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Cure for the winter blues, Bacon!

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Retired RailRoader
Retired RailRoader Posts: 975
edited February 2014 in EggHead Forum
With all the cold and snow we've had here in the Northeast I needed to do something make my insides go happy happy joy joy. What better way to do that them make some bacon. Here is the 5lb. Pork belly getting ready to be rubbed in with the cure. [IMG]http://img.photobucket.com/albums/v724/RetiredRailroader/Bacon 2/14B07569-9731-4FD2-B668-9F8AD7BD89DB_zpszodzbm9z.jpg[/IMG] Pork belly all rubbed and ready for a 7 day rest in the fridge. [IMG]http://img.photobucket.com/albums/v724/RetiredRailroader/Bacon 2/2E9684BB-FE07-4F7B-AD59-A27FBDED8E62_zpsxvoyyxvm.jpg[/IMG] After a 7day cure, a cold rinse and a day drying in the fridge she is looking sweet! [IMG]http://img.photobucket.com/albums/v724/RetiredRailroader/Bacon 2/68B6B192-50AA-4FB9-99DE-EDEA20CF9E8B_zpslwhqjfvc.jpg[/IMG] I cut the belly in half so it fits nicely on the egg. Now it's time for a apple/hickory smoke bath on the egg at 180. [IMG]http://img.photobucket.com/albums/v724/RetiredRailroader/Bacon 2/18576FCD-1FE3-40C1-B45C-FDD420773CB0_zps2fyekbb7.jpg[/IMG] 7 hours later and a internal temp of 150 she is looking mighty fine. [IMG]http://img.photobucket.com/albums/v724/RetiredRailroader/Bacon 2/0D4F3AFD-91F6-412B-B913-18941CBBB315_zpsips1mhbe.jpg[/IMG] All sliced and vacuumed sealed. [IMG]http://img.photobucket.com/albums/v724/RetiredRailroader/Bacon 2/4D74547F-09C5-4FDF-9044-90399F41AF48_zpsryit18gj.jpg[/IMG] [IMG]http://img.photobucket.com/albums/v724/RetiredRailroader/Bacon 2/A3B10979-3EC6-4280-8919-39EDAE6178D0_zpsd2mts61a.jpg[/IMG] Time to eat and get ready to shovel some more snow.
Everyday is Saturday and tomorrow is always Sunday.
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  • Retired RailRoader
    Retired RailRoader Posts: 975
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    Sorry about the pics not showing up. Using photobucket and do not know why pics are not showing. They work on the other forum but not here for what ever reason.
    Everyday is Saturday and tomorrow is always Sunday.
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  • Justacookin
    Justacookin Posts: 291
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    I have been making a lot of bacon this winter one real bad time everything from cold smoking with a little lump in it to warm up and she dripped to the maze and I had a grease fire and then the dogs ate a bunch of it. but with that said I will never be buying store or butcher made bacon again. very easy and everyone that eats it says wow that is the best bacon I ever ate. cant brag because I am buying the cure from Von Hansons. all I do is cure and cold smoke
    XL & waiting for my Mini Max Bloomington MN.
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