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The finished product. Bacon

J

JayinNY

Well-known Member
The bacon We smoked today was finished around 2:30, just pick it up from my brothers house to get ready to freeze it and try it of course!
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When do we eat? What breed of hog was it? I raised Durocs for the table for quite a few years but didn't have a smoker. I learned one thing. You feed pigs corn and not milo. I did it once and the meat was horrible.

My feed of choice was from a local grain company owned by the Farley family and their feed of choice was Farley's Show Gilt, a mix of 80% ground corn and 20% sweet feed plus some nutrients. I'd take them to the butcher at about 220#. Cured pork chops were my favorite. Yum yum.

Mark
 
I don't know what breed it was,my brothers friend raised it for us I'd have to ask him maybe he knows but,we did get a lot of meat from it.
 
Hello JayinNY,


Did you prep the meat at all? I thought when a meat is smoked, it would not need refrigeration?

Guido.
 
Yes we cured it with Salt and sugar and other spices but I still prefer to put it in the freezer or fridge.
 
Not to criticize, but it looks like you got the smoker to hot, may have cooked the outside and made it greasy. The flavor should be good as long as you freeze it, but it won't keep if you just air hang, it could turn rancid. When we smoke bacon it's low and slow with the smoke for 5-7 days.
 
I just had some turkey bacon for breakfast (low cholesterol, you know). Been trying to convince myself for some time that it is good.

Now I want to throw the rest of it away. Thanks everso for posting.
 
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