Still on a Bacon Kick
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- Swamp Donkeyz BBQ
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Still on a Bacon Kick
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.
- GRailsback
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Re: Still on a Bacon Kick
That sure looks good. The bacon and the slicer.
- daBertl
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Re: Still on a Bacon Kick
You will have a lot of fun with a machine like this. Keep on smoking ![Mr. Green :mrgreen:](./images/smilies/icon_mrgreen.gif)
![Mr. Green :mrgreen:](./images/smilies/icon_mrgreen.gif)
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Re: Still on a Bacon Kick
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- OldUsedParts
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Re: Still on a Bacon Kick
Beautiful Bacon, Mr. Donk
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- Swamp Donkeyz BBQ
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Re: Still on a Bacon Kick
Thanks everyone!
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- Copasspupil
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Re: Still on a Bacon Kick
The boy looks like he'd be diagnosed with Bacon coma...Heaven for sure.
What slicer is it?
What slicer is it?
Danno
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
- Swamp Donkeyz BBQ
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Re: Still on a Bacon Kick
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.
- TX1911
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Re: Still on a Bacon Kick
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.
On a bit of a bacon kick myself, but nowhere near your level! Only 20lbs so far.
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Weber Smokefire EX6
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- Swamp Donkeyz BBQ
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Re: Still on a Bacon Kick
Kosher salt, sugar, Brown sugar, paprika, course ground black pepper, and a touch of curing salt.
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- Copasspupil
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Re: Still on a Bacon Kick
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.
Danno
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
- rms827
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Re: Still on a Bacon Kick
Bacon... Nature's most perfect food.
![Chef :chef:](./images/smilies/icon_chef.gif)
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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![Cheers :cheers:](./images/smilies/icon_cheers.gif)
![Chef :chef:](./images/smilies/icon_chef.gif)
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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Weber 22" Premium Kettle Grill in Green
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Life's Too Short for Bad BBQ.
- daBertl
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Re: Still on a Bacon Kick
The Slicer is perfect as well as the bacon is ![Thumb Up :tup:](./images/smilies/icon_thumright.gif)
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.
![Thumb Up :tup:](./images/smilies/icon_thumright.gif)
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.
Extra Bavaria non est vita, et si est vita, non est ita.
- Swamp Donkeyz BBQ
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Re: Still on a Bacon Kick
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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