My First Try At Bacon

Started by Smokin Sparky, December 24, 2011, 02:23:01 PM

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Smokin Sparky

  Had a pig butchered two weeks ago.  Instead of having the butcher make the bacon, I thought that I would attempt it myself.  (Thank goodness for the experience and information on the forum!)  This is how it went:

An 8 lb. pork belly getting ready for the cure.


The butcher did a real nice job trimming.

Cure applied and cut into half for easier handling. (Butcher/Packer Maple Sugar Cure)

Ready for the refridgerator.

Getting ready for the smoker

7 Days later into the smoker.  (2 hrs of Hickory)

After a night in the refridgerator ready for slicing.

Awaiting the taste test.

Almost there.

Packaged and ready to freeze.  (I put some aside so I could recheck the flavor!)

Wife said that I will now be doing all of the bacon when we have our pigs butchered.  Everyone who has tried it wants to know if we will have any extra.  Once again thank you to everyone who has given their experience with bacon making.
Never be afraid to try something new.
Remember, amateurs built the ark.
Professionals built the Titanic.

micman

Nice job looks like a very savory taste with all those spices.

Mick

ArnieM

Looks great.  Nothing like DIY bacon.

You should put plenty aside to recheck the taste often  ;D
-- Arnie

Where there's smoke, there's food.

squirtthecat


seemore


MidKnightRider

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mrmcdowe


Tenpoint5

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

ghost9mm

Really nice lookin bacon...well done..
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devo

Good looking bacon. Now your hooked. Butchers love it when they get to trim the fat off so they can sell that to all the sausage makers.


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Smokin Sparky

Devo;

  With this being a pig that I raised and had butchered, all of the trimmings ended up in my sausage.

::)
Never be afraid to try something new.
Remember, amateurs built the ark.
Professionals built the Titanic.

devo

Cool, good to know you got the works  ;)