Mmmmm bacon

[Strummer]

Got my bacon in the smoke house . Started out with 59 lbs of bellies . Let them cute for 12 days in my salt ,cure and maple syrup mixture . Hung them in the smoke house bout two hours ago . I will smoke them till thy turn the color I'm looking for .then they will cool over night and get ready to slice
I'm smoking with Apple and oak

[jrwest66]

Mmmm

[bwssr]

need my address so you can send me about 2pounds?

[texasrazor]

Let me know if you need somebody to keep a eye on that for you.

[Strummer]

Done with the smoke now it's time to cool off .

[Frederick D. Be]

That is really neat! I have never done that but it sure does look delicious! Cheers!
Fred

[Strummer]

That is really neat! I have never done that but it sure does look delicious! Cheers!
Fred

Its very easy to do . Once ya make your own ya wont care much for store bought. The little one in the front is not burned I dropped it brushing the maple on it . once its cooled down it will wash off. Im only making 59 lbs last year I did 130 lbs .

[Possum Fat]

When you are soaking them, what do you put them in and does it have to be airtight?

Also, is there a particular ratio for salt and water you gotta use? I've been wanting to do this with different types of meat and fish. Look great!

[Chief]

That looks good

[jetlag887]

Looking good!

[Keith]

Looks great, I assume this is domestic raised pigs not wild hogs? I've always been told you can't get bacon off a wild hog because they aren't fat enough. Is that right?

[Strummer]

When you are soaking them, what do you put them in and does it have to be airtight?

Also, is there a particular ratio for salt and water you gotta use? I've been wanting to do this with different types of meat and fish. Look great!

I dry cure mine . I do it in the 2 gallon ziplock bags . I use 1 tsp pink cure per. 5 lbs then 1/4 cup kosher salt per 5 lbs and I put 1/4 to 1/2 cup pure maple syrup . I out it on the ice box 10 to 12 days flipping every day .

[Strummer]

Looks great, I assume this is domestic raised pigs not wild hogs? I've always been told you can't get bacon off a wild hog because they aren't fat enough. Is that right?

There are store bought bellies . I get them from brookshire brothers .i have done domestic raise pigs to they turned out good to .

[TexAg2002]

Got 2 bellies in smoke myself. Need to get around to skinning the other 4 and cure them. You ever try peppered bacon? After smoke I coat it in pepper and vacuum bag it for a few days to help the pepper stick. Then slice. Really good. And you're right, you won't go back to store bought. Just trying to figure out how I am gonna keep myself in bacon during the summer when it's too hot to cold smoke.

[3DW5]

Looks fabulous!!!!