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Bacon - Mmmmm...

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  • CinciJeff
    Former Member
    • Jun 2015
    • 30
    • Cincinnati, OH

    Bacon - Mmmmm...

    I'll let the pictures do the talking, but the short version of the story is that I used Meathead's Maple bacon recipe ("The maple kind? Yeah?) with a 3 lb. slab. I let it sit in the 1 gal. brine bag for about 2 weeks (not on purpose, but that's how it ended up). I used my GMG smoker with a tube full of apple wood chunks. Turned out fantastic! Best bacon ever - by far. I cooked it just before Christmas and had one day to slice it so I broke down and bought a slicer (Chef's Choice 615) from a small local fru-fru kitchen store. Turned to be less $$ than Amazon so I consider it a bargain! With the meat in the freezer for about 2 hours the slicing went great. I vacuum sealed packages for all my family members and it made a huge splash over the holidays.

    Tonight I bought a 10 lb. slab from Costco ($26 - what a bargain!) and am planning to cut it into 3 pieces and do a triple version of the first cook. So easy and so tasty... thanks Meathead!!

    PS - the photos didn't show up in order... you'll have to figure it out for yourself ;-)
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9741
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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      Weber One Touch Premium Black 26" Kettle (gift)
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      Weber Smokey Joe Gold
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      Vortex
      Maverick ET-732 White
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      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Nice going. Make me want to order belly, and then tell the belly to..."Get in my belly!!!!"

    Comment

    • Danjohnston949
      Former Member
      • Dec 2014
      • 4419
      • 1410 9th. St. N, Fargo ND

      #3
      CinciJeff, Jerod Broussard, Beautiful Bacon! Unlike you Jerod I have the Belly in the Freezer and all the ingredients in the cupboard! I just have to get off my Dead A-- and do it. Jeff your Pics may be the turning point for Me, THANKS! From Fargo ND, Dan

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Bum!! I got some deer back strap to either 1) take the silver skin off and freeze, or 2) just cut in half and freeze and worry about the silver skin later.....hmmmmmm choices, choices....
    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1147
      • Central Iowa

      #4
      Oh yea... "that's the way you do it. Money for nothin' and your chicks for free" Dire Straits

      Comment

      • jholmgren
        Founding Member
        • Aug 2014
        • 288
        • York, PA
        • -Jim

          *Kamado Joe "Classic Joe"*
          *Weber Spirit (for quick weeknight cooks)*
          *Cyber Q Wi-Fi temp controller for overnight cooks*
          *ThermaPen Instant* *Thermapen Chef Alarm* ...and pretty much any wheat beer!

        #5
        Very nice! I did 32 lbs of bacon for Christmas gifts. Bought the same 615 slicer. Got mine from BB&B (-20% of course) and it worked like a charm.
        Jim

        Comment

        • kclark6595
          Former Member
          • Mar 2016
          • 12

          #6
          There is just something about bacon.

          I made and brought in bacon for folks I work with, and now I have them bringing me bellies and cash and saying "Please......"

          Not a bad gig at all.

          Comment

          • vandy
            Club Member
            • Aug 2015
            • 611
            • Olive Branch, MS

            #7
            kclark6595 Sounds like good work if you can get it and you get to smell all that bacon cooking while you are doing it. Nice job!!

            Comment

            • MagWarrior
              Club Member
              • Mar 2016
              • 145

              #8
              That bacon looks amazing! ! Great job!!

              Comment

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              Meat-Up in Memphis 2021

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