19lbs of belly in progress

Discussion in 'Bacon' started by brandon91, Jun 30, 2015.

  1. brandon91

    brandon91 Meat Mopper

    SO..

    I have 14 8ft tall tomato plants growing atm so I'm in need of some serious bacon for BLTs this summer.

    Rubbed down with dry cure and vac packed, using maple sugar @ 2%. Into the beer fridge, see you in 10 days.

    It has been over 105F here for over 2 weeks and only signs of heating up, so I'm not sure how much of a cold smoke this will be [​IMG]


     
    Last edited: Jun 30, 2015
  2. dert

    dert Master of the Pit

    Looking good!
     
  3. twoalpha

    twoalpha Smoking Fanatic

    Going to be a lot of good samys for sure.

    Will be watching

    Larry
     
  4. sabatour

    sabatour Newbie

    Will be interesting to see how the cold smoke works out in that temp - I am in Arkansas and at this point with the rain and temp pretty much conceded to wait until fall to cold smoke anything else. 

    Also does the cure work well in a vacuum seal? 
     
  5. brandon91

    brandon91 Meat Mopper

    Ended up pulling the bacon at 12 days instead of 10, cut a belly in half to make sure it cured properly and did a fry test. Came out perfectly. This is some really meaty bacon!


    Hung the bellies in the MES40


    Lit up the AMNPS with a layer of hickory and a layer of apple wood, some great smells

    at this point. 


    Some nice clean smoke coming out of the stack.


    Going to smoke overnight I'm guessing 10-14 hours until it really starts to heat up outside then I'll pull it, followed by a 2-3 day rest.
     
  6. brandon91

    brandon91 Meat Mopper

    Ya I didn't think it would work well during the day so I'm doing it at night, we had a cooler week so it worked out. This is the temp the smoker is holding after 45min.

     
  7. smokin phil

    smokin phil Smoking Fanatic

    I envy you guys. Stuck making BBB instead of real bacon, as I can't find belly around here for reasonable price. $8/lb ain't gonna cut it.
     
    Last edited: Jul 11, 2015
  8. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Smokin Phil, how much are pork butts in your area? I find a couple of fatty ones, and slice off the first 2" under the fat. Makes for a remarkable belly substitute. 
     
  9. smokin phil

    smokin phil Smoking Fanatic

    Pork butts are cheap. I can get then for $2 or less/lb. Right now they're $1.49/lb. I'll have to try that.
     
  10. mummel

    mummel Master of the Pit

    Love it!
     
  11. put 32 lbs. of belly into pop's brine....15 in a "slap-yo-momma-"Molasses brine and 15 into a Honey-=brown sugar brine...going to let them cure for 14 days in my $3500 brining frig (that I "stoled" from LOWES for $300).  I also am making a gallon of Limoncello (which also take 14 days to cure..)

    Went into semi-retirement last week and now will have time to do what I want to do!!!

    Paid $2.49 from my local Asian Market....they were asking $4.49 but I asked them to reduce the price and they did
     
    Last edited: Jul 24, 2015
  12. brandon91

    brandon91 Meat Mopper

    Just realized I completely forgot about this thread, only 4 months late. Lol. Here's how it turned out. [​IMG]
     

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