My First Try At Bacon

[Smokin Sparky]

  Had a pig butchered two weeks ago.  Instead of having the butcher make the bacon, I thought that I would attempt it myself.  (Thank goodness for the experience and information on the forum!)  This is how it went:

An 8 lb. pork belly getting ready for the cure.


The butcher did a real nice job trimming.

Cure applied and cut into half for easier handling. (Butcher/Packer Maple Sugar Cure)

Ready for the refridgerator.

Getting ready for the smoker

7 Days later into the smoker.  (2 hrs of Hickory)

After a night in the refridgerator ready for slicing.

Awaiting the taste test.

Almost there.

Packaged and ready to freeze.  (I put some aside so I could recheck the flavor!)

Wife said that I will now be doing all of the bacon when we have our pigs butchered.  Everyone who has tried it wants to know if we will have any extra.  Once again thank you to everyone who has given their experience with bacon making.

[micman]

Nice job looks like a very savory taste with all those spices.

Mick

[ArnieM]

Looks great.  Nothing like DIY bacon.

You should put plenty aside to recheck the taste often  ;D

[squirtthecat]

Good job!

[seemore]

THAT LOOKS VERY GOOD
seemore

[MidKnightRider]

Good looking bacon.
Nice job.

[mrmcdowe]

Great job!!!!!!

[Tenpoint5]

Nice job on the bacon.

[ghost9mm]

Really nice lookin bacon...well done..

[devo]

Good looking bacon. Now your hooked. Butchers love it when they get to trim the fat off so they can sell that to all the sausage makers.


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[Smokin Sparky]

Devo;

  With this being a pig that I raised and had butchered, all of the trimmings ended up in my sausage.

::)

[devo]

Cool, good to know you got the works  ;)