Been a while Bacon

Discussion in 'Smoking Bacon' started by blacklab, Aug 2, 2013.

  1. blacklab

    blacklab SMF Premier Member

    Hey all. BBB is a favorite of mine to smoke manly because the price is right and it's good. Fresh pork belly bacon in my area is a little spendy imo $4.79 lb on average. For that reason I've only did a couple lbs once and it was fantastic, of course it's bacon right. I've been wanting to do more ever since. The other day I was @ cash & carry and ask the the clerk if they carried pork belly. They sure do but it's frozen and walks me over there.  @ $2.86 lb what the hell and grabbed a box. Now it's the waiting game, de thaw, cure, smoke an eat in about three weeks. lol. I know it won't be as good as fresh, but i'm still just as excited............ Yes there will be Qveiw. You just have to wait 3 weeks like I do..........lmao 


    alias Mike 
  2. Will you be dry or wet curing? How long will you smoke it? Have you desided what wood to use?

    Happy smoken.

  3. blacklab

    blacklab SMF Premier Member

    Oops, Yeah it's gonna be pepperd dry cured for 13 or so days. Smoked with hickory or pecan not sure yet. Coin flip will probly decide lol. Internal temp around 140
  4. Does it have the skin on it?

  5. Congratulations on your bellies! Same problem here and I know I would appreciate a find like that.
    Last edited: Aug 2, 2013
  6. blacklab

    blacklab SMF Premier Member

    Yes it does I'll remove it. Btw 15 lbs
  7. blacklab

    blacklab SMF Premier Member

    I might just do that. A brother from another mother gave me $50 last night to get a belly an smoke for him. It might be worth the time. Or I might just refreeze for a later.
    Last edited: Aug 3, 2013
  8. I have skin in the freezer now for the next batch of pork rind pellets. A little goes a long way.

  9. blacklab

    blacklab SMF Premier Member

    Have a ? when you boil, is it a hard boil or a rolling boil or does it even matter. Thanks David

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