Makin\' Bacon

Doug in Eggmonton

There have been some nice bellies in the Chinese place I get my groceries, so over the space of a few weeks I picked up 4 of the nicest and made some bacon this week.

Ready to get cured.



The best of the bunch



Rubbed them heavily with the dry cure in the first picture. Then vacuum sealed them. They spent all week in the cooler getting turned every couple of days. Then apple wood chips in a tin can with a hole for a soldering iron which I had to recharge once, for 5 hours total smoking.

Here they are just off the egg.



and test slices in the pan.



They were a little over smoky and salty last nite, but the batch I did up this morning were great. Both Randi and Miranda asked the exact same question "Is it more expensive to make it this way", which is their way of saying do it again.

Doug

Doug

ResQue

Yum!
"Is it more expensive to make it this way". -So what is the verdict?

FlaPoolman

Nice Doug, I think I might have to give the cold smoke a try.

Doug in Eggmonton

At 3.49 a lb + cure + chips. More than the cheapest stuff but way less than the good stuff. Problem it it is a PITA to slice so a slicer is probably in my future... That will add some cost .

Doug

Doug in Eggmonton

It worked great. So careless.

Doug

Beli

Looks delicious Doug, looks like you have plenty of bacon there......but then its incredible how fast good stuff goes... :P

ResQue

Sounds good. Luckily for me I am a member of the local Fire Dept and we have a commercial grade slicer for me to use.

Smokin' not stirred

Looks good Doug. I just finished some bacon, well worth the time. I paid $1.69 a lb for the belly, which I thought was pretty cheap but I guess I really made out. J.

Doug in Eggmonton

Then get too it...

You won't regret it.

Doug

Doug in Eggmonton

Yeah and the time is nothing as it pretty much takes care of itself.

Doug

Doug in Eggmonton

Too true.

Doug

NoVA Bill

Beautiful just beautiful Doug!

cookn biker

Looks great Doug. I can handle a cold smoke on bellies. Looks pretty simple for the outcome. Thanks for the post!
What temp did you pull them at?

Humphrey Chimpden Earwicker

cold smoked? don't really care about internal temp really...

Car Wash Mike

Very nice Doug. And lean.

Mike

ResQue

Gotta find some bellies first.

Doug in Eggmonton

Awwww shucks..

Thanks

Doug

Doug in Eggmonton

Yah, I didn't worry about it, but cool, less than 80 degrees, that the hottest the egg was inside.

Doug

Doug in Eggmonton

If it survives, I'll bring a slab to OKC.

Doug

Humphrey Chimpden Earwicker

next time i think i want to try cold and hot smoking. i think hot smoking may firm it up more, maybe give it a different texture. not sure what the differences "on the plate" will be, if any.but at least i'll know.

Doug in Eggmonton

I wasn't happy with the last back bacon I made, you couldn't get it crisp without drying it out. Not nearly as nice as this turned out.

Doug

DrZaius

I am going to have to check this makin bacon thing out. Yours looks pretty good but I had some of Vidalia1's this morning and it was pretty gosh darn good.

Car Wash Mike

Maybe you better start another batch now.

Mike

ebrooker007

The butcher where I buy my meat will slice it for free. I decided to give him a call to see how much he would slice some bacon for me and he said he would do it for free. That is just another reason to keep going back to him.