Bellies

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dave17a

Smoking Fanatic
Original poster
Dec 23, 2012
903
92
west central Mo

Opened case an still frozen 51.5 pounds Yea. 12 #'rs. Little more skin than before. Interesting. Filet off and whatever

 This is the plan. Sunday Will start cure on following, Pop's brine on 1 belly. Next  is Bears recipe on half a belly and other half Sausge Makers brown sugar country ham rub. Then Bears with Maple sugar, ha ha. Stay tuned.. But hope it doesn't get to warm here in yhe heartland. Weather is warmer than usual.
smilie_flagge13.gif
 
I wish I had a case of bellies

Gary
 
Sounds like a good assortment.

A little warm weather doesn't hurt Bacon.

Be Back!

popcorn.gif


Bear
 
Still frozen.  Cannot tear apart Picked up last Thursday. Sitting out in basement. Was hoping could get apart to freeze some to do more of what we liked  best. Pics probably in a couple days or so. Keep wachtin'.

                                                                                                  Thanks, Dave
 



Only one belly thawed out and got Pop's brine agoin'. Selling most of that.  Last pick is 18#s going to freezer. Got anoyher 18 wasn't quite thawed enough for dry rubs. Be ready Tuesday. Picking winners according to our taste buds. Then  Frozen will come out. Will keep posted.  2/19  she'll come out. Other 18#s tomorrow. Stay tuned.
usa.gif
 
Looking good so far!  Must be the time for bacon...I picked up 30+ lbs of belly myself, a couple of weeks ago.
32.gif


I look forward to your updates.  I haven't started experimenting with multiple recipes yet.  Still trying to master the general process and decide what works best for me.
 
 
Looking good so far!  Must be the time for bacon...I picked up 30+ lbs of belly myself, a couple of weeks ago.
32.gif


I look forward to your updates.  I haven't started experimenting with multiple recipes yet.  Still trying to master the general process and decide what works best for me.
Everything I know have learned on this forum. Many more experienced here. Keep  lookin' around on ths site.  Pop's brine is where I started and went from there. Archive. Read about food bourn illness. But anywho, stay tuned.  Around the 20th or
beercheer.gif
 or so pullng out for a few spices to add.
 
Went to my "Asian" market here in Northern  VA go check on spices for my Pastrami that IU am smoking this weekend.....stopped by the pork products....WHOLE BELLIES for $2.88 a pound (normally $3.99 a pound)...bought 50 lbs.....cut into 12 inch wide pieces and put in freezer till ready to turn into bacon....best price I have seen on them in this area.

Presently in the 3 hr of smoke the brisket....going to make a cream of 5 mushroom soup and smoke some salmon while I do the brisket.....might as well make use of the smoker......still having troubles keeping the A-MAXE_N pellets going (and I did everything you guys suggested).......

I also have troubles with my 160 slicer doing bacon

Pete (the subman)
 
 
Went to my "Asian" market here in Northern  VA go check on spices for my Pastrami that IU am smoking this weekend.....stopped by the pork products....WHOLE BELLIES for $2.88 a pound (normally $3.99 a pound)...bought 50 lbs.....cut into 12 inch wide pieces and put in freezer till ready to turn into bacon....best price I have seen on them in this area.

Presently in the 3 hr of smoke the brisket....going to make a cream of 5 mushroom soup and smoke some salmon while I do the brisket.....might as well make use of the smoker......still having troubles keeping the A-MAXE_N pellets going (and I did everything you guys suggested).......

I also have troubles with my 160 slicer doing bacon

Pete (the subman)
Great price for Bellies for these days!!!

Does the Bacon form a built up flap on the bottom edge as you are slicing??

If that's the problem, put the Bacon in the Freezer for about 4 hours just before slicing it.

And on lighting your AMNPS, did you check this thread??:

http://www.smokingmeatforums.com/t/140859/how-i-light-my-amnps-w-video-link

Bear
 
Last edited:
When Partial frozen/cold...yes  a flap....when frozen over night...it tapers....I start with a nice 1/8 thickness and by the time I'm through it's paper thin......shaved bacon.....will try the 4 hour "freeze" next time

And on the bellies...the manager says that they put them on sell on weekends "every so often"...glad I got my $300 referring at a "scratch and dent" sell at Lowe's


Picture of wife and I on our 10 day, 50 miles a day, tandem tour of Northwest Ireland....where we fell in love with "Irish Bacon" = corned pork (Canadian bacon like)


And on the ANMPS...no, but I microwaved them...lit for 60 sec with the torch....let them burn out....in from of a blower for about 2 minutes...and they still go out....


Did the mailbox....3 1 inch holes in front...4- 1 inch holes in each corner of the bottom

Also for grins....Torpedo is my ride name from the US Military Vets Motorcycle club.....here is my chopper I built for my master's project in Systems Engineering..


Can you tell it cold and snowing here..too much time on my hands.

Pete (the subman)
 
Going out to get another toy based upon the bear's suggestion...a Wagner Heat Gun...like I said my bacons's going to run for $100.00@lb by the time I get this down!!!

smilie_flagge13.gif
hit.gif


Pete (the subman)
 
I am all in on this thread as my next adventure with bacon will be belly bacon.  I just followed Bearcarver's step-by-step for Canadian bacon and it turned out wonderful.  Bear's instructions were right on as were his advice and encouragement.

Richard
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky