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oh my god!!! Home made, home smoked bacon!!!

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RRP
RRP Posts: 25,898
edited September 2015 in EggHead Forum
Back in June at the 14th annual Peoria, IL Eggfest two characters from Iowa and I traded some gaskets for some kick butt bacon. On this forum you may know @Focker...but I doubt if you know Glitter Butt. Well anyway Brandon and Stacci traded me 2# of their TERRIFIC bacon. Tonight with their direction I baked 6 strips for some wonderful BLTs. Pat and I are forever ruined! but we still have 1.5# to savor before we have to go cold turkey and hostile back to commercially cured and smoked bacon. THANKS Focker and Glitter Butt!!!!

Re-gasketing America one yard at a time.
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Comments

  • stemc33
    stemc33 Posts: 3,567
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    That looks delicious. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • paqman
    paqman Posts: 4,671
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    What stops you from making some yourself?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • RRP
    RRP Posts: 25,898
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    paqman said:
    What stops you from making some yourself?
    Nothing other than they buy the bellies fresh from a Berkshire farmer there in IA. 
    Re-gasketing America one yard at a time.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    When you find your dream hog belly you might try hi mountain.  Been using it on butts,loins and bellies for years.  Currently have 20-25 lbs of bellies on order from my belly man--the local custom butcher. I prefer bellies.

     http://www.basspro.com/Hi-Mountain-Buckboard-Bacon-Cure/product/10216529/

    You can order online for $6.99 or go to a Bass Pro shop for the same $$ and save shipping.
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  • GrannyX4
    GrannyX4 Posts: 1,491
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    Richard Fl said:
    When you find your dream hog belly you might try hi mountain.  Been using it on butts,loins and bellies for years.  Currently have 20-25 lbs of bellies on order from my belly man--the local custom butcher. I prefer bellies.

     http://www.basspro.com/Hi-Mountain-Buckboard-Bacon-Cure/product/10216529/

    You can order online for $6.99 or go to a Bass Pro shop for the same $$ and save shipping.


    I was was reading some of the comments on the buckboard bacon, interesting.  Some used it on pork butt, pork bellys, and brisket.  Now I'm wondering how to do a brisket and how it would turn out without being tough? :relaxed: 
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Richard Fl
    Richard Fl Posts: 8,297
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    GrannyX4 said:
    Richard Fl said:
    When you find your dream hog belly you might try hi mountain.  Been using it on butts,loins and bellies for years.  Currently have 20-25 lbs of bellies on order from my belly man--the local custom butcher. I prefer bellies.

     http://www.basspro.com/Hi-Mountain-Buckboard-Bacon-Cure/product/10216529/

    You can order online for $6.99 or go to a Bass Pro shop for the same $$ and save shipping.


    I was was reading some of the comments on the buckboard bacon, interesting.  Some used it on pork butt, pork bellys, and brisket.  Now I'm wondering how to do a brisket and how it would turn out without being tough? :relaxed: 
    Why not email hi mountain and ask them.  Maybe they have a different product for beef.
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  • Focker
    Focker Posts: 8,364
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    Glad you and Pat liked it.

    The families at Berkwood Farms put out a top notch product.  Hope you saved the rendered goodness in the drip pan.  Even their lard, melts in your hand.  Saw Sean Brock do something similar with an Ossabaw.  Have a bunch of it in the freezer hoping to grind my first deer with. ;)

    Like pizza, commercially cured and smoked bacon, is still bacon. =)


    Thanks again my friend for the gaskets. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • RRP
    RRP Posts: 25,898
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    Focker said:
    Glad you and Pat liked it.

    The families at Berkwood Farms put out a top notch product.  Hope you saved the rendered goodness in the drip pan.  Even their lard, melts in your hand.  Saw Sean Brock do something similar with an Ossabaw.  Have a bunch of it in the freezer hoping to grind my first deer with. ;)

    Like pizza, commercially cured and smoked bacon, is still bacon. =)


    Thanks again my friend for the gaskets. 
    We didn't just like it - WE LOVED IT!!! Please pass this along to GB! LOL
    Re-gasketing America one yard at a time.
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  • mahenryak
    mahenryak Posts: 1,324
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    @Focker is this the same bacon?

    http://betterpork.com/store/blue-ribbon-bacon-lovers



    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • Focker
    Focker Posts: 8,364
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    RRP said:
    Focker said:
    Glad you and Pat liked it.

    The families at Berkwood Farms put out a top notch product.  Hope you saved the rendered goodness in the drip pan.  Even their lard, melts in your hand.  Saw Sean Brock do something similar with an Ossabaw.  Have a bunch of it in the freezer hoping to grind my first deer with. ;)

    Like pizza, commercially cured and smoked bacon, is still bacon. =)


    Thanks again my friend for the gaskets. 
    We didn't just like it - WE LOVED IT!!! Please pass this along to GB! LOL
    Will do bud.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited September 2015
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    mahenryak said:
    @Focker is this the same bacon?

    http://betterpork.com/store/blue-ribbon-bacon-lovers



    Kind of.  If you click on the Difference tab, you can purchase a belly, cure, and smoke at home.  Beautiful stuff.
    Getting a belly, loin, and some free schwag this week!

    We served 1000 lbs of that bacon and jowl for about 15.000 at the mecca of Baconfests in Des Moines.  People were taking plates full home with the remainder we had before loading up.  Not one single complaint.  =)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    What is this "home made bacon", and why are we just hearing about it now?
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • RRP
    RRP Posts: 25,898
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    Darby_Crenshaw said:
    What is this "home made bacon", and why are we just hearing about it now?
    It's a frat thing...
    Re-gasketing America one yard at a time.
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  • mahenryak
    mahenryak Posts: 1,324
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    ^^^Thank you @Focker ^^
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • QDude
    QDude Posts: 1,052
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    Their recipe must have been better than mine - it tasted like ham and left me wondering why anyone makes their own bacon  Maybe I will try it again with a different recipe.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    If you want something similar to what you buy in the store, you'll need to cure it with a sweet pickle cure. The dry cured bacon most of us make is the traditional non-commercial method
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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