First try at shoulder bacon (pics)

flyer_egger · November 2014

I deboned a pork shoulder (berkshire) and split it in half. Cured with Buckboard Bacon Cure for 10 days per instructions. Smoked / cooked at 200 until 150 internal with LOTS of apple wood chunks. Wrapped and refrigerated for two days before slicing and packaging.

I always use my coworkers and some friends as test subjects for my new cooks. Everyone who tried it said it was the best bacon they ever had and these guys don't pull any punches just to make me feel good. So this cook passed the test and has already been repeated.

Sorry no "in process pics" but when slicing and my hands were covered in bacon grease the idea of picking up the iphone didn't seem like a good idea.

theyolksonyou · November 2014

Nice. My next bacon will be shoulder. How much and what wood did you use?

Edit: excuse me for being an idiot. I just went back and retread the thread. 8-}

tulocay · November 2014

Looks great.

Cookinbob · November 2014

Looks great! I too have done shoulder bacon, though I used a regular fatty supermarket shoulder with excellent results. Enjoy!

SeahawksEGGHead · November 2014

terrific looking bacon you got there! I perfer doing shoulders as well. They work out really well, don't they.

SkinnyV · November 2014

Looks good and I'm going to give it a try. Belly is way to $ in Seattle to make bacon worth it IMO.

shtgunal3 · November 2014

Great job... I'm smoking some belly bacon shortly.

Canugghead · November 2014

Nice! As for taking pictures in progress, just wrap your iphone with cling film and leave a peep hole for the lens!

I've two loins being curing for a week, plan to rinse in a day or two, then air dry and smoke. Have been making bacon with shoulder and loin these days ... easier to get, less $ and less fat.

yzzi · November 2014

I haven't tried the shoulder bacon yet or even hot smoke. I have a belly curing now and I may do a hot smoke on that. I've just really like the amaz-n smoker results.

First try at shoulder bacon (pics)

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