Made some Bacon today

[Gizmo285]

Made some Canadian and good ole Pork Belly bacon.  12#'s of pork belly and 5# Canadian.. Roll the mouse over the photos for more Info..

Edited January 12, 2015 by Gizmo285

[pistolp71]

Looks good!

[Culvercreek hunt club]

I can tell just from the pictures that will be verrrrrrrrrrrrrry unsafe to eat. it should be disposed of right away. PM me an address and I will swing by to pick it up for disposal so you don't have to be bothered.

 

Didn't figure that would work. Have a recipe? That looks awesome.

[wmig2]

That looks delicious for sure.

[jjb4900]

if you don't mind, how about sharing the brine and smoking instructions?

[Gizmo285]

I can tell just from the pictures that will be verrrrrrrrrrrrrry unsafe to eat. it should be disposed of right away. PM me an address and I will swing by to pick it up for disposal so you don't have to be bothered.

 

Didn't figure that would work. Have a recipe? That looks awesome.

You don't need my address...   Just follow your nose..

[Gizmo285]

Actually used a dry rub. Kosher salt, Coarse black pepper, sage and instacure 1. Let it cure for 7 days in the fridge then washed it down and stuck it back in the fridge for a night. Fired up the smoker and their it is... You can tell a dry rub bacon because it doesn't splatter when you fry it. Instead of putting moisture in you take it out..

[hunter49]

  That looks really good!   Nice job!

[Jennifer]

Very nicely done!

[Hock3y24]

We just got 7 pigs to

The butcher, the biggest was around600 lbs, 460lbs of meat off her! Piglets should be born soon also.

[jjb4900]

Actually used a dry rub. Kosher salt, Coarse black pepper, sage and instacure 1. Let it cure for 7 days in the fridge then washed it down and stuck it back in the fridge for a night. Fired up the smoker and their it is... You can tell a dry rub bacon because it doesn't splatter when you fry it. Instead of putting moisture in you take it out..

do you have approximate measurements for making the rub, and how about smoke time and temperature? just getting into the smoker thing and can use all the help I can get.

[Gizmo285]

4 TBLs instacure #1  1 Cup of Kosher coarse salt. 1/2 cup of brown nsugar./ 1/4 cup pure maple syrup, 4 tbls of coarse cracked pepper. Run down the belly and insert in a 2 fgallon frezzer bag for 7 days, turning every day. After 7 days take and rinse well under cold water to get off excess spices and salt.  Put in fridge uncovercoverd for another day to form a pellicule.  Hang in smoker and smoke at 160 until it takes on a golden color and is smoked to your liking. Don't have to get it up to 152 degrees because you are going to fry it anyways...    Good luck.

[Terry]

Mmmmmmm!

[Fletch]

Looks super!! I did some Canadian last summer in the smoker. Man was I impressed. I only did 4 pounds or so. Next time I will be doing about 12-15!! Good stuff that!

 

Pork loins were $1.99 pound last week. I have at least 2 whole ones in the freezer now!! I cut my own chops or 4 pound hunks to smoke for pulled pork as well.

[Gizmo285]

You won't believe  this but my pork loin was marked wrong and I bought an 8 pounder for 42 cents. Yes 42 cents for the whole thing. They ad to sell it as marked..

[Paula]

You won't believe this but my pork loin was marked wrong and I bought an 8 pounder for 42 cents. Yes 42 cents for the whole thing. They ad to sell it as marked..

That's great

[Fletch]

Nice!! A nickel a pound.