www.sausagemaking.org

Posted: **Thu Sep 14, 2006 2:04 pm**

I picked up 15lbs of bellies thatï¿½s 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 Iï¿½m going to attempt to make scenic bacon out ofï¿½..I used the Canadian Bacon wet cure cuz the times that Iï¿½ve tried the dry bacon cure it was a pain and I wasnï¿½t happy with the resultsï¿½.so the wet cure is the way for meï¿½..This time I used Maple syrup , Granulated Maple Sugar and Molasses as the sweetenerï¿½.Iï¿½ll let you know how it turns out in 6-7 days

Posted: **Thu Sep 14, 2006 2:58 pm**

Scenic bacon? You lost me. LOL.

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

DarrinG

Posted: **Thu Sep 14, 2006 3:03 pm**

DarrinG wrote: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

Posted: **Tue Sep 19, 2006 1:47 pm**

Well I have the bacon in the lectro nowï¿½ï¿½..

The bacon has been on for about 6 hours and Iï¿½m on my second batch of sawdustï¿½..I used hickory and sugar mapleï¿½I donï¿½t know if you can tell but the bacon is starting to take on some nice colorï¿½.

Posted: **Tue Sep 19, 2006 8:59 pm**

Hi wittdog

just fabulous.

Jen

Posted: **Tue Sep 19, 2006 9:05 pm**

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....

Posted: **Wed Sep 20, 2006 1:30 pm**

Bacon is doneï¿½..here is some of it slicedï¿½I had to cut it in half to get it on my slicer but I have a line on a commercial grade Hobartï¿½ï¿½Iï¿½m going to fry some up later for lunchï¿½.
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) ï¿½.it fried up real nice and had a nice mahogany color to itï¿½the flavor was goodï¿½Iï¿½m getting closer in my quest for the perfect baconï¿½..for my taste it could have used a little more saltï¿½.and I could have used a little more smokeï¿½but that may be because I used some sugar maple with the hickory and I typically use straight hickory and a wee bit of cherryï¿½all in all Iï¿½m pretty happy with itï¿½the next batch may be THE BATCH

Posted: **Wed Sep 20, 2006 6:17 pm**

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

Posted: **Wed Sep 20, 2006 6:50 pm**

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.

Posted: **Wed Sep 20, 2006 10:24 pm**

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".