Smokin-It User Forum!
Recipes => Bacon! => Topic started by: va_rider on September 02, 2016, 11:33:59 PM
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My second run at bacon... Cured for 8 days. Smoked it tonight. Will be having it for breakfast tomorrow. Pretty standard cure, with extra brown sugar and Bourbon Barrel Aged Maple syrup.
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Looks great!
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Nice looking bacon Aaron! Home made bacon is the best! :)
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I have sooo got to try that some day. Looks amazing.
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Is there a wrong way for bacon:)! Looks great.
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My second run at bacon... Cured for 8 days. Smoked it tonight. Will be having it for breakfast tomorrow. Pretty standard cure, with extra brown sugar and Bourbon Barrel Aged Maple syrup.
I am a real fan of Bourbon Barrel foods and use the rubs; other spices, and salt when I'm cooking. In the past, I traveled with my husband to Louisville often, related to his work, and came across the Bourbon Barrel Foods. Now I order from a market in Louisville that carries BBF. Some of the selections are combined with Woodford Reserve bourbon. Wonderful stuff!
tp://smokinitforums.com/index.php?action=post;quote=50954;topic=5485.0;last_msg=50954h the Navy
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Looks awesome! Nice job.
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Fantastic looking bacon Aaron.
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Was slicing up the last chunk of it this afternoon, and realized I never posted more pics... So.. Here's the last chunk.... Time to do another one now!
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That looks very tasty Aaron. Im sure you've enjoyed it.
Did you freeze this section or how long will it keep?
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That looks very tasty Aaron. Im sure you've enjoyed it.
Did you freeze this section or how long will it keep?
I buy a 10lb pork belly. I then cut it into 2 5lb pieces for ease of smoking. Once they're smoked, I cut each of those pieces in half to vacuum seal them. The way I cut them, I do half slices of bacon. It's easier to cut half slices than full slices by hand. I pull the quarters out of the freezer and let them thaw for a couple hours, then slice by hand when it's still partially frozen. I find that when it's partially frozen, you have less build-up on your knife, and can get thinner slices.
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nice job
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That is a nice thick slab of bacon! Looks awesome!
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Thanks folks! This is my second run at Bacon. My first run was way over smoked, and very bitter to me. It was a struggle to make it through 10 lbs. That was on the analog controller. It took almost 6 hours to get the bacon to 150 the first time. This time didn't take nearly that long. I think with the Auber keeping a consistent temperature, it was faster and easier for the bacon to get up to 150.
I liked my #2 all along... but I love it with the Auber controlling the show. I also use the Auber to turn the crockpot into a Sous Vide bath.
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I have sooo got to try this.
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I have sooo got to try this.
Credit where credit is due.... http://smokinitforums.com/index.php?topic=4400.msg39824#msg39824 That's pretty much what I've done each time I've done bacon. It's spot on.