rexster314
is one Smokin' Farker
Just finished up slicing and bagging the last of the 120 lbs of bellies I turned into bacon.
Bacon's Done
- Thread starter rexster314
- Start date
UH--120# ??
I would be exhausted--fact is I am just thinking about it!:redface:
Looks like you are set on bacon for awhile 8)
Thanks for posting.
TIM
I would be exhausted--fact is I am just thinking about it!:redface:
Looks like you are set on bacon for awhile 8)
Thanks for posting.
TIM
Harbormaster
somebody shut me the fark up.
120 lbs of bacon? How long does that last you?
Tell ya what, it looks pretty d@mn good.
Tell ya what, it looks pretty d@mn good.
rexster314
is one Smokin' Farker
I have a circle of friends that I sell to. I do 2 of these a month.
sbramm
is one Smokin' Farker
dang, I thought I was bad when I did a 30# batch once. you sir are dedicated!
rexster314
is one Smokin' Farker
Thanks!! I've been doing this since the middle of August, averaging 2 smokes a month.
Wneill20
is one Smokin' Farker
Nice job! I will take a pound or two please
mn_brew
Well-known member
Do you hot or cold smoke? Would you mind posting a bit about your process? I'm trying to get my bacon dialed in but I just haven't been happy with it lately. I've been doing a dry cure, drying, cold smoke over hickory and apple.
IamMadMan
somebody shut me the fark up.
Awesome...
Wickedcajun
is Blowin Smoke!
I'll take a sammich or three!
rexster314
is one Smokin' Farker
I use a dry cure of Pink salt #1, brown sugar and salt. I bag them and let them stay in the fridge for about 8 days, turning and rotating about every 1 1/2 days. Take them out to soak in cold water for about an hour, then put them out on a table, let them dry out to a pellicle, put them back in fridge, and smoke them the next day about 7-8 hours at no more than 100 deg. Chill 'em overnight then slice and vac seal the next day.
