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Homemade Bacon Start to Finish
hoosier_egger
Posts: 6,808
Finally completed my first batch of homemade bacon. Started with a 5lb Smithfield belly, brined for 12 days using Pop's wet brine recipe over at smokingmeat. Smoked with peach and apple. Turned out decent for my first attempt. Next time maybe a dry brine.
Thanks for looking
Thanks for looking
~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers!
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers!
Comments
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Love homemade bacon! That looks wonderful!
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I did homemade Bacon for the first time a few weeks ago. Don't know why I waited so long. I am not sure if I can go back to store bought now.
Pittsburgh, PA. LBGE -
Looks great!! I made some today too, just finished getting it sliced!!!
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I went from dry brining to pops for bacon. I like it much better with the equilibrium brine. No soaking needed. The base recipe is fine for "standard" bacon, but it's fun to play with flavors. I reduce the sugar by 25% and do 1 cup of salt. Right now I add juniper, bay leaves, garlic, and peppercorns to the brine.
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Looks delicious! What temps and for how long?
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@DWFII it was smoked at 225ish* until it reached 150* in the center. Took about 3.5 hours
And yes. Why did I wait so long!~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Wow! Looks great"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Good work. Try adding garlic and rosemary in a batch. Nice stuff.Sandy Springs & Dawsonville Ga
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That looks great. Going to have to give it a try again. Last batch was too salty.From the shores of Lake Michigan. Grand Haven.
Unsalted and Shark Free
XL. Woo Adjustable Rig Combo. Flame Boss 300. -
Good stuff right there
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Looks like a winner, just did my first two ( dry cure) and very pleased, so much that I have back bacon curing nowVisalia, Ca @lkapigian
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