New Member - BACON - Turning on Q-View

Discussion in 'Bacon' started by smoke-inator, May 17, 2013.

  1. Since I joined today, I figured I would start things off with a quick Thank You!!!!!

    I've been trolling for a while and researching BACON!!!!!!!!!!!!

    Here is my first post with the efforts from your knowledge:

    Just shy of 10 lbs but, its enough for me to test the skills.

    Kosher Salt, DQ #1, & Brown Sugar as the base cure.

    For two pieces, I'll be adding 1/3 c Maple Syrup.

    For one piece, I'll be adding 1 tbs cracked pepper, 2 tsp Garlic Powder, & 1 tsp of Old Bay.

    Into the fridge for an eternity.

    After the cure, I'll be using my Big Green Egg with the AMNPS and apple pellets for a cold smoke.

    it will be interesting to see how this combination performs but, with the egg being ceramic, i hope to maintain low temps. I might need to add a block of ice into the smoker during the day.

    Thanks for the help,

    Ron

    Play by play below....

    Had a hard time finding pork belly until I found pictures of folks getting it from Whole Foods:


    Its my birth day:


    The prep begins: 



    Decided to remove the skin - I discovered I need a new set of knives!


    Cut into three manageable pieces:


    Carefully measured the Kosher Salt, Brown Sugar, & Cure #1 for each piece using the awesome calculator.

    Two pieces for the family and one for me....Maple & Brown Sugar....Black Pepper, Garlic Powder & Old Bay.


    Rubbed with love and bagged for the cure, now the waiting game begins!

     
    Last edited: May 17, 2013
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Well , [​IMG]  , Smoke-inator . Glad you joined in the fun , and what a wonderful intro.

    I see you will fit in here well [​IMG]  , already with the Q-view.  Send some of your equipment and you too if you like ( inquiring people want to know).[​IMG].

    Have fun and as always ...
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks like a good start !!!

    Welcome Smoke-inator !!!

    Bear
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Oh , by the way [​IMG]

    Have fun and as always ...
     
  5. Welcome aboard Smoke-inator and a big Happy Birthday to you.

    All is looking good. Now the wait begins.

    I've used an electric knife to remove the skin. It worked pretty good.

    Now I brine, smoke and then remove the skin.

    BTW, make some fried pig skins out of all of that skin. Homemade ones are outstanding.
     
     

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