It's bacon time!

TTNuge · April 10, 2010, 11:04:24 AM

Forgot to take pictures prior to putting it in the Bradley but here it is. Approximately 22.5#'s of pork bellies using the Tenpoint5 recipe from the Archives. They cured for about 9 days, were rinsed and dried in the OBS. Smoke has been rolling for about the last hour, going with 3 hours of maple smoke. Be interesting to see how long it takes to finish with such a load full. I plan on doing plenty of rotating throughout the day.

On a side note this may be one of the last smokes for me in *this* Bradley. Might be going on to a new home with a very very good friend so I can upgrade a few things and then get a new one to do a few things a little differently.

Trent

FLBentRider · April 10, 2010, 11:08:55 AM

Wow looking good Trent!

3rensho · April 10, 2010, 11:43:24 AM

Now THAT is a beautiful sight!! Wow.

watchdog56 · April 10, 2010, 01:25:10 PM

I just did 3 slabs today and it took about 6 hours use 10.5 recipe so I am going to guess yours might take about 10 hours.

TTNuge · April 10, 2010, 07:21:38 PM

Many hours later here they are cooling down. One rack not shown got a few drips of the dreaded black rain down on the bellies for some reason. I had the vent wide open but didn't use my duct work/fan. Maybe that would have helped, either way not a huge deal, just a few dark drip spots.

The whole batch

Tenpoint5 · April 10, 2010, 07:34:19 PM

YUM YUM YUM BACON!!! That looks awesome!!

Slamdunk · April 10, 2010, 09:46:07 PM

I had some of my first bacon using the same recipe this morning. It was delicious!! Hope yours is too!!

Quarlow · April 10, 2010, 10:30:13 PM

With that large of a load and all the moisture, you likely could not evacuate all of the moisture fast enough. There was probably so much water coming out of that smoker you could have built a sauna over it. So you did damn good considering. Nice work and awesome looking bacon buddy.

pensrock · April 11, 2010, 05:21:10 AM

Man your in for some good eats for a long time with that much bacon. :)

Smoke some · April 11, 2010, 05:45:35 AM

Tenpoint5 recipe is the Cats (Behind) when it comes to bacon.

TTNuge · April 11, 2010, 08:48:29 AM

Sliced up a few pieces this morning..... Excellent!!! I only sliced off about 5 pieces and knew right away that was a good thing because otherwise I would have eaten every piece I made. Could easily eat a pound of it right now, in fact I'm fighting the urge to go slice some more off right now and fry it up.

Not looking forward to slicing and vac sealing it all though. Going to have to throw it in the freezer for a while so my slicer can handle it without mutilating it.

Tenpoint5 · April 11, 2010, 01:59:37 PM

Nuge you should be fine with it just chilled out of the fridge.

Quote from: Smoke some on April 11, 2010, 05:45:35 AM
Tenpoint5 recipe is the Cats (Behind) when it comes to bacon.

As much as I would like to take the credit for that recipe. IT IS NOT MINE that recipe belongs to one Habenaro Smoker. I just did the pictorial to go with it. Of course I did add the maple powder but the recipe I got from him.

Smoke some · April 11, 2010, 05:29:35 PM

Let me rephrase that :-[

Habenaro Smokers recipe is the Cats (Behind) when it comes to bacon.
and a thank you to Tenpoint5 for the great pictorial and maple powder.

sorry about that Habenaro Smoker

TTNuge · April 12, 2010, 07:04:52 PM

And here's what it looks like all sliced up

And packaged up for human consumption.

It is delicious! Thanks to all who contributed to the recipe, pictorial and hosting of both!

Trent

SnellySmokesEm · April 13, 2010, 05:49:14 AM

Wow, looks better than whats at the supermarket! Looks like the Chef Choice sliced up that bacon very nicely! Thanks for sharing. :)