BACON (Extra Smoky)

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OK - That sounds brilliant although I would imagine that a loin is at least four to five inches thick so that could be 10 days - is that just too much for a domestic fridge?

Best

Austyn
 
 
OK - That sounds brilliant although I would imagine that a loin is at least four to five inches thick so that could be 10 days - is that just too much for a domestic fridge?

Best

Austyn
Most of the Pork Loins I get are near 3" thick, or a little better. I don't like to cure things thicker than 3" without injecting, so in order to avoid injecting, (This may sound funny) I lean on them a little when curing them. Each day when I flip & massage them I press them down, flattening them, and that makes them less than 3" thick. That means they should get 10 days, so I give them about 10 to 12 days. I use a regular fridge, but I only use that one for meat. Your Kitchen fridge is fine as long as you have room to lay them flat in their own juices, and your fridge is between 34° and 40°. I keep mine at 37° + or - 1°.

Bear
 
Thanks Bear

I'll give it a try although slightly nervous about leaving Pork in the fridge for such a long time however, I suppose it is curing all the time and therefore no problem with bacterial growth?

I'll let you know what happens!

Best

Austyn
 
 
Most of the Pork Loins I get are near 3" thick, or a little better. I don't like to cure things thicker than 3" without injecting, so in order to avoid injecting, (This may sound funny) I lean on them a little when curing them. Each day when I flip & massage them I press them down, flattening them, and that makes them less than 3" thick. That means they should get 10 days, so I give them about 10 to 12 days. I use a regular fridge, but I only use that one for meat. Your Kitchen fridge is fine as long as you have room to lay them flat in their own juices, and your fridge is between 34° and 40°. I keep mine at 37° + or - 1°.

Bear
Necessity is the mother of invention, right?  Due to limited space in my fridge, the fact I don't like to cure loins for three weeks or more, and prefer to have them cured in a week, here's what I do Bear. 

I cut a typical grocery cut 5 lb pork loin in half, then cut each half in half again lengthwise.  You give up that nice round cut of the loin but it all works.  No cut is more than 1 to 1 1/2" thick.  I cure them for a week, massaging daily, then smoke 'em at 225F until 150F IT.  Below is 10 lbs of loin I did a couple weeks ago after I took them off the smoker. 


 
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Necessity if the mother of invention, right?  Due to limited space in my fridge, the fact I don't like to cure loins for three weeks or more, and prefer to have them cured in a week, here's what I do Bear. 

I cut a typical grocery cut 5 lb pork loin in half, then cut each half in half again lengthwise.  You give up that nice round cut of the loin but it all works.  No cut is more than 1 to 1 1/2" thick.  I cure them for a week, massaging daily, then smoke 'em at 225F until 150F IT.  Below is 10 lbs of loin I did a couple weeks ago after I took them off the smoker. 
Nice!!

Nothing wrong with that !!!  You get more Tasty outside stuff that way too!!!

I do that same thing with Eye Rounds, if they're over 3", because they don't flatten easily like Pork Loins do. I just end up with smaller slices, like I do when I make Venison Dried Beef.

Bear
 
John

Used your Extra Smokey Bacon steps for my first Bacon from Pork Belly and it turned out awesome. Thanks for the great directions. 
points.gif


Here is a link to my complete posting.

http://www.smokingmeatforums.com/t/229833/bacon-from-pork-belly-smoked-on-mes

Thanks again.

Larry
 
Gunna do this one again, Waiting on my pork belly

Gary
 
We had BLT's yesterday for Breakfast, used my last Buckboard bacon, (Been out of Belly Bacon) Hoping my Pork belly will be in Monday.

Gary
 
Bearcarver  has a complete how to Step by Step

Buckboard Bacon is from a pork shoulder and not the belly,  Look at his Step by Step  and it will explain everything

Gary
 
 
what is Buckboard bacon?  Is it a different cut of meat?  If it is a different cut, is that what I ask for?
Buckboard Bacon is made from a Boston Butt (the best part of the shoulder).

I like to split the Butt in half & make the top fatty half into "Buckboard Bacon", and the more lean bottom half into "Cured Pulled Butt Ham".

This one shows all:

Buckboard Bacon and Pulled Cured Boston Butt Ham       

Bear
 
 
Bearcarver  has a complete how to Step by Step

Buckboard Bacon is from a pork shoulder and not the belly,  Look at his Step by Step  and it will explain everything

Gary
Thanks Gary!!

Bear
 
Have a pork belly cured in Pop's brine since last weekend in the MES today. Using your warm smoke process again Bear with some of Todd's pitmaster blend dust. Many thanks for your step by steps Bear, I've used many of them!
 
Have a pork belly cured in Pop's brine since last weekend in the MES today. Using your warm smoke process again Bear with some of Todd's pitmaster blend dust. Many thanks for your step by steps Bear, I've used many of them!
That's Great, 16Quer!!!

Pops is a Great guy to learn from!!
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Bear
 
I am finally up and walking after my wreck( i appreciate you checking in on me too Bear), and was planning to start curing my pork belly when i read somewhere about the pork fat rendering above 90. Average temps here in NC are running low to mid 90's right now. My wife and kids got me an Amazin Pellet Smoker for my bday back in June that i havent even used yet. After reading about the fat i assumed i was gonna be waiting til October.... But after reading this thread it looks like i would be safe to go ahead and get curing. I hope so.... There is 50 pounds of belly in my freezer ready for some smoke!!!
 
I am finally up and walking after my wreck( i appreciate you checking in on me too Bear), and was planning to start curing my pork belly when i read somewhere about the pork fat rendering above 90. Average temps here in NC are running low to mid 90's right now. My wife and kids got me an Amazin Pellet Smoker for my bday back in June that i havent even used yet. After reading about the fat i assumed i was gonna be waiting til October.... But after reading this thread it looks like i would be safe to go ahead and get curing. I hope so.... There is 50 pounds of belly in my freezer ready for some smoke!!!
Wow !  sorry to hear about you being in a wreck. Glad you are getting better.  Weather here in Texas is pretty hot I just smoked a belly

and it turned out great

Gary

PS  if that is too much belly you can always send me a couple --------
 
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