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First Bacon along with the Brisket, PP and Rib run (pic hvy)

 
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Idaho_Roper
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Joined: 29 Nov 2010
Posts: 55
Location: North Idaho

PostPosted: Mon Jan 24 11 4:30 am    Post subject: First Bacon along with the Brisket, PP and Rib run (pic hvy) Reply with quote

Part of what lead to me finding this site was my search for information in making bacon. Finally got to doing that and it coincided with my football smoke. So i thought I would combine it. The wife now knows I have lost my mind Smile . When she seen me using the camera, she kept giving me a sideways look, that said wth? Anyways I thought I would share.


I decided to try a few different bacon recipes. One with pepper, one with honey and one with brown sugar. Here are the ingredients.

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I kept it simple for my first try. Recipes included 1T. Tender Quick and 1 T. of the other per pound of belly.

All wrapped up and ready for their rest in the fridge.



After 8 days, they felt solid. I gave them a 1 hour soak.


And then a fry test. It tasted perfect, so I dried them off and tucked them back into the fridge to dry overnight.


And into the cold smoker for an 8-12 hour smoke with apple wood.


The schedule just happened to fall on another smoke I had planned to supply the grub for the football games on Sunday. The menu was Brisket, Burnt Ends, Pulled Pork, Ribs and Beans.

I had a crazy stall on the brisket, it seriously sat idle at 164 for over five and a half hours. I was starting to think I had a thermometer problem. But it finally broke loose and started to move. It ended up taking a total of 17 hours to hit 200 when it felt like it finally broke the tenderness threshold. I was worried about it being dry, but it turned out.

A pic of the smoker when I added the beans, the ribs were still a few hours out of being thrown on.


The end results

Brisket



The ribs. I never cut them up as I will do that right before serving. It was getting late.


The Pulled Pork


The Beans and Burnt Ends


And finally, the cooks dinner last night.
A little brisket, a burnt ends sammich and some beans.


The bacon is currently wrapped up and resting for a day or two. I will update the pics when I pull it to slice. But I did fry test it this morning to check the smoke level. So much for store bought bacon, it is everything I could have hoped for.
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erniesshop
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Joined: 11 Jan 2009
Posts: 2104
Location: Grants New Mexico

PostPosted: Mon Jan 24 11 5:24 am    Post subject: Reply with quote

Nothing like your Own Bacon !!!
Your cook looks Great !
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Soapm
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Joined: 06 Aug 2010
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Location: Mile High City

PostPosted: Mon Jan 24 11 6:57 am    Post subject: Reply with quote

It all looks great, good job...
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killswitch505
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Joined: 05 Apr 2009
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Location: Hobbs, NM

PostPosted: Mon Jan 24 11 7:46 am    Post subject: Reply with quote

man that looks great you'll never buy bacon again
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Idaho_Roper
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Joined: 29 Nov 2010
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Location: North Idaho

PostPosted: Mon Jan 24 11 8:21 am    Post subject: Reply with quote

Thanks guys, it was a long day with the big stall and all. But everyone loved the food.

And yes, I think my days of store bacon are in the past. I can't wait to do buckboard.
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Mon Jan 24 11 10:20 am    Post subject: Reply with quote

Idaho_Roper you nailed that cook,everything from the bacon to the beans,nice job. Very Happy
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smokin'gal
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Joined: 28 Jun 2010
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PostPosted: Mon Jan 24 11 10:58 am    Post subject: Reply with quote

Great looking grub, Idaho_Roper. Good job.
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Idaho_Roper
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Joined: 29 Nov 2010
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Location: North Idaho

PostPosted: Mon Jan 24 11 12:43 pm    Post subject: Reply with quote

Thanks everyone.

I have to say, it's been fun doing the pics. And once the wife understood what I was doing she didn't think I had inhaled to much smoke.
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Smokin Mike
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Joined: 02 Dec 2008
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PostPosted: Mon Jan 24 11 10:24 pm    Post subject: Reply with quote

Nice job! So have you figured out which flavor of bacon is the best?
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Idaho_Roper
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Joined: 29 Nov 2010
Posts: 55
Location: North Idaho

PostPosted: Mon Jan 24 11 10:59 pm    Post subject: Reply with quote

Smokin Mike wrote:
Nice job! So have you figured out which flavor of bacon is the best?


To be honest, I can taste little to no difference in the brown sugar and the honey. I think I like the pepper bacon the best. We'll see how it turns out tomorrow after it has had a chance to chill for a few days.
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