Smoked some bacon today

Discussion in 'Pork' started by vivid, Mar 31, 2016.

  1. vivid

    vivid Fire Starter

    My girlfriend surprised me with a tender-belly bacon kit for valentines day.  The kit came with a 4lb pork belly along with the cure/rub mixture.  If you guys haven't tried making your own home-made bacon yet I highly encourage you to do so.  I don't care that it takes a week to sit in the dry rub, I'm never buying store-bought crap ever again!

    Here's the pork belly, thawed and dried and ready for the cure:

    Cure is on:

    One week later I've taken it out of the fridge after flipping it multiple times throughout the week to distribute the cure evenly.  I smoked the bacon at about 225 for roughly 3.5 hours until internal temps reached 150.


  2. smokinal

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

    Looks excellent!

    Your hooked now!!

  3. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!:drool
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great!!! Bacon making or curing in general is addictive.
  5. c farmer

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

    Looks great.
  6. nozzleman

    nozzleman Smoking Fanatic

    Nothing better!
  7. Where did your girlfriend get the kit?
  8. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    That looks good. What did the cure/rub mixture contain? Did you have to weigh out the mix or did you just have to add the whole sachet/packet to the belly?
  9. slipaway

    slipaway Meat Mopper

    Did you do a saltr test after it cured? I recently made bacon and I am very glad I tested it for salt before smoking it. Way too salty until I soaked it for over an hour.


    Yours looks great - much more meat than most bellies I have seen around here.

    What's next? Pastromi?
  10. vivid

    vivid Fire Starter

    My girlfriend got me this "Man Crate" for valentines day.  It included the porkbelly, all the seasonings, and a pound of their own bacon.  Pretty awesome:

    As for a salt test?  I don't have any test other than my own tastebuds, but it does taste less salty to me than regular store bought bacon.

    I may try to do pastrami next, especially since I have my own commercial grade meat slicer! :)
    papa t likes this.

Share This Page