Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: rexster314 on September 29, 2014, 12:54:03 PM

Title: Bacon this week
Post by: rexster314 on September 29, 2014, 12:54:03 PM
Half of the bacon I'm doing the next two days. 100 pounds total.


(https://dl.dropboxusercontent.com/u/55540151/2014-09-29%2011.11.52.jpg)
Title: Re: Bacon this week
Post by: RAD on September 29, 2014, 01:20:56 PM
holy cow batman, that's a lot of pork
Title: Re: Bacon this week
Post by: Scallywag on September 29, 2014, 01:33:28 PM
Can never have enough bacon.
Title: Re: Bacon this week
Post by: africanmeat on September 29, 2014, 02:11:42 PM
looks amazing . what are you doing next week ? ;)
Title: Bacon this week
Post by: Pappymn on September 29, 2014, 03:08:26 PM
(http://img.tapatalk.com/d/14/09/30/e2agureb.jpg)

Title: Re: Bacon this week
Post by: Las Vegan Cajun on September 29, 2014, 03:28:54 PM
Are you sure that is going to be enough???  ::) :P
Title: Re: Bacon this week
Post by: Smokerjunky on September 29, 2014, 03:53:05 PM
That is going to be a seriouse cache of bacon!  Looking forward to the final results.
Title: Re: Bacon this week
Post by: spuds on September 29, 2014, 04:27:47 PM
Be sure to tell us all about it. :P
Title: Re: Bacon this week
Post by: sliding_billy on September 29, 2014, 06:09:12 PM
I'll be watching the mail.  ;D
Title: Re: Bacon this week
Post by: rexster314 on September 30, 2014, 01:04:26 AM
Started slicing up bacon tonight

(https://dl.dropboxusercontent.com/u/55540151/2014-09-29%2022.17.121111.jpg)

(https://dl.dropboxusercontent.com/u/55540151/20140929_225927.jpg)
Title: Re: Bacon this week
Post by: spuds on September 30, 2014, 01:42:56 AM
VERY NICE!!!!!!!!!!!
Title: Re: Bacon this week
Post by: Pam Gould on September 30, 2014, 07:04:55 AM
Excellent.  Pam   .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: Bacon this week
Post by: muebe on September 30, 2014, 07:10:17 AM
Bacon!!!!!!
Title: Re: Bacon this week
Post by: Smokerjunky on September 30, 2014, 11:38:43 AM
Hi Rexster - could you give some insight into your process?  I have wanted to try this but really have no idea how.  Your final product looks incredible.  Thanks
Title: Re: Bacon this week
Post by: TMB on September 30, 2014, 11:51:48 AM
Wow that's a lot of bacon, great job!!!



Boy,  PETA is going to send someone to your place in protest.   Just give them bacon to eat that will shut them up!

Title: Re: Bacon this week
Post by: Las Vegan Cajun on September 30, 2014, 12:31:11 PM
Bacon looking good. ;)
Title: Re: Bacon this week
Post by: rexster314 on September 30, 2014, 01:07:34 PM
Quote from: Smokerjunky on September 30, 2014, 11:38:43 AM
Hi Rexster - could you give some insight into your process?  I have wanted to try this but really have no idea how.  Your final product looks incredible.  Thanks

This is a down and dirty example: buy pork belly(ies), using cure calculator http://www.diggingdogfarm.com/page2.html (http://www.diggingdogfarm.com/page2.html) make the appropriate amount of cure, rub down the belly, put in a Ziploc bag, let cure for no longer than 10 days (I do 8 days) in a refrigerator @ 380, remove the belly and let it soak in a container for about an hour to hour and a half, slice a small piece off and cook it to check the saltiness, if ok then put in your smoker using your choice of smoke until the desired smoke has taken effect, remove from smoker, wrap with plastic wrap and place in fridge overnight. Next day take out and slice up your bacon.
This is my routine that I've found works for me. I would highly suggest you read up on the process here and other smoking forums to help you decide how you want to do your bacon. Some people do a wet brine. I don't do that because I don't have the space to do that. I've been doing a dry cure since I started in 2005 and doubt if I will ever change. It works for me, I get the results I want.
Title: Re: Bacon this week
Post by: TecCrash on September 30, 2014, 01:34:55 PM
Very nice!   That is on my list of things I want to try!