More bacon

rega25

rega25

Joined
Jul 9, 2010
Messages
825
Just thought I would post some bacon pics. Sorry for the bad cellphone pics, they get kinda blurry inside with lower light.
Bacon wrapped venison cuts with shallots, garlic, S&P


This was an attempt last weekend. I went fishing and when I got back, the traeger was not smoking the pork bellies anymore (I think the auger may have had some problems. I turned it on medium for a few minutes, then back to smoke, closed the lid, and went inside to clean a few white bass for less than 10 minutes.

This is what I came back to. I think bacon grease dripped in the bottom where the pellets ignited and it only took a matter of minutes to ruin 5 days of curing and 6 hours of smoking. So. . . I had to get some more pork bellies for the next weekend.

I made 1 with kosher salt and a tabasco rub, but it came out wayyy too salty since you are advised to use alot of kosher salt in place of curing salt. The other 2 were made with tender-quick, brown sugar, and S&P, and turned out really nicely.




Busse content


 
Bacon and Venison go together like Peanut butter and Jelly... It's just perfect!


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Yummy! Don't apologize! Bacon pics are still bacon pics :) Thanks for sharing :D
 
That looks awesome. Guess I am going to the store tonight for some more bacon.
 
Thanks everyone, I think I gave $2.50/lb and 4 of them average $20-$25, so it's alot cheaper to make it yourself, and you can make the cut however thick you like, or even make it a steak. I didn't die or get botulism from using regular salt to cure, although I would be hesitant to cure it for more than 7 days without nitrates/nitrites in curing salt, according to what many say on the interwebz
 
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