belly in the smoke - first attemp Q-VIEW

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jdwalker

Newbie
Original poster
Oct 3, 2013
24
11
Athens
After 12 days in Pop's brine and 2 days drying in the icebox, I put the smoke to my pork belly.

The meat as it came out of the bag.


The meat as it came out of the cure. Used Pop's recipe except I substituted maple syrup for the granulated sugar.


The setup.

ammo can mod


Connected to my Primo XL.


a mix of apple and maple in the amnps. lit both ends for more smoke.
I cut my belly in two thinking I would cold smoke one and hot smoke the other. I changed my mind and decided to cold smoke both. Rubbed one half with cracked pepper and left the other alone. Onto the smoker for a while.


after 2 hours of smoke. 66 deg inside 67 ambient.


still lots of thin blue coming out the vent


that's as far as I am right now. I will keep you posted. Thanks for looking.

JD
 
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I took the belly off after 7 hours and stuck it in the fridge overnight. I put it back in the smoke this afternoon. I plan on finishing the smoking tonight and letting it rest in the fridge until this weekend. Is that enough rest time or should I go
longer?
 
  Looks good! Can't wait for the sliced pics
drool.gif


   Mike
 
I'm looking forward to it. I will post the final results this weekend. Thanks for the reply

JD
 
I like your setup, your on track for some nice bacon.

I had an idea the other day, I think I am going to stop slicing all of mine. Cut in half a couple of slabs, skin and freeze. That really get folks attention when ya grab one of those small whole slabs and hand it to them vice a cryo pac of sliced. Besides who knows how they like their bacon sliced.

Maybe I can run out of bacon soon....LOL  It would help had I yard birds still.
th_crybaby2.gif
 
Thank you for your comments. I can't wait til I run out to make more. I plan on picking up another belly on Friday and starting a dry cure.
 
It's ok. Recognizing you have an addiction is the first step. Sadly, no one gets "cured" from a bacon addiction.

Disco
 
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