Bacon 1st timer Pops Brine Finished W/Pics

Discussion in 'Bacon' started by tropics, Jan 13, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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 brine


    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
     
    Last edited: Jan 26, 2015
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    :popcorn
     
  3. bear55

    bear55 Master of the Pit

    Watching...
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm in!

    [​IMG]

    Disco
     
  5. joopster

    joopster Smoking Fanatic

    Let's do it.
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Everyone's waiting.....

     
    Last edited: Jan 19, 2015
    timstalltaletav likes this.
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice Dave, nice! :sausage:
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Gonna be good! What's the skin going to be used for? Human treats or dog treats???
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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.
     
    Last edited: Jan 20, 2015
  10. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Bones?
     
  11. We will be waiting 

    gary
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Yes there are a few small bones on the inside part. Didn't see them before I put it in the brine.

    Snow for tomorrow I may wait to see what Mon. storm looks like.
     
  13. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    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.
     
  14. mark bacon

    mark bacon Fire Starter

    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  ;)
     
  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Mark The bones I figure would be my test fry for salt taste. Thanks
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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
     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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.


    Nice TBS two rows of Apple pellets in my AMNPS


    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
     
    foamheart likes this.
  18. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks good, I wish I had some right now!
     
  19. twoalpha

    twoalpha Smoking Fanatic

    You've made this look easy. Nice
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Todd thanks for the kind words, every time I open the fridge it is unwordable the aroma.
     

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