my 1st attemp at belly bacon in new cold smoker

Discussion in 'Smoking Bacon' started by tld, Apr 1, 2010.

  1. tld

    tld Smoke Blower

    Last weekend I showed my new cold smoker I made. Then Sunday I broke it in. I did 12 lbs of pork belly and a couple pounds of cheese.
    Cure was 1 TBS tender quick per pound, 1 TBS of Demerara cane sugar per lbs, 1 TBS of Lawry"s seasoned pepper. I cut the belly in 3 equal pieces. 1 piece I added garlic and onion powder. cured 9 days , gave them a water bath 2 hrs. added fresh ground pepper to all 3 and a little more onion and garlic to the 3rd. Let set in fridge for 2 days than cold smoked @ 75 degrees for 8 1/2 hrs. I used royal oak charcoal for heat source and about 75 % apple chunks and 25 % hickory.
    pic of cold smoker I made

    pork belly @ 1.50 per pound

    all cured and ready for the smoker

    in the smoker

    the cheese

    in the smoker

    holding temps

    all smoked

    here's about 1/3rd of it sliced

    best bacon I've every had. can't wait to try the cheese.

    Thanks for looking.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good I'll bet it tastes even better [​IMG]
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything sure does look good and I know it taste really good to. Now how long was it in for. You made that smoker it looks really cool.
  4. tld

    tld Smoke Blower

    Thanks. It was something I threw together. I had it in the smoker 8 1/2 hrs.
  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Job & Points for the Smoker [​IMG]

    Pulled this off the net.......

    Try BBB next.

  6. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Nothing like makin "the bacon" your did a great job !!!!

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