Second time bacon.

Discussion in 'Pork' started by fpnmf, Nov 23, 2010.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Picked up a 13 pound belly at Super H Mart for 2.29 a pound. (with skin)

    Followed Bears WIKI.

    Cured in fridge for 10 days. Then washed and soaked.

    Then back into the fridge[​IMG]

    Out of the fridge and coated with pepper,garlic and onion.

    [​IMG]

    Then off to the MES at 100 with the AMAZN filled with cherry.

    Moved the temp up several times. 7 hours later the meat was at 125 and the AMAZN had burned out.

    [​IMG]

     Wraped up and back to the fridge.

    [​IMG]

     Next stop..the slicer.

    Anybody have a nifty trick way to get the skin off?

    The Woman smelled it after it came out of the smoker and says"Yummie,can we eat it yet?".

    Thanks to Bear and all who have helped me get this smoking thing goin on!!!

       Craig
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Nice! [​IMG]
     
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    While the belly is still warm, with the skin side facing up, slide your knife under the skin and loosen it all the way around a couple inches, then grab onto it with a pair of pliers and slowly pull it back as you continue to slide your knife under it separating the rind from the belly, leaving as little fat as possible on the rind.  If you've refrigerated it, do it the same way, just leave it out for a few minutes first for the fat just under the skin to soften a bit.

    At the store, we'd have to de-rind 60-75% of all bellies coming out of the smokehouse before refrigerating it (about 30 out of 40 bellies per batch, each smokehouse would hold about 350 lbs of bellies at a time or 36 hams at a time).
     
    Last edited: Nov 24, 2010
    solaryellow likes this.
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    It's a lot like filleting a fish if you're good at that.  A sharp fillet knife and a bit of patience the rind comes right off.  The smoked rind is great when cut up and cooked in a pot of beans.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now thats some fine looking bacon that you have there. Man I miss my bacon and I'm 1,000 miles away too.
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks Pops..you have been a great helper.

    BTW..Where the heck were those smokehouses?

    I don't recall ever seeing them.
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Oh Yeah..this is good stuff. The Woman says it's a little too sweet. Oh well.

    Ended up with just under 10 lbs.

    [​IMG]
     
  8. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that looks good to me, I need to find pork bellies
     
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    They were in the right rear of the building behind the meat room, and to the left of the smokehouse room was the drip room.. an area with a poured cement floor and 2x4's horizontally on the walls where we would hang hams and bacons to drip as they cooled. To the left of that was the back room where we'd climb up the back stairs to in and out side to play basketball out back, or go upstairs into the apartment, up again into the attic, etc.
     
     

Share This Page