Bacon is Done

[devo]

Started curing 8 days ago.
12lbs. of pork belly


All rubbed down


After 7 days of cure hanging in the refer over night


After two hours of maple smoke


Brought to 150* IT and back into the refer to firm up than onto the slicer

[FLBentRider]

That looks great!

When did you take off the skin, or did it come without it?

[devo]

It came without it

[Keymaster]

Looks perfect!

Sent from my VM670 using Tapatalk

[jiggerjams]

Gonna be some nice meat candy.

[devo]

Had some for lunch, very nice. Salt level and the maple flavor was just perfect. After lunch went to the slicer downstairs and got it all sliced up. Need to find a better way to package it so it looks more professional .





Now I'm trying my hand at some of that Bacon Jam that has been posted here. Hope it turns out good as everyone said it is. Sure smell good so far.

[jiggerjams]

Can't wait to see more pics of the jam process. Thanks devo.

[ghost9mm]

Devo... that's one heck of a job on the bacon, it really looks killer...

[devo]

After simmering in a crock pot most of the afternoon


It was time to get it in to the food processor


All sealed up and off to the refer to cool down


I only did one pound of bacon, wish I did a lot more. It is so good

[RFT]

Hot damn that looks good,  and the Bacon jam.  Oh my God man, never new such a thing existed.

[viper125]

x2 but you can bet i'll be trying it. Looks excellent!

[SamuelG]

Ahhhh (wipe mouth).

Just amazing....Bacon Jam!


SamuelG

Sent from my iPhone using Tapatalk