Makin' Bacon this morning. Step by step.

[SKR8PN]

We have had a couple of pork belly's in the freezer for a week or so, and just picked up another half a hog at the processors this Thursday, so it was time to do SOMETHING with some of this meat!
One of these bellies(two halves) is going to a friend of the wife's, mom and dad, so don't think we are trying to corner the market on belly's!!
I am also smoking up a pork loin as well. That will get sliced and diced into pork chops.

On to the show!!

BELLY'S!!

Loin

Here comes the Majic Dust!!

Ready for the smoker!!

And of course, who could forget "The Helpers" who were banned to the living room during the actual work!!!

 

[Dace]

Good Lord that is a lot of pork!

I love your helpers, they look very eager to help you out with all that meat.

 

[TTs Chicks]

wow that looks great. I love the helpers faces poking out - too cute!

 

[SKR8PN]

I will be updating this post when the belly's come off the smoker and we slice it up.

This is enough to last us for at LEAST a year! I had to do something.....I am cooking the last of our old packages of bacon for breakfast this morning!!

 

[deb4o]

Hey SKR8PN,

So more info--whats in your dust, and about how long are you smokin for?

I'am new to smoking (as in just this summer,) but I have the thirst to learn.

Oh and by the way is tha cheesy popcorn I see mmmmmmmmmmm

That amount of bacon would nevcer last a year at my house lol

Can't wait for the result pix!!

 

[SKR8PN]

Hey SKR8PN,

So more info--whats in your dust, and about how long are you smokin for?

I'am new to smoking (as in just this summer,) but I have the thirst to learn.

Oh and by the way is tha cheesy popcorn I see mmmmmmmmmmm

That amount of bacon would nevcer last a year at my house lol

Can't wait for the result pix!!

On the Majic Dust....if I tell ya I gotta kill ya.
I will post up my recipe again for the Majic Dust.........
And yes, that is cheesy popcorn! We went to the Bellville Street Fair Friday evening. A friend of The Wife has a small concession stand that specialized in popcorn. She has some really different flavors, and ALL them are to DIE FOR!! You should try her Vanilla flavored popcorn!

 

[adoptedbyachicken]

Wow looks fantastic. So the smoking time I hear is done by thickness of the cut? We have a smoker option on the BBQ but I can't see the BBQ being cool enough to smoke bacon nice. Do you know what temperature the inside of your smoker get to?

Ever done back bacon, aka Canadian bacon? Hubby and I love that, and I do want to try that next. We smoke/BBQed a turkey whole this last summer and my gosh it was good. Way too good, leftovers did not exist except as all the vegies and trimmings. The turkey soup was so special, not like any turkey soup I have ever had before.

 

[ksalvagno]

Boy does that look good!

Those poor dogs look so dejected!

 

[Javamama]

Oh my word! I think I can smell the heavenly aroma down here in Columbus

I love that pic of your dogs

 

[SKR8PN]

I beat those dogs every day. Can you tell?

I keep a pretty close tab on the temp inside the smoker, from both the experience with this rig, plus I have THREE thermometers mounted in it pretty close to the cooking level. During the learning curve, I would also mount a digital thermometer inside to compare what the outside gauges were reading. The temp at the grate is about 10 degrees high than what the gauges actually read, and the temp near the firebox is a bit warmer than the other end, so I just compensate. Right now it is about 200 degrees, average temp. i can maintain that as long as I want..........

You can see them in this picture.