Bacon

[wittdog]

I picked up 15lbs of bellies that�s 2 whole bellies one of which is real nice looking and the other is so so I also picked up a deboned pork butt that I�m going to attempt to make scenic bacon out of�..I used the Canadian Bacon wet cure cuz the times that I�ve tried the dry bacon cure it was a pain and I wasn�t happy with the results�.so the wet cure is the way for me�..This time I used Maple syrup , Granulated Maple Sugar and Molasses as the sweetener�.I�ll let you know how it turns out in 6-7 days

[DarrinG]

Scenic bacon? You lost me. LOL.

BTW are you going to brine the bacon or do a dry cure?

DarrinG

[wittdog]

Scenic bacon? You lost me. LOL.

BTW are you going to brine the bacon or do a dry cure?

DarrinG

Must be the automatic spell checker...Shinkenspeck
(Ham-Bacon) ?

I'm going to brine the bacon....I didn't care for the dry cured

[wittdog]

Well I have the bacon in the lectro now��..

The bacon has been on for about 6 hours and I�m on my second batch of sawdust�..I used hickory and sugar maple�I don�t know if you can tell but the bacon is starting to take on some nice color�.

[jenny_haddow]

Hi wittdog

just fabulous.

Jen

[wittdog]

Going to have to wait till tomarrow for the finished and sliced pics...time for this dog to go to bed...my wife will finish up this cook....

[wittdog]

Bacon is done�..here is some of it sliced�I had to cut it in half to get it on my slicer but I have a line on a commercial grade Hobart��I�m going to fry some up later for lunch�.
The bacon blooming

Ready to cut

Both the shineck bacon and belly bacon slice

Belly Bacon

Shineck Bacon


Me and boys taste tested the bacon for lunch (I did fry a couple of xtras for the mrs as well) �.it fried up real nice and had a nice mahogany color to it�the flavor was good�I�m getting closer in my quest for the perfect bacon�..for my taste it could have used a little more salt�.and I could have used a little more smoke�but that may be because I used some sugar maple with the hickory and I typically use straight hickory and a wee bit of cherry�all in all I�m pretty happy with it�the next batch may be THE BATCH

[DarrinG]

Your bacon looks great. I love homemade bacon. Beats the heck out of anything I've tasted commercially available.

The hobart slicer you've got a line on what model is it? I picked up a 411 at a garage sale for $50. All it was missing was the stones and I replaced them for $10. I would like to get a new blade but I'll have to see where I can get one.

DarrinG

[wittdog]

The slicer is from a guy at work who owned a bar....I'm waiting for the model # and how much he want's for it.

[vinner]

Just got a big Hobart from a guy who bought 20 from a grocery chain, 12" blade. New wuld have been $1,600 USD, got it for $300. Kinda steep, but I mat go into "custom cutting".