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**The Sauce Blog**
April 5th, 2015, 10:16 pm
#1
* Cheyenne ** Cheyenne *
  • Joined: November 28th, 2014, 12:53 am
  • Posts: 91

I finally got myself down to Restaurant Depot and committed to making homemade bacon via the ATBBQ recipe. Sorry for all the pics but feel its justified on this 7 day journey and totally worth it if your thinking of doing this yourself.

Kicking off the curing process with my pans, salt and brown sugar ready.

Start the Cure.JPG


After three days it was time to flip
Time to Flip.JPG


After another three days it was time to rinse and air dry
Finished Curing.JPG


With the drying done, bathe those bad boys in Hickory for 4 hours
Puttin On the Hickory.jpg


Look a little happier after the smoke. Then back into the fridge for a day.
After the Smoke.JPG


Time to slice the goodness. Cooked these slices at 250 for an hour and they were outstanding!
Slices 1.JPG

April 5th, 2015, 11:40 pm
#2
* Wichita ** Wichita *
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  • Joined: August 22nd, 2014, 11:53 pm
  • Posts: 207

Nice work. I have to give this a try.

Durango 24
April 6th, 2015, 9:17 am
#3
Site AdminSite Admin
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  • Joined: April 18th, 2014, 3:12 pm
  • Posts: 2346

Great job!

Yoder_Herb
April 6th, 2015, 1:27 pm
#4
* Kingman ** Kingman *
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  • Joined: August 16th, 2014, 7:43 pm
  • Posts: 299
  • Location: NORTH

outstanding!!!

~All that is gold does not glitter ~ Not all those that wander are lost~
~20" Yoder "Swiss Army Knife" Stick Burner~
April 6th, 2015, 2:08 pm
#5
* Durnago ** Durnago *
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  • Joined: May 10th, 2014, 12:33 pm
  • Posts: 576
  • Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue

That looks very good. The smell of the bacon getting smoked just after the cure in a Yoder is the best smell in the world.

Image

Image
April 6th, 2015, 6:22 pm
#6
* Abilene ** Abilene *
  • Joined: February 28th, 2015, 4:41 pm
  • Posts: 13
  • Location: Indiana

that looks awesome. Was it one giant pork belly cut into 3 or 3 separate pork belly? looks amazing...

April 6th, 2015, 11:10 pm
#7
* Cheyenne ** Cheyenne *
  • Joined: November 28th, 2014, 12:53 am
  • Posts: 91

Frank: It was a single ~10lb skinless pork belly I cut into thirds. Today I broke out the mandolin and made easy work of slicing it up.

Kirby: I ended up with a cold right when it was time to smoke them so I couldn't smell anything that day :( and couldn't taste anything for a couple days afterwards so it had to sit in the fridge taunting me.

Mandolin Slicing.jpg


Slices.JPG


Cooked.JPG

June 9th, 2015, 6:12 pm
#8
* Abilene ** Abilene *
  • Joined: December 13th, 2014, 11:14 am
  • Posts: 19
  • Location: Carrollton, TX

That looks outstanding! Definitely inspired to make some for myself.

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