Belly Bacon w/ q-view

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rstr hunter

Smoking Fanatic
Original poster
Dec 8, 2009
432
18
Fort Pierre, SD
Decided to have another go at smoking bacon, this time using tenderquick instead of cure #1.  Here's how it went.

Pork belly before starting

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Packaged in a vacuum sealed bag along with 1 T of brown sugar and 1 T of tenderquick per pound of meat. 

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Left this cure in the fridge for 11 days. Then rinsed off cure and brown sugar in the sink.

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Then I soaked in ice water for an hour to get some of the salty flavor out of the meat. 

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Then dryed off and on the smoker.  I used cherry wood in my MES and smoked for about 9 hours.

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Then sliced and packaged and frozen. Sorry got busy late slicing and packaging and forgot to take those pictures, but it turned out great. 

Thanks for looking.
 
That looks like some fine bacon.  We don't find too many bellies around here, but perhaps one day..................
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quit ya all's BELLY-achen..........use butts!

good lookin bacon!
 
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