We Do L♥ve Bacon, Do We Not?

[Jim Lampe]

12 pounds of pork belly from Costco (AFTER CURING)

one slab seasoned with Penzey's Adobo
one slab seasoned with Penzey's California Pepper
one slab seasoned with nature

again, two of these were seasoned AFTER CURING

hanging from a homemade hanging system-type-a-deal using the Cajun Bandit SS extension on the 22"WSM with NO WATERPAN in place.
I did employ the two-briquette snake method topped with only apple wood for heat and smoke.

...after 3 hours.... ▼

using the method i did start with, proved to be quite time consuming and i was running out of alcohol,
so i ramped up the heat, re-positioned the pig and tried to cut this smoke to my speed.

...and that was that.
after a total of about 7½ to 8 hours, the temp reached a comfortable 147ºF

Today, after freezing the three slabs, i finally sliced and packaged two of the slabs.

i did try both, and both are very dandydamnGOOD!
THANK YOU to Rich&Barb Dahl for their inspiration with the California Season Pepper Approach!
and a big THANK YOU to Bob Correll for his inspiration to us all for his contribution of BACON MADE SIMPLE
and for his inspiration of my trying the Adobo seasoning.

and THANK YOU all for dealing with my verbalize caca all these years. I l♥ve this joint!

 

[Jo Torez]

Wow that looks awesome!

 

[Barb D]

Jim, that is some fantastic looking bacon. Glad you liked the California Season Pepper, it is great.

 

[Rich Dahl]

Glad you liked it Jim, slabs look great, we use that California season pepper on lots of stuff. We're about ready to do another slab and got this idea using the Cali pepper, Sriracha, Bone dust and a little voodoo. Thinking not so much for breakfast but maybe a nuclear BLT, salad bacon bits, wrap ABTs, hamburgers, etc.
More to come.

 

[Bob Correll]

Beautiful bacon buddy!

No need to thank me, the monthly check I get from your cardiologist is thanks enough.

 

[Robert-R]

That bacon sure looks good.
I never can figure out how so much bacon goes away so quickly.

 

[Cliff Bartlett]

Very nice job on that bacon Jim! Masterfully done.

 

[Mildo]

Everything I have already had the pleasure of seeing on fb, but look at your bacon is so pleasant, Jim ... I have to say again: Good work my friend.

 

[Phil Perrin]

Jim, that looks amazing! Pammi took some of mine out of the freezer last week and we had it for breakfast this weekend. SOOOOOOO much better than what you get at the store!

 

[JRAiona]

Awesome looking bacon Jim. Bob's method rocks. I'll never buy that stuff in the supermarket they call bacon again.

 

[Edison W]

Definitely need to give this a try!!!

 

[JeffG]

Great looking bacon Jim, and what are your thoughts on the Dot from ThermoWorks?, i think there great, and gave them out as Christmas presents last year.

 

[James N]

That's some fine looking bacon Jim.

 

[ChuckO]

That is some amazing bacon Jim. Nice rack too

 

[JimK]

Very nice, Jim!

 

[Matt Rector]

Mmmmmm, Bacon! Looks fantastic.

What brand of meat slicer do you have?

 

[Jim Lampe]

Thank you everyone for your kind words

what are your thoughts on the Dot from ThermoWorks?, i think there great, and gave them out as Christmas presents last year.

Thanks Jeff! i like it alot!

What brand of meat slicer do you have?

thank you Matt! it's the Chef's Choice 610

http://www.amazon.com/exec/obidos/ASIN/B0002AKCOC/tvwb-20

works ok... sometimes i tape the thickness knob to keep from moving during cutting.
if i have it set at 5(mm), after 3 or 4 passes, it gets pushed to 5½-6(mm) and i hate that.
otherwise, it's good.

 

[Matt Rector]

Thanks Jim!
I've heard about the thickness knob moving on these with the thinnest setting.
It still gets some of the best ratings in this price range. I'm going to pull the trigger on one of these.