Bacon

MattBTI

This is my second go at bacon. The first time turned out a little salty. Following Charcuterie. The side was a little over 9 lbs. finished product is 8.4lbs. Rougly 3lbs each. Moving from left to right: garlic rosemary, maple, and original. The garlic took longest to get to 150F internal and it shows. 

Mickey

Man that looks good. 

MattBTI

Initial tasting was right on the money for our likes. I'm eager to get this sliced and packaged tonight.

dougcrann

We cold smoke our bacon. Last batch we smoked for 64 hours...

MattBTI

dougcrann said:

We cold smoke our bacon. Last batch we smoked for 64 hours...

That's incredible! I'm sure it's excellent. Maybe something to try one of these days.

tarheelmatt

To view left to right, I just tilted my head sideways, like I was eating a taco.  I could have assumed top to bottom.  

Bacon looks really good.  How about the blackend banana?  

MattBTI

tarheelmatt said:

To view left to right, I just tilted my head sideways, like I was eating a taco.  I could have assumed top to bottom.  

Bacon looks really good.  How about the blackend banana?  

Left to right on the bottom picture* No idea on the banana...fiancé's

tarheelmatt

MattBTI said:

tarheelmatt said:

To view left to right, I just tilted my head sideways, like I was eating a taco.  I could have assumed top to bottom.  

Bacon looks really good.  How about the blackend banana?  

Left to right on the bottom picture* No idea on the banana...fiancé's

Haha... I'm just razzing you.  While reading the top, I didn't notice another picture.  

Stuff looks legit though!  

Now that nanna, may want to toss that bad boy.  The fruit flies are on the way.  Hahah...

Jackster21

What kind of BGE is that?

MattBTI

@Jackster21 It's a new line; branded the big black box. bahaha. Seriously though, my platesetter broke and I didn't have enough room for the bacon on my egg by placing a stone on the main grid. I would have preferred to use the egg. Oh well.

MattBTI

Sliced and packaged. Filled three plastic sacks. This was a good batch that I'm very happy with, granted I have only tasted a morsel. Hoping that the maple cured doesn't have early burning issues that I've been reading about on the forum. 

DaveRichardson

Those look KILLER!!!!  Excellent job!  My daughter wants to try doing homemade bacon, and I think your have helped convince me to try it!

MattBTI

@DaveRichardson It really is a pretty simple process I'm no expert, but I really enjoy it. the most involved part is slicing and bagging. Victorinox slicing knife makes short and easy work of it.

KeithEGG

How long do you keep your bacon frozen? I just finished my 2nd small batch 5lbs so I don't have to keep it long I read that 3 months is tops.

MattBTI

Yes, two-three months is what I've read. However, maybe that is extended some by vacuum sealing? I've found that the last 8lbs we did didn't last long. By the time family asked for a package and we gave some out to friends to try, I'd say it lasted a month tops.

EagleIII

That looks insane!!!  Bacon is still on my "to-do" list....not yet stuck my toe in that pool!