First shot at making bacon

shtgunal3 · December 2013

Here it is after curing for 8 days and after I washed it. Just put on racks and back in the fridge. I plan to cold smoke tomorrow using the large BGE and an AmazeN smoker. The biggest piece is Ruhlmans basic recipe, the second biggest is the same thing with maple syrup and cayenne pepper and red pepper flakes added. The small piece is the same thing with some honey instead of syrup.

Nsdexter · December 2013

make sure you really rinse it well otherwise with the recipe you're following it can be way too salty

nysportsfan · December 2013

Those pictures are blocked at work on this forum for some reason, but I'm sure it's great, haha.

I'm also curious to know if anyone has repacked the pork belly into brown sugar after rinsing? I love the bacon I've made, but would like it even sweeter. Is that one way to do it?

shtgunal3 · December 2013

Here it is going into the smoke. Looks like a little bacon tent. I think it was @hapster that said "A smoking egg is a happy egg". I guess my egg is happy, happy, happy.

pantsypants · December 2013

that looks very nice !!

HDumptyEsq · December 2013

That looks terrific. Looking forward to your taste test. I'd like to try this myself.

double · December 2013

Just finished slicing mine. Had to hand slice this time.

jtippers · December 2013

Looks great! You will love it!

shtgunal3 · December 2013

I'll be hand slicing to @double. Yours looks great.

shtgunal3 · December 2013

Here it is After 9 hours of hickory smoke. Was gonna go longer but I need to put a pork loin on for supper.

Do you folks stick in the fridge or freezer for awhile before slicing?

caliking · December 2013

All this bacon is making me hungry!

shtgunal3 · December 2013

Yeah, me too.

Here is the A-Maze-N smoker after 9 hours.

Wouldn't have went much longer.

DMW · December 2013

Yes wrap it in plastic wrap and put it in the freezer. Much easier to slice when its partially frozen.

Little Steven · December 2013

nysportsfan said:

Those pictures are blocked at work on this forum for some reason, but I'm sure it's great, haha.

I'm also curious to know if anyone has repacked the pork belly into brown sugar after rinsing? I love the bacon I've made, but would like it even sweeter. Is that one way to do it?

I'm measuring cure/spice right now. Going with maple sugar flakes, maple syrup, pepper and juniper berries. Thinking of rubbing with maple sugar after the rinse and dry.

shtgunal3 · December 2013

Maple syrup is high as hell down here. I paid like 7 bucks for 8 ounces.

Little Steven · December 2013

That sucks. It's about the only thing that's cheap here. Well that and seal meat

shtgunal3 · December 2013

All sliced up and ready to go.

I know what's for breakfast in the morning.

caliking · December 2013

That's a whole mess of glorious bacon.

First shot at making bacon

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