My first attempt at makin' bacon (Update)

cgaengineer · December 13, 2011, 06:08:36 PM

I am using the "basic cure" for this recipe but I added brown sugar, garlic and molasses after the dry rub of basic cure.

Soaking Saturday and going in smoker on Sunday

Oh I cured some corned beef as well...I use a sirloin tip roast for the corned beef.

The bacon is awesome and so was the corned beef. Thanks for looking...

cgaengineer · December 13, 2011, 06:23:42 PM

I dont know why these photos are showing up so large...I have resized them twice on photobucket...grrrrr

Now they are smaller....

SiFumar · December 13, 2011, 09:53:26 PM

Looks like you're off to a great start! There is no turning back now!

Habanero Smoker · December 14, 2011, 01:26:29 AM

Those are some really nice bellies.

When I post pictures I usually resize them to 640 x 480.

cgaengineer · December 14, 2011, 03:17:28 AM

I first sized them to 740 and for some reason it didn't update so I went back and made them even smaller....then I saw the 640 versions...a few moments later I saw the 400px version...lol

Thanks for the visit fellas

Friar_Tuck · December 14, 2011, 03:20:33 AM

That is going to be a treat!
Looks like you are about to slip over the edge, never to be able to go back!
Jim

cgaengineer · December 14, 2011, 04:56:59 AM

Quote from: Friar_Tuck on December 14, 2011, 03:20:33 AM
That is going to be a treat!
Looks like you are about to slip over the edge, never to be able to go back!
Jim

I've cured other meat, but this is my first time for regular bacon. We are counting the days until finished!

I have family already asking for some...I'm going to tell them it's spoiled!

jiggerjams · December 14, 2011, 07:30:19 PM

Those are great looking bellies. That will be excellent bacon on Christmas morning.

cgaengineer · December 18, 2011, 06:44:29 PM

Sorry no pics of the sliced bacon...it was messy and both mine and my wife's hands were all greasy.

SiFumar · December 18, 2011, 08:39:05 PM

Quote from: cgaengineer on December 18, 2011, 06:44:29 PM
Sorry no pics of the sliced bacon...it was messy and both mine and my wife's hands were all greasy.

That's ok......the fried up pieces look mighty fine!

Habanero Smoker · December 19, 2011, 01:21:03 AM

What internal temperature did you take the corned beef to?

cgaengineer · December 19, 2011, 03:32:27 AM

Quote from: Habanero Smoker on December 19, 2011, 01:21:03 AM
What internal temperature did you take the corned beef to?

I cooked it (boiled and simmered) on stovetop for about 4 hours. Why?

Habanero Smoker · December 19, 2011, 01:02:03 PM

Quote from: cgaengineer on December 19, 2011, 03:32:27 AM
Quote from: Habanero Smoker on December 19, 2011, 01:21:03 AM
What internal temperature did you take the corned beef to?

I cooked it (boiled and simmered) on stovetop for about 4 hours. Why?

I see. I though you had smoked it. I got some top round curing and after the corned beef stage I'm going to make pastrami. In the past I have only used brisket and I don't want to over cook the top round, so I planning on around 140?F to 145?F.

micman · December 19, 2011, 04:23:54 PM

Did you hang your bacon or lay it on the racks, I would like to do bacon, just haven't really figured a good way to hang it.

Mick

cgaengineer · December 19, 2011, 04:25:51 PM

Quote from: Habanero Smoker on December 19, 2011, 01:02:03 PM
Quote from: cgaengineer on December 19, 2011, 03:32:27 AM
Quote from: Habanero Smoker on December 19, 2011, 01:21:03 AM
What internal temperature did you take the corned beef to?

I cooked it (boiled and simmered) on stovetop for about 4 hours. Why?

I see. I though you had smoked it. I got some top round curing and after the corned beef stage I'm going to make pastrami. In the past I have only used brisket and I don't want to over cook the top round, so I planning on around 140?F to 145?F.

140 for pastrami is good...I have made it several times and it doesn't last around here. Any higher and it's really gonna dry out.