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Still on a Bacon Kick
Posted: Mon Jun 18, 2018 1:45 pm
by Swamp Donkeyz BBQ
I've been hitting the bacon pretty hard lately. I've got it down to where each batch is consistent. I'v done as little as five pounds at a time, up to forty five pounds. Same results each time. Did twenty one pounds this past week, then smoked and sliced it on Saturday. The Wife and kids got me a new slicer for Father's day, and this thing is a hoss! It made quick work of that pork belly.
Re: Still on a Bacon Kick
Posted: Mon Jun 18, 2018 1:48 pm
by GRailsback
That sure looks good. The bacon and the slicer.
Re: Still on a Bacon Kick
Posted: Mon Jun 18, 2018 1:57 pm
by daBertl
You will have a lot of fun with a machine like this. Keep on smoking
Re: Still on a Bacon Kick
Posted: Mon Jun 18, 2018 9:20 pm
by Rambo
Walker County Beauty
Re: Still on a Bacon Kick
Posted: Tue Jun 19, 2018 5:34 am
by OldUsedParts
Re: Still on a Bacon Kick
Posted: Tue Jun 19, 2018 7:05 am
by Swamp Donkeyz BBQ
Thanks everyone!
Re: Still on a Bacon Kick
Posted: Tue Jun 19, 2018 7:20 am
by CaptJack
Re: Still on a Bacon Kick
Posted: Wed Jun 20, 2018 8:42 am
by Copasspupil
The boy looks like he'd be diagnosed with Bacon coma...Heaven for sure.
What slicer is it?
Re: Still on a Bacon Kick
Posted: Wed Jun 20, 2018 1:11 pm
by Swamp Donkeyz BBQ
Copasspupil wrote:The boy looks like he'd be diagnosed with Bacon coma...Heaven for sure.
What slicer is it?
It's a an LEM 10" slicer. It's definitely a beast. It weighs about 40 pounds.
Re: Still on a Bacon Kick
Posted: Wed Jun 20, 2018 4:23 pm
by TX1911
Looks fantastic! What are you using for cure and seasoning? If you don't mind sharing, of course!
On a bit of a bacon kick myself, but nowhere near your level! Only 20lbs so far.
Re: Still on a Bacon Kick
Posted: Wed Jun 20, 2018 9:04 pm
by Swamp Donkeyz BBQ
Kosher salt, sugar, Brown sugar, paprika, course ground black pepper, and a touch of curing salt.
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Re: Still on a Bacon Kick
Posted: Wed Jul 18, 2018 1:34 am
by Copasspupil
That’s it. I’m jumping back in. I promised my wife to not smoke any meat for three weeks and just realized that if I start the process up tomorrow and cure the bacon, I’m be hitting the mark when it’s done.
Re: Still on a Bacon Kick
Posted: Wed Jul 18, 2018 1:40 am
by rms827
Re: Still on a Bacon Kick
Posted: Wed Jul 18, 2018 3:30 am
by daBertl
The Slicer is perfect as well as the bacon is
How long do you keep the bacon?
I learned that only cold smoking up to 77 degrees Farenheit make it durable. Hot smoking taste better but does not make durable.
So I do my bacon cold smoked and keep it in Vakuum and fridge up to 1 year.
Re: Still on a Bacon Kick
Posted: Thu Jul 19, 2018 9:38 pm
by Swamp Donkeyz BBQ
Bacon doesn't last long in our house. I vacuum seal, so it lasts a long time if I freeze it. With the bacon being cured, I would think it could easily last 10 days. As long as you keep it under 40 degrees.
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