Bacon
- Thread starter BEEMAN
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Varmint Hunter
Well-Known Member
Lots of people can cook game meat but few are capable of making bacon. Nice work.
That looks great. Did you remove the ri d first?
No I didn't remove the skin. All bellies were skinless when I bought them.
Brave, don't think so. Stupid, maybe. Smoker is nothing fancy. Camp Chef vertical pellet smoker. Used Apple pellets for this bacon. Smoked on smoke setting of six. I believe it has ten different smoke levels to chose from.
LOL....Just saying that's a lot of bacon to do at one time. I am always nervous when I smoke something. Just hope it comes out like it should. I've got a Masterbuilt electric, Green mountain pellet and a pull behind wood smoker. Been smoking a while now and still get nervous cooking for other people.
I like apple wood best for electric and pellet smokers. White and red oak mixture for wood smoker.
memtb
Well-Known Member
Your smoker must be a lot larger than mine. I'm still in the beginner's stage…..so far, mine's been almost edible! 
memtb
memtb
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I have a buddy that built a smokehouse, when he transitioned to the house from the standalone smoker, it was a steep learning curve. Some of the bacon and sausage was bland with little to no smoke flavor, but he finally mastered it. He turns out some dang good bacon and sausage now.
I have an old metal ice box from the 50s or 60s that my grandfather used to store stuff in at the barn. It's heavy and thick, saw one converted to a smoker and it gave me an idea. Hopefully it will work.
I have an old metal ice box from the 50s or 60s that my grandfather used to store stuff in at the barn. It's heavy and thick, saw one converted to a smoker and it gave me an idea. Hopefully it will work.
Some of those old fridges make beautiful smokers. I've seen a few made with a pellet burning option with digital controls. Some good YouTube videos on those conversions.
Biggest batch of bacon I have made was 70 pounds, I dry rub and cure in the fridge and there was almost no room for beer in that fridge LOL. I had to smoke it in batches. It sold well and lots have asked for more so I have another 10 pounds in the fridge curing now. I won't do batches over about 20 pounds anymore, too much time and space needed.
memtb
Well-Known Member
Sold!!! That's borderline blasphemy! memtb
