Bacon!!!

[va_rider]

My second run at bacon...  Cured for 8 days.  Smoked it tonight.  Will be having it for breakfast tomorrow.  Pretty standard cure,  with extra brown sugar and Bourbon Barrel Aged Maple syrup.

 

[SconnieQ]

Looks great!

 

[BedouinBob]

Nice looking bacon Aaron! Home made bacon is the best! 

 

[ibbones]

I have sooo got to try that some day.  Looks amazing.

 

[jcboxlot]

Is there a wrong way for bacon!  Looks great.

 

[SmokinSusie-Q]

My second run at bacon...  Cured for 8 days.  Smoked it tonight.  Will be having it for breakfast tomorrow.  Pretty standard cure,  with extra brown sugar and Bourbon Barrel Aged Maple syrup.

I am a real fan of Bourbon Barrel foods and use the rubs; other spices, and salt when I'm cooking.  In the past, I traveled with my husband to Louisville often, related to his work, and came across the Bourbon Barrel Foods.  Now I order  from a market in Louisville that carries BBF.  Some of the selections are combined with Woodford Reserve bourbon.  Wonderful stuff!

tp://smokinitforums.com/index.php?action=post;quote=50954;topic=5485.0;last_msg=50954h the Navy

 

[NDKoze]

Looks awesome! Nice job.

 

[Perkolater]

Fantastic looking bacon Aaron.

 

[va_rider]

Was slicing up the last chunk of it this afternoon, and realized I never posted more pics...  So.. Here's the last chunk.... Time to do another one now!

 

[Perkolater]

That looks very tasty Aaron.  Im sure you've enjoyed it.

Did you freeze this section or how long will it keep?

 

[va_rider]

That looks very tasty Aaron.  Im sure you've enjoyed it.

Did you freeze this section or how long will it keep?

I buy a 10lb pork belly. I then cut it into 2 5lb pieces for ease of smoking. Once they're smoked, I cut each of those pieces in half to vacuum seal them. The way I cut them, I do half slices of bacon. It's easier to cut half slices than full slices by hand. I pull the quarters out of the freezer and let them thaw for a couple hours, then slice by hand when it's still partially frozen. I find that when it's partially frozen, you have less build-up on your knife, and can get thinner slices.

 

[Perkolater]

nice job

 

[NDKoze]

That is a nice thick slab of bacon! Looks awesome!

 

[va_rider]

Thanks folks! This is my second run at Bacon. My first run was way over smoked, and very bitter to me. It was a struggle to make it through 10 lbs. That was on the analog controller. It took almost 6 hours to get the bacon to 150 the first time. This time didn't take nearly that long. I think with the Auber keeping a consistent temperature, it was faster and easier for the bacon to get up to 150.

I liked my #2 all along... but I love it with the Auber controlling the show. I also use the Auber to turn the crockpot into a Sous Vide bath.

 

[ibbones]

I have sooo got to try this.

 

[va_rider]

I have sooo got to try this.

Credit where credit is due.... http://smokinitforums.com/index.php?topic=4400.msg39824#msg39824  That's pretty much what I've done each time I've done bacon. It's spot on.