchered for sausage making season. So the loins I have brining in my fridge didn't cost me a penny. I am guessing I better share some of the Canadian Bacon with him when it is done though. ;)

Smoking a pork belly to make belly bacon would be a new one for me that I would love to try.
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Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

DivotMaker

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Re: Will be doing bacon here shortly
« Reply #9 on: February 20, 2014, 01:35:20 PM »
Me too, Gregg!  I will try belly bacon, I promise! ;)
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Tony from NW Arkansas
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benjammn

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Re: Will be doing bacon here shortly
« Reply #10 on: February 20, 2014, 10:39:33 PM »
I really want to make some belly bacon and need to see locally where I can get a decent slab. Oh the goodness that could come from that.
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Ben in Chandler, AZ
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Re: Will be doing bacon here shortly
« Reply #11 on: February 20, 2014, 10:42:06 PM »
Amen, Ben!  Bacon heaven! ;D
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Tony from NW Arkansas
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NDKoze

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Re: Will be doing bacon here shortly
« Reply #12 on: February 20, 2014, 11:31:41 PM »
Everything is better with bacon on it or in it  :D
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Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

TheSneakyZebra

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Re: Will be doing bacon here shortly
« Reply #13 on: February 22, 2014, 06:42:21 PM »
It saves some money, considering the homemade bacon when done right is more like real bacon, not the garbage that is out there in most stores. In my opinion the flavor and texture is pure bliss in comparison to anything I have purchased in the stores.
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Mikey from WA

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Re: Will be doing bacon here shortly
« Reply #14 on: February 23, 2014, 02:11:55 PM »
Home cured and smoked bacon (and ham) is just the best. Completely different to store bought stuff.

I normally get a centre cut loin from Costco, cut it into three, dry cure and then cold smoke each piece before slicing one into bacon, cooking one to turn into 'ham' and the third get's cut into bacon steaks.

These pics, however, are from a supermarket loin (it was on special offer...) and includes the little flappy bit of fatty meat.

This was dry cured for 10 days and then cold smoked over hickory for 5x12hr sessions with 12hrs rest between each smoke.

It was superb (if I do say so myself!!!).  ;D
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Marcus from Milton Keynes, England.

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