More bacon

[JimK]

Finally got around to doing bacon again.

Out of the brine. (Used the saucisson Mac recipe) smoked it at about 170 average for 4+ hours until temp hit 142. I used applewood.

Gettin' our smoke on!

Done! Time for an ice bath.

Sliced up.

Finally packed and ready for storage. I diced some up, sliced some up, and kept some big hunks o' fat/rind.

If you've ever thought about making your own bacon, just do it. It's really easy and oh so good.

Happy Monday.

Jim

 

[Jim Lampe]

EXCELLENT!!
Jim, those big ol' fat hunks you got there... put those on the grill while you cook som'thing else and after 30 minutes or so INDIRECT, chomp onum with that nice RED in your hand!
YOU will NOT believe how great it tastes with RED WINE!

 

[Tony R]

Looking good Jim. That's on my to do list also.

 

[Gene Brownson]

Great looking bacon Jim. I'm hooked. I'm getting ready to buy some PB and give it another go soon. Looks great Jim!

 

[Jeff R]

Those pics look great

 

[Mike Coffman]

Awesome bacon Jim! I am down to the last few packages of my last batch so am on the look out for more pork belly!

 

[Tim McCann]

Man you guys are killing me with the bacon!

 

[Mike Cosgrove]

Have to do this soon.

 

[John Solak]

That bacon looks so good!!!

 

[Timothy Hoffman]

Bacon, bacon, BACON! Yes, people beggin' strips.

 

[Kim Drana]

Great post...thanks for sharing!

 

[NeilH]

Nice looking bacon.

 

[Bob Mann]

That looks great Jim!

 

[Bob Correll]

Great looking bacon and pics Jim!
That should hold you for a week or two!

 

[Andy Beers]

Looks killer

 

[Paul Kastner]

great looking bacon.