Author Topic: Bacon!!!  (Read 6979 times)

va_rider

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Bacon!!!
« on: September 02, 2016, 11:33:59 PM »
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.
Aaron in Virginia
Model #2
Not a smoking newbie, but a Smokin-It newbie.

SconnieQ

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Re: Bacon!!!
« Reply #1 on: September 03, 2016, 01:30:36 AM »
Looks great!
Kari from Madison WI "77 Square Miles Surrounded by Reality"
Singing the praises of small and simple. SI Model #1 with "Libby the dog" poultry skin eating accessory.
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BedouinBob

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Re: Bacon!!!
« Reply #2 on: September 03, 2016, 10:30:35 AM »
Nice looking bacon Aaron! Home made bacon is the best!  :)
Bob - Colorado Springs
NRA & USN

ibbones

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Re: Bacon!!!
« Reply #3 on: September 03, 2016, 10:52:45 AM »
I have sooo got to try that some day.  Looks amazing.
Michael "BONES" T. 
Victoria, Texas
3D

jcboxlot

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Re: Bacon!!!
« Reply #4 on: September 03, 2016, 03:46:46 PM »
Is there a wrong way for bacon:)!  Looks great.
Smokin It #2.  Weber Genesis. Old Smokey charcoal.  Work from home antique tool dealer and living the dream.  Dad, Husband, Cook.  John~York PA

SmokinSusie-Q

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Re: Bacon!!!
« Reply #5 on: September 03, 2016, 05:50:55 PM »
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
Sue
Cedar Point, NC

NDKoze

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Re: Bacon!!!
« Reply #6 on: September 06, 2016, 10:22:08 AM »
Looks awesome! Nice job.
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.

Nimrod

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Re: Bacon!!!
« Reply #7 on: September 06, 2016, 01:51:41 PM »
Fantastic looking bacon Aaron.
Dave from Lufkin, TX
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Weber Genesis and one shop built offset (certified) sanctuary for red wasps

va_rider

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Re: Bacon!!!
« Reply #8 on: October 30, 2016, 02:44:59 PM »
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!
Aaron in Virginia
Model #2
Not a smoking newbie, but a Smokin-It newbie.

Nimrod

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Re: Bacon!!!
« Reply #9 on: October 30, 2016, 07:24:24 PM »
That looks very tasty Aaron.  Im sure you've enjoyed it.

Did you freeze this section or how long will it keep?
Dave from Lufkin, TX
Smokin-It #2
Weber Genesis and one shop built offset (certified) sanctuary for red wasps

va_rider

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Re: Bacon!!!
« Reply #10 on: October 31, 2016, 06:51:38 AM »
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.
Aaron in Virginia
Model #2
Not a smoking newbie, but a Smokin-It newbie.

Nimrod

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Re: Bacon!!!
« Reply #11 on: October 31, 2016, 10:46:55 AM »
nice job
Dave from Lufkin, TX
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Weber Genesis and one shop built offset (certified) sanctuary for red wasps

NDKoze

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  • Gregg - Fargo, ND
Re: Bacon!!!
« Reply #12 on: October 31, 2016, 11:13:48 AM »
That is a nice thick slab of bacon! Looks awesome!
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.

va_rider

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Re: Bacon!!!
« Reply #13 on: October 31, 2016, 03:18:14 PM »
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.
Aaron in Virginia
Model #2
Not a smoking newbie, but a Smokin-It newbie.

ibbones

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Re: Bacon!!!
« Reply #14 on: November 01, 2016, 11:38:25 AM »
I have sooo got to try this.
Michael "BONES" T. 
Victoria, Texas
3D