I just pulled this out of my smoker, hickory smoked maple bourbon bacon......:D
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I just pulled this out of my smoker, hickory smoked maple bourbon bacon......:D
Attachment 122
Your evil just pure evil. Tormenting us with that deliciousness. Dammit now I gotta go to butcher and pick up some baconQuote:
Originally Posted by RonW
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I so want to try making bacon but can't find pork belly local
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Have you looked at Costco or Sam's club?Sent from my R1 HD using TapatalkQuote:
Originally Posted by Rottieman33
Nope but maybe I should try Costco 30 day trialQuote:
Originally Posted by Jim Ellis
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I buy mine from costco....not too badly priced.
Makes my mouth water, care to share your process possibly with a few pictures? Thanks LOOKS GOOD!!!!!!
it's incredibly easy, I buy the pork belly at Costco, found a cure recipie I liked on the internet [Maple/bourbon] put the belly into the cure, flipping it daily for 7-10 days [refrigerated] pull it from the cure and rinse in cold water, slice off a bit to fry up and taste, if too salty soak in cold water. pat it dry, and return uncovered to refrigerator for 24 hrs. smoke [I hot smoke] to 145 degrees, let cool in fridge overnight, slice and enjoy. I spend more time slicing and vac packing it than actually making it.Quote:
Originally Posted by MAGGUNS44
I do bacon as well. https://uploads.tapatalk-cdn.com/201...a729daeecc.jpghttps://uploads.tapatalk-cdn.com/201...32903db148.jpghttps://uploads.tapatalk-cdn.com/201...91e2e64de9.jpg
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[emoji14][emoji106]
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I wet cure in the fridge for 3 days, these are garlic, scorpion pepper bacon.
salt, cure, water, black pepper, smoked garlic powder, scorpion pepper, a bit of mustard powder, brown sugar.
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Bacon!
YOUR bacon! +
Your bacon over campfire! :p
Back turned - dog gets it. :mad:
Dogs are sneaky
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That was the look I got before she snagged a 3' long sausage I just madehttps://uploads.tapatalk-cdn.com/201...db7aafee1b.jpg
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I have decker rat terriers, they are equally as sneaky.
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Seeing her run into the other room dragging it you couldn't help but laugh
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I certainly do enjoy my dogs antics.
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But back to bacon! I have only smoked shoulders. Way behind on smoking.
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Try cold smoking cheeses
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Cold smoked cheese is awesome https://uploads.tapatalk-cdn.com/201...63e35547bc.jpgQuote:
Originally Posted by Eric Feral
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Doing about 10 pounds tomorrow
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What kinda smoker you got?
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Bradley https://uploads.tapatalk-cdn.com/201...6900c1aee0.jpg
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This is the big one. I have the electric one at the house. https://uploads.tapatalk-cdn.com/201...010f4bfcd2.jpg
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Nice! I like your setup
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Eric do I have enough cheese
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.https://uploads.tapatalk-cdn.com/201...d52056e711.jpgQuote:
Originally Posted by Rottieman33
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Almost
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That looks good. Thanks for sharing
How is the horseradish? Never seen that in cheese before?
I like horseradish just never tried it in cheese. So I bought it. Smells good it's in smoker now.https://uploads.tapatalk-cdn.com/201...147b46596c.jpgQuote:
Originally Posted by MAGGUNS44
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We have a place by me that has a cheddar/horseradish spread that’s the best tasting ever hands down.Quote:
Originally Posted by MAGGUNS44
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I found a block of Jack-horseradish, mild, but very good
All smokedhttps://uploads.tapatalk-cdn.com/201...fa3f6a4e46.jpg
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Looks like you’ll be eating good for a while.Quote:
Originally Posted by Rottieman33
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Some of my baconAttachment 295Attachment 296Attachment 297
Damn am I hungry!!
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Great looking bacon JustinMazell!
Try asking for the pork belly at your favorite store. They might have to order it but it should be available. They might make you buy a whole belly or maybe even the box but I believe a whole one is about 11 lbs and the way it shrinks when smoking that’s not a lot. I will just smoke it all the way done about 3 hours at 250 degrees without even curing it first and just slice and eat.
Also “cold smoking cheese”. What are you doing at what temperature?