Making Bacon

[Mike W.]

I just stumbled across this blog about 'making bacon'. Turns out the guy uses a WSM and thought others would appreciate this article...


http://www.bsbrewing.com/blog/?p=261

 

[Phil R.]

That is a great article. Really enjoyed it, thanks!

 

[Clark Deutscher]

That's pretty awesome. I've only done bacon once but am going to make it a regular occurence!

Clark

 

[tjkoko]

Hey man, you gotta' retain the skin from the bacon to make pork cracklin's, a very tastey treat.

 

[Mike Resler]

Good read, thanks for the post!

 

[Todd Randall]

excellent read! he's a funny guy too.

 

[Matt Albright]

I've never tried to make true "belly" bacon, but I love making "Butt" bacon. I love nothing better than taking a Boston Butt, rubbing with TenderQuick, brown sugar and whatever else I can find laying around the house and give that a cure (about 2 days/pound of meat).

My problem is although my wife bought me a slicer, I cannot seem to get it cut the way I like it. It's not the greatest slicer made, and I think that may be the problem. I may need to make friends with my local deli manager and see if I can work out a trade with them.

 

[tjkoko]

I just recently read that pig/hog jowl (cheek) makes an excellent bacon as well.

 

[Tony Serra]

Matt

About your meat slicer. Try to partially freeze the meat. This will firm it up and it should slice better.

 

[Timothy Hughes]

great article, thanks alot

 

[Richard Batey]

Here's more info about making bacon on a WSM:

Making Bacon on a WSM

There are several old threads at TVWBB concerning this.

Richard