Finally tried making bacon-Pics inside

stv8r

Well after tracking down pork bellies from a local farm I was set on trying to make my own bacon. I used this recipe as recommended by @theyolksonyou


http://playingwithfireandsmoke.blogspot.com/2002/10/lynnes-breakfast-bacon.html


I cured the bacon for 7 days, and did the rinsing yesterday, leaving uncovered overnight in the refrigerator as suggested. I smoked it today using apple wood at 200degrees (sometimes creeping to 215) to an internal of 150degrees. Took a little over 2 hours.  Let it rest 45mins and then refrigerated for an hour before slicing. I have the Chef's Choice 610 slicer.  By far slicing was the most difficult part, even with the slicer. About 1/2 turned out looking perfect, the other half not as pretty but I'm sure will cook up just fine.

Here's the pics!

theyolksonyou

That looks very good! Hope you enjoy it. Mine is overly smokey, but still tasty. Will be doing it again. Thinking about using shoulder for more lean bacon.

stv8r

theyolksonyou said:

That looks very good! Hope you enjoy it. Mine is overly smokey, but still tasty. Will be doing it again. Thinking about using shoulder for more lean bacon.


Smoke on mine was really good.  I used 4 nice size chunks of apple.  not soaked.  Thanks for the advice!

Egghead_Daron

Shoulder bacon is awesome. I just put about 18lb in the fridge to cure. I don't think I will go back to belly bacon again. The only thing I would do different would be to buy boneless shoulder. I am no pro at cutting around the bone. On the flip side I am working on some nice pork stock since I left a bit of meat on the bone.

hondabbq

I don't hot smoke mine but after I smoke it and ready to slice in a slicer , I put it in the freezer to firm it up and I find it slices much easier