Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Another Run at Bacon

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • SwampDonkeyzBBQ
    Charter Member
    • Sep 2014
    • 419
    • Huntsville, Tx

    Another Run at Bacon

    Doing another round of bacon. Cured for seven days, air dried for 24 hours, ad then smoked with post oak. Slicing and quality control will happen tonight.

    Click image for larger version

Name:	28472020_10213303646763923_2450091816259887357_n.jpg
Views:	37
Size:	85.1 KB
ID:	466874Click image for larger version

Name:	28795053_10213303656844175_3632854699021085399_n.jpg
Views:	35
Size:	167.1 KB
ID:	466875Click image for larger version

Name:	29101214_10213399134191049_8077875371061542912_n.jpg
Views:	34
Size:	93.5 KB
ID:	466876Click image for larger version

Name:	29178297_10213399542961268_5208348905321791488_n.jpg
Views:	32
Size:	148.3 KB
ID:	466877Click image for larger version

Name:	29136618_10213400249698936_4052807651053010944_n.jpg
Views:	35
Size:	92.4 KB
ID:	466878Click image for larger version

Name:	29133752_10213400259059170_1515320738985279488_n.jpg
Views:	35
Size:	156.5 KB
ID:	466879
  • Troutman
    Club Member
    • Aug 2017
    • 7968
    • 1521

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #2
    Man that's some really nice looking bacon my friend. I got a dozen eggs, shall we cook breakfast, I'm hungry ??!!!

    Comment

  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1147
    • Central Iowa

    #3
    Originally posted by Troutman View Post
    Man that's some really nice looking bacon my friend. I got a dozen eggs, shall we cook breakfast, I'm hungry ??!!!
    Me too, me too!!! That looks awesome!

    How thick does everyone slice their homemade bacon? I like a 4-5mm setting on the slicer for most bacon eating, but do some around 2mm to use for wrapping.

    Comment


    • SwampDonkeyzBBQ
      SwampDonkeyzBBQ commented
      Editing a comment
      I prefer nice thick hand sliced bacon.

    • Chuck in Charlotte
      Chuck in Charlotte commented
      Editing a comment
      I hand slice it, and usually end up with some thin, some thin and some just right for frying. I also cut some into lardons for pizza and salads.

    • shify
      shify commented
      Editing a comment
      Chuck in Charlotte - I do the same. Don’t own a meat slicer so slice by hand. often I cut off 2-3inch chunk off of the length so they can fit in my pan and the cut those chunks into lardons for omelets, pasta, etc
  • Steve B
    Club Member
    • Jun 2016
    • 3224
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    #4
    That looks AWSOME !!!! Nice cook brother.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13835
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #5
      Makes my mouth water...

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9696
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #6
        Beautiful!

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9994
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            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

          #7
          Yeah, bacon will be done this summer.

          Comment

          • Butchman
            Club Member
            • Mar 2017
            • 510
            • Estero, FL

            #8
            Oh my!! Salivating now

            Comment

            • NortheastAl
              Former Member
              • Mar 2017
              • 136

              #9
              Yours looks fantastic. I made some last week using Meathead's recipe. I bought a belly with the skin on and found it still had part of the rib cartilage in it. Was st Costco the other day and bought a nice trimmed one. It’s in the freezer awaiting nicer weather.

              Comment

              • Oakgrovebacon
                Club Member
                • Apr 2016
                • 2017
                • South central Illinois

                #10
                That looks very good! Your are in for some great eating!

                Comment

                • smokenoob
                  Club Member
                  • Dec 2017
                  • 1199
                  • Gulf Breeze, Florida

                  #11
                  I only need to see bacon in print to salivate, those pics take salivation to a whole new level!

                  Comment

                  • FireMan
                    Charter Member
                    • Jul 2015
                    • 8517
                    • Bottom of Winnebago

                    #12
                    Ya had me at picture #4, 5,&6. Was it done in daylight or dark 🤨🙄😎?

                    Comment


                    • SwampDonkeyzBBQ
                      SwampDonkeyzBBQ commented
                      Editing a comment
                      I put it in the pit a little before sunset, and it was finished a little after nine that night.
                  • Sweaty Paul
                    Founding Member
                    • Aug 2014
                    • 1647
                    • Hays, KS
                    • Green Mountain Grill - Jim Bowie
                      (I've never regretted having too much grate space).

                      Weber Genesis Gas grill
                      Weber Kettle grills x 2

                    #13
                    Beautiful!

                    Comment

                    • Mudkat
                      Club Member
                      • Feb 2017
                      • 2085
                      • At a river near me, MD
                      • Weber Smokey Mountain 14.5"
                        Weber 22" Kettel
                        Weber Smokey Joe (2)
                        One Grill 45" Rotisserie
                        Lodge 5 qt. Dutch Oven
                        Lodge 10.5" Double Loop Skillet
                        Cast Iron 9" Skillet
                        Cast Iron 12" Skillet
                        Weber 22 Grill Grates
                        Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

                      #14
                      How good does that look? Great job!

                      Comment

                      • SwampDonkeyzBBQ
                        Charter Member
                        • Sep 2014
                        • 419
                        • Huntsville, Tx

                        #15
                        Thanks everyone!

                        Comment

                        Announcement

                        Collapse

                        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                        See more
                        See less
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Meat-Up in Memphis