Bacon's Done

[rexster314]

Just finished up slicing and bagging the last of the 120 lbs of bellies I turned into bacon.

 

[The_Kapn]

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

 

[Harbormaster]

120 lbs of bacon? How long does that last you?

Tell ya what, it looks pretty d@mn good.

 

[rexster314]

I have a circle of friends that I sell to. I do 2 of these a month.

 

[sbramm]

dang, I thought I was bad when I did a 30# batch once. you sir are dedicated!

 

[rexster314]

dang, I thought I was bad when I did a 30# batch once. you sir are dedicated!

Thanks!! I've been doing this since the middle of August, averaging 2 smokes a month.

 

[Wneill20]

Nice job! I will take a pound or two please

 

[mn_brew]

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]

Awesome...

 

[Wickedcajun]

I'll take a sammich or three!

 

[rexster314]

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.

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.