Thank you!! Not many packages will be around long. I’m still learning the bacon gig but probably done buying bacon in the stores. That case of bellies was good quality and I hope the next case is just as good.
<div class=”d4p-bbt-quote-title”>Tom Sawvell wrote:</div>
<div class=”d4p-bbt-quote-title”>Scenic wrote:</div>
<div class=”d4p-bbt-quote-title”>Tom Sawvell wrote:</div>
I’m pretty sure its the cure #1 in the solution. I’d like to latch onto a belly slab but I’m not set up to do 60 pounds at a time. I may have to check around and see if there’s a source I can get one belly at a decent price. I did my own bacon when I slaughtered and dressed out my own hogs at home ,but that’s been a while.When you did your bacon how did you cure them. I got most things in the smoker down but have not perfected bacon yet.
When I did my bacon I dry cured it. It turned out pretty good but I would inject and do a dry rub to boot the next time. Injecting just shortens the cure time from the inside out but also adds moisture to a certain degree. Both methods of curing work but the immersion is fastest.
I disagree with Tom here, I would not inject bacon. It is not thick enough to need it. That is also why I prefer my own. You almost won’t need a splatter shield when you fry it. The injected water in the bacon is the reason commercial bacon splatters and pops so bad while it is dancing on the stove top.
I’ve done plenty of bacon over the years. I’ve always dry cured except the last batch which I injected with cure and then dry rubbed. I only did this because it sped up my curing process. I smoked in 4 days instead of my typical 7 or 8 days. I couldn’t tell the difference in taste or frying between injected or just dry rub.
Thanks Riv, “I have only just begun” to bacon, 
. I may try using the tender quick or cure #1 in a dry rub in my next batch. Not trying to speed any thing up just as something new and different to do. I’ve still got maybe 10 or more pounds in the freezer. Got a lot of breakfast sausage and italian too for now. I got to do a little downloading.
I just am not sure about injecting with a water solution.
Commercial bacon it injected. It totally dances in a skillet! Mine is a submerged brine bacon and I rarely need a splatter screen.
Glad to see I am not the only newbie in the bacon making!! I have not tried the tender quick method yet.
Thinking this will be my last bigger batch until next fall.
I smoked 6 bellies today. I fired up the smoker at 530 am today 75° cabinet temp. Filled the smoke generator again at 1015 am. When I got home form work at 330 filled the generator again. At 430 I raised the internal cabinet temp to 150° for an hour. Then up to 180° for another hour. 630 pm I shut off the smoker and they will rest until tomorrow evening. Freeze them tomorrow evening, then slice and vacuum seal them on Saturday.
20200326_183712.jpg
Man that looks good!
Freeze them tomorrow evening, then slice and vacuum seal them on Saturday.
Realy, or am I confused? Fri evening freeze solid overnight then slice sometime on Sat?
Yes. I’ll wrap them in freezer paper. 8 hours in the freezer won’t make them solid. If it does, leave them for an hour or so out and wrapped in freezer paper. They will be good too slice.
Not an issue. It’s much easier to slice than just cold meat. It doesn’t tear and slices great.
Gotch’a ya!
Do you have a slicer that can do full length swaths? I have to cut mine in 1/2 to slice. Ya, it’s a bummer but on the other hand we usually halve then for the frying pan anyway. If I was to oven or grill them to cook well, then I’d want them whole!
My slicer is a 10″ lem. I don’t really want anything heavier or more massive to handle. I set in a lower cabinet under the processing counter.
Here is mine.
https://www.lemproducts.com/product/big-bite-slicer-10-inch/meat-slicers
Good news is Riverruns ….
your Busch Lattes are FULLY stocked.. lol
bacon and busch.. 
Gotch’a ya!
Do you have a slicer that can do full length swaths? I have to cut mine in 1/2 to slice. Ya, it’s a bummer but on the other hand we usually halve then for the frying pan anyway. If I was to oven or grill them to cook well, then I’d want them whole!
I’ll cut my bellies before slicing in half. Not length wise but across, (with wise). It takes a little maneuvering to get it done but its do able. Mine is a 10″ Hobart.
Good news is Riverruns ….
your Busch Lattes are FULLY stocked.. lol
bacon and busch..
Well thanks. I was thinking I was getting a little low. 
Who knows what the next run will be to hoard. 
Why aren’t any of you bacon makers my neighbor? Looking excellent!!! 
Why aren’t any of you bacon makers my neighbor? Looking excellent!!!
Because we have no idea where you live! Ya know ya never know when someone might be travel’in through your neck of the woods with a care package, that is if you post your general whereabouts with your avatar.
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