Took a 9 lb belly and cut it into thirds. I maple cured 2/3 s per 10.5's recipe and the other third with a honey mustard cure.
Here they are ready to go in the fridge for a week
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0547.jpg)
All cured, rinsed and patted dry and into the fridge overnight.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0549-1.jpg)
Where I can use the advice is that I forgot I have to take the wife somewhere tomorrow so it will be about 4 PM before I can throw these in the smoker. I figure at 160* I'll be up until midnight. Any other suggestions? (new wife is not an option)
Smoke it at 200 degrees. I do it all the time and I take it out when the IT reaches 150. Works just fine.
I have follow 10.5 recipe two times now and it turns out great. Got two slabs (11.5 lbs) in the fridge now (try to post pictures after smoking) soaking. Will smoke tomorrow (it is suppose to rain, gives me an excuses not to work around the farm).
Quote from: KyNola on April 15, 2012, 06:21:29 AM
Smoke it at 200 degrees. I do it all the time and I take it out when the IT reaches 150. Works just fine.
Ditto. This is how I do it in the Pellet Poopers and it works great. Doesn't take all night, either.
Wow! Wifey? Well the first thing I thought of was.............. Ooops would could get in trouble for that ::) - so maybe here.
http://travel.wwte1.com/pub/agent.dll?qsfr=cmfd&itid=&itdx=&itty=&ecid= 8)
This should work until the bacon is finished.
Looks and sounds real good Gus...
Looks good.
Turns out the wife's plans got altered so I could make the bacon after all.
Here is the bacon all smoked and at 145*
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0553-1.jpg)
Had a BLT for dinner.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0550-1.jpg)
Into the fridge to be sliced later.
Looks great! Next time put the tomatos under the bacon...so I can see it! ;D
That looks great.
Quote from: SiFumar on April 16, 2012, 10:14:22 PM
Looks great! Next time put the tomatos under the bacon...so I can see it! ;D
Ditto!
Looks awesome Gus!!
Good looking Gus! Next time you make some call me I'd like to watch and learn
Just a query about the bacon...
Once smoked to an IT of 150 is it technically cooked? Just needing a frying pan to crispen up?
Bacon over here tends to be the loin or back, could I use the same principle?
Quote from: Mani on April 18, 2012, 03:41:52 AM
Just a query about the bacon...
Once smoked to an IT of 150 is it technically cooked? Just needing a frying pan to crispen up?
Bacon over here tends to be the loin or back, could I use the same principle?
Yes Mani it is technically cooked. and just needs some crisping up in the frying pan
Quote from: Mani on April 18, 2012, 03:41:52 AM
Just a query about the bacon...
Once smoked to an IT of 150 is it technically cooked? Just needing a frying pan to crispen up?
Bacon over here tends to be the loin or back, could I use the same principle?
For the loin and back bacon, in the States is called Canadian bacon. You can either cold smoke, or hot smoke/cook to 140 - 150°F. You can also leave it unsmoked and uncooked; then slice and cook as needed.
Gus, that is some good looking bacon and a great looking BLT, ummm.
Finally got around to slicing and bagging the bacon for freezing. Leaving them wrapped and unsliced in the fridge seems like I ended up with a stronger flavor (good thing).
Here they are sliced
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0554-1.jpg)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0555-1.jpg)
I wrap them in saran wrap in about 1 lb packets. I then put them in a ziplock vacuum bag, about 3 lbs to a bag. Then into the freezer. This allows me to open the bag, take a pack out, and re-vacuum pack the remainder and put bag into the freezer.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0556-2.jpg)
I have an 11 lb belly ready to become bacon. So much to smoke, so little time.
Nice looking bacon. Did you slice that by hand?
Mike
Used my chef's choice slicer. I got a great deal on Home Shopping about a year or so ago. Here is a link to it on Amazon.
http://www.amazon.com/EdgeCraft-610-Choice-Premium-Electric/dp/B0002AKCOC/ref=sr_1_2?ie=UTF8&qid=1335063406&sr=8-2 (http://www.amazon.com/EdgeCraft-610-Choice-Premium-Electric/dp/B0002AKCOC/ref=sr_1_2?ie=UTF8&qid=1335063406&sr=8-2)
Pork butt,Pork shoulder or Boston butt what ever its called there is also a great substitute. Called buck board or hillbilly bacon here. And it's all my wife will eat now. Enough fat but not too much! Not as lean as Canadian bacon.