IamMadMan
somebody shut me the fark up.
Continued for previous post.... Posting final pictures of the homemade bacon project. 60 pounds of bacon in total hanging weight...
Used A-Maze-N pellet maze smoker for 4 hours of cold smoke, then gradually raised smoker to a temperature of about 125 - 130°.
Smoked for 3 Another 3 hours at 130° then increased the smoker temperature to 170° until the internal temperature of the bacon is 125 - 130°. (this is not hot enough to cook or to kill bacteria). This helps to firm the bacon to make slicing easier.
Carefully pulled the smoked pig skin off the bacon while warm using a flexible boning knife to assist when needed.
Chill well to aid in the ease of slicing the bacon.
You'll notice the bacon is very meaty, I selected the side bellies (over the ribs) which are thinner but have a greater meat ratio. Normal bacon is usually 3 parts fat to 1 part meat, "Side Bacon" is just the opposite, 3 parts meat to 1 part fat.
Students did a test fry using uneven end slices..... Almost no grease in the pan...
.
Used A-Maze-N pellet maze smoker for 4 hours of cold smoke, then gradually raised smoker to a temperature of about 125 - 130°.
Smoked for 3 Another 3 hours at 130° then increased the smoker temperature to 170° until the internal temperature of the bacon is 125 - 130°. (this is not hot enough to cook or to kill bacteria). This helps to firm the bacon to make slicing easier.
Carefully pulled the smoked pig skin off the bacon while warm using a flexible boning knife to assist when needed.
Chill well to aid in the ease of slicing the bacon.
You'll notice the bacon is very meaty, I selected the side bellies (over the ribs) which are thinner but have a greater meat ratio. Normal bacon is usually 3 parts fat to 1 part meat, "Side Bacon" is just the opposite, 3 parts meat to 1 part fat.
Students did a test fry using uneven end slices..... Almost no grease in the pan...
.
