Mmmmmm - Bacon - Yum!

[NBK]

"You made too much bacon" said no-one!

A 13 pound hog belly, 9 days in the maple/brown sugar brine, dried and peppered generously and 180º set temp on the bull until 150º was achieved. Bacon - its what's for breakfast, lunch and dinner.

Couldn't be happier! I ran a smoke tube with hickory to help get a more dense flavor.

Had to make a BLT & avocado to test it out. It didn't suck...

 

[GUNDOGLOVER49]

Same recipe. Apple or Maple in Bradley smoker

 

[Nuevo]

Oh man oh man!! I got a big fat pork belly in the freezer just waiting to transform into delicious bacon. Thank you for the inspiration to make that happen!

 

[punkur67]

I am almost out. Time to make another batch myself

 

[HortoTheSlayer]

Thick cut is the way to go! Now lets see a burger topped with your pastrami, bacon and smoked cheese

 

[Hunter527]

That looks awesome!!

 

[GUNDOGLOVER49]

I cure mine for 12 days in frig. in large baggie, turning over every day, then put them on rack in frig. for two more days to start drying process. I smoke to same temp. of 150 deg. Then back ing baggies and into frig. overnight, helps meat absorb flavor and makes for easier slicing, IMHO.

 

[TRICER]

Looks awesome! This is what I love about you John, if you are gonna do something you go 110%. Good stuff keep it coming.

 

[GUNDOGLOVER49]

I ASSUME U ARE REFERING TO NBK JOHN NOT, GUNDOGLOVER JOHN.

 

[TRICER]

I ASSUME U ARE REFERING TO NBK JOHN NOT, GUNDOGLOVER JOHN.

NBK but your pretty cool too lol.

 

[NBK]

Yours looks amazing too @GUNDOGLOVER49 . Bacon is like sex and pizza, no matter - it's always good.

 

[Lungpopper]

How long will it keep after you take it out of the smoker ?

 

[NBK]

How long will it keep after you take it out of the smoker ?

It is cured so it should keep for a while. It will freeze well too.

Same with the pastrami. Both were in a brine for 9 days.

 

[Snake Charmer]

John, Have you contacted your cardiologist and consulted with him about this smoker work you have been doing ?