Gun Powder Bacon

[OU812]

Got a belly and it had the skin still on.  >:(





17 min later.



Needs trimmed.



All squared up.



In the fridge till ready to cure.



The trimmings.



The cure mixture.



Ready to season and cure.



Some Gun Powder.



And the cure.



The other side.



In the beer fridge out in the smokin shed and gonna flip every night for a week.

To be continued.  ;D

[muebe]

Should be interesting...

[KyNola]

For the newbies who might just be getting started the gunpowder my friend Curt is referring to is not the gunpowder used to make ammunition.  It is a seasoning rub available from Sure Shot Sid's.  Really good stuff.

That will be some interesting bacon Curt!

[TMB]

For the newbies who might just be getting started the gunpowder my friend Curt is referring to is not the gunpowder used to make ammunition.  It is a seasoning rub available from Sure Shot Sid's.  Really good stuff.

That will be some interesting bacon Curt!

LOL, but real gunpowder would make one hell of a cure!!    ;D ;D ;D

[OU812]

For the newbies who might just be getting started the gunpowder my friend Curt is referring to is not the gunpowder used to make ammunition.  It is a seasoning rub available from Sure Shot Sid's.  Really good stuff.

That will be some interesting bacon Curt!

Whoops!  :o

Good catch Larry.

I should have takin a picture of the jug of gun powder so everyone knew what I was talkin about.

My bad.

[MidKnightRider]

Interesting......
Going to watch this one \to see how it turns out.

Also just to let people know the Gunpowder has MSG in it so if you have an MSG allergy stay away.

[KyNola]

Have you done gunpowder bacon before Curt?  If so, how was it?  It should sure have a smokey grilled taste to it once you have smoked it and then fry some up.

[Waltz]

Nice job trimming the skin off. Keep us posted on how it turns out.

[OU812]

Have you done gunpowder bacon before Curt?  If so, how was it?  It should sure have a smokey grilled taste to it once you have smoked it and then fry some up.

Yes sir, last time I caked it on like on a Tri-Tip, a little to salty, this time I went a little lighter with the Gun Powder.

It does make for some tasty bacon.  ;D

Nice job trimming the skin off. Keep us posted on how it turns out.

Thanks, get my share of skinnin every year come deer season.  ;)

[OU812]

The GP Bacon is done curing.



Rinsed off, patted dry and allowed to hang in the fridge over night.



The next morning hung at room temp wile the smoker came up to 120 F.



Kept the smoker at 120 F for 4 hr, 1 hr no smoke, 3 hr Hickory. Then cranked her up to 250 till the IT hit 150 F. I like to eat my bacon raw sometimes.  ::)



Back in the fridge for a day and ready to slice.



Half done.



The other half.



I ate all the small trimmings,,,,,,PERFICT!  Saved the big trimmings to some other eats.

Done.





Five pounds in the freezer, half pound in the fridge and I bet I ate 1/4 pound wile slicing.

Did I mention this stuff is gooooood?

Well,,,,,,,,It Is.

[SouthernSmoked]

THUMP!!!

WOW!!!

[MidKnightRider]

Looks great, will have to try it next time I make belly bacon

[Waltz]

Thanks for the update. Bacon looks as good as I have seen and better than I make. I am visiting the USA soon so will look out for gunpowder seasoning to bring back home.

[OU812]

Thanks for the update. Bacon looks as good as I have seen and better than I make. I am visiting the USA soon so will look out for gunpowder seasoning to bring back home.

I cant find it in any stores were I live, I have to order Gunpowder on line.

http://sureshotsids.com/products-page/seasoning

[KyNola]

THUMP!!!

WOW!!!

WHAT HE SAID!!!