Got Bacon?
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This is mid March and maybe I’ll get to keep some bacon for our selves!
I have 3 Duroc 1/2 belly’s and 2 whole Berkshire bellies that have gone through my brine process and then into the fridge to create the tacky surface to aid in the smoke. They have cold smoked for two separate time periods of ten hours each, low and slow smoked for 12 hours each no heat, then a gradual heat of 80 to 180 with a gradual increase for over to 5 hours till the 135 IT degrees max gets close. -
They are coming out of the smoker with in 30 minutes.
This is the 3rd batch that I’ve done this year with the heaviest weight for 5 half pork belly’s being 27 pounds.
I have 2 whole Berkshire and 3 Duroc halves coming out as we speak . Pics to follow from the phone soon.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
They are coming out of the smoker with in 30 minutes.
This is the 3rd batch that I’ve done this year with the heaviest weight for 5 half pork belly’s being 27 pounds.
I have 2 whole Berkshire and 3 Duroc halves coming out as we speak . Pics to follow from the phone soon.
@dennyo-s
Here it is comming out of smoker using the Pit Boss 7 for the first time because of the whole length of full bellies slabs.Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Dave in AZ Thanks Chef!
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@dennyo-s
Here it is comming out of smoker using the Pit Boss 7 for the first time because of the whole length of full bellies slabs.@dennyo-s nice looking slabs.
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They are coming out of the smoker with in 30 minutes.
This is the 3rd batch that I’ve done this year with the heaviest weight for 5 half pork belly’s being 27 pounds.
I have 2 whole Berkshire and 3 Duroc halves coming out as we speak . Pics to follow from the phone soon.
@dennyo-s Your love for “it just takes time” is wonderful. Really like your cold smoke process. Keep it up. Especially with the great product you use.
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@dennyo-s
Here it is comming out of smoker using the Pit Boss 7 for the first time because of the whole length of full bellies slabs.@dennyo-s that picture is a thing of beauty. How do you like the Pitt Boss 7?
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@dennyo-s
Here it is comming out of smoker using the Pit Boss 7 for the first time because of the whole length of full bellies slabs. -
@DennyO-s
First as a fellow Hawkeye: BIG OOF!
Curious have you ever done EQ method?
Also I will need to give the cold smoke a try once we get back to cold enough weather (IL) as I’ve only done hot smoke so far. Am curious any reason not to just be done after the cold smoke? Assuming you will cook it before eating anyways. Wondering the effect on end product.
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@dennyo-s
Here it is comming out of smoker using the Pit Boss 7 for the first time because of the whole length of full bellies slabs.@dennyo-s looks good
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@DennyO-s
First as a fellow Hawkeye: BIG OOF!
Curious have you ever done EQ method?
Also I will need to give the cold smoke a try once we get back to cold enough weather (IL) as I’ve only done hot smoke so far. Am curious any reason not to just be done after the cold smoke? Assuming you will cook it before eating anyways. Wondering the effect on end product.
Jamieson22 said in Got Bacon?:
@DennyO-s
First as a fellow Hawkeye: BIG OOF!
Curious have you ever done EQ method?
Also I will need to give the cold smoke a try once we get back to cold enough weather (IL) as I’ve only done hot smoke so far. Am curious any reason not to just be done after the cold smoke? Assuming you will cook it before eating anyways. Wondering the effect on end product.
I cannot give you a reason for the “BIG OOF!” worst game they both (men and women) played. Feel very sorry for the players.
“EQ method” no but I keep wanting to but my machine ain’t broken and is purring along nicely.
After cold smoke why not quit? Well hot smoke only is the way I started to do it and I added the 2 days of cold smoke to my hot smoking technique and again my machine ain’t broken and is purring along nicely.
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@dennyo-s I would think that the color is just about RIGHT!!! Oh, the smell when cooking those beauties.
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They are coming out of the smoker with in 30 minutes.
This is the 3rd batch that I’ve done this year with the heaviest weight for 5 half pork belly’s being 27 pounds.
I have 2 whole Berkshire and 3 Duroc halves coming out as we speak . Pics to follow from the phone soon.
@dennyo-s said in Got Bacon?:
They are coming out of the smoker with in 30 minutes.
This is the 3rd batch that I’ve done this year with the heaviest weight for 5 half pork belly’s being 27 pounds.
I have 2 whole Berkshire and 3 Duroc halves coming out as we speak . Pics to follow from the phone soon.
Well they are sliced, packaged and vacced in 4 bags of 8 1/2 slices per bag each. I have to give back to the man that had the Berkshire hog approx 9 pounds of the 16 pounds I got. I have a couple more pounds of bacon that is asked for SO, WE have bacon once again in this house!!
Yeppie Skippie!!
We Got Bacon!Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
@dennyo-s said in Got Bacon?:
They are coming out of the smoker with in 30 minutes.
This is the 3rd batch that I’ve done this year with the heaviest weight for 5 half pork belly’s being 27 pounds.
I have 2 whole Berkshire and 3 Duroc halves coming out as we speak . Pics to follow from the phone soon.
Well they are sliced, packaged and vacced in 4 bags of 8 1/2 slices per bag each. I have to give back to the man that had the Berkshire hog approx 9 pounds of the 16 pounds I got. I have a couple more pounds of bacon that is asked for SO, WE have bacon once again in this house!!
Yeppie Skippie!!
We Got Bacon!@dennyo-s
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I had to cut them in half though to slice. These are sandwich bags, the slices are easily half again as wide to nearly twice as wide as commercial bacon and still thicker than the store bought “thick sliced”!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
I had to cut them in half though to slice. These are sandwich bags, the slices are easily half again as wide to nearly twice as wide as commercial bacon and still thicker than the store bought “thick sliced”!
@dennyo-s that bacon
looks great. Congrats on having it in the house again 
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Nice job on all the bellies
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