In addition to the cheeses I smoked last week, we're also making bacon for presents this year. And I'm curing and smoking the ham for Christmas dinner, but that will be another post. This was a 14-15 hour smoke involving 40+ pounds of meats from various animals.
16 pounds of belly in an equilibrium brine. Somewhere else was about 3 pounds of loin becoming Canadian bacon.
A little more than half of it became pepper bacon. Here it is stuffed into a rib rack (the ham was down below).
Once all 6 pieces of belly bacon were done, ribs and tri tip went on.
The tri was just in the rib rack to get a little smoke and then seared to finish on the gasser.
TT plated with some roasted garlic mashed potatoes.
Pepper bacon done.
I hate to show favorites among my bacons, but this stuff is photogenic.
If you were keeping score at home, you know that there are still a few hunks of meat unaccounted for. The Canadian bacon didn't go on until the ham came off (after 12 hours) and took a few more hours. The ribs came off with the Canadian bacon and will be served at my inlaws on Christmas night. Everything else that would sit still long enough got sliced.
And packaged.
Thanks for looking!
16 pounds of belly in an equilibrium brine. Somewhere else was about 3 pounds of loin becoming Canadian bacon.
A little more than half of it became pepper bacon. Here it is stuffed into a rib rack (the ham was down below).
Once all 6 pieces of belly bacon were done, ribs and tri tip went on.
The tri was just in the rib rack to get a little smoke and then seared to finish on the gasser.
TT plated with some roasted garlic mashed potatoes.
Pepper bacon done.
I hate to show favorites among my bacons, but this stuff is photogenic.
If you were keeping score at home, you know that there are still a few hunks of meat unaccounted for. The Canadian bacon didn't go on until the ham came off (after 12 hours) and took a few more hours. The ribs came off with the Canadian bacon and will be served at my inlaws on Christmas night. Everything else that would sit still long enough got sliced.
And packaged.
Thanks for looking!
.
