Baconator!

[Green Hornet]

Ibought a bag of Hickory Chunks and kept the temps down to about 200* It took about 1 1/2 hours to get up to 150* internal. They are cooling in the kitchen, waiting to have the skin cut off and sliced. I can not even begin to tell you how good the house smells right now.

 

[Puff1]

I was just outside and I think I can smell it up here
Lookin' good

 

[Green Hornet]

Just finished cutting off the skin and sliced them, as thin as I could with a knife. I could not resist frying some up. :P

 

[WildFireEric]

I'm about to go get some grub and I don't think they'll have anything half as good as that.

 

[Pigs On The Wing BBQ]

Good stuff GH! Bet it's super tasty. Not like the crap you buy at the local market!

 

[Nick Prochilo]

WOW! Looks great GH!

 

[john a]

Is that what you call "Bringing home the bacon"? Looks great GH.

 

[Captain Morgan]

wow, that looks fantastic....keep makin bacon!

 

[Cliff H.]

Does it taste like bacon ?

 

[007bond-jb]

Fine job GH Now I'm gonna have to fry up some store bought bacon :roll:

 

[Green Hornet]

Just a tad too salty for me and the wife. Kiddies loved it. I fried up some of the pepper and brown sugar this morning. I like that one the best. Still just a bit too much salt. Might not have rinsed enough of it off or used too much salt. :? Still tasted better than any store bought I have had.
If I do another batch i willm try using honey for a sweetner. I had some bacon in Illinois that used honey and I really liked it alot.
Simple to do and a lot of fun. Get yerself some porkbellies and try it for yourself!

 

[cleglue]

GH,

Looks very good. Great Job!

 

[Unity]

Looks great, GH.

Did you weigh the finished product to compare with the 18-lb starting weight?

--John

 

[Green Hornet]

Looks great, GH.

Did you weigh the finished product to compare with the 18-lb starting weight?

--John

I did not even think to do that.
I think it was about half the starting weight. A lot of lost weight was water that was drawn out by the curing with salt and the short cook rendered out a bit of fat and cutting off the skin was a huge portion of the lost weight. Still I filled up 3 foodsaver bags! :P

 

[Griff]

Excellent job GH.

 

[Puff1]

Man I wish I had some of that.

 

[bigwheel]

Looks great. Now did we get a recipe for this project? For some reason I had the idear bacon was normally cold smoked. Guessing there is mo than one way to skin a cat or something of that nature. Straighten up my thinking here. Thanks.

bigwheel

 

[Finney]

Great job Hornet. makes me hungry..............

 

[Green Hornet]

Looks great. Now did we get a recipe for this project? For some reason I had the idear bacon was normally cold smoked. Guessing there is mo than one way to skin a cat or something of that nature. Straighten up my thinking here. Thanks.

bigwheel

I don't know how to link the original post but it was under "What to do with porkbelly?" in this section. The recipe I used called for internal 150* so I could not cold smoke it. I think it is considered a 2 part cook. Once to cure and then cooking it to finish in the pan later.

 

[WildFireEric]

Looks great, GH.

Did you weigh the finished product to compare with the 18-lb starting weight?

--John

How much does the current weight compare to the finished weight? Is it all gone yet???