Bacon

[mike89]

I'm glad I just ate!!  other wise I'd really be drooling!!!!!   

[LPS]

WOWZER......... not a big fan of bacon...........but man that looks good!!!!!!!

WHAT!!!!  I didn't know you could be on this site without liking bacon..... tut_tut-3315.gifSurely you jest!!

[glenn57]

nope............ only time I eat bacon is on a BLT!!!!!!!!! that stuff isn't good for yea!!!! tut_tut-3315.gif never really been a bacon fan..........but dat Canadian bacon looks awesome!!!!!!! hubba_hubba-404.gif

[Bobberineyes]

Well.....more for me then.. The Canadian bacon is real moist and smoky.

[Reinhard]

Great job Bobber, that looks so good!!!  good luck.

[Rebel SS]

nope............ only time I eat bacon is on a BLT!!!!!!!!! that stuff isn't good for yea!!!! tut_tut-3315.gif never really been a bacon fan..........but dat Canadian bacon looks awesome!!!!!!! hubba_hubba-404.gif

WHAT?!??!?! WHAAAAAT!?!??!?!?!   Are you whacked out on those hippie mushrooms??!  BACON is a STAPLE, numbskull!



Remember to join the march, BLM!!!!~   Bacon Lovers Matter!!! 

[mike89]

nope............ only time I eat bacon is on a BLT!!!!!!!!! that stuff isn't good for yea!!!! tut_tut-3315.gif never really been a bacon fan..........but dat Canadian bacon looks awesome!!!!!!! hubba_hubba-404.gif

WHAT?!??!?! WHAAAAAT!?!??!?!?!   Are you whacked out on those hippie mushrooms??!  BACON is a STAPLE, numbskull!



Remember to join the march, BLM!!!!~   Bacon Lovers Matter!!! 

 

[Boar]

bobber whyd u put heat to the bellies. ???? isnt it supposed.to be a complete.cold.smoke

[Bobberineyes]

I see a lot of recipes online that call for heat. These were cold smoked for quite a while and only brought to 130 internal temp. The heat stiffened them up and went through the slicer real nice. Another belly is going in the brine today.

[mike89]

some small lockers even take them higher than that, I've seen 145.  but then you price your product accordingly

[Boar]

ok on the whole beely that makes sense. thanks!!

[Reinhard]

Some folks cold smoke the belly and that's it and some cold smoke and some heat like Bobber.  Personal preference really.  I'm going to cold smoke mine and give it some heat like bobber [plus some more smoke during the heat time].  Seen some nice bellies at Costco so I'm going to get me some.  I'll freeze the bacon in chunks and then slice them before I fry them up.  Here is some Canadian Bacon I smoked yesterday for a friend of mine.  Cubs has half boneless pork loins and butts on for 1.59 lb.  Going to brine a butt also for cottage bacon.  good luck.

[Rebel SS]

As usual, that's making me slobber, RH!  hubba_hubba-404.gif  I saw some bellies at Walmart yday, but they weren't nice ones. 

[mike89]

nice looking RH, and the color is really good. hubba_hubba-404.gif

[Rebel SS]

I still think you guys should open up a classy bacon restaurant.....   

[Reinhard]

That is a good idea for a name for a resturant especially for up north Reb.  good luck.

[mike89]

I'd go there for the bacon for sure!!!

[Rebel SS]

I'd go there for the bacon for sure!!!

I'll bet....."Gimme a plate o' that Boobie bacon!!"   

[mike89]

nothing wrong with good boobies!!!

[Bobberineyes]

Dang reb, that pic is hilarious, I think you just found me a new avatar.. Thanks buddy. Good luck with the belly Rh, I've done one each way and I like a little heat as well. Man those loins look splendid!!

[Reinhard]

Picked up a couple of butts that were on sale at Cubs [1.59 lb.] and decided that I would make Cottage bacon this time.  Haven't made it in years but I took the bone out of the butts and put them in pop's brine for 10 days.  Last time I made this I boned the butts out and tied them back up but this time I went the lazy route.  After they are taken out of the brine I will cut them in half length wise and then put them in  the smoker.  Cold smoke them  for 4 hours and then turn up the heat and give them more smoke until the internal of 150 deg.  Let them cool off in the fridge overnight.  I wont slice them until I'm ready to fry it.  good luck.

[Reinhard]

Couln't edit my post again but that pic above is from the last time I made Cottage bacon.  good luck.

[glenn57]

looks great. but reiny whats the difference between cottage bacon and canadian bacon???????????

[mike89]

I think it's the use of the shoulder vs the belly.  RH that looks great and that is good bacon too!!

[Reinhard]

Like Mike said,  Cottage is bacon from a pork butt and regular bacon is from the belly.  My wife like's it better [cottage] because it's leaner.  The two butts I boned out this time are lean, hopefully not too lean, I do like some fate in the slices but in general the butts are leaner than bellies.  good luck.

[Rebel SS]

My butt is leaner than my belly, too.  Sorry, just had to do that RH. I was wondering about that too, by the way. Thanks.

[mike89]

My butt is leaner than my belly, too.  Sorry, just had to do that RH. I was wondering about that too, by the way. Thanks.

 I'll leave this one to Glenn!!

[glenn57]

My butt is leaner than my belly, too.  Sorry, just had to do that RH. I was wondering about that too, by the way. Thanks.

 I'll leave this one to Glenn!!

TMI!!!!!!!!!!!!!!!!!!

[Rebel SS]

                            

[mike89]

                            

me thinks you started it!!