Bacon

[Jim Lampe]

two four pound slabs of cured belly ready for the WSM

set for 140ºF

approximately six hours later

dome temp between 130 and 150ºF

out of the ice water bath then vacuum sealed to freeze overnight...

...i'll be slicing it in minutes.

 

[ChuckO]

How long in the ice water bath? Why freeze over night?

That is so cool, can't wait to see it sliced

 

[Cliff Bartlett]

Looks great Jim. Going to try my hand at that soon.

 

[Tim McCann]

Looks great Jim! Once you make your own, buying it is tough!

 

[Jim Lampe]

Thanks guys

How long in the ice water bath? Why freeze over night?

Chuck, I had it in a cooler of melted ice from the 4th of July party here Friday, just tossed it in for a few hours then tossed in the freezer to firm it up to make slicing it easier.
Tim, the cost of my pork belly did go up in price 60 cents per pound, but it's still cheaper AND tastes better than the stuff in the stores.

fried up a few thinner slices...

...and this is only half of it... 60 more slices to vacuum seal.

 

[Ed M.]

It don't get any better than that!!

Nicely done, my friend!

 

[ChuckO]

Thanks for the education and the awsum cook

 

[APMason]

Looks beautiful! Do you think this would be possible on a kettle?

 

[Jim Lampe]

Looks beautiful! Do you think this would be possible on a kettle?

thank you
on a kettle??? absolutely! read this entire thread → http://tvwbb.com/showthread.php?13312-Bacon-made-easy

 

[Rich Dahl]

Wow Jim that looks like art work. I've got to get my act together and give that a try! If I can find pork belly here.

 

[Mildo]

So it is a work of art Jim!!!
I've never seen a prettier bacon, really...maybe once, but it was also yours
If it does not fit in the freezer ... you have my address.
(Attention: last sentence please take with caution. Thank you. Bacon I make a similar although not as nice, and I have a sufficient quantity in my freezer)

 

[Timothy Hoffman]

That belly is a work of art, Jim!

 

[Tony R]

Bacon looks great!!!

 

[John Wheeler]

Jealousy! Pure jealousy! Nice job, mr lamps.

 

[Frank H]

Thanks guys

]

Holy cow , did you slice that with a knife? You got skills brother.!

 

[Jerome D.]

Jim, you've got some serious charcuterie expertise. Can't wait to see this batch of bacon reappear in photos of future cooks.

 

[John Solak]

Wow that is some good looking bacon!!!! I have only made it once and it sure didn't look as good as yours but is was more expensive to make my own than it was to buy it.

 

[Bob Correll]

Outstanding bacon Jim!
I like the amount of smoke you put on it, to me that's one of the main reasons to make it yourself.

 

[Todd Phillips]

Nice Work! Nothing better then your own bacon

 

[Dave S]

Jim that is outstanding, as Bob said perfect amount of smoke, I must ask what method do you use to keep the temps that low, snake or something else, and I see the slicing question has already come up.