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Homemade BACON!! Results! (Pic Heavy)

BigGreenCraigdotcom
BigGreenCraigdotcom Posts: 246
in EggHead Forum
I just carved up my homemade bacon last night. The results were spectacular!!! Best batch so far!

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Comments

  • NDG
    NDG Posts: 2,435
    Very Nice - assume you hot smoked? 
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • grege345
    grege345 Posts: 3,515
    Mine is in the fridge now and will be smoking it this weekend. So I have a few questions. 1. Did you cold smoke or hot smoke?2. Did you rinse off the cure and put back in the fridge before you started smoke process? 3.Did you remove skin for the smoke process. 4. What did you do with the skin? Thanks. I want mine to be as spectacular
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
    grege345 said:
    Mine is in the fridge now and will be smoking it this weekend. So I have a few questions. 1. Did you cold smoke or hot smoke?2. Did you rinse off the cure and put back in the fridge before you started smoke process? 3.Did you remove skin for the smoke process. 4. What did you do with the skin? Thanks. I want mine to be as spectacular
    1. I hot smoked. My pit temp was around 220F. I smoked until an IT of 150F. 
    2. Yes, definitely rinse the cure off of the belly. I scrubbed it really well. 
    3. These were skinless pork bellies. I fell like I get a better cure without the skin. 


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  • tulocay
    tulocay Posts: 1,737
    I'll take 10 pounds please. Looks great!
    LBGE, Marietta, GA
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  • johnkitchens
    johnkitchens Posts: 5,234
    That looks great Craig!

    Louisville, GA - 2 Large BGE's
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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Mmm....bacon. Looks terrific!
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  • hondabbq
    hondabbq Posts: 1,986

    Looks great. I just finished some back bacon for the first time making bacon of any kind. It turned out great.

    I just ordered 15 kg of belly from my supplier, should be a week to get in. Cost is $66 or $2/lb. I plan to cure for a week or so, depending on thickness and weight of each piece, and cold smoking. Ill have to remember to take pics this time.

    Cant beat that with pork prices on the rise.

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