Ready to eat Bacon.

Discussion in 'Smoking Bacon' started by ak1, Feb 3, 2011.

  1. tyotrain

    tyotrain Master of the Pit

    Man O Man that is some great looking  bacon... nice job[​IMG]
     
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    that's what i was asking above..........
     
  3. ak1

    ak1 Master of the Pit OTBS Member

    My apologies, I guess I missed that.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Well I gotta say that's some of the best looking bacon I've seen. Congrats AK!
     
  5. ak1

    ak1 Master of the Pit OTBS Member

    New batch on the way!

    My BIL called and said he's going to drop off my second batch. 

    It's done a bit different. It wasn't soaked and dried after curing, and it was in smoke for 2 weeks.

    Pics & tasting report to come.
     
  6. skully

    skully Meat Mopper

    [​IMG]  cant wait
     
  7. ak1

    ak1 Master of the Pit OTBS Member

    New load of bacon, or as we Croatians call it; Shpeck.  Picked up 2 15lb bellies today, and they are in the cure as we speak. In 7-10 days they will be going in the smoke for a nice week long vacation.
     
  8. AK - are you open to share the cure method for the belly?  i have a serbian friend who gets his bacon done this way.  It is absolutely tasty and visually spectacular.  
     
  9. ak1

    ak1 Master of the Pit OTBS Member

    No problem.

    Basically on a full belly, I put a healthy amount of salt(about a pound or so), the right amount of cure #1, and some sugar, and peppercorns, or cracked black pepper. Mix it all up and then dump it on the belly, in a tub that fits the belly flat. Rub the cure mix evenly on the belly, flip it over and them rub more on the other side. After that I cover the tub and flip the belly once a day for 7 days. After 7 days, take the belly out, rinse it, and let it hang for 24-48 hrs to develop a pellicle. Then into the smokehouse for 7-10 days of smoking. After that, into the cold cellar for aging.
     
  10. yankee in ua

    yankee in ua Fire Starter

    It's basically smoked salo then.  

    Salo is basically raw pork belly and nearly all fat.  It makes me gag just watching my friends slurp it down.  Add the smoke though and you got the best thing to chase a shot of vodka, you ever tasted, except for maybe the homemade dill pickles.  

    A friend of mine's Papa smokes his own salo (meaty, btw) and sausages and every now and then I get lucky and drop in when he has just returned from a visit with a freezer load.
     
  11. Thanks AK - will be giving this a try.  What is the rough weight of the belly?  Is this the same process for back bacon (pork loin)?  I noticed you did not mention anything about weighting the meat.  What are your thoughts on weighting the meat?
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    AK, evening... Count me in on your bacon threads, as usual.... Dave      [​IMG]
     
  13. ak1

    ak1 Master of the Pit OTBS Member

    I would say yes & no.  Salo is cured fatback, not belly. Preparation is similar, but the end result is different.
     
  14. ak1

    ak1 Master of the Pit OTBS Member

    My bellies were roughly 15 lbs each.
     
  15. ak1

    ak1 Master of the Pit OTBS Member

    Pics of the bellies hanging to develop a pellicle. They're in the smoke house now, and will be coming home in about a week.[​IMG]
     
  16. roller

    roller Smoking Guru SMF Premier Member

    Cool process for sure !!!   I like it..
     
  17. solaryellow

    solaryellow Limited Mod Group Lead


    Did you ever post the pics and report? [​IMG]
     
  18. ak1

    ak1 Master of the Pit OTBS Member

    I don't think I did.  I still have some left from that batch. I'll try and get some pics and post.
     
  19. Now that's a load of pig! Can't wait for the final results!
     
  20. ak1

    ak1 Master of the Pit OTBS Member

    Here we go!  This is from last February, It's a bit peppery, and the salt can be tasted.

    [​IMG]
     

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