First bacons

[Drac]

Hi all,

Got the first bacon done!!!!

Finally had everything work out.  Got the a belly and loin in and took the plung -



Cut it in half and did half in regular and half in maple.  Smoked them in hickory.  The maple -



The regular -



While I was at it I thought I'd do some Canadian bacon.  The pic makes the corner look really red but it is a uniform pink -



Of course I had to fry up a sample to see how it turned out -



Any recommondations on the best way to silce and store?  I have a vacume sealer so I assume that using that and freezing is the best storage?

Between the bacons, the snack sticks and the SS my wife is complaining about the lack of room in the fridge.  She also keeps asking what am I going to do with all this meat  ;D

Thanks for the help getting here,
Jim

[TestRocket]

Everything look great Drac! I hope to be doing that real soon!  ;D

[wyoduke]

Great job and yes vac seal  and freeze it is the best

[OU812]

Thats some mighty fine lookin cured pork.

Vac sealing works best, I seal it like this.

Back bacon.



Bacon bacon bacon bacon.  ;D

[ghost9mm]

Drac..that is really some good looking lean bacon, can't hardley wait till we start getting some really good tomatoes..your bacon would make a real good BLT...YuMmmmmmm. good job partner.

[Tenpoint5]

Good looking Bacon there Jim!!

Time for a beer fridge in the garage to move all of the projects out of her fridge and into your own!! Nows your chance

[Drac]

Thanks all.

Good looking Bacon there Jim!!

Time for a beer fridge in the garage to move all of the projects out of her fridge and into your own!! Nows your chance

Unfortunately the kitchen is mine so that doesn't work to well.  I have a few friends lined up who are willing to sacrifice to help clear all this out.

Nice of them wot...

Jim

[OU812]

Thanks all.

Good looking Bacon there Jim!!

Time for a beer fridge in the garage to move all of the projects out of her fridge and into your own!! Nows your chance

Unfortunately the kitchen is mine so that doesn't work to well.  I have a few friends lined up who are willing to sacrifice to help clear all this out.

Nice of them wot...

Jim

Your still gonna need another fridge if ya keep cookin all this good stuff.  ;D

The one in the kitchen is ours, the one in the basement, smokin shed and garage are MINE.  :D

[jiggerjams]

I third it. Time to get more fridges and/or freezers. Currently I use the fridge and freezer at home, A freezer at my buddy's house, and the fridge and fridge freezer at my work.

Bacon looks great, thanks for sharing. You can either hone your knife skills to slice more thinly if you prefer or you can look for a sale on a deli slicer. I took the deli slicer route and I am so glad I did.

[Drac]

Hi all,

Got out the bacon for the first cooking.  Just a simple frying up of some strips for BLTs -









Now here is one reason for the additional posting (besides having a little fun) -



Got this nice cup of nectar from the frying.  Now occasionally I make some gravy.  Maybe use some for frying eggs.  Now we make bacon around here and I assume we cook bacon around here so I imagine there is lots of this stuff hanging around your guy's houses. 

So what do you guys use it for?

Also since there is a lot of bacon around what do you guys use it all for?  After all there is only so much bacon and eggs & BLTs a guy can eat.

Jim

[ghost9mm]

Love the BLT's and in the summer time we eat lots of them and fried squash and egg plant and all go well with bacon, of coarse some people would put bacon on ice cream...lol

[Tenpoint5]

Love the BLT's and in the summer time we eat lots of them and fried squash and egg plant and all go well with bacon, of coarse some people would put bacon on ice cream...lol

Hey now I resemble that remark!!

Jim I use it when making hasbrowns, frying eggs, anything you would use grease or lard for. If I was a baker I would be using it in my bread for the fats. I have used it when making biscuits with pretty good results.

[OU812]

I use the bacon grease to make a roux and make gravy with it, we like gravy around here.  ;D

[3rensho]

Oh yeah, in a roux for pan gravy.  Makes great Bratkartoffeln (fried spuds) as well if you don't have any duck or goose fat handy (don't blab to your cardiologist  ;D).  I'm smokin' a batch of belly bacon tomorrow.

[Drac]

An idea I hadn't thought of, though a bit late for Mother's Day -



Jim