Making bacon

[baboon]

After d
2 1/2 days in the rub it gave up about a cup of fluid.

Drying it off and getting ready for smoke

After 1 hour of hickory and oak smoke running 225 degrees

2 hours same temp

3.5 hours internal temp 165. I’ll chill it over night& slice some for breakfast tomorrow.

 

[skfullgun]

Pigs in a blanket be makin' bacon!

 

[glenbo]

We've been making our own for several years. That factory stuff from the grocery stores can't come close.

 

[skfullgun]

Let us know how it turns out. For those of us who don't know, with which cut off pork did you begin?

 

[baboon]

Let us know how it turns out. For those of us who don't know, with which cut off pork did you begin?

Pork belly is what you see here. Bacon can be made from other pig parts. Look up hog head bacon! If you wanted Canadian bacon a boneless pork loin is what you want!

 

[baboon]

 

[acidfly]

How are you going to cut it? Have a slicer??

 

[justmax]

1/2" thick bacon steaks!!

 

[baboon]

How are you going to cut it? Have a slicer??

Same way people did it before slicers with a knife! I made some pickled red onions a while back & gave some to the in-laws. Idiot FIL asked me if I used a mandolin. I have some skills left in my old fat gimpy self!

 

[Axxe55]

Sharp enough knife will cut that bacon as thick or thin as person wants it.

 

[glenbo]

What rub did you use? And did you cure it first?

 

[baboon]

What rub did you use? And did you cure it first?

The Pork Dry Rub​

• 2 tablespoon Kosher salt
• ½ cup packed brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon Dark chili powder
• ½ tablespoon Ground black pepper

I did not cure it first. I have been going to buy some insta cure for 6 months ever since I got the the Kamado. I guess I'm in no hurry to get shit right off the bat. I want to do so much like Canadian bacon, corned beef & pastrami but really playing & learning with salt & sugar is just part of it. Hell I have a great injector that I'm no where using to it's potential.

Now I don't want to sound like the old fucks that use to say it non stop to me @ the store "I'm on a limited income!" More so then ever with the usurper in chief inflation!

 

[baboon]

I happy with it for being uncured bacon. Did it in the toaster oven like we do regular cured bacon. Being super lean frying it would have required additional fat in the skillet.

The wife liked it to a degree, but likes the store bought cured stuff better.

I’ll cut this thick do a pan sear and toss it in a bowl of noodles and she will like it better

 

[1911'S 4 Me]

Save some for the afgani's. hahaha

 

[glenbo]

Home cured and smoked. This pork belly was from HEB and was the fattest we've ever had. My brother and his wife have gotten a couple from Hong Kong Market, on Scarsdale west of I-45 for those of you in Houston. He said they were trimmed of almost all fat and still have the skin on. I'll be getting a couple of them in a few days, as soon as I find time.

 

[baboon]

I use to work at that Randall’s on Fuqua way back! My wife was bitching about the fat on my bacon. Like I told her it ain’t laid out on display like retail bacon.

 

[jfritz06]

Looks damn good

 

[glenbo]

baboon, when we lived on Fuqua, about 30 years ago, we shopped at Kroger and Randall's often. If you worked there then, we probably saw each other.

 

[baboon]

n

baboon, when we lived on Fuqua, about 30 years ago, we shopped at Kroger and Randall's often. If you worked there then, we probably saw each other.

No doubt! My very first brand new vehicle a Toyota p/u was stolen from there. It hadn't even have 20K in miles on it & was paid off. That's when I switched to Nissans.

 

[glenbo]

Baboon, do you have a good recipe for jerky?