A little bacon

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Hook

Hook

Well-known member
Joined
Jan 17, 2014
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A small one light town in central florida
They started off like this
7B284B4B-C63A-48A8-8B76-8CE3BEFF8368.jpg


Ten days later to this
B248AC37-82BB-456B-8294-91D54D02489B.jpg


This morning started this way at 7
D94A01BE-C74C-467B-8C2B-B779D919BDAB.jpg


Halfway through
1D88CF84-D7D3-4543-AE70-6CD9E68A5D1A.jpg


And after 11 hours smoke
0723BD0A-372A-4AD3-A250-13617648CAB7.jpg


After a short trip in the freezer to firm up, sliced some up
0BC3D1D5-D76E-4733-83CA-19948574D80F.jpg


And blt's ( minus the t on mine) for supper.
30CAF71D-3C24-410D-A05F-BA05E0EDF8B3.jpg


This was only 1 case (52lbs) of bellies. The next run is 164 lbs. I think I need a bigger smoker. Otherwise I'll be running 3 at once or have a realllly long weekend.
 
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Hook, that is interesting to show that process. I am not an avid cook but I have enjoyed food that someone has made an art of preparing. It sure makes a difference in comparison to eating the slop many places serve up these days.
 
Nice job Hook !!!!!!!!!
You must be the "favorite one" amongst all of your friends and relatives :tiphat:

Do you ever get neighbors randomly dropping by for things when you are smoking or grilling ? ;-)
 
hillsdown":gig57mkc said:
Nice job Hook !!!!!!!!!
You must be the "favorite one" amongst all of your friends and relatives :tiphat:

Do you ever get neighbors randomly dropping by for things when you are smoking or grilling ? ;-)
Click to expand...
:mrgreen: funny you mention that. Anytime the wind goes the right way, one neighbor will drop by and just happen to have a bunch of brass casings to give me. He always manages to get a decent taste of whatever is running on the smoker
 
We always dry cured (mortons sugar cure) are those brined? The bad thing for me is trying to find sides with enough fat to have the good bacon flavor. Jo had a picture of some Berk pigs he raised ,that made me drool on the keyboard. You are going to have some very happy friends and family when you get done.
 

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