3 Bellies on the Smokin'-It#3

Discussion in 'Bacon' started by dert, Sep 19, 2015.

  1. looks like a great start. I am a great fan of the dry cure due to our situation.

    now it appears you are cold smoking this? if so for how long or how many rotations.

    we find that 8-12hrs on smoke with 7-10 hrs resting in the deep cooler for a total of thre rotations is perfect for us. I then wrap it and shove it back into the deep cooler for a rest (3-4 days (48-96hrs)) minimum before slicing.

    will stay waiting and watching [​IMG]

    keep on smoking,

    Tom
     
  2. dert

    dert Master of the Pit

    Got about 8 hours on them...into the fridge for the next week as I'll be out of town:

     
  3. dert

    dert Master of the Pit

    I'll probably hit them a couple more times. Last batch I did 40 hours, a little too much.
     
  4. hank2000

    hank2000 Smoking Fanatic

    .
    Just wondering can this be done with BBB. It's hard to get pork belly where I'm at.
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Yes.... split the butt by removing the blade bone... to 2 halves... The fatty half makes good bacon... The lean half, not so much...
     
  6. rexster314

    rexster314 Meat Mopper

    I'm so glad Costco started selling pork bellies. The ones I got from the Sugarland Costco are beautiful. From Swift, no less. I'm putting the first of 90 pounds on later today after the pellicle forms.
     
  7. Dave,

    that is good information about the differences of the two sides. would or could the leaner side be treated like a rustic CB ? or is the meat strucsture / Muscle just all wrong? 

    Keep on Smokin,

    Tom
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Fat has flavor... CB would be a good choice...
     
  9. hank2000

    hank2000 Smoking Fanatic

    If you use the lean side of a butt to make CBwhat IT would you go to. I know butts are not as tinder as a loin
     
  10. smokin phil

    smokin phil Smoking Fanatic

    BBB from any part of the butt is good! The more meaty parts are great! For people trying to eat a little better, maybe a thought. I may never buy "store bought" "bacon" again....
     
  11. ndkoze

    ndkoze Smoke Blower

    I agree. When I make BBB I always use the top and bottom.

    The key is to slice fairly thin or the bacon can be a bit chewy.
     
  12. it started off as a thought when I read one side would be leaner than the other. you bring up a good point.

    if I was to try it I would cure it dry just as I would any CB then my guess would be to warm smoke it to a 145 - 150 degree "IT" then rest it and slice it thinner than I would the CB. then when I used it  would fry/warm up quicker . this is probably what I would try for my first go around.and adjust from there as needed.

    Keep On Smokin,

    Tom 
     
    Last edited: Sep 30, 2015
  13. hank2000

    hank2000 Smoking Fanatic

    Hmmmmm could work I'm doing some BBB in a few weeks I'm may try that.
    Thanks
     
  14. if you get to this before I do please let us all know the results

    Tom
     
    Last edited: Sep 30, 2015
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Both of you could think out of the box and try something new....
     
  16. smokin phil

    smokin phil Smoking Fanatic

    Try what new? I'm lost now. Nothing new here to try from what I can see.
     
  17. ndkoze

    ndkoze Smoke Blower

    Yeah, I guess I don't understand the purpose of your post.

    My point was that you don't have to abandon the bottom half of the Butt fron the BBB process.

    Of course there are all kinds of other things you can do with it.
     
    Last edited: Sep 30, 2015
  18. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I can relate to burning a finger a time or two myself...
     
  19. smokin phil

    smokin phil Smoking Fanatic

    ...

    "My point was that you don't have to abandon the bottom half of the Butt fron the BBB process.

    Of course there are all kinds of other things you can do with it."

    Yes, I know. As I already stated. We seem to be going in circles here. I make BBB with the whole butt. I've done many, MANY other things with butts. I like the leaner bottom as well as the fattier top. I've tried many taste variations. I can put BBB where ever I so choose on the taste map.


    "BBB from any part of the butt is good! The more meaty parts are great! For people trying to eat a little better, maybe a thought. I may never buy "store bought" "bacon" again...."
     
    Last edited: Sep 30, 2015

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