I finished my first real bacon last night and I want to thank everyone here for their advice and the recipes they have posted. Without the forum I would not have guessed at the range of options I have to do so many things other than brisket and ribs and the standard fare. I used the Hi Mtn Buckboard bacon cure left over from my CB and I have some real cure #1 on the way so I can graduate to carefully mixing my own cures and seasonings. I didn't get any pictures until this morning when it came out of the fridge for slicing and breakfast.
All sliced up and ready for packaging.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130707-00320_zpsd7d9f3d7.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130707-00320_zpsd7d9f3d7.jpg.html)
Ready for the freezer
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130707-00322_zps2926ef65.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130707-00322_zps2926ef65.jpg.html)
And finally the money shot, breakfast tacos made with the neighbors fresh yard eggs and bacon
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130707-00323_zps2d7d59f6.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130707-00323_zps2d7d59f6.jpg.html)
Mighty fine job and great skills slicing with just a knife. I can see a meat slicer in your future if you continue with the bacon ;D
Thanks, I definitely have a slicer on my wish list, I have a small low end model from Cabela's that just doesn't have the power to cut much meat, so I gave it to the wife to sell on craigslist. I wouldn't have been able to slice it that well if we hadn't found a restaurant supply house yesterday so I could pick up a 10" cimeter steak knife.
Watch ebay and /or craigs list for deals on slicers. They do come around every once in a while. I got mine from a yard sale for 200 bucks.
(https://lh3.googleusercontent.com/-6puTUhibbAc/TpXW-IIhqgI/AAAAAAAABcs/311KSwGGVho/w835-h553-no/DSC_0001.JPG)
I'm probably on craigslist half as much as I'm on here, always looking. I missed on OBS with a bad element for $30 bucks the other day. The really bad one on the slicer's though happened a few years back when a friend of mine who was the manager of a local grocery chain gave 3 away along with all the other butcher shop equipment when corporate decided to go pre-pack on meat and told him to give it away or trash it. Of course he mentions this to me a week after he gave them all away, said he didn't know I wanted one or he'd have called. I will end up with one eventually though. :)
Saber,
great looking bacon.... next ... beef bacon :)
You are so right Beefman, I'm checking with the local locker plant this week for the beef belly plate, couldn't find any at whole foods or the other specialty places. I really want to do the beef bacon. If not then I'm going to look for a good brisket to use.
Quote from: Saber 4 on July 07, 2013, 05:37:49 PM
You are so right Beefman, I'm checking with the local locker plant this week for the beef belly plate, couldn't find any at whole foods or the other specialty places. I really want to do the beef bacon. If not then I'm going to look for a good brisket to use.
I made mine with brisket,,, if you do make yours with brisket,, take it to 170 - 180 and test for tenderness .. slice off a piece and eat it... just my two cents
I will do that, I'll keep everyone updated as soon as I get the beef and get started.
if I may ask what exactly was the recipe and how did it take from start to finish? Looks better than bacon I seen in a store ! great job.
Cobra, I took the easy way out on this batch and used the Hi Mountain Buckboard Bacon Cure because I hadn't found a local source for Cure #1 at the time and Cabela's had the Hi Mtn stuff on the shelf. It only takes 6-7 days of cure time in the fridge flipping once a day, then overnight in the fridge uncovered after you rinse it, then a 2-3 hour smoke and take it up to 148 (others have different temps). Habanero Smoker posted Tenpoint5's bacon curing recipe and steps on the recipe site and that is what I followed and I'll use his cure recipe when I make the next batch.