Makin bacon

s_claus · March 2015

My first attempt. Here it is sitting on the counter drying. Getting ready to start the egg. Planning to use cherry for smoke. I cured it with salt, pink salt, brown sugar, and maple. I'm planning to use cherry for smoke.

[URL=http://s213.photobucket.com/user/esveum/media/20150329_103852_zpsr41rider.jpg.html][IMG]http://i213.photobucket.com/albums/cc250/esveum/20150329_103852_zpsr41rider.jpg[/IMG][/URL]

bud812 · March 2015

Good luck. Oh and the pics don't work.

s_claus · March 2015

Looks like posting the photo from my tablet didn't work. Try again on the computer.

Image: https://us.v-cdn.net/5017260/uploads/editor/b3/jyg8c765149w.jpg

hondabbq · March 2015

hondabbq · March 2015

I did 25+ lbs last week.

Canugghead · March 2015

@hondabbq, nice! one G and one S for me please!

s_claus · March 2015

It didn't take as long to get to 140 as I though it might. Anyway, it's off the fire and will go in the fridge to cool and get sliced tomorrow. Although if you look close, you can see one end has been trimmed for taste testing. Mrs. C, Dad, sister and I all agreed it was more ham like than bacon like. I figure that's the difference between this shoulder and regular pork belly bacon.

minniemoh · March 2015

Looks great guys! I need to get another batch going.

hondabbq · March 2015

@canugghead
S= Sriracha and Honey
G=Garlic and Cracked Pepper.

Canugghead · March 2015

@hondabbq Nice, that's fancy! Mine are just S=sweet and S=savoury

btw, I noticed you left a lot of space between the bacon and the seal line, just curious.

Fireman_Joe · March 2015

Nice job @hondabbq

Canugghead · March 2015

s_claus said:

.... Mrs. C, Dad, sister and I all agreed it was more ham like than bacon like. I figure that's the difference between this shoulder and regular pork belly bacon.

my 2 cents, perhaps that may be due to hot smoke vs. cold, not sure if the cut of meat changes the taste profile significantly. I still have not tried cold smoking bacon.

hondabbq · March 2015

@canugghead I buy my vac bags from Vac Shak in the US. I just bought the generic 8x12 bag. I only put a pound of bacon per bag. Anal I guess.
I bought 1000 bags at half the cost here. I do the same when I make sausages. (making 40 lbs this weekend).

hondabbq · March 2015

Canugghead said:

s_claus said:

.... Mrs. C, Dad, sister and I all agreed it was more ham like than bacon like. I figure that's the difference between this shoulder and regular pork belly bacon.

my 2 cents, perhaps that may be due to hot smoke vs. cold, not sure if the cut of meat changes the taste profile significantly. I still have not tried cold smoking bacon.

I only do cold smoke. I haven't done a hot smoke yet. With the results Im getting I really don't feel the need to tinker too much.

Canugghead · March 2015

@hondabbq I bought 1000 8x12 and 1000 6x10 4-mil chamber (non channeled) bags from Amazon.ca in CAD and free shipping , about 8 cents and 5 cents each tax-in respectively.

hondabbq · March 2015

@canugghead Yeah I got hanked when I bought my FS. It requires the channel bags. My Food Service suppliers have those too and cheaper yet. I didn't know when I bought my FS if I would use it a lot. I think knowing I have a lot of bags that I use it more than if it was the other way.

Canugghead · March 2015

can I borrow your business account

hondabbq · March 2015

LOL.

Just checked the case lot is 2000

NDG · March 2015

https://www.youtube.com/watch?v=cUYSGojUuAU

hondabbq · March 2015

WTF????

Makin bacon

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