Chad M.
TVWBB Super Fan
Hope everyone had a very Merry Christmas. I haven't had much time to BBQ the past few weeks, but I was able to get in my first bacon cook a couple of weeks ago using the Bob Correll method. Finally getting a chance to post some pictures. Here's the lowdown:
The whole belly (11 lbs.), skin removed.
Cut into three 3-4 lb. pieces, and coated with Morton Tender Quick and brown sugar.
After curing for 4 days.
After curing for a week and rinsed under cold water for several minutes. Dried overnight in fridge.
On the smoker. 2 smaller pieces on top, larger piece on bottom. One slab was coated in fresh ground black pepper. Sorry for the fuzzy picture.
After smoking for about 4 hours at 165 degrees.
Sliced (this was the peppered bacon, obviously).
Bagged. Ended up with about 8 lbs. of finished, sliced bacon.
With breakfast.
And on a burger. (Yes, there's a burger somewhere under that cheese).
Overall it was outstanding. Very rich bacon flavor, much better than any store bought bacon. I think I'll try to soak the cured slabs for 30 minutes rather than just rinse them next time to draw out a little more salt before smoking. The thinnest slab was pretty salty, but the thicker pieces were fine. Still just a tad salty but hey, it's bacon. It's supposed to be salty. The peppered bacon was excellent.
I gave most of it away to people as Christmas gifts. The feedback is still coming in but so far everyone has enjoyed it. I know I'll do it again and will almost certainly switch from store-bought bacon. It really is quite simple. Everyone should try it, especially if you have access to a FoodSaver and a slicer. Makes everything a snap.
Also, I want to thank Bob for his inspiration and help along the way. It was greatly appreciated. Thanks, Bob!
Thanks everyone for looking. Have a Happy New Year!
The whole belly (11 lbs.), skin removed.
Cut into three 3-4 lb. pieces, and coated with Morton Tender Quick and brown sugar.
After curing for 4 days.
After curing for a week and rinsed under cold water for several minutes. Dried overnight in fridge.
On the smoker. 2 smaller pieces on top, larger piece on bottom. One slab was coated in fresh ground black pepper. Sorry for the fuzzy picture.
After smoking for about 4 hours at 165 degrees.
Sliced (this was the peppered bacon, obviously).
Bagged. Ended up with about 8 lbs. of finished, sliced bacon.
With breakfast.
And on a burger. (Yes, there's a burger somewhere under that cheese).
Overall it was outstanding. Very rich bacon flavor, much better than any store bought bacon. I think I'll try to soak the cured slabs for 30 minutes rather than just rinse them next time to draw out a little more salt before smoking. The thinnest slab was pretty salty, but the thicker pieces were fine. Still just a tad salty but hey, it's bacon. It's supposed to be salty. The peppered bacon was excellent.
I gave most of it away to people as Christmas gifts. The feedback is still coming in but so far everyone has enjoyed it. I know I'll do it again and will almost certainly switch from store-bought bacon. It really is quite simple. Everyone should try it, especially if you have access to a FoodSaver and a slicer. Makes everything a snap.
Also, I want to thank Bob for his inspiration and help along the way. It was greatly appreciated. Thanks, Bob!
Thanks everyone for looking. Have a Happy New Year!
