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Author Topic: Making bacon for the new year  (Read 1660 times)

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Offline bbqchef

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Making bacon for the new year
« Reply #-1 on: January 08, 2013, 01:04:36 PM »
Had some pork bellies in the freezer... Time to make some bacon!

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Offline TentHunteR

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Re: Making bacon for the new year
« on: January 08, 2013, 02:33:59 PM »
Watching this one...

Are those peppercorns or juniper berries (too hard to tell in the pic)?
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Offline bbqchef

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Re: Making bacon for the new year
« Reply #1 on: January 08, 2013, 06:20:53 PM »
Peppercorns
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Offline Savannahsmoker

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Re: Making bacon for the new year
« Reply #2 on: January 08, 2013, 08:20:16 PM »
Only eat bacon on special days so I like to watch all the varieties of bacon cooks.

Gone to be watching
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Offline Keymaster

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Re: Making bacon for the new year
« Reply #3 on: January 08, 2013, 08:24:06 PM »
Gonna be goood :)
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Offline RickB

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Re: Making bacon for the new year
« Reply #4 on: January 08, 2013, 08:48:57 PM »
Quote from: Savannahsmoker on January 08, 2013, 08:20:16 PM
Only eat bacon on special days so I like to watch all the varieties of bacon cooks.

Gone to be watching

Me too...Never eat bacon on the second Tuesday of leap year!
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Offline bbqchef

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After curing for a week
« Reply #5 on: January 13, 2013, 02:09:17 PM »
Getting close to cooking... needs to air dry for a day before heading to the smoker.

Here are the bellies after curing for a week.

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Offline nepas

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Re: Making bacon for the new year
« Reply #6 on: January 13, 2013, 04:23:40 PM »
Yumm Yumm

I needs some dat.

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Offline deestafford

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Re: Making bacon for the new year
« Reply #7 on: January 14, 2013, 07:25:43 AM »
One day I'll do some bacon.  Dee
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Offline Pam Gould

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Re: Making bacon for the new year
« Reply #8 on: January 14, 2013, 08:23:57 AM »
Ok..how did you do that? I wanna do that. But I wanna used a lot more cracked pepper corns. I love pepper bacon. ★*˚°。°
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Offline bbqchef

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Re: Making bacon for the new year
« Reply #9 on: January 14, 2013, 09:35:25 AM »
After brining I use T's Super Pig rub and add cracked mixed peppercorns before smoking
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Author of "Mastering BBQ"
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Offline bbqchef

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Re: Making bacon for the new year
« Reply #10 on: January 15, 2013, 09:19:47 AM »
Cured bacon ready to get coated with T's Super Pig and then back to the fridge for a day to get a pellicle... Then to the smoker.

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Author of "Mastering BBQ"
KCBS CBJ & CTC/ Ph. B.
Broilmaster P-3
Yoder YS640
WSM x 3
CharBroil Big Easy
Grill Dome Infinity
Enough cast iron to sink a ship
Weber kettle
Lodge hibachi
A garage full (literally) of cooking gear, pellets, charwood and wood chunks (no room for a car)

Offline TentHunteR

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Re: Making bacon for the new year
« Reply #11 on: January 15, 2013, 10:32:56 AM »
Staying tuned...
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Offline bbqchef

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Re: Making bacon for the new year
« Reply #12 on: January 15, 2013, 05:12:59 PM »
Canadian bacon after curing...

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Author of "Mastering BBQ"
KCBS CBJ & CTC/ Ph. B.
Broilmaster P-3
Yoder YS640
WSM x 3
CharBroil Big Easy
Grill Dome Infinity
Enough cast iron to sink a ship
Weber kettle
Lodge hibachi
A garage full (literally) of cooking gear, pellets, charwood and wood chunks (no room for a car)

Offline RAD

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Re: Making bacon for the new year
« Reply #13 on: January 15, 2013, 09:53:08 PM »
One of the things I haven't tried but need to. For some reason I have been eating more bacon lately than I’ve ever done before, I think it has something to do with the scare of bacon price going through the roof.
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