My BEST Bacon

[Jim Lampe]

just under 3 pounds of cured belly

apple and hickory wood for smoke

temp inside the old Weber kettle was about 150ºF
on about 2pm, off somewhere around 530pm when the internal temp of the belly reached 140ºF.
placed in a large ziplock bag, ran under cold water then into the freezer overnight.

removed early this am...

tasted a couple of small scrap ends (Passed With Flying Colours!) then vacuumed sealed

to date, this is the BEST I've made yet!
...and I'm giving it all away.
So, I took out of the freezer, another 3 pound slab of belly to smoke in two weeks.

Thanks for stoppin' by!

 

[Sparky Rowe]

Do you need my address buddy.

 

[Jim Lampe]

sorry Sparky, it's all spoken for...

 

[Mike Willis]

What brand slicer are you using Jim? Those slices (every da*m one!) look perfect!

 

[Jim Lampe]

Thanks Mike, it's the Chef's Choice 610
http://www.amazon.com/exec/obidos/ASIN/B0002AKCOC/tvwb-20

 

[Tim McCann]

Looks great Jim! What flavor other than smoke?

 

[Jim Lampe]

Thanks Tim! Just Pork and smoke.

 

[Enrico Brandizzi]

Looks perfect from here!

 

[Rich Dahl]

Looks great Jim, thanks to Bob and you Barb and I now make the best ever bacon too.

 

[Cliff Bartlett]

Looks great Jim! Beautiful job slicing and bagging. I bought the same slicer and am very happy with it.

 

[ChuckO]

I took out of the freezer, another 3 pound slab of belly to smoke in two weeks

Is the two weeks because it needs to cure? If so, what's your method to cure? As always it looks amazing. You must have had hardly any charcoal to hold only 150 in your kettle?


Found the answers to my questions in this thread.

http://tvwbb.com/showthread.php?13312-Bacon-made-easy&p=690606#post690606

 

[Clint]

Looks great job Jim! Beautiful job slicing and bagging. I bought the same slicer and am very happy with it.

I agree.

I have a similar slicer but mine (never bacon) never look so nice.

 

[Robert T]

Looks great Jim! Did you use any tender quick or instacure in your curing process?

 

[Craig Alumbaugh]

Looks like another fine batch of bacon

 

[Mildo]

Bacon looks perfectly, packaged as from professionals from Eden Meat Market (or Harry Hansen?)

 

[Jim Lampe]

thank you everyone!

Is the two weeks because it needs to cure? If so, what's your method to cure? As always it looks amazing. You must have had hardly any charcoal to hold only 150 in your kettle?


Found the answers to my questions in this thread.

http://tvwbb.com/showthread.php?13312-Bacon-made-easy&p=690606#post690606

Yes, you found it Chucko!

Looks great Jim! Did you use any tender quick or instacure in your curing process?

Robert, I followed Bob's instruction noted on the above link

Bacon looks perfectly, packaged as from professionals from Eden Meat Market

Thanks bud, but I did package this myself... Eden, in my opinion, has a wonderful website, however... I was a bit 'misplaced' with the actual store.... not exactly what I was expecting after visiting the website...

 

[Mildo]

Okay... like the Harry Hansen

 

[Bob Correll]

Beautiful bacon Mr Lampe​!

 

[Len Dennis]

i like bacon

 

[Jim McKelvey]

Jim, I have the same slicer and I'm making bacon this weekend. Do you slice while frozen solid or do you thaw a little...