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Who makes their own bacon?

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    Looks great! Fully cooked?

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      Sliced up and in the freezer.
      21 8oz packages.
      The big slicer makes it easy.


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        What was you time and temperature on your smoke?

        Nice slicer! Definitely worth the money to get a good slicer. Mine is similar to that one.

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          Originally posted by Grizz83 View Post
          What was you time and temperature on your smoke?

          Nice slicer! Definitely worth the money to get a good slicer. Mine is similar to that one.
          Pit Boss pellet smoker
          3 hours at 160 for max smoke
          Bumped up to 200 until internal hit 150

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            when smoking what internal temperature should be best?

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              Originally posted by ctburt0n View Post
              when smoking what internal temperature should be best?
              I bring mine up to 150°.

              I haven’t bought any bacon since I started making my own. Just no comparison.

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                I normally cook mine to 145 but this last batch I only cold smoked it. It makes much better pan fried bacon. The cooked bacon was a little tougher and chewy. This is tender like store bought bacon.


                Sent from my iPhone using Tapatalk Pro

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                  Originally posted by flywise View Post
                  I believe it's called buckboard bacon when made with a butt.
                  From what I gather it taste the same when cured the same but has less fat and more meat. Apparently this is preferred by some folks
                  I made some Buckboard Bacon out of pork butt. Not even close to bacon.


                  Here is a whole pork belly. Awesome tasting.

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                    Anyone made it out of wild hog?
                    We process 5-6 hogs a year.
                    Wonder how it would taste


                    Is the pork belly just the meat off the ribs or is it the meat below the ribs where the Actual belly is

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                      Originally posted by warrington View Post
                      Anyone made it out of wild hog?
                      We process 5-6 hogs a year.
                      Wonder how it would taste


                      Is the pork belly just the meat off the ribs or is it the meat below the ribs where the Actual belly is
                      I’ve always been told that the wild hogs don’t have the belly for it.

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                          Originally posted by Geezy Rider View Post
                          I bring mine up to 150°.

                          I haven’t bought any bacon since I started making my own. Just no comparison.
                          If I decide to try this you will hear from me.......

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                            Originally posted by Johnny Dangerr View Post
                            If I decide to try this you will hear from me.......
                            You need to do it. You’ll never go back to store bought.

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                              It’s that time again. Let’s see how this turns out. Real maple syrup, fresh grated jalapeño from my garden and pepper.



                              Sent from my iPhone using Tapatalk

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                                I finished batch of bacon today.


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