First attempt at bacon

#1

Straight off the bat, thanks Richard! Your recipe was really easy to follow, and I’ll definitely be doing this again.

Recipe of course: http://easylocarb.com/recipe/making-bacon/

I used a couple of smallish bits of pork belly that I had frozen as a bit of a trial.

I smoked the crap out of it with an old Weber, and one of these with some apple pellets:

For those in Australia who want to do this, I bought the Prague Powder from these guys, who were good: https://www.countrybrewer.com.au/

And now for some pics!

Ssssmokin’

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Smoked

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Final result:

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Next time I might try a rub. What we did find was that it was a bit salty, not sure if others who’ve done it find that?

(Jacquie) #2

Beautiful and it looks delicious! :slight_smile:

(I want abs... olutely all the bacon) #3

Luv the tube smoker, I just added it to my wish list!

(John) #4

Looks good, did you wash it really well, it can be salty if you don’t.

(Richard Morris) #5

Oh nice work. Yeah home cured bacon is the real deal.

I’m trying to source Pork Jowls to make guanciale. I may have to buy a whole pigs head to do that.

#6

Looks beautiful. I make my own bacon from time to time but have never done home smoking yet. You have really piqued my interest. Thanks

#7

Maybe not well enough - I’ll wash it more next time.

(John) #8

Make sure it is dry afterward, but many people recommend soaking in water for an hour or so after rinsing, in the fridge of course.

#9

I’ll give that a go next time. Although I’m finding even the following day it doesn’t seem as salty.