Henry Kloss
Well-Known Member
Since I got my smoker for Christmas, I've done up about 100 lbs. of bacon. All I have to show for it is about 10 lbs. in the freezer and a hoard of happy friends and relatives. The downside is, everyone thinks I can supply all their bacon needs for money.
I enjoy making bacon, but I'm up to about 15 lbs. or 1 batch every 2 weeks to keep up with demand. It's too much work.
The moral of the story is. If you decide to make bacon, don't tell anyone. It's too late for me, save yourselves.
Some pics. of my last batch.
This is a whole belly meat side, that's my big chefs knife for comparison.
This is fat side, skin removed.
Painted with maple syrup and ready to go into the smoker.
In the smoker for 8 hours
Above is my smoker with the cold smoke attachment. It lets me keep the temp down to 80 to 90 degrees. This way I can smoke for longer without cooking the bacon.
I enjoy making bacon, but I'm up to about 15 lbs. or 1 batch every 2 weeks to keep up with demand. It's too much work.
The moral of the story is. If you decide to make bacon, don't tell anyone. It's too late for me, save yourselves.
Some pics. of my last batch.
This is a whole belly meat side, that's my big chefs knife for comparison.
This is fat side, skin removed.
Painted with maple syrup and ready to go into the smoker.
In the smoker for 8 hours
Above is my smoker with the cold smoke attachment. It lets me keep the temp down to 80 to 90 degrees. This way I can smoke for longer without cooking the bacon.