Bringing home the bacon!!!

[CloverKnollFarms]

Very nice. Long smoke, cool mine overnight, then slice. Best bacon on the planet it homemade

 

[gsganzer]

Very nice. Long smoke, cool mine overnight, then slice. Best bacon on the planet it homemade

Yes sir! Mine is in the fridge, after smoking 7 hours. I'll slice and cook in the morning. I doubt I'll even be able to sleep tonight, thinking about it. It sure smelled good.

 

[ultrarunner]

Meat departments used to bring in sides of beef on the hook… not something I see anymore… I think most is from box jobbers?

Neighbor 50 years a butcher and said how much things have changed…

I'll need to find a meat market that has a better supply, or maybe it's because it was so close to the holiday, and they've sold out. They had (3) 2lb. packs and only one of those looked any good. I'll see if they'll let me place an order next time.

Meat markets are certainly a dying breed. I guess it's like a lot of things we grew up with, the milk man, fish monger, butcher, farm stand etc. Now you just go to the grocery store, and you're stuck with the mediocre product they have.

 

[gsganzer]

Meat departments used to bring in sides of beef on the hook… not something I see anymore… I think most is from box jobbers?

Neighbor 50 years a butcher and said how much things have changed…

I think you're absolutely correct. The meat market in the grocery store isn't a butcher. I asked about getting some pork fat trimmings for making some venison sausage. After the third time asking, I realized they don't trim anything. They get a box of meat off the delivery truck and then put it on the rack or arrange it in the meat counter display case.

 

[Sprinkler Fitter]

I'll need to find a meat market that has a better supply, or maybe it's because it was so close to the holiday, and they've sold out. They had (3) 2lb. packs and only one of those looked any good. I'll see if they'll let me place an order next time.

Meat markets are certainly a dying breed. I guess it's like a lot of things we grew up with, the milk man, fish monger, butcher, farm stand etc. Now you just go to the grocery store, and you're stuck with the mediocre product they have.

I thought they were dying also but there is one opening in January about 12 miles north of me. A couple more have been open for years within a half hour of me. Nice to have choices.

 

[gsganzer]

I thought they were dying also but there is one opening in January about 12 miles north of me. A couple more have been open for years within a half hour of me. Nice to have choices.

I always thought a cool concept for a store, in the right climate and demographic (such as Dallas Metroplex), would be an outdoor living store that catered to everything patio related. Grills, smokers, pizza ovens, fireplaces, outdoor kitchens, outdoor furniture etc. As part of that, have a meat and produce area for outdoor entertaining/cooking and supplies.

 

[gsganzer]

I'm never going back to store bought bacon!

Perfection! I was afraid it might be too salty, because I used the ingredients for 5lbs. and my belly was 3lbs. It was maybe ever-so-slightly too salty, but not bad at all. It was super tender and the flavor was incredible. It smoked for 7 hours, in order to get the internal temp to 150-155 degrees.

I used a cutting board as a straight edge to slice it, but I need to get a meat slicer. I used to have one when I used to make my own jerky. But my wife hadn't seen me use it in years, so she got rid of it. Maybe I'll try that tactic with some of her stuff.

The next attempt will be cajun bacon.

 

[MossRoad]

Meat departments used to bring in sides of beef on the hook… not something I see anymore… I think most is from box jobbers?

Neighbor 50 years a butcher and said how much things have changed…

I remember the sides of beef at the grocery store butcher department when I was a kid. One of my wife's older friends was married to the butcher. Happiest guy you'd ever know.

We now go to two local butcher shops. Everything comes in to those in pieces prepackaged, not sides.

There are still two other butcher shops within 50 miles that kill and process on-site. That's where our friends take their cattle to be processed.

 

[Sprinkler Fitter]

I forget that there is a guy about 5 miles from me that has a self contained trailer that he comes to your house and kills and butchers the animal and packages it for you. I know it changed owners about 5 years ago though

 

[ultrarunner]

I remember the sides of beef at the grocery store butcher department when I was a kid. One of my wife's older friends was married to the butcher. Happiest guy you'd ever know.

We now go to two local butcher shops. Everything comes in to those in pieces prepackaged, not sides.

There are still two other butcher shops within 50 miles that kill and process on-site. That's where our friends take their cattle to be processed.

I would sometimes do side jobs for the wholesale butcher and always came home with steaks…

Change a lighting ballast or service the vacuum pump for the cryo-vac

Everything came in on the hook.

 

[CloverKnollFarms]

Just put another 10 pounds in cure today. Using dry cure instead of wet

 

[CloverKnollFarms]

Sliced 9 pounds today!

 

[Molalla1]

Sliced 9 pounds today!View attachment 2184029

Nice Clover!

 

[gsganzer]

Clover,
I'm getting ready to make another 2 lb belly, I just pulled it out to thaw. Can you share your dry rub recipe?

I'm thinking of trying this Cajun bacon recipe.

Cajun Bacon Recipe

 

[CloverKnollFarms]

Clover,
I'm getting ready to make another 2 lb belly, I just pulled it out to thaw. Can you share your dry rub recipe?

I'm thinking of trying this Cajun bacon recipe.

Cajun Bacon Recipe

Let me get back home and I'll post it. It is the best I've found for traditional hickory smoked bacon

 

[Sprinkler Fitter]

Clover,
I'm getting ready to make another 2 lb belly, I just pulled it out to thaw. Can you share your dry rub recipe?

I'm thinking of trying this Cajun bacon recipe.

Cajun Bacon Recipe

Did you cut one in 1/3’s or do you find them that small?

 

[CloverKnollFarms]

Clover,
I'm getting ready to make another 2 lb belly, I just pulled it out to thaw. Can you share your dry rub recipe?

I'm thinking of trying this Cajun bacon recipe.

Cajun Bacon Recipe

Sorry, forgot...

For. 5lb belly...
1/4 cup kosher salt
1/4 cup brown sugar
1tsp Prague powder #1
Coarsely crushed black pepper (amount to your preference)

I blend it all together in a blender.

Coat both sides of the belly

Place fat side down in a ziplock or other plastic container

Flip after 5 days

After 5 more days, smoke to an IT of 150F, at 180F for approx 4-5 hours.

 

[gsganzer]

Did you cut one in 1/3’s or do you find them that small?

I've only been able to find 2 or 3 lb. Nothing larger. I'm looking to see if I can find another source nearby. I can probably get them in Muenster, north of me. It's a big German/Chech community with a lot of meat markets and butchers.

 

[CloverKnollFarms]

I'm lucky to have the ability to buy full hogs, and when that runs out, Costco carries 9-10lb pork bellies

 

[gsganzer]

Sorry, forgot...

For. 5lb belly...
1/4 cup kosher salt
1/4 cup brown sugar
1tsp Prague powder #1
Coarsely crushed black pepper (amount to your preference)

I blend it all together in a blender.

Coat both sides of the belly

Place fat side down in a ziplock or other plastic container

Flip after 5 days

After 5 more days, smoke to an IT of 150F, at 180F for approx 4-5 hours.

I've seen this recipe before. I'll probably do my next one with this, before I try the cajun recipe. What wood are you smoking with?