More Bacon

[Mike Leiter]

I got rave reviews from family and friends and a special request from Daughter for " More Bacon Dad" from my last ( 1st time making ) batch so I did some more. This time I`m doing three slabs of herb and then 3 slabs of maple to cover everyone's requests. Today I did the herb as the maple has 3 more days of cure time before smoke. These cured 7, air dry in fridge 1 and then today slow smoked to 140-145 degrees and then ice bathed. I actually mixed pecan and peach wood this time and it really added a nice mild flavor to it.

On the smoker at mid smoke check around 105 degrees



All sliced up and ready to package. The ChefsChoice 615 makes this as easy as can be to slice up. I tried some with and then some against the grain. I did notice the ones with the grain seem to be stiffer after cut but taste the same after cooking The scraps in the background are my test eating pile which seemed to get bigger as I went..LOL



Big thanks to all those who posted recipes and tips for making this. The hardest part of it all for me is finding decent pork bellies. The rest really isn't hard at all once you get everything gathered to make it

 

[Brian Dahl]

Well Mike, the next time you're gathering requests, can I put mine in? Please?

 

[James N]

Mike that's a pile of pork goodness right there.

 

[Bill Schultz]

Beautiful Mike, I've got to slabs curing right now. I hope they come out that good. Well done.

 

[Jim Lampe]

w0w Mike, that smoker looks BRAND-SPANKIN-NEW!
Great Lookin' Belly Too!!

 

[Mike Leiter]

w0w Mike, that smoker looks BRAND-SPANKIN-NEW!
Great Lookin' Belly Too!!

Smoker number #2 and only has about 8 smokes under it so far..I do clean the grates as I go though as it makes it easier when they are still warm to just wipe down. . The reflection to the left is the outside of the lid not inside


Thanks for the compliments on the bacon guys. So easy to do and feels good eating it...LOL

 

[Tony R]

Nice job Mike... Thus has been on my to do list for a while.

 

[Mike Leiter]

Nice job Mike... Thus has been on my to do list for a while.

With all the pics of the great things you have cooked I`m surprised you have not knocked it out yet..LOL

 

[Tony R]

With all the pics of the great things you have cooked I`m surprised you have not knocked it out yet..LOL

I put it off and then get lazy when it comes to get the ingredients .

 

[Morgan C.]

You guys are killing me with the bacon..I gotta get going on another batch!!looks perfect!!

 

[Bob Mann]

Very nice Mike!

 

[S.Six]

I'll take two pounds please. Great looking bacon man.

 

[John Solak]

Well done Mike, your bacon looks fantastic!!! How long will that last you, about a week?

 

[Mike Coffman]

Bacon looks awesome Mike!

 

[Wolgast]

To have a bunch of homemade quality bacon is a satisfying feelings isent it?! Looks great

 

[Paul Kastner]

Bacon looks great. Nice job.

 

[Gene Brownson]

Never get tired of looking at bacon. The only thing I do get tired of is how quickly it disappears around here! Thanks for sharing Mike!

 

[Mike Leiter]

Ate a bunch of it today for breakfast and the rest gets packaged and vacuum sealed into smaller packages in the freezer. It probably wont last long but this batch was a little bigger than the 1st one. Will be smoking the Maple ones curing right now in a few days so my supply will last longer

Thanks for the compliments guys and its all with the help of you all and the site I was able to finally venture into doing it and glad I did.

 

[Pat Romero]

This & beef jerky are both on my To Do List, Mike ... Thanks for the inspiration!

 

[Tim McCann]

Nicely done bacon.