Delayed Gratification Bacon


 
JimK

JimK

TVWBB 1-Star Olympian
Two weeks ago, I put this belly into the cure (Amazing Ribs' recipe). I didn't have any dark brown sugar, as the recipe called for. So I used light brown and added a little molasses and tweaked with a dash or worcestershire. Cured for 7 days, then smoked last Sunday over apple and cherry. It was raining kinda hard for about half the cook, so I broke out the pop up shelter. Life got in the way this week and I didn't end up slicing it up until this morning. It was worth the wait though. Vac sealed it all up, with one larger bag set aside for a ski trip we have coming up soon.

In the bag, awaiting the cure:

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Cured and ready for drying:

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Smokin' in the rain:

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All sliced up and ready for action:

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Have a bacon-y day!!
 
Way to improvise to make brown sugar (after all, that's all b.s. is is white sugar and molasses). Looks wunnerful :)
 
Great looking bacon Jim. No way I could have waited the extra week to dig into that...

Regards,

John
 
Your bacon looks spectacular, Jim! Still on my list of to do's. Your photos are fantastic as well. Glad you were able to get that worked out. Did you stick with Photobucket or move elsewhere? If I might ask, what camera and lens combo are you shooting with?
 
Ed M. said:
Your bacon looks spectacular, Jim! Still on my list of to do's. Your photos are fantastic as well. Glad you were able to get that worked out. Did you stick with Photobucket or move elsewhere? If I might ask, what camera and lens combo are you shooting with?
Click to expand...

Still with Photobucket. The copy/paste of IMG links doesn't work, but I can 'copy image address' after a right-click. These pics were taken with my iPhone 7. When I get 'fancy', I have a Nikon D3200 and a couple different lenses. More often than not, I use an f1.8 35mm lens when shooting inside with no flash.
 
I can understand the need for lowest temperature (ambient) for smoking cheese, does that carry over to bacon much?
It's cold here right now and I'm thinking about doing both cheese and bacon fairly soon, just wondering if 25-35 degrees (F) is any advantage over summer smoking for bacon?
 
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