Gene Brownson
TVWBB All-Star
Ok, the last bacon I made a few weeks ago for my first time turned out pretty good. This all started with a post sometime ago by Mike Coffman. The pics looked so awesome and we love pork, I imitated somewhat, it came out a little different.
Again, I was at the Amish market getting my first bacon cut and packaged when I saw this 2# PL and immediately thought about Mikes Canadian Bacon, so I gave it a whirl. This one however was rubbed with fresh cracked BP and TQ. I let it set for 7 days, washed and soaked a couple of times and let air dry in the fridge for 24 hours. I started around 9:30am after finishing my chores for the morning, now it's time to play.
Here she is naked.
Here it is getting ready to hit the WSM
Here's the WSM up and going with the PL on. It's about 15 degrees out and I have the KB and some apple chips to put on here and there.
After about 2 hours and one handful of apple chips. WSM is running between 140 and 180.
Here it is getting ready to come off and into a zip lock and a sink full of ice water for about 20 minutes. About 5 hours and 3 handfuls of chips through out the cook.
I started slicing with a knife.
I ran into a little snag. The center started to crumble and not slice very easily. So I placed it the freezer for about 2 hours to firm up. I might as well try some right? You can see the gnarly one in the CIS, it didn't taste gnarly.
I let the thicker pieces set a little while longer will we devoured the gnarly one.
Then returned to finish the job I started, sliced much better a little frozen, not completely but just enough.
We wound up with 36 pieces of deliciousness. I wrapped in packs of 4 and placed in a big ole zip and into the freezer.
This turned out so good. I'm never going to buy bacon again. Whenever I get low I'm going to get cracking and stay ahead. The Pork Belly bacon with the brown sugar is great. I got so many compliments on it. I figured I'd do a peppery Canadian Bacon, it too turned out great. Mikes looked much more prettier and I seemed to unknowingly deviated from the post he did. I guess even a blind squirrel finds a nut right? I again thank all of you. This place has made me a much better cook on the grill and WSM, I love it and I couldn't have done it without all of your posts and knowledge and help. Here's Mikes awesome looking cook.
http://tvwbb.com/showthread.php?35337-First-Time-Canadian-Bacon
Thanks everyone and we hope you all have a great week!
Again, I was at the Amish market getting my first bacon cut and packaged when I saw this 2# PL and immediately thought about Mikes Canadian Bacon, so I gave it a whirl. This one however was rubbed with fresh cracked BP and TQ. I let it set for 7 days, washed and soaked a couple of times and let air dry in the fridge for 24 hours. I started around 9:30am after finishing my chores for the morning, now it's time to play.
Here she is naked.
Here it is getting ready to hit the WSM
Here's the WSM up and going with the PL on. It's about 15 degrees out and I have the KB and some apple chips to put on here and there.
After about 2 hours and one handful of apple chips. WSM is running between 140 and 180.
Here it is getting ready to come off and into a zip lock and a sink full of ice water for about 20 minutes. About 5 hours and 3 handfuls of chips through out the cook.
I started slicing with a knife.
I ran into a little snag. The center started to crumble and not slice very easily. So I placed it the freezer for about 2 hours to firm up. I might as well try some right? You can see the gnarly one in the CIS, it didn't taste gnarly.
I let the thicker pieces set a little while longer will we devoured the gnarly one.
Then returned to finish the job I started, sliced much better a little frozen, not completely but just enough.
We wound up with 36 pieces of deliciousness. I wrapped in packs of 4 and placed in a big ole zip and into the freezer.
This turned out so good. I'm never going to buy bacon again. Whenever I get low I'm going to get cracking and stay ahead. The Pork Belly bacon with the brown sugar is great. I got so many compliments on it. I figured I'd do a peppery Canadian Bacon, it too turned out great. Mikes looked much more prettier and I seemed to unknowingly deviated from the post he did. I guess even a blind squirrel finds a nut right? I again thank all of you. This place has made me a much better cook on the grill and WSM, I love it and I couldn't have done it without all of your posts and knowledge and help. Here's Mikes awesome looking cook.
http://tvwbb.com/showthread.php?35337-First-Time-Canadian-Bacon
Thanks everyone and we hope you all have a great week!
