First Shot at Bacon

[OntarioSmoke]

Hey,

I decided it was time to try my hand at some bacon so I picked up several lbs of pork belly a few weeks ago and began curing it with maple cure.  I ended up adding a bit of additional Maple flavor and added a vanilla to one of them as an experiment.  Well both were a huge successes and I have requests from friends and family to make more as soon as possible.  I even got a couple of marriage proposals after a couple of ladies tried them, granted one was a bit awkward with her husband standing beside her. 

Oddly enough when I was waiting for them to cure (let them go for 7 days in the fridge) I was thinking I might have been a bit over zealous since it was just over 7lbs but now I wished I would have bought twice as much.  Anyway after curing and rinsing I let them sit overnight in my smaller fridge (which is now exclusively for my smoking items and the odd beverage) and put 2:40 minutes of maple smoke on them before taking the temp up in the smoker and bringing the bellies to an IT of 140+. It might be a premature but am giving some serious consideration to picking up a deli slicer for the next batch as well as my other smoking items.

I have tried the bacon on its own as well as wrapped some steaks, sorry no pictures of those, and this bacon really is the best I have ever had.  It really took the steaks to the next level and cooked up perfectly on the outer edges.   Not sure I could have done it without this site so thanks for everyone who contributes.








One of the few remaining packs

[tskeeter]

That is some fine looking bacon.  I've never made bacon, but it is something I'm looking forward to trying some day.  Might I ask whose maple cure you used?  Or, if you made your own, are you willing to share the recipe?

[OntarioSmoke]

I actually used 10.5's recipe but added some additional maple flavor and vanilla.  Didn't have any maple sugar so just went with the brown sugar and really they turned out better than I imagined.

http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon

And don't be afraid to make lots :)

[RedJada]

I actually used 10.5's recipe but added some additional maple flavor and vanilla.  Didn't have any maple sugar so just went with the brown sugar and really they turned out better than I imagined.

http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon

And don't be afraid to make lots :)

Cant beat 10.5's recipe. Especially if it's your first time. After a couple belly smokes you can adjust to your liking. I like to add some pure maple syrup. A slicer is a good idea. No more store bought bacon for you.... ;D

[seemore]

Thats some good looking Bacon
Seemore

[Tenpoint5]

Your bacon turned out looking really good. Play with it tweek it make it your bacon. Now that you have a base to workfrom

[Tulla]

Great looking Bacon. As for the deli slicer it is worth it if you are going to make bacon on a regular basis.
I invested in  an secondhand Ital and i love it, the way it makes the job so much easier and the finished item presentation wise is worth every red cent.

[OntarioSmoke]

Thanks, Ya I have been searching for a used 12" inch.   Been eyeing up a couple of Berkels but was late getting in touch with the sellers.  Trying to get one for around 250, just need to have some patience. 

Jon

[pjplovedog]

Bacon was the first thing I tried when I received my Bradley.  It was such a huge success, I was happy that it was my first project.  I need to pick up some more belly myself, as soon as I can count on some dry weather around here! 
That sure looks like fabulous bacon.  Thanks for sharing. Good luck with the marriage proposals!!   ;)

:)

[Saber 4]

Great looking bacon, you will definitely want a good slicer, it makes bacon, Canadian bacon and jerky so much easier. I like to smoke a pork loin or a beef roast and slice it up for sandwich meat. Be patient and keep looking for deals, I got a 9 inch Italian model for $140 and the other day I scored a used 12 inch model either a Hobart or a Berkel for $75.

[OntarioSmoke]

I found a deal on a 10" Berkel, debating holding out for the 12 since they seem to be preferred, since you have both which do you find yourself using mostly?

[Saber 4]

I found a deal on a 10" Berkel, debating holding out for the 12 since they seem to be preferred, since you have both which do you find yourself using mostly?

I just got the 12" and haven't had a chance to use it yet, my 9" works great for everything I have done so far, Canadian bacon, small belly bacon, beef jerky, roasts for sandwich meat and cheese have all worked real good. Full sized bacon is the only thing I think that would be an issue on the 9" and I like the 9" but the 12" was just to good a deal to pass up. I figure I'll probably use them both for a while and then decide which one to keep. I'm betting the 10" Berkel would do you fine if it's a good price, I see them on CL in Dallas for 300-700 depending on age and condition. The repair guy I talked to told me the most important thing to check was the blade condition, looking for nicks and such as well as how much diameter it had lost from sharpening. Then he said to check the strength of the motor by carefully using a towel to grip the blade being careful not to let any part of your fingers near the cutting edge then squeeze the blade, if you can stop or slow the motor down it has a weak motor or belt. Hope that helps and be very careful testing the blade, the rest is easy to clean and adjust.

[mwilliams7967]

Since we are on the slicer subject here, any input on. Cabelas brand?


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[Saber 4]

Since we are on the slicer subject here, any input on. Cabelas brand?


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I started with one of their lower end models and it didn't slice much of anything, it was to low powered and I had to get my wife to hold it while I slowly sliced the meat. Other's seem to have had success with the higher end models.

[Smoker John]

Great looking first bacon