Makin' Bacon

[Brisket Syndicate]

Bacon is done. Now to let it cool, then slice, and of course we'll have to fry a piece or two for quality control reasons.

[EdF]

Of course! How could we have thought otherwise!

[Attjack]

I got a bunch of pork bellies in the freezer. I'm going to have to learn this new skill.

[EdF]

It's just so easy. You'll be kicking yourself for not doing it sooner.

[rickgregory]

Making bacon is the easiest thing. Started doing it a couple of years ago and can't believe I just discovered it.

[Donw]

Good photos. Now I know what to look forward to in a few days when my first batch finishes.

[HorseDoctor]

Good photos. Now I know what to look forward to in a few days when my first batch finishes.

If you think the pics are good, wait til you taste homemade bacon!!! It's a real eye opener! Enjoy!!!

[Brisket Syndicate]

We are done. I wound up having to hand slice it because it was too wide for my slicer. The boys said, no more store bought bacon. It turned out awesome! Here's the final pics, plus a pic of the best partners I could ever ask for.

[DWCowles]

Fabulous!

[Rod]

Wow. Gonna have to give this a shot.

[Crocboy]

That's looking awesome! I'm scheduled to smoke a small (3#) slab tomorrow or Friday. I'm planning to use hickory on my MAK.

[HorseDoctor]

I don't mean to be critical of your picture, as some folks like their bacon with a little char. However, if you want a little less, cook it at a lower temp (low & slow ) or better yet do it on a sheet pan in the oven. Homemade bacon ROCKS!!! Enjoy!

[Brisket Syndicate]

I got a little excited and got the grease too hot. LOL

[kamadoRob]

Looks great! What a great project to do with the family!

I still slice mine in the slicer, just have to hold the end up over the fence, start it into the blade until it clears, then push it through like usual. It saves a lot of time over hand slicing.

[HorseDoctor]

Or cut the slab in half and do half length bacon slices. Safer for the fingers and perfect size for BLTs!

[randy.56]

Thanks to all that contributed to bacon, this is now on the top of the to do list. My mouth is watering. Great pictures, not to sure about those two holding the nice pan of bacon though. Holding it, and smiling like they just won some kinda trophy.

[EdF]

Well, they did, eh? ;-)

[Brisket Syndicate]

We had burgers tonight, and they had me put some bacon on the ceramic with the burgers. I didn't argue with them.

[Crocboy]

My bacon was awesome! I'm going to reduce the salt slightly, like 4 tsp instead of 4.5, but overall, it was a hit. On to my next batch. Thanks for the advice.

[HorseDoctor]

Rather than reduce the salt in your cure process, you may be better off to give the slab(s) a soak in fresh water for an hour at the end or the curing time. I do that to palliate my salt phobic wife. Works great!

[Donw]

Mine is coming off cure tonight and then I am soaking them. Does anyone hang the slabs to dry anymore before smoking? I know Some says it is not necessary, but I did inherit some slab hangers fron my granddaddy, and I know it does change the outside texture a bit.

[EdF]

I never have. But if I had them, I'd try it out and see what happens!

[HorseDoctor]

Originally, the hangers were designed to hang slabs vertically in an old fashioned smokehouse during long periods of cold smoke. They still work great for a hot smoke if you have a smoker that has room to hang vertically. As for pre-smoke drying, I have done it overnight in fridge, or not. Totally matter of timing/convenience. Bacon ends up great either way.

[Brisket Syndicate]

I put mine on a cooling rack, on a cookie sheet with paper towels on it, and stuck it in the fridge for 24 hours to dry.

[Spinaker]

Great pictures! I am making some bacon for friends and family, for the holidays. Nothing better.

Meathead is right when he says that it is "waaaaaaaay better than store bought."