Click here to see my belly.

[wutang]

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

 

[nozzleman]

It sure looks tasty

 

[the dude abides]

Wu that is a fine looking slab 'o bacon.

for hanging in there with such a long low temp smoke. Looks awesome!

 

[beer-b-q]

Looks like a nice slab of bacon...

 

[mballi3011]

WOWThats some really good looking bacon there WuTang. Some you can send some right on over too.

Just have to be awarded for the long and fun smoke.

 

[sloweredcivic]

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

 

[morkdach]

Bacon Bacon Bacon wow this is getten to be bacon paridise

nice qview thanks

 

[jak757]

Great job at makin bacon! Looking forward to seeing it sliced and cooked. Guys like you make me want to make some myself!

 

[eaglewing]

Very good job, lots of patience!!!

 

[thunderdome]

Looks great. Ready to see it cut up

 

[gene111]

great job!

 

[scarbelly]

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!

 

[tlzimmerman]

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

 

[warthog]

Lookin good. Bacon, natures perfect food.

 

[fire it up]

Looking forward to those sliced pics...

 

[richoso1]

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.

 

[csmith2884]

OK so I have to try this now too.

Looks so good

 

[wutang]

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.

 

[pops6927]

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!

 

[Bearcarver]

Looks great Wutang !!!!

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