Makin' Bacon! (Literally...)

[grundy53]

Cure came in yesterday and going to go pick up some pork. Couple of questions. Smoke at 200 until 140 internal is the common practice? I love peppered bacon. Thought I coul roll in pepper during the drying before smoking process. Anyone try this? Is this the correct stage to add pepper or would you add earlier. I've been watching these bacon threads for a while and pretty excited to finally trying it out.

Thanks

I've add the pepper. I liked it. Yeah, put it on when drying pre smoker.

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[JKEEN33]

Thanks!

[NRA4LIFE]

I add some pepper during the entire curing time and wash as much off as possible before smoking.  I don't care for the large hunks of pepper on the bacon as it tends to burn and get bitter when frying. 

[JKEEN33]

I add some pepper during the entire curing time and wash as much off as possible before smoking.  I don't care for the large hunks of pepper on the bacon as it tends to burn and get bitter when frying.

I use to buy the Fletchers pepper crusted bacon and loved it. That's what I'm looking to do.

[JKEEN33]

Read the instructions so I see all the cook and temp times. Picked up a loin and going to try the Canadian style first. It's in the fridge and process has started.

[lamrith]

What did you do to "thin" the butt down to get it to fit in your slicer?  Looks like you had it down to 3-4" thick slab?  Most of the pork butts I see are 8# range and easily double that thickness..  The 1st picture, looks like you are working with about the same size and kept it one big roast for curing and smoking.

Did you half it after smoking just before you sliced it?  Do you let it cool to room temp before you do anything with it, or straight into fridge so it does not grow bugs?

You guys got me curious now!

[Woodchuck]

When I do mine, they come off the smoker and straight to the fridge. Then cut down and run across the slicer, so much easier when cool.
The instructions in the Hi Mountain cure are really good and I like their cure. 

[Redstar]

What did you do to "thin" the butt down to get it to fit in your slicer?  Looks like you had it down to 3-4" thick slab?  Most of the pork butts I see are 8# range and easily double that thickness..  The 1st picture, looks like you are working with about the same size and kept it one big roast for curing and smoking.

Did you half it after smoking just before you sliced it?  Do you let it cool to room temp before you do anything with it, or straight into fridge so it does not grow bugs?

You guys got me curious now!

For smoking and curing I kept them whole, as they came out of the package. After smoking I let them sit for about 45 min before putting them in the fridge. I cut the butts in half to fit on the slicer. Put them in the freezer for about 20 min before slicing also helps keep them firm so they slice nicely.

[Redstar]

Read the instructions so I see all the cook and temp times. Picked up a loin and going to try the Canadian style first. It's in the fridge and process has started.

Awesome! I'm curious to hear how the loin turns out.

[grundy53]

Slicing up yesterday's batch.



Of course have to test out the batch.



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[Redstar]

When I do mine, they come off the smoker and straight to the fridge. Then cut down and run across the slicer, so much easier when cool.
The instructions in the Hi Mountain cure are really good and I like their cure. 

I agree, the high mountain kit had everything you needed and clear instructions. Thanks for the tip in the first place!

That said... I picked up some pink curing salt and am already tweaking my next batch. It goes on the smoker tomorrow.

[Redstar]

Slicing up yesterday's batch.



Of course have to test out the batch.



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  looks tasty!

[Redstar]

If anyone is interested, I put together a more complete outline of what I did with a lot more pictures.

It's on instructables here:

https://www.instructables.com/id/Makin-Buckboard-Bacon/

[grundy53]

Sliced up another batch today.



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[Redstar]

Sliced up another batch today.



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Yum!

I have a slicer question for you guys. How do you sharpen your slicer blades? My slicer is a manual crank and it's a pita to line up a sharpening stone to the blade. Any tips or tricks?