MacKenzie Posted March 13, 2017 Report Posted March 13, 2017 (edited) Started the cure last Mon. Washed it out yesterday and let it rest overnight. This morning I am already to smoke, have to get this done as we are due a winter storm tomorrow. I hope it fizzles. This last weekend was miserable, bitter cold with high winds, -29C Sat. night and to add to the misery my internet went down about 5PM Fri and it was down until about noon today. Every few hours I had about 2 mins of service, but you had to be right at the pc to catch it. Needless to say I was looking forward to doing something fun this morning.:) It looks pretty anemic but just wait. The KK is running around 210F and there are several pieces of wine barrel smoking wood on top of Maple-leaf lump. IT is now 147F. Time to remove it.:) The flip side- It is now resting in the fridge and I'll slice and package it tomorrow. One must never run out of breakfast bacon. I could not wait until the morning so I sliced it up this evening. Edited March 13, 2017 by MacKenzie 5
Paul Posted March 13, 2017 Report Posted March 13, 2017 12 minutes ago, MacKenzie said: One must never run out of breakfast bacon Completely agree! Looks really nice MacKenzie.
MacKenzie Posted March 13, 2017 Author Report Posted March 13, 2017 (edited) Thanks, Paul, I am pretty excited about it. I am off to get some milk so that I can put a batch of yogurt on, I'm not so excited about that. Edited March 13, 2017 by MacKenzie 1
Keith OctoForks Posted March 13, 2017 Report Posted March 13, 2017 MMM yes! I'm going to do some BB bacon fairly soon but not decided whether I'm gonna hot smoke or cold smoke yet.
MacKenzie Posted March 13, 2017 Author Report Posted March 13, 2017 We will be watching for it, Keith OF
Bruce Pearson Posted March 13, 2017 Report Posted March 13, 2017 WOW Mac that bacon looks great. I just took delivery of a 7.7 pound pork belly from snake River Farms and ordered all the curing and stuff I would need to make bacon from Amazon. When I gets here I'll take some pictures. Do you slice your bacon and then freeze it? What internal temperature do you pull it out? This will be my first bacon hope it turns out good like yours
Aussie Ora Posted March 13, 2017 Report Posted March 13, 2017 Not done belly bacon in ages going to have to do someOutback Kamado Bar and Grill
MacKenzie Posted March 13, 2017 Author Report Posted March 13, 2017 I pulled the bacon when IT was 147F. Good luck Bruce.I slice it then freeze it in packages that hold about what will get eaten in a week.
tony b Posted March 13, 2017 Report Posted March 13, 2017 Hear yah, MacKenzie. Woke up to this scene this morning! Most snow we've had at one time this winter. Was about 6". Fired up the snowblow for the first time in 2017. Crazy winter this year!
MacKenzie Posted March 13, 2017 Author Report Posted March 13, 2017 Well, I see that I can still edit my bacon post so I added a pix of some of the slices. Everything is now divided and bagged. 1
Aussie Ora Posted March 14, 2017 Report Posted March 14, 2017 Tony if I woke up to that I would have went back to bed lolOutback Kamado Bar and Grill
Bruce Pearson Posted March 14, 2017 Report Posted March 14, 2017 Wow snow in march. It was in the 70's here yesterday, hope spring arrives soon for you folks.
Steve M Posted March 14, 2017 Report Posted March 14, 2017 15 hours ago, Bruce Pearson said: WOW Mac that bacon looks great. I just took delivery of a 7.7 pound pork belly from snake River Farms and ordered all the curing and stuff I would need to make bacon from Amazon. When I gets here I'll take some pictures. Do you slice your bacon and then freeze it? What internal temperature do you pull it out? This will be my first bacon hope it turns out good like yours I look forward to hearing about your SRF pork belly. A bit pricey but I expect it is phenomenal. Mackenzie, that bacon looks incredible and I bet it tastes even better. Spring is right around the corner; you're almost there. 1
EGGARY Posted March 15, 2017 Report Posted March 15, 2017 Your bacon looks like it's ready for a Frying Pan. Dumb Question: How did you slice the Bacon ? Did you freeze it first ?
tinyfish Posted March 15, 2017 Report Posted March 15, 2017 That bacon looks delicious!! Is winter over yet??
MacKenzie Posted March 15, 2017 Author Report Posted March 15, 2017 Thanks, EGGARY, I have an electric meat slice just like you'd see in the meat depart. of a grocery store. No I didn't freeze it first, just set it in the fridge to get nice and cold and then it slices fine. After slicing I package it up and then freeze it.
MacKenzie Posted March 15, 2017 Author Report Posted March 15, 2017 (edited) Thanks, tinyfish. I sure hope so, last night's storm was kind of a bust, most of the snow melted thank goodness. I just heard that you are pretty much in the middle of winter yourself. I think you were hit harder than we were.:( Edited March 15, 2017 by MacKenzie
Bruce Pearson Posted March 15, 2017 Report Posted March 15, 2017 Wow snow in march. It was in the 70's here yesterday, hope spring arrives soon for you folks.
Bruce Pearson Posted March 15, 2017 Report Posted March 15, 2017 Good morning all. Mac I have a question for you how long will the bacon last in the freezer.?
