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For the love of bacon
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fletcherfam
Posts: 935
Well the bacon is on the egg cold smoking away. Will.let it go about 8 hours on hickory pellets. I also have 5lbs of Tillamook medium cheddar that will smoke for 90 minutes. Tampa are supposed to be just below freezing so I am leaving my thermometer in there just to see what the temp do. So far it is staying at about 50 degrees.
All for the love of bacon.
Used Rhulmans recipe. Tried a test slice and it was amazing. I may just have to have bacon in the morning.
Cheddar is in a clean Drip pan on the up upturned plate setter under the bacon.
Will throw these in the fridge once done then into the freezer for a couple of hours before slicing on the deli slicer.
P.s.
If you have a Cash and Carry around you I got the belly for 2.32/lb with skin on.
P.s.s
They also have 40lb bags of Lazarri lump which The Whiz rates at Above Average for $14.59.
All for the love of bacon.
Used Rhulmans recipe. Tried a test slice and it was amazing. I may just have to have bacon in the morning.
Cheddar is in a clean Drip pan on the up upturned plate setter under the bacon.
Will throw these in the fridge once done then into the freezer for a couple of hours before slicing on the deli slicer.
P.s.
If you have a Cash and Carry around you I got the belly for 2.32/lb with skin on.
P.s.s
They also have 40lb bags of Lazarri lump which The Whiz rates at Above Average for $14.59.
Comments
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Damn dude, that looks great! I love making bacon. I have a 3lb loin curing now.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Can you tell me more about your fire setup there?How do you set it up with the pellets and what kind of temp are you getting in the egg. Fifty degrees inside the whole time??Thanks!1 LBGE in Chapel Hill, NC
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There is no fire set up per se. I use a device called the Amaz-n smoker. You load pellets and it can go for about 12 - 14 hours generating cold smoke
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Looks great! I need to cure some more belly soon, you got a great price there.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I am curing some belly now, today is day 8. Does it matter if I let it cure for 10 or 11 days before I rinse and prepare for a cold smoke?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
With your Amaz-n-smoker, do you just light the pellets with a lighter/torch?fletcherfam said:There is no fire set up per se. I use a device called the Amaz-n smoker. You load pellets and it can go for about 12 - 14 hours generating cold smokeThanks...Thank you,DarianGalveston Texas -
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Agree with @dmw,Centex did a bang up tutorial. I find the key is to bake the pellets at 350 for about 20 Minutes.
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The bacon turned out unreal. Best bacon I have adequate yet. Glad I have 11lbs of it
Breakfast of champions: homemade bacon, homemade bread with homemade honey butter, and eggs fri d in the bacon grease..
Will freeze for a couple of hours tonight and slice away.
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SkinnyV said:
Which cash and carry may be worth a drive for me.
Seattle, WA -
Sorry, didn't realize it was a question, read it as "wish".
I would give Cash & Carry a call. I asked if they had pork belly, and they had it at both that I called. They only have a couple on hand at a time though. They are around 15#s a piece to start with.
I asked yesterday and they said the Lazarri lump is carried year round at that price in the Washington area...
Does that answer your question?
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Great looking slabs and cheese you got there. Love the belly with good amount of lean meat mixed in, not 90% fat, and what a price! I've done hot smoked loin or shoulder bacon few times but never cold yet.canuckland
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@canugghead, yea I was very pleased with what I got.
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Sorry I'm in Seattle and the downtown one in Ballard does not carry belly. That's why I asked which one I thought you were located in the southern part of Seattle. I would potentially drive for good deals on meat.
Asian and butcher shops sell it for $6 lb roughly.Seattle, WA -
Tacoma us where I got it for $2.32. I could pick it up and meet ya somewhere if ya want.
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Nice offer , but I wanted to know cause I assume prices are cheaper outside of Seattle and there ya go proves me right.
The 30min drive may be worth it to pick up on meats. Thanks for the info.Seattle, WA -
no problem.
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So very jealous... of the cheese, bacon, and the breakfast!
Is the bacon ready to eat right after smoking or do you have to wait a while like you do with the cheese?
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Right after.
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Nice! I have 30 lbs of bacon curing right now. Gotta love it.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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