MacKenzie Posted January 30, 2016 Author Report Posted January 30, 2016 I have another 5 pound section of pork belly that is done curing and did the wash out this morning in my dedicated cooler which I'm able to keep in my walk in cooler this time of the year. It is great to have the walk in cooler saves a lot of lugging and trying to get things fit into the fridge. The only problem is I had to spent 1.5 hours before breakfast snow blowing and shoveling to make it presentable. That also included the paths to the bird feeders and bird bath. Those critters are so lucky to have me working for them free of charge. Well that's not quite true they do have to sing for their breakfast. Did one 4 hours soak out. So this how Eagle Eyes Jon, knows I work in my slippers. Normally I don't test before drying and smoking but I have been out of bacon and just wanted a taste so took a small slice of the end. Right now it is drying and equalizing in the beer fridge. Tomorrow it will be smoked.
croadie Posted January 30, 2016 Report Posted January 30, 2016 wow - that bacon looks great, thanks MacKenzie, so inspiring. might give this a try next holiday period...
tony b Posted January 30, 2016 Report Posted January 30, 2016 Can't wait to see how it comes out of the smoker? Know it's gonna be great.
dstr8 Posted January 31, 2016 Report Posted January 31, 2016 Ditto what Tony stated! What type of wood will you use for smoking?
MacKenzie Posted January 31, 2016 Author Report Posted January 31, 2016 dstr8, it is on to smoke as I write and this time I used cherry, apple and some maple chips. A couple more hours and it should be done. I don't think I'll slice it until tomorrow as I want to make sure it is very cold throughout. I am planning to cut off a couple of slices for tomorrow's breakfast, who could resist.
ckreef Posted January 31, 2016 Report Posted January 31, 2016 Great looking bacon. Is your walk in cooler a code name for the Canadian winter? Currently it's 55* outside and should get up to about 68*. Getting ready to go to lunch on the motorcycle. Charles - Prometheus 16.5", Cassiopeia 19" TT
Rak Posted January 31, 2016 Report Posted January 31, 2016 That looks great MacKenzie!!! Cant wait to see the finished product!
MacKenzie Posted January 31, 2016 Author Report Posted January 31, 2016 Can this really be turned into breakfast bacon? We'll add a little smoke and hope for the best. We I'll be... and the flip side of this story. 1
tony b Posted January 31, 2016 Report Posted January 31, 2016 As expected, awesome! I just gotta do some homemade bacon!
Rak Posted January 31, 2016 Report Posted January 31, 2016 That looks great! I can't wait to see all the things you turn this into
MacKenzie Posted January 31, 2016 Author Report Posted January 31, 2016 Thanks, guys. I don't recommend this unless you don't mind getting addicted. BTW, the smell was incredible better than Febreze. 1
dstr8 Posted February 1, 2016 Report Posted February 1, 2016 The biggest problem with making your own bacon: Never being satisfied with even small craft store bought again! Well done MacK!
MacKenzie Posted February 1, 2016 Author Report Posted February 1, 2016 Thanks,dstr8, you hit the nail on the head. I have not bought bacon for many years now and the last time I ate it at my brother's I was stunned by the amount of salt in it and I used to like it, eek.
dstr8 Posted February 1, 2016 Report Posted February 1, 2016 Agreed on the salt thing...and too much sugar in commercial bacon too!
tony b Posted February 1, 2016 Report Posted February 1, 2016 I'm still buying, but at least it's artisan from my local butcher. It's pretty good, but I know mine will be better. I laugh, as it's "no nitrates added" bacon, but uses celery juice to claim it's natural. I'll stick to pink salt and not play those games. Not a big fan of botulism.
MacKenzie Posted February 1, 2016 Author Report Posted February 1, 2016 Bacon is sliced, packaged and into the freezer, except for one package.
MacKenzie Posted February 1, 2016 Author Report Posted February 1, 2016 . more ways than one I'm sure. Thanks, Tony.
