In the Old Testament people came together to feast and celebrate God’s goodness.  The early church not only worshiped together, but “shared their meals with great joy and generosity” (Acts 2:46, NLT)


After 7 days it was almost time to smoke the bacon. But first I had to rinse each piece thoroughly under cold water to remove any excess curing salt. As an additional step to prevent the bacon from tasting too salty I let each piece sit in a bowl of cold water for a couple of hours, replacing the water every half-hour to remove the salty water. After a thorough patting with paper towels to dry them off I rubbed each piece with course black pepper and a few other spices. Now they are finally ready for the cooker. I fired up my Lang 60 deluxe cooker using oak wood as the fuel and opened the vent from the cooking chamber to the warming box. I want to cool smoke these bellies at an ambient temperate of no higher than 150 degrees and it would be very hard to maintain a temp that low in the cooking chamber whereas using the vent to control the amount of heat and smoke entering the warming box was much more manageable. I placed each piece into a rib rack so the bellies would sit standing up and half way through I would rotate them. My thought was that this way they would receive the smoke more evenly on all sides.
It took 9 hours for the bacon to reach the target internal temperature of 140 degrees. Half way through the cook as I was flipping them over to promote even smoking I noticed that the edges of the slabs that made contact with the wire of the rib rack had lost its nice straight edge so I took them out of the rib rack and just laid them flat on the grate. After removing from the cooker I placed each piece in a clean freezer bag and submerged in the sink filled with ice water. By doing this immediately after smoking the cooking process was halted, preventing the residual heat within the meat from overcooking the bacon.
That's about it. Oh yea, except for eating it. I sliced up the first half for enjoying in the days and weeks to come. I wrapped the second half in plastic wrap, vacuumed sealed it and placed in the freezer for a nice wintertime treat. Click Here to view photos of the Makin Bacon process.

 

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We had our progressive dinner last night and everyone loved the pulled pork. The flavor was wonderful. I hope you don't mind if I give your email to others. Dina and I would like to purchase some for ourselves when you cook more. Please let me know when you have more. Again thank you for making our dinner such a success.
Pam, Roseville


We received your name through Pam regarding the pork that we had at our Bridge Builders event on Friday night, which was delicious. We are interested in purchasing some for a party coming up for Thanksgiving weekend for 20 adults. Thank you.

Nancy, Roseville


Just a quick not to thank you for the meat...everyone loved it!  You did great and I think you may get a bit of business out of this.  I hope its okay to give your email out. Thanks again.  My husband loved it and was totally blown away that I planned this whole thing and he had no clue!

Jackie, Rocklin


We were the lucky people who hired The Midnight Smoker for our wedding reception. You did an Awesome job! Everyone loved the pork and chicken! I highly recommend you to anyone who needs catering. Thanks for the great food!

Robert, Antelope


I have to tell you that your Tri-Tip was about the best we have ever had! (We ate a lot of BBQ in Texas). I am really impressed. You all should do well with it. Blessings.

Bobbie, Rocklin


Thank you is not enough for what you are doing for my sons school!! You are a blessing - and make the best BBQ I have ever tasted!!!!

Tressa, Sacramento