Makin' bacon.

[Farmer Jon]

My brother added me to a new group on Facebook called makin' bacon. So off to costco I go to get a pork belly. A buddy of mine brought over a pork loin for Canadian bacon. The recipe we used is in the pictures. The pictures of the loin is after 24 hours. The first flip. We will use an electric smoker the first time just because its more dummy proof. That and its cold out right now. I dont want to have to babysit the fire constantly. Its going in the smoker in 8 more days.

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[Farmer Jon]

Try posting the recipe again.

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[Farmer Jon]

Got it all done. Came out near perfect. 8 hours at 175 with apple wood.

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[TexasRedNeck]

mmmmmmmmmmmmmmm

[stlaser]

 

[Farmer Jon]

Got a couple more bellys in the fridge cureing. I changed up the recipe a bit. I used some of Nate's recipe mixed with mine. I added some chopped garlic. I also cut down some if the brown sugar. Used maple syrup instead. I have a friend from out east that got me some "real" maple syrup. I also used some sea salt. Idea taken from a link Nate posted.

I measured out the cure and salt according to the recipe. Every thing we used for flavor we just kind of dumped until it looked good.

Did some loins also. Smoke will be on sunday. We will be using a gas smoker an electric one as well as a wood fired smoker.

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[cruizng]

 

[cudakidd53]

You didn’t say that the family camping trip was really cover for BACON FEST!

[stlaser]

You didn’t say that the family camping trip was really cover for BACON FEST!

Bacon fest, interesting idea...... Done several Rib Fests & those are always great!

[Farmer Jon]

Bacon was success. We used pecan wood for the smoke. Gave it a more subtle smoke flavor. The gas smoker and the wood fire did better than the electric. I am really liking my gas smoker. I am old school and always used wood but using gas I didn't have to babysit it constantly. The loins came out really good also. One chunk of loin I put extra garlic on. I will need to back off a little bit next time. My pre smoke taste test was just about unpalatable. I almost threw it out but smoked it anyway. The smoke really knocked that strong garlic down.

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[Nate]

what temp did you smoke it at?

what did you bring the internal temp to before you pulled it?

I am asking, because I think I am going to change directions a little for the nexst one I have curing right now in the fridge.  this time I think I am going to give it smoke for about 4 hours on the lowest possible setting of my rig, and then gonna slowly bring the smoker to temp until I reach 120 internal temp of the bacon.

I am thinking this because....the last one I did, the pieces are getting almost burnt before they are baked to me liking.

[Farmer Jon]

Set the temp at 175. Went to an internal temp of 145. Started with meat at room temperature. The wood fired smoker ran a little over 200 degrees. It was hot Sunday it was hard to keep that one regulated.

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[Farmer Jon]

It took about 6 hours to get to temp . Smoked for 4 hours.

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[Nate]

that's a lot of deliciousness right there!