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Homemade bacons

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    Homemade bacons

    Haven’t posted for awhile so thought I’d show some meat pics of Meatheads homemade bacon recipe, made a 10lb belly on the wsm 22 . Smoked around 240 for about 2 hrs, with cherry wood and a lil hickory. Will vac seal and give some away for gifts and eat a bunch 😄you need to try this stuff if haven’t made it before,,,,, delicious
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    #2
    That's looking good!

    Comment


      #3
      I have made his maple syrup bacon, a couple of bellies. Outstanding. Used my new to me Smoke Vault, aka ResQ.

      Current project is beef bacon, from Beef belly, navel cut. Recently started a thread on that, the beef bacon chronicles. Still working out some kinks there.

      Comment


      • marshall
        marshall commented
        Editing a comment
        I’ll check that out, thanks

      #4
      Good stuff right there!
      I haven't bought commercial bacon in a couple of years. I give out a ton at Christmas also, your friends are going to love it.

      Comment


        #5
        Mmmmmmm. Bacon.

        Comment


          #6
          This was my first try at an AR recipe quite a few years ago and I still use it with a few tweaks.
          After the first taste I've never bought shop bought bacon since.
          Easiest way to wow your loved ones is bacon & egg rolls using this stuff, love it!!!!

          Comment


            #7
            That looks great! I love that recipe. The one thing that you have to remember about making bacon.......even if you screw up, you still have bacon......or at the very least.....pork belly!

            That being said, it looks like you nailed.

            Comment


              #8
              So all in all it's that easy to make bacon?

              Comment


              • Panhead John
                Panhead John commented
                Editing a comment
                I’m wondering too…..

              • Stuey1515
                Stuey1515 commented
                Editing a comment
                Yep

              #9
              Looks great! I haven't bought bacon in well over a year, home made is so much better.

              Comment


                #10
                Great post to remind me ! Thanks, love that homemade bacon.

                Comment


                  #11
                  That does look great! I’ve never done a pork belly either, but your post makes me want to try it!……along with the other comments about never buying store bacon again. Can I do this on my Bronco or SNS Kettle? Would the Bronco be better since it’s more of a dedicated smoker? What’s the best way to slice it after it’s done? Details please?

                  Comment


                  • RiverJeff
                    RiverJeff commented
                    Editing a comment
                    Come on details?

                  • dwlacroix
                    dwlacroix commented
                    Editing a comment
                    It would work on either grill. I use a 22” WSM.

                    The first couple of times, I cut it by hand. Found I could cut it fairly evenly. A bit time consuming but that’s what music is for. Found a meat slicer on Woot and have been using it ever since. I do wonder if the reduced time in cutting is lost during the cleaning.

                  • klflowers
                    klflowers commented
                    Editing a comment
                    It is pretty easy actually. I have done it on the wsm, the bronco and on the kettle. Last time I did so much that I used the wsm and the bronco at the same time. I haven’t done it in awhile because I cut back on pork, but it is about time again. I use meatheads recipe pretty much verbatim. Except I put a pretty heavy coat of pepper on before I smoke it.

                  #12
                  Panhead John RiverJeff
                  I have made this recipe several times and it always turns out great, it is very easy to make, mix a few ingredients (I use gallon ziplock bags) and let the belly cure (I let cure for 5days) flipping bag every day.
                  You can smoke it on any either smoker panhead John, I would just recommend indirect. You will need Prague powder #1 which I had to order online (Amazon)as I couldn’t find any locally .
                  I let it cool overnight in fridge then slice it to desired thickness using my cheap electric meat slicer. Before I had a meat slicer I just cut by hand, pieces just weren’t perfectly same thickness. It’s also great to cube some up and use in thing like green beans, omelette,potatoes ect. It’s also cheaper in the long run than buying store bought as this stuff won’t shrink up to nothing and it doesn’t have all the preservatives in it!!! Give it a try, check out meatheads homemade bacon recipes on the free side with the curing calculator!!!!

                  Comment


                  #13
                  Panhead John the above is accurate. I don’t think it matters which smoker you’d be using as it is only a few hours of smoking to hit 155. And yeah, you need an electric deli slicer. I did it without one a few years ago and obviously you cannot slice bacon very well by hand. I did have to double bag my pieces for the curing part to avoid leaks.

                  My wife asked for Maple-Whiskey Bacon for Mother’s Day and who am I to say no to such a request. So, 2 weeks ago I bought a 12 pound pork belly (that’s a heckuva big belly). Let it sit in cryovac for 5 days and then started it curing last weekend. Cut into 3 lb slabs, each slab fits just right in a gallon ziplock bag.


                  Results here:

                  Seasons change, as do our seasonal "Show Us What You're Cooking!" topics. So with the arrival of fall (autumn) here is a brand new SUWYC, Volume 31! (Link to the expired Vol 30, Summer 2023: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1440761-show-us-what-you

                  Comment


                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    Just get a thin blade slicing knife. That’s all you need. Slice it cold and you’ll be just fine with what you’ve already got. Panhead John

                  • STEbbq
                    STEbbq commented
                    Editing a comment
                    Panhead John I am 100% certain I was using the wrong knife for the job so I am sure you can improve on that with a proper knife.

                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    Slice the bacon cold, and you really will not have any issues.

                  #14
                  Click image for larger version

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                  Originally posted by Panhead John View Post
                  That does look great! I’ve never done a pork belly either, but your post makes me want to try it!……along with the other comments about never buying store bacon again. Can I do this on my Bronco or SNS Kettle? Would the Bronco be better since it’s more of a dedicated smoker? What’s the best way to slice it after it’s done? Details please?
                  You can easily do it on both. I usually smoke mine on the kettle.


                  But I’ve done it in my KBQ, PBCs, BGEs they all work great for makin’ bacon.

                  Comment


                    #15
                    OK. Christmas holiday project number one. If I mess up the slicing I'll jus eat the evidence and no one will know.

                    Comment

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