Makin' Bacon this morning. Step by step.

[TanksHill]

Looking good!!! So you know I have an industrial meat slicer. If you bring those slabs by my house after their done I can slice them for you!!!

I need a pig!!!

g

 

[SKR8PN]

Thanks for the offer Tanks, but....we got'r handled!

The loins are still smoking for a bit yet.......

Can you smell it?????

 

[TanksHill]

OMG Now that is the thickest bacon I have ever seen. It looks amazing.
So lets go back a step. The meat you started with was raw. The smoker "cured" it, or "cooked" it? Can I go to by butcher and buy a pork belly? Is that cost effective?

I am soooo jealous!!

gina

 

[ohiofarmgirl]

i am literally weeping with love for you.... thats just the most beautiful thing i've ever seen.

your dogs are hilarious!

great work!!!
ps driving time is a couple hrs - i'll be there soon. big red ford truck squealin' tires and sprayin' gravel.

 

[urban dreamer]

God bless the man who first made bacon!

 

[adoptedbyachicken]

Interesting! That is identical to the day we did the turkey, kept the BBQ at 200 (monitored with 2) and smoked till the meat was 170 F just like if your cooking in an oven.

 

[Wildsky]

Do you need my address? Or is it "come help yourself" kinda deal?
(I'll bring beer!!!!)

 

[SKR8PN]

OMG Now that is the thickest bacon I have ever seen. It looks amazing.
So lets go back a step. The meat you started with was raw. The smoker "cured" it, or "cooked" it? Can I go to by butcher and buy a pork belly? Is that cost effective?

I am soooo jealous!!

gina

Yup...RAW pork belly. A whole belly costs me like 20.00 bucks. TWO of those big pieces is a whole belly. The only thing I do, is cut it in half, width wise, smother it with my rub, then smoke it until it is about "half done", then I split it again to get bacon strips about 3-4 inches long. In other words, it is half cooked-half smoked, and we finish cooking it when we use it for breakfast or whatever we need it for. After smoking, we then vacuum seal it in meal sized(for us) portions and keep it in the freezer.
With my rub, it is VERY low sodium, but very high in flavor.

 

[SKR8PN]

i am literally weeping with love for you.... thats just the most beautiful thing i've ever seen.

your dogs are hilarious!

great work!!!
ps driving time is a couple hrs - i'll be there soon. big red ford truck squealin' tires and sprayin' gravel.

Bring big man and make sure he is HUNGRY!!

Oh ya, don't forget the beer.

 

[SKR8PN]

Interesting! That is identical to the day we did the turkey, kept the BBQ at 200 (monitored with 2) and smoked till the meat was 170 F just like if your cooking in an oven.

Yup...loooow and sloooow is the secret!