Bacon 1st timer Pops Brine Finished W/Pics

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tropics

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Jun 25, 2014
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Attleboro,Ma
On the bucket list so here is my first try, pick up a 3.75 lb piece of Belly meat skin on, so I skinned it like I would do a fish, actually easier then some fish.



Mixed up 1/2 gal pops

nice looking piece of meat


Will be waiting for 10 to 14 days have to watch the weather

see ya in 2 weeks.

Thanks for all the help with your post guys
 
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I'm in!

chicken.gif


Disco
 
It is only 7 days in the cure, I turn and rub it every morning. Brine is still nice amber color, only thing I didn't do was remove the bones,will do that for my fry test.

Skin went to the trash this time, I know my bad.
 
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Hmm. Can't say I've ever had bones in one of my pork bellies. Not sure about NJ, but we're supposed to get 3-6 inches tomorrow and another 3-6 possible Monday.
 
When I get my bellies from Chicago, I always get the rib bellies, so they bones on them, including rib tips.  They charge the same price per pound with or without the bones.  I have them keep the bones on. 

My rationale is that the packing house wants more meat on ribs which means less meat on the bacon.  I want more meat on the bacon,  so I really cut close to the bone when separating the ribs adn belly.  The ribs just become a bonus thing to smoke when doing the bacon. 

Last batch also had hair and nipples on the rind  ;)
 
 
When I get my bellies from Chicago, I always get the rib bellies, so they bones on them, including rib tips.  They charge the same price per pound with or without the bones.  I have them keep the bones on. 

My rationale is that the packing house wants more meat on ribs which means less meat on the bacon.  I want more meat on the bacon,  so I really cut close to the bone when separating the ribs adn belly.  The ribs just become a bonus thing to smoke when doing the bacon. 

Last batch also had hair and nipples on the rind  ;)
Mark The bones I figure would be my test fry for salt taste. Thanks
 
Day 12 Removed the pork belly from the brine and debone it, we used this for the fry test. Wow to salty rinsed ice cold water. Made another brine with some sugar to soak it.

Fried




Bones



Finished a few small pieces and had some left over Potatoes and Cabbage Fried for breakfast


Will be smoking tomorrow. Now I have a Question, being as I do not have Bacon Hooks would it be okay to just, put 2 pieces of butchers string threw it to hang?

Thanks for looking
 
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So it takes a while to get this done,but it is worth doing.

Warmed the shed and smoker



Bacon I used BBQ sticks to hang it in the smoker.

[GALLERY=

Nice TBS two rows of Apple pellets in my AMNPS

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Took 8hrs. to finish started at 100* and worked my way up finished IT was 118*F



Let it stand in the fridge over night,sliced this morning and sampled


Used my Ultrex 6" Slicer



A shot of the slices.


Fried it was Great I can Make Bacon Yeah.


Thanks for looking and for all the great post on making Bacon
 
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