yesterdays bacon smoke

Discussion in 'Smoking Bacon' started by desertlites, Feb 11, 2008.

  1. desertlites

    desertlites Master of the Pit OTBS Member

     
  2. Excellent job!!![​IMG]
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    wow dude..........just wow...........
    did you post your method and smoke times yet/

    points for you
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    7.5 #s pork belly,cut into manageadle pieces & into buckboard cure for 8 days-turned daily- in the meantime used the fat to make cracklins(yumm)used jimbos technique as far as the baste & fan for a few hrs.Smoked at 120'ish for 7 hrs. with hickory-basted with extra sauce for first couple hrs. than went to apple juice.I pretty happy! my first time doing belly-this was the smaller 1/2 I bought,needed 1 under my belt before I play with the other-have done other bacons in the past with great results.kept some out to let others taste test,have plenty food saver bags in the deep freeze.
     
  5. kookie

    kookie Master of the Pit OTBS Member

    Looks damn good............
     
  6. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    wow wish it were in my freezer[​IMG]
     
  7. richtee

    richtee Smoking Guru OTBS Member

    Pretty li'l bacon strip... oh come here please! };[)
     
  8. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    WTG, thats awesome. [​IMG]
     
  9. bkennedy

    bkennedy Fire Starter

    Where do you find the slabs of pork bellies that are so lean..Most bought bacon is mostly fat..Where do you find a slab that looks so good and lean? Do they come in different sizes..Pork bellys?
     
  10. camp_cookie

    camp_cookie Smoking Fanatic

    Wow. That's a lot of bacon.
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    thanks all,these bellies came from local mex. meat market-he didn't have on hand so ordered outta Phoenix-Farmer Johns warehouse-I trimmed the main fat cap off them before smokin them,bought 2 pieces 1 was 9lbs( which was this 1) gave me 6.5 lbs. of bacon after smoke.fat went to cracklins and froze some for sausage when needed.The other is 13 lbs. with a smaller fat cap,wheels are spinning on what to do with it.least i know now I made friend that can do good on bellies.they come fresh not frozen which I like also.
     
  12. bkennedy

    bkennedy Fire Starter

    What kind of price range are they charging?
     
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    i finally found a place other than a mex grocerie........i can get full sides from a area meat locker bout 30 miles from here..........mostly places charge you whatever market value that day it........round 2 summin lb here in iowa
     
  14. bigronhuntalot

    bigronhuntalot Fire Starter

    Man, That looks Marvelous. Congrats and thanks for posting, now I wanna try it. LOL[​IMG]
     
  15. navionjim

    navionjim Smoking Fanatic OTBS Member

    Damn! I've made my share of bacon and that has to be the leanest belly I've ever seen! Good Job and points to you!
    Jimbo
     

Share This Page