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Happy BACON Day!


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
after an eight day cure and one day air-dry, a 4 pound slice of pig belly was smoked with apple and hickory wood
set up the 26" Weber One-Touch Gold grill using the "snake method" charcoal burn

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nine briquettes were lit

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and belly on!

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after 5 hours at a dome temp of 130 to 155ºF, the internal temp of the pig finally reached 145º
airtight bagged, cold water soak then froze over night.

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today, we slice!
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all spoken for, but a few slices will be enjoyed with tonight's dinner!
Thanks for your time!
 
Looks great Jim...man you are full of great ideas this weekend...I already ran to the store for rib-eyes....I am way over due for a bacon cook...man this will be a busy weekend!

Bacon looks spot on Jim! As always!
 
Hey Jim. Looks great as usual. But I didn't realize you froze overnight? Interesting. I only froze because you told me to but it was only for an hour. Your slicing skills are top notch!
 
thanks guys! I owe it all to this guy>
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Paul, after the curing week, you rinse off the bacon well, then pat dry and fridge it uncovered to air dry.
this slab did actually sit out on the kitchen table about an hour before the smoke process...

and Ed, my slicing skills are brought to you by ChefsChoice 610 ;)

Chris, I did freeze overnight, then about 4 hours before slicing, I moved it to the fridge...
 
Once you do your own bacon you will think twice about buying store bacon. Right Jim!!
Was the belly from Rick's?
Bacon,lettice,and tomatoes. Got to be the one of the best sandwiches.
Thanks for sharing Jim.
Chuck.
 
A moment of silence please!
Click to expand...
:D too funny James.... it's only BACON people!
Yes, Chuck, Rick's Hansen's meat stop supplied the belly. Not that's all I got... will order another slab in a few weeks.
Did anyone ever have a baconBACONbaconBACONbacon sandwich??!!
No??!!??:eek:
this is how you make it:
take a strip of fried bacon, place a strip of fried bacon on top,
then place a strip of fried bacon on top of that...
THEN place another strip of fried bacon on top.... THEN,
a strip of fried bacon to FINISH your baconBACONbaconBACONbacon sandwich.
 
Last edited:
Jim Lampe said:
Did anyone ever have a baconBACONbaconBACONbacon sandwich??!!
No??!!??:eek:
this is how you make it:
take a strip of fried bacon, place a strip of fried bacon on top,
then place a strip of fried bacon on top of that...
THEN place another strip of fried bacon on top.... THEN,
a strip of fried bacon to FINISH your baconBACONbaconBACONbacon sandwich.
Click to expand...

As they say here on the forums - if there ain't no pictures, it didn't happen....! :D Where's the pics Jim!?!?

However, I gotta tell you, that bacon is the best I've EVER seen! How did you get such a great lookin', meaty slab of belly!?
 
Very nice Jim,you always do it right. I want to try this in the future. I will follow your guide lines.if it comes out half as good as yours it will be fit for a king.
 
more thanks:)
Mike, take 5 pieces of fried bacon, stack them atop each other and EET it.
No picture required! geeez!:rolleyes:
 
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