Makin' Bacon!

[TheSmokingDude]

G'day All!

Here are some pictures from my "Porktastic Adventures in Bacon Making". (Sorry for the giant pics...can't resize on the fly, it seems)

Highlights: I "built" a cold smoker, I didn't kill myself with botulism and I can now make all the bacon I can eat. Mwahahaha!

Lowlights: This batch was very salty.

The full story is detailed over 3 blog posts found here:

Part 1 - http://www.eatapedia.com/?p=593
Part 2 - http://www.eatapedia.com/?p=616
Conclusion - http://www.eatapedia.com/?p=629

I started with two pork bellies:

Cured them and put them in the fridge for 7 days:

Rinsed them off and put them in my FrankenTraeger:

Sliced them up and fried me up some bacon!

 

[Helen_Paradise]

With all that bacon, all I need is a beer now!

 

[Captain Morgan]

man that looks good!

 

[Vermin999]

Looks great. I want to try and make my own bacon too once the weather cools down a little.

 

[dollarbill]

Looks good.

Try choping it into 1 inch x 1/4 x 1/4 inch instead of long thin slices. Fry those up and game on!

I've been doin those alot lately. I dont think i'll ever buy it from the store again.

Is that table salt?

 

[jalapenobbq]

Wonderful work and great photos!!! I got to make me a smoker!

 

[3 Olives]

That bacon is beautiful!

 

[ronbeaux50]

Please please stop. BACON! BACON!

Sweet!

 

[dollarbill]

Sorry, had my beer goggles on or sumthin.

 

[bknox]

Excellent! Can hardly have to much bacon around.

 

[Green Hornet]

Love me some home made bacon! I enjoyed looking at the contraption you made for cold smoking. Very ingenious! I fought with my smoker to keep the temps down. It looks like you came up with a good solution. Do you know what the temp of the smoke was when it left the fire box and when it arrived at the business end?

 

[Tri Tip]

Love it. I've been watchen utube vids.

Do you have to smoke it, and if you do what temp do you bring it up to?

 

[Smokey Lew]

Great looking bacon. I smoked some beef for jerky in my WSM last week but the temperature range for that is much higher than for cold smoking. Kept it between 160 and 170 for about eight hours. Cold smoking seem much more difficult to maintain the lower temps.