Doing some bacon soon...

[Spinaker]

I like to use a large Cambro container that I use to make pastrami. It works great. No leaks!

[jfmorris]

I don't have a slicer, but found the purchase of a high quality 12" slicing knife was a MUST to slicing up stuff like bacon and brisket properly. I've got this one:

https://smile.amazon.com/Victorinox-Fibrox-Slicing-Knife-Granton/dp/B0000CFDB9/ref=sr_1_4?ie=UTF8&qid=1531857353&sr=8-4&keywords=12+slicing+knife&dpID=31Otgdiu0mL&preST=_SX342_QL70_&dpSrc=srch

[Xandera_7]

Where do you buy the maple sugar? Sounds awesome!

[jfmorris]

Xandera_7 I am not sure how well the food saver will work with the bacon recipes here. They are pretty wet, and rely on the moisture moving around the meat, as you flip it every day. I've got a Foodsaver, but do not think I would use it for the bacon curing stage, just for packing it for the freezer after its smoked and sliced.

[nsbbqguy]

Nice ! Finally going the bacon route! You’ll be hooked like I am. If you like maple bacon use maple sugar in place of the sugar. ( I haven’t looked at meatheads recipe so don’t know the quantities that he calls for) But usually I substitute maple sugar for brown sugar( if it calls for a dry cure) Sometimes glaze it when smoking as well. You can’t go wrong with making you own bacon. I’ve made a ton and prefer it to store bought. Only thing I don’t like is the slicer I have only does half a belly. So can’t do whole slices. Invest in a commercial slicer if your going to do it a lots. Makes for a long time slicing belly with a knife!!!

[Spinaker]

Oh baby!

[scottranda]

You’ll never go back! You’re forewarned!

[Spinaker]

Oh, and I like to throw some Meat Church's Honey Hog or Honey Pecan Rub on the bacon right before smoking. It gives me more texture and a boost of flavor that takes it over the top, my friends. Rod JakeT Frozen Smoke Xandera_7

[xaugievike]

Got about 9 lbs into the cure today (various flavors) - such good stuff.

[Spinaker]

Probably 1 1/2" to 2" Rod

[Rod]

Spinaker How thick is that?

[Spinaker]

Black Cherry. JakeT

[CaptainMike]

For the first batch or two follow the recipe explicitly, but think about what flavor profiles you want down the line. I like mine a little less sweet and punch it up with garlic, onion, and chipotle powders. I also use hickory or mesquite for a smokier flavor.

[JakeT]

What kind of wood did you use on that puppy?

[Rod]

I just did this for the first time. Smoked it Sunday and we fried some up last nite. Followed Meathead's method with his simple recipe. Unbelievable and super easy. The only problem is slicing it by hand as I don't have a slicer.