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Old 11-03-2013, 12:22 PM   #1
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For the BACON Lovers

The weather has cooled down now so I can cold smoke again, so I'm starting a bacon thread.

First picture is the cure in separate bowls for the two slabs of pork belly.

Second picture is the pan with racks in place to keep them out of the juices. First time I did this I just put the pork bellies in plastic bags and sealed them up, but they marinated in their own juices that way. Wife thought it was to salty that way.

Third picture is the pork bellies with the skin removed and in the pans.

Forth picture is with the cure applied. Just need to wrap them up tight and off to the fridge for the next 10 to 14 days.

Right now the plan is to start cold smoking them the weekend of the 16th/17th.

Can't wait for some home cured bacon again.
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Old 11-03-2013, 01:24 PM   #2
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Now THIS is a build thread I can get into.





.
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Old 11-03-2013, 01:30 PM   #3
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Nice thread idea!!! Looking good.

Has anyone tried the "Oscar Meyer" (fully cooked bacon)?
microwave how ever many pieces you want for 30 seconds and its ready to eat.
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Old 11-13-2013, 02:11 PM   #4
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Hey!

I thought this was a build thread, where are the updates???

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Old 11-13-2013, 05:54 PM   #5
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Just checked it today and it's cured. I will rinse it off and hang it in the fridge for 24 hours starting tomorrow. Then it's into the smoker on Friday.

I will be sure to take more "Build" pictures.
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Old 11-14-2013, 03:23 PM   #6
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Okay, it's cured, rinsed off and now in the fridge. You leave it there for 24 hours to so the surface become tacky which helps the smoking process.

When I get home from work tomorrow it's off to the smoker for 14 to 24 hours.
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Old 11-14-2013, 08:14 PM   #7
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Quote:
Originally Posted by Silverback51 View Post
Okay, it's cured, rinsed off and now in the fridge. You leave it there for 24 hours to so the surface become tacky which helps the smoking process.

When I get home from work tomorrow it's off to the smoker for 14 to 24 hours.

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Old 11-15-2013, 04:18 PM   #8
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Okay, it's in the smoker.

I will check it in the morning when I get up to see how it's doing.
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Old 11-15-2013, 04:33 PM   #9
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Jeep mods, camping gear, now I have buy a smoker! Do you think I'm made of money, stop making threads like this. Now I need to start planning how to hi-jack an armored car. See how you are contributing to social disorder?
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Old 11-15-2013, 04:47 PM   #10
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Jeep mods, camping gear, now I have buy a smoker! Do you think I'm made of money, stop making threads like this. Now I need to start planning how to hi-jack an armored car. See how you are contributing to social disorder?
Sorry, guess I won't mention the home made jerky then.
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Old 11-16-2013, 09:18 AM   #11
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OH MY GOD.

Pulled it from the smoker at 3:00am after a 15 hour smoke. Put one slab in the freezer to firm it up so I could slice a few strips for breakfast.

Great flavor. Not salty, but has a nice sweet taste to it. My wife loves it, and she hated the first batch I made because it was to salty.

I will post some more pictures later today.
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Old 11-17-2013, 02:34 AM   #12
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We grilled pork medallions wrapped in bacon for dinner tonight. It's a Monroe county thing. They are so good.
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Old 11-17-2013, 06:03 AM   #13
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Quote:
Originally Posted by Silverback51 View Post
OH MY GOD.

Pulled it from the smoker at 3:00am after a 15 hour smoke. Put one slab in the freezer to firm it up so I could slice a few strips for breakfast.

Great flavor. Not salty, but has a nice sweet taste to it. My wife loves it, and she hated the first batch I made because it was to salty.

I will post some more pictures later today.
Need a quote shipped to 78628! LOL That makes me want BLT's for lunch today.
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Old 11-24-2013, 08:49 PM   #14
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Let me just say
http://bacontoday.com/vanilla-bourbo...bourbon-glaze/
Best ever. I haven't bought their bacon, used vanilla extract instead and a little bourbon in the batter. Firmer/colder batter will make the cookie more airy (read:better) and sometimes more than 9 minutes. When putting the glaze on, keep the heat on low or else the glaze (more of a caramel) will get too thick to drizzle. Keep them airtight or else the sugar will crystalize again on top.
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Old 11-25-2013, 11:18 PM   #15
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Third picture is the pork bellies with the skin removed and in the pans.
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Old 02-18-2014, 06:03 PM   #16
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Attachment 782129
I firmly believe that Bacon can bring about world peace!
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()_) ()_)--o-)_) ,,,. ......... .. (_(-o--(_() (_()
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Old 02-19-2014, 06:12 PM   #17
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I don't know about that.

I would fight for mine.
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Old 02-19-2014, 06:32 PM   #18
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I don't know about that.

I would fight for mine.
You will need Tactical Bacon!

Attachment 785305
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Old 02-19-2014, 08:37 PM   #19
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Yes, the bacon thread lives again!

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