Some more Maple Bacon

Tenpoint5 · January 03, 2010, 08:57:43 PM

I had the yardapes home from school all week and the weather just wasn't playing fair only getting up to 5* today. So I put some bacon in to cure and smoked it today in the garage. I had to fire up the 115,000 btu torpedo blast furnace to get the garage to where it wasn't just to bad out there and it helped the Digital Smoke Generator get warmed up before I turned anything on. I followed the recipe that is on the recipe site except I didn't have any Maple pucks so I used Hickory. I didn't take pictures of the curing process but I did take one as the three slabs came out of the smoker about 5 minutes ago. Boy does the Garage smell GOOOOOD!!!!

Tenpoint5 · January 03, 2010, 08:58:23 PM

I will post some more pictures when I get it all sliced up in the morning.

hal4uk · January 03, 2010, 09:03:30 PM

Where the heck is my VIOLIN?
You had to use use HICKORY? ;D

Tenpoint5 · January 03, 2010, 09:13:57 PM

And since I was using Hickory Smoke in there I threw them 2 coffee filters full of sea salt in there as well for 2 hours of smoke. Then I was talking to Seemore and he say's "Ain't you supposed to cold smoke salt?" :o :o Rut Roh!!! Didn't hurt a thing salt turned out just fine. Besides it was cold out so it was cold smoked kinda just the cabinet temp was 120-130*

Habanero Smoker · January 04, 2010, 02:39:57 AM

Salt is a mineral, so heat will not effect it. Many instructions I've seen for smoking salt use a temperature close to 200°F.

Tenpoint5 · January 04, 2010, 08:51:17 AM

After a 12 hour relaxation period in the fridge. I got everything all sliced up and vac sealed.

I ended up with 14 packages if you count the ends and pieces bag. Here are the ones going in the freezer.

Quarlow · January 04, 2010, 09:14:52 AM

MMmmmmm baaaacoooon Man I can't wait to get back to work. First thing is to cure and smoke the ham I have in the freezer and then to do the pork loin into CBB. Then I am going for some of this bacon.

Tenpoint5 · January 04, 2010, 09:45:32 AM

Your gonna Love it when you do Q!! I don't buy store bought bacon for breakfast anymore. I only buy it for wrapping Abts and chicken.

oakville smoker · January 04, 2010, 09:53:40 AM

There is nothing better than home made bacon
I am behind on posting pics but will get my bacon up there tonight

I got 20 pounds out of my lot, the freezer is filling again but we can now see inside the fridge
About 25 packages but not nearly as nicely packed as yours
Cut the skin off and will use for pork rind from time to time
Cut up the off cuts and ends, cooked them down till they got nice and crunchy, dried them out for a day, chucked them in the food processor and made bacon bits out of them for salads.

Yum, yum bacon

dbondy · January 04, 2010, 11:09:10 AM

Great looking bacon 10.5, I`m real hungry now. Did you remove the skin before you sliced it,and was it hard to do. I can get bellies up here with the skin already removed but my prefered butcher only gets them in with the skin on. Is it easier to remove the skin after or before you smoke it.
I`m getting ready to order some more bellies so it would be nice to know how you guys do it. THANKS ;D

Tenpoint5 · January 04, 2010, 11:31:34 AM

I get my bellies with the skin off. I would say that it is a matter of personal opinion weather you take the skin off before or after curing and smoking. I myself prefer the skin off. I feel that I get more smoke penetration with the skin off. I know there are those out there that save the smoked skin and fry it for cracklings. I don't think it should be too hard to remove before you do anything as long as you have a good sharp knife. I believe that Habanero Smoker has said that it isn't too difficult to remove after smoking. I really can't comment on it as I have never had to do it.

FLBentRider · January 04, 2010, 11:44:53 AM

The bellies I have done where skin on.

If you leave the skin on, which I did, you WANT to get it off right after you take the bellies out of the smoker, while they are still warm.

Once you get it started it just about peels off.

It is NOT as easy once they cool or have been refrigerated.

dbondy · January 04, 2010, 12:52:38 PM

Thanks for the help guys, going to get some bellies by the weekend. I`ll try to skin them when there still warm. ;D

oakville smoker · January 04, 2010, 02:59:02 PM

I have made about 40 pounds of side bacon so far and removed the skin prior to cure and smoke
It takes some patience but I think I will give the cookw with it on method a try next time

seemore · January 05, 2010, 09:47:00 PM

good job chris . thanks habs I BAD.....
seemore