Jamie's Grill & Pickle Works

10/25/2021

First 8 hours of a 16 hour cold smoke.

10/10/2021

It’s that time of the year to start filling up the freezer with my homemade bacon. I picked up 3 pork bellies totaling almost 30 pounds. All three of them have a high meat to fat ratio, just the way I like it.

They have started curing with sea salt and maple sugar. Two weekends from now and they will be smoking in Applewood.

11/26/2020

Fall is upon us and that means making bacon! This is going to 9.8 pounds of quality. I love the fat to meat content. You never really know what you’re going to get until you cut into it. One tip I can give you when buying a whole belly, the stiffer it is, it probably has a higher fat content.

09/15/2020

04/01/2020

Half of the new batch. About 5 pounds. Love my bacon!

03/08/2020

What’s better than 10 pounds of bacon? 10.25 pounds of bacon!

12/14/2019

Beef jerky day.

11/24/2019

We made lots of bacon, about 14.5 pounds. Couldn’t have done it without Liz’s help.

11/22/2019

I’ll be smoking three pork bellies this weekend makin’ bacon!

Now if the rain will cooperate...

11/15/2019

Jerky and other tasty stuff

10/19/2019

We makin’ bacon!