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Old 05-09-2013, 02:00 PM   #141
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Originally Posted by pacanis View Post
It's on the smoker and doing it's thing.
I ran into a small mechanical difficulty early on. I thought 1/4 chimney of lit charcoal would get me hovering around 180F. It didn't. It stalled at 156 and barely ignited my chips. Another 1/4 chimney and we're cruising along at 200F right now with the WSM throttled back some. Close to my target temp of 180...
The slab was 36F when it went on and is 90 right now. More than halfway home, but I don't want it done too quickly. Not before it can suck up a lot of smoke and hopefully not shrink much by cooking slower.

YUMMMMMMMM !!!!

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Old 05-09-2013, 02:43 PM   #142
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That one might be tough for the butcher to get.
Nobody actually butchers their own meat from carcasses up here anymore... unless you are buying an animal from a farm.
Up here even the butcher shops buy the cuts already broken down and take it from there.
I used to live about five doors from my butcher. So every day I would see the big 18 wheelers pull up to his back door and unload cattle, hog and other animal carcases. And I mean the kind of a half of an animal cut right down the middle. You sometimes have to wait for them to cut what you wanted from the carcass. It is a small shop but he does business like a land office.
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Old 05-09-2013, 02:47 PM   #143
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If y'all will excuse me... I need to have a moment.
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Old 05-09-2013, 03:06 PM   #144
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I'm sensing another challenge...
Pacanis' Personal Pig Challenge - Makin' Bacon in every country
Maybe take a detour around the Middle East...

If I recall Kylie posted some bacon that looked just like that British bacon from her trip. I think I asked her what kind of meat it was. It looked delicious all cooked up.
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Old 05-09-2013, 04:55 PM   #145
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oh boy oh boy oh boy.

it's almost bacon time.

peanut butter bacon time
peanut butter bacon time

peanut butter bacon, peanut butter bacon
peanut butter bacon and a baseball bat.

now they ya go, they ya go, they ya go, they ya go
now whey ya at, whey ya at, whey ya at, whey ya at

peanut butter bacon time...
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Old 05-09-2013, 04:57 PM   #146
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The house smells like BACON!

Well, it sure tastes like bacon!
It looks like bacon, it smells like bacon and it tastes like bacon, so... it must be bacon.

So far so good. I fried up three pieces and made a bacon and mayo sandwich and dang, if I didn't impress myself. It had a real nice taste and texture.
It's certainly fatty and yielded a lot of grease, so I'll have to get to know my way around a pork belly for next time. See which section my butcher is giving me if I only take 4 lbs. And it's not the most uniform. I like uniform bacon for weaving. Although some of that could have been fixed by timming the slab. The real test though will be wrapping it up, storing it, freezing some... seeing how it holds up. Initial thoughts are I wouldn't change a thing. I took half a dozen pieces over to my buddy next door for a second opinion. And I think I may be cooking some later, too

So I started with 4.18 lbs and finished with a solid 2.875 lbs of strip bacon. I've got a few miscellaneous pieces and small chunks left over for some beans or something.
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Old 05-09-2013, 04:58 PM   #147
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holy giacamole, thst loooks great!!! nice job.

pac, if yoi're going to tour the cured pork world, spend a lot of time in eastern europe.

the polish delis near me sell more types of ham-like cured cuts of pork than i've ever seen. (lol, that's sort of a berra-ism. but you know what i mean.)

they even sell cured pure fat to be eaten straight up, not rendered.
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Old 05-09-2013, 05:04 PM   #148
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Ignore the unfortunate product placement.
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Old 05-09-2013, 05:11 PM   #149
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Wow! Great Job! I am impressed. I do think you have found your calling in the culinary world.
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Old 05-09-2013, 05:13 PM   #150
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Looks fantastic!

Just in time to buy a couple of piglets and get them fattened up by this fall !!!
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bacon, recipe

Makin' Bacon! My first attempt at making my own bacon :pig: I will start this week long process by showing the pics from last night. The pork belly. [ATTACH]17816[/ATTACH] [ATTACH]17818[/ATTACH] The rub, or cure. Sugar- 1/2c + 3TB Kosher salt- 2TB + 2tsp Pepper- 1/2tsp Pink curing salt- 1-1/2tsp [ATTACH]17817[/ATTACH] Placed in a lasagna pan and rubbed all over. [ATTACH]17819[/ATTACH] And then placed into a ziploc bag and back into the pan. This will now be cured for seven days in the refrigerator. During this time it is supposed to prodice liquids which will be "massaged" back into the belly so the cure stays evenly distributed. [ATTACH]17820[/ATTACH] To be continued... 3 stars 1 reviews
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