Makin Bacon and Giving the Beswood a Workout

[Rich Dahl]

Yesterday I smoked up some bacon I had cured to get my winter stash going.

A full belly and a two pound pork loin of Canadian bacon.

Used Tender Quick and a slurry of maple syrup, brown sugar and cinnamon for the cure.

Ran the Camp Chef at 160 until the bacon hit 140.

Tried a new mixture of 50/50 Weber’s Apple Pellets and Pit Boss All Natural Charcoal Smokey Blend. Really like that combination nice mellow Smokey flavor, it’s going to be my bacon blend from now on.

This is the first time I’ve really given our new Beswood a good workout and I am impressed. Fifty two vacuum bags with six slices in each bag 312 slices total. Ran it nonstop and it didn’t even get warm, it was like slicing soft butter.

Here’s a few pictures of the cook.










Whitney lurking in the shadows watching Barb and I working on the bacon ready to pounce if a mistake is made.

 

[Dan Leighton]

I hope Whitney got a little somethin for being a good dog! Bacon looks great.

 

[Rich Dahl]

I hope Whitney got a little somethin for being a good dog! Bacon looks great.

But of course. Barb cooked up a few slices because we wanted to see how the new pellet combo worked and Whit and Abby each got a slice, they loved it and so did we.

 

[Michael Richards]

Rich and Barb,
That is some great looking bacon, today I finished off the last of the 3 lbs I smoked last week during breakfast and dinner. I don't have any curing right now so I think I am going to go to the Butcher Shoppe tomorrow and get that process going. I have yet to do loin-bacon, still need to try that. My kids and dog's favorite treat is that "test" batch of bacon that gets fried up after slicing.

 

[Kemper Morris]

Never made Bacon before! Yours looks great Rich

 

[Michael Richards]

Never made Bacon before! Yours looks great Rich

Kemper,
Making bacon is one of the many things I learned from this site and it is one of my favorite this to make. I have followed the bacon made easy recipe everytime and everytime it is a complete success! I highly recommend going for it!

 

[Bob Correll]

You two have the bacon makin' and bacon slicin' machines to crank it out!
Love the color on those slabs!

 

[Ken Barth]

Great looking bacon!

 

[Ron De Hoogh]

Looks great!

 

[Rich G]

After slicing 7 lbs of bacon today by hand, Rich, I'm liking the looks of that slicer!!!

R

 

[Tony-Chicago]

Friend moved to London. Later buys a slicer. Has the electronics reworked sp it works there. Why? Cause he missed italian beef so much. Did it just so he could make his own beefs.

I am a bit wary of having one. After using them all the time in restaurants as a kid, my fear has grown. Especially cleaning them.

Of course one look at my beef jerky slices and I may have to get one.

 

[John Sully]

My second attempt at bacon this weekend. My wife bought me a small counter top slicer and it made slicing the 4 lbs I did so much easier !!

 

[Peter Gallagher]

Rich -that's a whole lot bacon... looking really nice! (a belated Happy Birthday to Abby as well)

 

[Pat G]

Now I'm really hungry. You still have my address right? I've got room in my freezer for some of that, looks great!

 

[JeffG]

Like your setup Rich and Barb, you can never have to much bacon...

 

[Jim Lampe]

You got some Great Looking Bacon there, Rich!
Like Bob stated, the color is Fantastic! Nice Work!!

 

[Brad Olson]

We need to see a shot of some of that bacon sizzling in a skillet!