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sptucker
01-30-2015, 09:53 PM
My first attempt at makin' bacon.

Started with a 10lb belly, and 1 week later, this:

http://img.photobucket.com/albums/v324/sptucker/cooking/F384939E-3832-4EB0-915B-61735760AEC1.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/F384939E-3832-4EB0-915B-61735760AEC1.jpg.html)

http://img.photobucket.com/albums/v324/sptucker/cooking/1D9377E7-30C3-41EB-B69A-6A173DB7B7FB.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/1D9377E7-30C3-41EB-B69A-6A173DB7B7FB.jpg.html)

Not shown is a big pile of cutoffs and slices that didn't make the grade but should make for some good bean seasonings, etc..

Froze some, gave even more away.

I will definitely be doing this again...

scooter
01-31-2015, 12:27 AM
That looks like super meaty bacon! Did you smoke it?

TentHunter
01-31-2015, 06:25 AM
Excellent Paul!

Once you taste how good homemade bacon is you won't want to buy store-bought again.

sptucker
01-31-2015, 01:46 PM
That looks like super meaty bacon! Did you smoke it?

Yes, I hot smoked it.

It IS super meaty. Guess I lucked out in that regard. Plus, it's pretty much cooked in the slice photo, as I let it get to 150 degrees.

sptucker
01-31-2015, 01:49 PM
Once you taste how good homemade bacon is you won't want to buy store-bought again.

Oh, we've tasted it. It is definitely a hit. My wife likes hers crunchy (ruined), and the hot smoked doesn't lend itself to that very well. So I am thinking about trying cold smoke -- need to read up a bit...

TentHunter
01-31-2015, 02:37 PM
My wife likes hers crunchy (ruined), and the hot smoked doesn't lend itself to that very well. So I am thinking about trying cold smoke -- need to read up a bit...


I could be wrong, but I don't know that hot or cold-smoking makes any difference. We hot-smoke all of our bacon and have no trouble getting it to crisp up.

The sugar content will play more of a role in that though. What brine recipe did you use?

Our Cider Mill bacon, for example, has a higher sugar content, so we have to cook it at a lower temp if we want it to crisp up without burning.

sptucker
02-03-2015, 12:24 PM
I could be wrong, but I don't know that hot or cold-smoking makes any difference. We hot-smoke all of our bacon and have no trouble getting it to crisp up.

The sugar content will play more of a role in that though. What brine recipe did you use?

Our Cider Mill bacon, for example, has a higher sugar content, so we have to cook it at a lower temp if we want it to crisp up without burning.

Well, I did read somewhere else that cold vs hot-smoking definitely makes a difference, but you can't always believe what you read. In any case, I will continue fiddling with my cooking method to see if I can crisp it up, but she basically likes her bacon fried hard and brittle-crunchy (which I find disgusting). So far I have had no luck getting that consistency with my bacon. In reality, this is a don't-care for me as the rest of us like it chewy and delicious like bacon should be. :-)

I used brown sugar and maple syrup to sweeten it up, along with a lot of black pepper and the prescribed amounts of kosher salt and curing salt. I may try your recipe next...

SmokinKat
02-04-2015, 09:27 AM
That looks fantastic, Sp! Very nicely done!

sptucker
02-05-2015, 12:59 PM
That looks fantastic, Sp! Very nicely done!

Thank you! Just got a 5lb belly yesterday... gonna make more!

hariandro001
03-13-2017, 11:21 PM
After day 3 my pan is full of the juice extracted. Do I dump it or flip n put it back?

Chef Anjana
06-03-2017, 04:40 AM
After day 3 my pan is full of the juice extracted. Do I dump it or flip n put it back?

I think dumping that is the better option .

hariandro001
09-20-2018, 12:01 AM
My first attempt at makin' bacon.

Started with a 10lb belly, and 1 week later, this:

http://img.photobucket.com/albums/v324/sptucker/cooking/F384939E-3832-4EB0-915B-61735760AEC1.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/F384939E-3832-4EB0-915B-61735760AEC1.jpg.html)

http://img.photobucket.com/albums/v324/sptucker/cooking/1D9377E7-30C3-41EB-B69A-6A173DB7B7FB.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/1D9377E7-30C3-41EB-B69A-6A173DB7B7FB.jpg.html)

Not shown is a big pile of cutoffs and slices that didn't make the grade but should make for some good bean seasonings, etc..

Froze some, gave even more away.

I will definitely be doing this again...


wow!!! its really super delicious.. and im too going to try this definitely.