Still on a Bacon Kick

Sausage making and curing meats.

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Swamp Donkeyz BBQ
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Still on a Bacon Kick

Postby Swamp Donkeyz BBQ » Mon Jun 18, 2018 1:45 pm

I've been hitting the bacon pretty hard lately. I've got it down to where each batch is consistent. I'v done as little as five pounds at a time, up to forty five pounds. Same results each time. Did twenty one pounds this past week, then smoked and sliced it on Saturday. The Wife and kids got me a new slicer for Father's day, and this thing is a hoss! It made quick work of that pork belly.

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Re: Still on a Bacon Kick

Postby GRailsback » Mon Jun 18, 2018 1:48 pm

That sure looks good. The bacon and the slicer.
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Re: Still on a Bacon Kick

Postby daBertl » Mon Jun 18, 2018 1:57 pm

You will have a lot of fun with a machine like this. Keep on smoking :mrgreen:
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Re: Still on a Bacon Kick

Postby Rambo » Mon Jun 18, 2018 9:20 pm

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Re: Still on a Bacon Kick

Postby OldUsedParts » Tue Jun 19, 2018 5:34 am

Beautiful Bacon, Mr. Donk :tup: :salut: :cheers: :chef: :texas:
OUP

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Re: Still on a Bacon Kick

Postby Swamp Donkeyz BBQ » Tue Jun 19, 2018 7:05 am

Thanks everyone!
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Re: Still on a Bacon Kick

Postby CaptJack » Tue Jun 19, 2018 7:20 am

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Re: Still on a Bacon Kick

Postby Copasspupil » Wed Jun 20, 2018 8:42 am

The boy looks like he'd be diagnosed with Bacon coma...Heaven for sure.

What slicer is it?
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Swamp Donkeyz BBQ
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Re: Still on a Bacon Kick

Postby Swamp Donkeyz BBQ » Wed Jun 20, 2018 1:11 pm

Copasspupil wrote:The boy looks like he'd be diagnosed with Bacon coma...Heaven for sure.

What slicer is it?

It's a an LEM 10" slicer. It's definitely a beast. It weighs about 40 pounds.
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Re: Still on a Bacon Kick

Postby TX1911 » Wed Jun 20, 2018 4:23 pm

Looks fantastic! What are you using for cure and seasoning? If you don't mind sharing, of course!

On a bit of a bacon kick myself, but nowhere near your level! Only 20lbs so far.
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Swamp Donkeyz BBQ
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Re: Still on a Bacon Kick

Postby Swamp Donkeyz BBQ » Wed Jun 20, 2018 9:04 pm

Kosher salt, sugar, Brown sugar, paprika, course ground black pepper, and a touch of curing salt.

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Re: Still on a Bacon Kick

Postby Copasspupil » Wed Jul 18, 2018 1:34 am

That’s it. I’m jumping back in. I promised my wife to not smoke any meat for three weeks and just realized that if I start the process up tomorrow and cure the bacon, I’m be hitting the mark when it’s done.
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Re: Still on a Bacon Kick

Postby rms827 » Wed Jul 18, 2018 1:40 am

Bacon... Nature's most perfect food. :mrgreen: :salut: :cheers: :chef:

Love the slicer too, Swamp. We looked for one out here recently and were only able to find a Cuisinart one. Not bad, but it's not on the same level as that puppy.
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Re: Still on a Bacon Kick

Postby daBertl » Wed Jul 18, 2018 3:30 am

The Slicer is perfect as well as the bacon is :tup:

How long do you keep the bacon?

I learned that only cold smoking up to 77 degrees Farenheit make it durable. Hot smoking taste better but does not make durable.
So I do my bacon cold smoked and keep it in Vakuum and fridge up to 1 year.
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Re: Still on a Bacon Kick

Postby Swamp Donkeyz BBQ » Thu Jul 19, 2018 9:38 pm

Bacon doesn't last long in our house. I vacuum seal, so it lasts a long time if I freeze it. With the bacon being cured, I would think it could easily last 10 days. As long as you keep it under 40 degrees.

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