Much Gratitude for Bacon Advice

[Saber 4]

I finished my first real bacon last night and I want to thank everyone here for their advice and the recipes they have posted. Without the forum I would not have guessed at the range of options I have to do so many things other than brisket and ribs and the standard fare. I used the Hi Mtn Buckboard bacon cure left over from my CB and I have some real cure #1 on the way so I can graduate to carefully mixing my own cures and seasonings. I didn't get any pictures until this morning when it came out of the fridge for slicing and breakfast.

All sliced up and ready for packaging.


Ready for the freezer


And finally the money shot, breakfast tacos made with the neighbors fresh yard eggs and bacon

[devo]

Mighty fine job and great skills slicing with just a knife. I can see a meat slicer in your future if you continue with the bacon  ;D

[Saber 4]

Thanks, I definitely have a slicer on my wish list, I have a small low end model from Cabela's that just doesn't have the power to cut much meat, so I gave it to the wife to sell on craigslist. I wouldn't have been able to slice it that well if we hadn't found a restaurant supply house yesterday so I could pick up a 10" cimeter steak knife.

[devo]

Watch ebay and /or craigs list for deals on slicers. They do come around every once in a while. I got mine from a yard sale for 200 bucks.

[Saber 4]

I'm probably on craigslist half as much as I'm on here, always looking. I missed on OBS with a bad element for $30 bucks the other day. The really bad one on the slicer's though happened a few years back when a friend of mine who was the manager of a local grocery chain gave 3 away along with all the other butcher shop equipment when corporate decided to go pre-pack on meat and told him to give it away or trash it. Of course he mentions this to me a week after he gave them all away, said he didn't know I wanted one or he'd have called. I will end up with one eventually though. :)

[beefmann]

Saber,

great  looking  bacon.... next ... beef bacon :)

[Saber 4]

You are so right Beefman, I'm checking with the local locker plant this week for the beef belly plate, couldn't find any at whole foods or the other specialty places. I really want to do the beef bacon. If not then I'm going to look for a good brisket to use.

[beefmann]

You are so right Beefman, I'm checking with the local locker plant this week for the beef belly plate, couldn't find any at whole foods or the other specialty places. I really want to do the beef bacon. If not then I'm going to look for a good brisket to use.

I made mine with brisket,,, if you  do make yours  with brisket,, take it to 170 - 180 and test for tenderness .. slice off a piece and  eat it... just my  two cents

[Saber 4]

I will do that, I'll keep everyone updated as soon as I get the beef and get started.

[cobra6223]

if I may ask what exactly was the recipe and how did it take from start to finish? Looks better than bacon I seen in a store ! great job.

[Saber 4]

Cobra, I took the easy way out on this batch and used the Hi Mountain Buckboard Bacon Cure because I hadn't found a local source for Cure #1 at the time and Cabela's had the Hi Mtn stuff on the shelf. It only takes 6-7 days of cure time in the fridge flipping once a day, then overnight in the fridge uncovered after you rinse it, then a 2-3 hour smoke and take it up to 148 (others have different temps). Habanero Smoker posted Tenpoint5's bacon curing recipe and steps on the recipe site and that is what I followed and I'll use his cure recipe when I make the next batch.