Second belly in 2 weeks.

Discussion in 'Bacon' started by pit 4 brains, Dec 11, 2011.

  1. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Two weeks ago I pulled a belly out of the brine and while I was prepping it, I built another batch of Pops brine and began the cure on the second belly. I stayed fairly straight with this one and stuck to plain ol molasses for flavor. It came out of the brine Friday, I dried it off rreally well then gave it a coat of molasses and let it sit in the fridge overnight.

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    After about 13 hours of cold smoking with hickory, 90-99 degrees all day...

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    I'm going to toss it in the freezer for a spell then run it across the slicer while I watch a little football. More pics to come!
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Awesome!!!

    I gotta get on the move and find a new belly source...

      Craig
     
  3. smokinal

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

    Great looking bacon Pete!

    Can't wait to see it sliced!
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Awesome looking  bacon. I need to try and find a belly piece around here.
     
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Wow. What a day of slicing this turned out to be. After an unexpected birthday party delay, I finally got started. As I  was loading my belly pieces into the freezer I noticed a vac-sealed bag that didn't look very vac-sealed. It was my BBB cache and it was begining to freezer burn. So I drug it out and went to work slicing it when it thawed a little. Here's the results.

    First, the BBB that I'm glad i salvaged..

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    And now the belly pieces.

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    And finally my little pile of scraps that I'll use for stews, chili, or whatever...

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    Even though I like doing these bellies, I think I'll stick with the BBB unless I get anothe free belly. The BBB seems alot simpler than the belly and I like the fact that it is way leaner.

    Back to the kids..
     
    Last edited: Dec 11, 2011
  6. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks good pete......where were you getting bellies and how much? butts have not been on sale like they were last year at this time...............
     
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanx Rob!

    Long story but I got them from the owner of The Devil's Advocate in Tempe. I need to touch bases with you on getting my slicer sharpener working..

    Hop on into chat..
     
  8. cgaengineer

    cgaengineer Fire Starter

    If any of y'all have a Super Hart around you they have whole pork bellies...not very cheap at $3.99 lb as of this past Friday but it's a source.
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Great looking bacon Pete. Oh how I love the sight of massive amount of bacon. I just had to look in my freezer in the garage and see all the bacon I just made.
     

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