Homemade bacon!!!

[snadamo]

How can you pass up homemade bacon?!?!?

Equilibrium cure for 7 days, on to the Big Chief w/applewood for smoke, and sliced a day or so later...MMMMMMMMMMMMMMMMMM MMM!


I gotta say, this big chef is awesome for cold or warm smoking meats!

After a ~6 hour smoke, wrapped in saran wrap and in to the fridge

Sliced somewhat thick, thanks to Mrs Snadamo

BLTs for Dinner (Dukes Mayo!) absolutely delicious! She included some of the chunks at the end so we can cut up for salad etc...I think they all got eaten though :laugh:

thanks for looking!

 

[Al Czervik]

Killer looking bacon, Adam! Thanks for sharing...

 

[ronbrad62]

Save some for me! That looks like you nailed it!

 

[bowhnter]

I’ll be over for breakfast!

 

[Robert]

Awesome color. Is that a front loader or top loader Big Chief? If front loader, I assume the racks slide out. Their website pictures do not show them sliding out.



Thanks,


Robert

 

[Big George's BBQ]

YUM. That looks and sounds amazing

 

[scp]

Reminds me I am out of bacon and need to get a belly curing...thnaks for the post!

Where did you get those bellys...they look way meatier than the ones I have been getting lately.

 

[snadamo]

Reminds me I am out of bacon and need to get a belly curing...thnaks for the post!

Where did you get those bellys...they look way meatier than the ones I have been getting lately.

Glad I can help! We’ve had very good luck with Costco on pork bellies.

 

[snadamo]

Awesome color. Is that a front loader or top loader Big Chief? If front loader, I assume the racks slide out. Their website pictures do not show them sliding out.



Thanks,


Robert

Hey Robert. It’s the front loader. The racks do slide out. However they’re freestanding on some metal tabs. If you’re looking for pics I can provide you some.

 

[BackYardRob]

Awesome!! I can PM my address in the off chance there are leftovers.

 

[thirdeye]

Oh, boy. I'm all in on the Big Chief too. You can always block the lid open (add a weight on top) to cool it down if needed. With an equilibrium cure you can go up to 14 days of cure time, and a day or two of equalization time.

 

[BuffettFan]

Nice job, Adam!
Since we started making bacon and sausage at home, the store bought stuff doesn't cut it anymore.

 

[scp]

Glad I can help! We’ve had very good luck with Costco on pork bellies.

Yep...that is usually my go to...but last one was horrible...I should have taken it back....not sure if they will take them back...but worth a try. I mean it was mostly fat...with a few narrow strips of meat. I will give them a try again.

Thanks!

 

[Stingerhook]

Now I want bacon and eggs.

 

[cowgirl]

Awesome bacon, Adam! What temp did you run your smoker?
I use my smokehouse to cold smoke. Looks like yours came out fantastic!

 

[snadamo]

Awesome bacon, Adam! What temp did you run your smoker?
I use my smokehouse to cold smoke. Looks like yours came out fantastic!

Thanks Jeanie! I ran this one at 180/200 for 6 ish hours until internal temps hit 150 or so. I have an Inkbird temp controller to better regulate other smokes, but I’ve found that the “warm” smoke on bacon gives great results.

Have had great results with jerky, sausage and bacon.

 

[SmokinAussie]

Totally nailed it Adam!

 

[PitRow]

Great looking bacon! It's been a couple decades since I've used a big/little chief smoker, back when Luhr Jensen still made them. I need to get one again. Mine somehow got lost in a move at one point. Great little machines for salmon, jerky, bacon, etc. I did a whole turkey in one once but I wouldn't recommend it!

 

[sudsandswine]

great color after the smoke session :thumb:

 

[scp]

Thanks for the encouragement Adam...picked up a very nice belly today at Costco...in the fridge curing.