My first Bacon. All three types BBB, CB and Belly (pic heavy)

Discussion in 'Smoking Bacon' started by bigdavejr, Nov 11, 2013.

  1. Well here we go! Something I have been wanting to do for a while and I finally got it started. I am making BACON! I have a 12 lb pork belly for regular bacon, 8 lbs of loin for Canadian bacon and a 8 lb shoulder with the bone removed for Buck Board Bacon! This is NOT a tutorial but rather a tell me if I am doing it wrong tread. I have read many threads on making bacon so here we go. for the cure i am using Pop's Brine.

    Pretty little piggies all in a Row

    Pop's Brine using dark brown sugar with the addition of garlic and onion powder

    Weighted down with a plate.

    Buck Board and Canadian. I pm'd pops to make sure it was ok to mix the loin with the shoulder. Thanks Pops!
  2. divotmaker

    divotmaker Smoke Blower

    Nice, BigDave!  I have an 9 lb loin in the fridge, ready for Pop's brine!  I'm putting my first Canadian bacon attempt in Wednesday (that will make the 12-day brine come out right).  I'm starting with ONE bacon; I definitely applaud your "adventurousness!!"  "Go big, or go home!"
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks like your going to have fun in 12 days
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks good! Please post a few pictures when your done. You're going to like it.
  5. Will definitely post pics along the way. I am doing all three simply because they were on sale. I can not wait till this stuff is done!
  6. divotmaker

    divotmaker Smoke Blower

    9 lbs of pork loin in Pop's brine tonight!  Update in 12 days!
  7. divotmaker

    divotmaker Smoke Blower

    Gotta remember that line for the wife..."No, really, Honey, I bought all this meat 'cause it was on sale!"  LOL.  Love it!
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like some meaty bacon.
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    Exactly! Saving money, that what I'm
  10. divotmaker

    divotmaker Smoke Blower

    I don't know about you guys, but I can get away with murder in the name of "saving money!"  Hehe.  It's like Kryptonite!  She is defenseless! [​IMG]   Oh, and "one day down" in the cure....gonna be a long 11 more!  Can't wait to get that Canadian bacon in the smoker!
  11. I Know the suspense is killing me! Nice thing is I am the cook of the house so she does not really know what I spend on groceries.
  12. divotmaker

    divotmaker Smoke Blower

    Nice, Dave! 
  13. Today is day 10! So to you experienced folks how hours of cold pecan smoke on the belly?
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    When I cold smoked I went 12 hours.
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am so into this. Looks like you are doing great!

  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I smoked this with pecan in July, it would be much easier now. I highly recommend checking out Bearcarver's time temp scale. he goes from 100 to 140 and back. Gives great color and flavor. The next smokes after this I pretty much did the same but could stay cooler. The magic number is 100 to 140 for smoke, if you can do 100 to about 125 to 130 is perfect. Although the first about 3 or 4 hours must be dedicated to drying with full vent open.

    This was my first attempt at bacon. Loads of folks with good suggestions here. Especially Mr. Bear. The wrap and store in the reefer a week before attempting to slice and eat makes a monstrous difference.
  17. OMG store for another week! [​IMG]lol dont know if can take it that long! I will try me best.
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    “Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.”

    These are recommendations, it is pretty basically I assume what Pop knew to work. It is all open to your own interpretations, although it is at your own risk. 
  19. woodcutter

    woodcutter Master of the Pit OTBS Member

    I just cold smoked some last week. I used apple pellets in the AMNPS and lit it from both ends. I filled it twice witch was probably about 15-7 hours of smoke. I tasted some after the first tray full and it was very good. The smoke soaks in and diapates so I gave it the second tray. It was very smokey at first but bitter. It has really soaked in now and mellowed. I added to my notes to smoke it longer next time.
  20. venture

    venture Smoking Guru OTBS Member

    The wait is the worst part!

    Those look like some nice bellies.

    Bet this will be some great bacon!

    Good luck and good smoking.

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