Just picked up 2 bellies for bacon

Discussion in 'Smoking Bacon' started by scarbelly, Jan 12, 2010.

  1. scarbelly

    scarbelly Smoking Guru OTBS Member

    Just got my 2 5# bellies today. Still frozen -Once they thaw, I am ready to cut them down into smaller pieces and rub with some TQ. There is a fat cap on them - do most of you trim that first or leave it on
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have never done one but I have done alot of research on them. Now I hear that you don't want to anything to the bellies no cut off anything you want that for the fat in the bacon. Now the skin is a differant animal some here say to leave it and some say to cut it off only before you smoke it not cure it.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Bump Bump
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    Scarbelly I prefer to leave mine on because it's easy to trim it off after the smoke-when you cure them don't waste your cure to the fat cap it doesn't take.After I smoke mine I let them cool and wrap loosely in freezer paper and let sit in fridge for a couple 3 days-lets the flavors come about.before sliceing I will trim the cap off as much as I want and render that down in my cast iron (whichever might need a new seasoning) for bacon grease-off of 10#s bellie you will get a cup or more.Also when smoking Bacon keep in mind that some grease might drip from your slabs so make sure you have a defuser tween your heat sorce and bacon.And If you like sweet bacon add the crap like brn. sugar and maple syrup-but if your first time go neked with it-save that for experamenting later.good luck and any questions feel free to PM me.
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Ok so the bellies are out of the cure. I soaked them for a couple of hours and changed the water every 20 min and did a fry test. I need to increase the flavors on the next batch. The fry test was good and I put them into the fridge to dry out before smoking tomorrow. The fat cap was about 40% of the belly so the waste was huge.
    Looking forward to smoking tomorrow
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Personally I wouldn't cut anything off a belly, except the rind/skin. Some like a lot of fat on their bacon, some don't, I let them decide when they eat it.

    I can't wait Scarbelly----Get some great pics !
    I won't be able to see it until after Monday----Changing from PC to Mac starting today.

    Bacon---Food of Kings![​IMG]


    Bearcarver
     
  7. walle

    walle Smoking Fanatic OTBS Member

    Scar,
    I agree with waiting until you have it smoked and start slicing to determine if you need to trim it up, or basically square it up for slicing. You'll have some pieces that you just won't want for bacon and there are numerous uses for the trim as described by Desertlites.

    I kept all of mine to toss into beans.
    Can't wait to see it sliced.
     

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