Click here to see my belly.

Discussion in 'Smoking Bacon' started by wutang, Jan 21, 2010.

  1. wutang

    wutang Smoking Fanatic OTBS Member

    I finally got around to getting a belly bacon project going. I obtained a hunk of pork belly. The slab weighed in at just under 6 lbs.

    Here are a couple pics of the belly



    I kept the cure very simple. I measured out the appropriate amount of TenderQuick and added 2 tablespoons each of white & brown sugar. I rubbed it down on all sides and edges for a few minutes.


    It cured about 9 1/2 days total. This is a pic after I rinsed the cure off. I taste tested and it was a tad salty. I soaked it for an hour and rechecked and it was much better


    Just on the smoker this morning


    I tended a tiny fire all day. A small cluster of coals and a chunk of cherry. The temps were mostly between 80 and 90 degrees but I did have occasional spikes up to 120 or so. I then propped lid slightly open or adjust my fire to bring the temp back down. My little fire.


    This was after about 6 hours. The pic doesn't show it well but there is starting to be a nice color change on the edges.


    This was after about 10 hours


    I pulled it off the smoker after about 11 1/2 hours total smoke time. It is now taking a nap in the fridge til tomorrow before slicing. I did cut off another small hunk for a taste test and it is good!


    I will post some sliced pics tomorrow
     
  2. nozzleman

    nozzleman Smoking Fanatic

    It sure looks tasty
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    Wu that is a fine looking slab 'o bacon.

    [​IMG]for hanging in there with such a long low temp smoke. Looks awesome!
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks like a nice slab of bacon...[​IMG]
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    WOWThats some really good looking bacon there WuTang. Some you can send some right on over too.[​IMG]Just have to be awarded for the long and fun smoke.
     
  6. sloweredcivic

    sloweredcivic Smoke Blower

    Just thought I would say that bacon looks great and hello to a fellow Nebraskan!
     
  7. morkdach

    morkdach Master of the Pit OTBS Member

    Bacon Bacon Bacon wow this is getten to be bacon paridise[​IMG]
    nice qview thanks
     
  8. jak757

    jak757 Smoking Fanatic Group Lead

    Great job at makin bacon! Looking forward to seeing it sliced and cooked. Guys like you make me want to make some myself!
    [​IMG]
     
  9. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    Very good job, lots of patience!!! [​IMG]
     
  10. thunderdome

    thunderdome Master of the Pit

    Looks great. Ready to see it cut up
     
  11. gene111

    gene111 Smoking Fanatic

    great job!
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    That looks great - I am on the last day of curing then I go into the smoker tomorrow - I can not wait. I hope it turns out as good as yours!
     
  13. tlzimmerman

    tlzimmerman Meat Mopper

    Looks awesome, I am going to have to look into doing my own bacon. Looks fun.
     
  14. warthog

    warthog Smoking Fanatic

    Lookin good. Bacon, natures perfect food.
     
  15. fire it up

    fire it up Smoking Guru OTBS Member

    Looking forward to those sliced pics...
     
  16. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    To what I have seen and read, I think you'll be happy with that slab. Nothing beats home made food. It's all good my friend.
     
  17. csmith2884

    csmith2884 Meat Mopper SMF Premier Member

    OK so I have to try this now too.

    Looks so good
     
  18. wutang

    wutang Smoking Fanatic OTBS Member

    I got it sliced up after a couple days in the fridge. I have a small Cabela's slicer that does ok for small jobs. The bacon slab was a bit bigger than it could handle easily. I got through about half the slab before I got frustrated and sliced the rest by hand. I ended up with thicker slices that way, which isn't necessarily a bad thing.

    Slices from the slicer on the left, thicker hand cut slices on the right. Along with some scraps from the corners and ends across the top, along with a pile that I cubed for beans and such


    A closeup of the thicker hand cut slices.


    I cooked a few slices of each and was busy snacking before getting this pic of the last couple. It was great, nothing quite like homemade bacon I guess.


    Thanks for checking out my bacon project.
     
  19. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great looking finished product, nestle it in with some eggs and toast and you're set for a great breakfast, or wrap up some ABT's and fatties! Great job well done! Looks delicious!
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks great Wutang !!!! [​IMG]

    BACON---BACON---BACON---Let the drool begin !

    For slicing, I like to cut the pieces smaller for the slicer. I never saw a reason to keep the slices so long. They are easier to fry evenly, if the pieces are shorter anyway.


    Bearcarver
     

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