Sunday = Bacon Day (27 lbs, that is)

[Monty House]

27 lbs. just came of 18.5" WSM. I use two Ikea SS pot lid organizers (which accordian); they hold six pieces each. 27 lbs. is three Costco (Swift) pork bellies, each quartered.

Like with ham hocks, I like to do them in batches. I had the bacon curing in the fridg for 11-12 days, flipping every 2-3 days. Standard cure with extra brown sugar.

175-200 on WSM over mainly apple with some hickory thrown in for good measure.

Happy Sunday, TVWBB gang!

 

[JimT]

Very nice!

 

[JeffG]

Holy Bacon Batman....that a bat cave full load of bacon..Monty's got it goin on.

 

[JimK]

Wow! That's got to be at least a week's supply!

 

[DCloin]

I’ve been wanting to try smoking bacon for a while. I even went as far as to call the butcher shop to make sure I could get fresh pork belly. You pic may be he thing that pushes me over the edge. Looks delicious.

 

[ChuckO]

I had the bacon curing in the fridg for 11-12 days, flipping every 2-3 days

Wow!! 11-12 days, that's a long cure. Looks fantastic, gonna be some guud bacon at Monty's place

 

[Robert-R]

That's an ambitious undertaking. You must have a freezer? Looks good.

 

[Gene Brownson]

That’s enough for my BLT...what about yours?

 

[Rich Dahl]

Boy that's a load of bacon. We usually do about nine pounds at a time and that lasts at least two months, but there is just the two of us. Looks great though.

 

[Cliff Bartlett]

Wow! Cooks like that must have the hogs nervous in your neck of the woods Monty. Your finished product is a thing of beauty

 

[Barb D]

Man that looks fantastic. There is nothing like home made smoked bacon.

 

[Monty House]

Boy that's a load of bacon. We usually do about nine pounds at a time and that lasts at least two months, but there is just the two of us. Looks great though.

Hungry relatives are hanging around like vultures....