First Hot Smoked Bacon

[DougE]

Beautiful stuff Doug! A fav with my friends

Thanks, Jeff.

As for buckboard bacon, it's just ham to me. So I never view it as a pure bacon substitute but still very good. To me it's like how Canadian bacon (cured sliced pork loin) is not the same as bacon.

Bacon, for all intents and purposes is just fatty ham we fry up. The process is the same for belly, buckboard, and loin (Canadian) bacon.

 

[paleoman]

I did stop at one of the "butcher" shops that I had on my list. They are like the other place I visited, with sausages, a bunch of cooked, or pre-marinated meats, sauces and stuff, but they did have brisket whole or partial, baby back ribs, pork loin, and most importantly... pork belly. The pieces were 2.5 lbs and 4.5 lbs, looked very nice. Price was $6.99/lb (similar to price at grocery store, but no bone or skin on anything).

Most of their stuff was cryo-vac sealed and some had labels on the packages (Sysco was one brand I recognized and saw). I suspect they get product in and re-sell it, or prep it and sell it (e.g. teriyaki chicken breasts, marinated steak tips, etc.)

There is a slaughterhouse, another butcher shop, and the wholesale club that I want to check. I've heard good things about the slaughter house, which, as I understand it sells wholesale and retail, and will even butcher game that people bring them. A neighbor I knew, years ago, at my first home, bought lots of ribs from them for barbecues.

At least I have one source. Now, I'll see if I can find better prices.

 

[nlife]

Smoke​

Preheat Traeger smoker to lowest setting (170˚F) using hickory pellets. Prop open door with wood block, in attempt to get 110˚F inside.

There's two issues here.

First, if you try to run it at 110F, you will get a "not up to temperature" error on a Traeger grill, which is often indicated as a Low Temp Error. This typically means the grill's temperature is below 120°F (48°C) for more than 10 minutes. When you get this error, it simply shuts down and blinks and error code. I found this out trying get my Traeger to run in the winter without a blanket.

Second, the Traeger has a thermostat in it and it tries to maintain a specific temperature give or take 20F. If you prop the door open, you will lower temperatures some, but overall you are simply going burn more pellets as the smoker will try to maintain 170F.

Cook belly to 140-145˚F internal temperature. Increase temp of smoker by 15-20˚F each hour, until get to 165˚F and then hold there.

I typically cook mine to 132F since I fry/cook it before eating anyways. If I were to eat it straight from the fridge, I would cook it to a higher temperature.

If unsuccessful at controlling low temp, use 170˚F.

Use 170F and be happy. Be sure to monitor the temp of the belly so you don't overshoot your desired temp.

 

[paleoman]

There's two issues here.

First, if you try to run it at 110F, you will get a "not up to temperature" error on a Traeger grill, which is often indicated as a Low Temp Error. This typically means the grill's temperature is below 120°F (48°C) for more than 10 minutes. When you get this error, it simply shuts down and blinks and error code. I found this out trying get my Traeger to run in the winter without a blanket.

Ah, good to know!

Second, the Traeger has a thermostat in it and it tries to maintain a specific temperature give or take 20F. If you prop the door open, you will lower temperatures some, but overall you are simply going burn more pellets as the smoker will try to maintain 170F.

Yeah, I was concerned that it would keep trying to get to temperature.

I typically cook mine to 132F since I fry/cook it before eating anyways. If I were to eat it straight from the fridge, I would cook it to a higher temperature.

Something to consider, as I usually fry the store bought bacon that I use. If I go to 145˚F, I'll need to change my process to just warming.

Use 170F and be happy. Be sure to monitor the temp of the belly so you don't overshoot your desired temp.

It sounds like that will be what I have to do. I appreciate the tips!

 

[DougE]

My Camp Chef will run at 160° on low smoke. I run it there most of the way, but I usually have to bump it up a little at the end to reach my finished temp on bacon of 145°. Internal meat temps generally lag 15 to 20 degrees behind chamber temp.

 

[JRC]

Today, I well on a pork belly scavenger hunt...

One store from a chain had small packages of sliced pork belly. Another had packages with two pieces (about 1/2 lb each) with a bone-in, and their butcher said they only occasionally get pork belly (a smaller store).

A butcher shop (they mostly sell high end cuts of steak, made sausages, and a bunch of seasoned products - like teriyaki chicken) said they only had pork butt and not belly.

At another store from a different chain, I talked to one of the butchers. He had a guy look out back and they had a large piece that was half with ribs (primal cut?). Looked like well over 10 lbs, about 2 feet long. I was trying to get the guy to cut off one end with no bones, probably would have been 5-6 lbs, and I was very interested in that.

Unfortunately, he went out back and I think one of the head guys didn't want to do that. They came out with a pre-packaged piece that had a sticker saying "bone-in", but the butcher assured me that there was no bone. It was 2.48 pounds. However, I noticed that it had skin on. The butcher said they could take that off (though I suspect about 1/4" of fat was removed as well).

Being anxious, I decided to get it. When I got home, I pulled out just the belly part and weighed it. Came out 1.91 lbs.

---
I did learn a few things (never having dealt with butchers ever), for future reference...

First, I think I want to check a few more of the larger stores from the chains I already tried to see if they have it, and a butcher who would cut what I want. There is a third chain, that I have not checked yet, so I can try one of their larger stores. It also sounds like it may be the case of just checking back with some places to see when they have it in.

Second, I don't want skin on, as even though they did a great job removing it for me, it was still about a 1/2 lb loss.

Third, the from talking to different butchers, they had mentioned two other (strickly) "butcher shops" versus grocery stores, that I want to go scope out to see if I can get what I want and check the price.

Fourth, I still haven't tried BJ's Club (a wholesale food place), which often has lots of meats and is a big store.

Fifth, I'll have to look into buckboard bacon, as I can get Boston Butt. Will need to understand how to remove the bone in that case.

----
So I have something, it looks very nice, but was pricey (still less than if I bought bacon). I'll calculate the cost, once done.

I measured out cure, salt, and sugar, applied all over, and placed it into a Ziplock bag and into the fridge before noon. It is 2" max in thickness, so I'll cure for at least 6 days, maybe 7.

Here are shots, with it in the bag...

View attachment 716462

View attachment 716461

Will smoke up next week, between Wednesday and Friday.

I find the small to mid-size Hispanic markets with a meat section break down whole hogs. The one I visit when I make pancetta brings out the whole side, sans the ribs, and cuts it to length.

 

[paleoman]

I'm still curing. Plan to go until Thursday, late afternoon (7+ days total, needed 4+2, but this works with my schedule). Will form pellicle overnight Thursday, and then smoke on Friday. Will then let sit 24 hours and will slice Saturday.

In the meantime, I continued to hunt for pork belly...

Previously, I found one butcher @ $6.99/lb. Today, I went to another, who had it with skin-on (but said they do have it with skin-off). Pieces looked great, but were $7.99/lb!

I haven't had a chance to try the slaughter house/butcher that I located, to check prices, but I finally went to BJ's Wholesale Club. They had 4-5 pork bellies, 3-5 pounds each, looked very nice, were cryo-vac'ed, no skin, and $4.59/lb!

So looks like I found a good source for future runs (I'm assuming this one will come out OK, of course).

 

[DougE]

I'm still curing. Plan to go until Thursday, late afternoon (7+ days total, needed 4+2, but this works with my schedule).

Going longer ........ 12 to 14 days will give you better flavor development than going the minimum time, but if that is what works out, then it's fine.

 

[paleoman]

Going longer ........ 12 to 14 days will give you better flavor development than going the minimum time, but if that is what works out, then it's fine.

Good to know! I needed to do about 6 days (2" at thickest part), but wouldn't have time to smoke until Friday, and didn't want to do it after Easter, as the refrigerator is pretty full now, and will be even more full with left-overs on Sunday.

 

[paleoman]

Rinsed off the pork today, after just over 7 days curing. Placed in refrigerator at 4pm, and will smoke tomorrow mid-morning.

 

[DougE]

Cure moves at about 1/4 inch per day, so that gives us 1/2 inch per day, considering the cure is applied on all sides. So, a 2-inch slab will need a minimum of 4 days, plus a day for safety.

Keep in mind that the cure moves through fat at a slower rate than through muscle, so the longer cure time ........ out two 2 weeks is really beneficial with fatty meats like belly.

 

[SmokinEdge]

On fatty cuts like belly and buckboard, it’s best to figure 1/4” per day,,,full stop. Not from both sides. This allows for the fat layers and gives built in time for a good cure.

 

[DougE]

On fatty cuts like belly and buckboard, it’s best to figure 1/4” per day,,,full stop. Not from both sides. This allows for the fat layers and gives built in time for a good cure.

No argument here. I always go 12 to 14 days. I admit it was a long wait the first time or two, but no big deal now that I have done it for a long time.

 

[Astralogics]

On fatty cuts like belly and buckboard, it’s best to figure 1/4” per day,,,full stop. Not from both sides. This allows for the fat layers and gives built in time for a good cure.

No argument here. I always go 12 to 14 days. I admit it was a long wait the first time or two, but no big deal now that I have done it for a long time.

Yessir. Exactly why I'll always follow Bear's recommendation of 8 days minimum, or Pop's guidelines for curing length.

Besides, what started out as erring on the side of caution my first time, ended up becoming my standard because the flavor development is just top notch anyway.

 

[SmokinEdge]

Yessir. Exactly why I'll always follow Bear's recommendation of 8 days minimum, or Pop's guidelines for curing length.

Besides, what started out as erring on the side of caution my first time, ended up becoming my standard because the flavor development is just top notch anyway.

I do a 10 day minimum on all dry rub curing. ( 3” thick or less) but always try to have finished product in 12 to 14 days. This includes smoke time rest time and slicing. It’s just a good time frame for the whole process.

 

[paleoman]

Cure moves at about 1/4 inch per day, so that gives us 1/2 inch per day, considering the cure is applied on all sides. So, a 2-inch slab will need a minimum of 4 days, plus a day for safety.

Keep in mind that the cure moves through fat at a slower rate than through muscle, so the longer cure time ........ out two 2 weeks is really beneficial with fatty meats like belly.

Good points. For this run, it has been curing for 7 days, plus 4 hours total. It was 2" at the thickest point.

There is hardly any fat on exterior, because the piece I bought from a grocery store (before I found better sources) as my first experimental try, had skin on, and the store butcher removed it for me. In the process it took off almost all of the fat cap that was underneath.

I'm also up against a wall with Easter coming, and won't have space to keep it in the fridge. So, although not optimal, I'm shooting for 7 days cure, about 18 hours for pellicle, smoking as needed, and then resting only for a day.

Next run, which I'll get a better piece of pork belly, now that I found a place with a good price and nice pieces, I'll cure 2 weeks, and will rest several days after smoking.

This first run is to just learn the process and see how things come out.

 

[Astralogics]

Good points. For this run, it has been curing for 7 days, plus 4 hours total. It was 2" at the thickest point.

There is hardly any fat on exterior, because the piece I bought from a grocery store (before I found better sources) as my first experimental try, had skin on, and the store butcher removed it for me. In the process it took off almost all of the fat cap that was underneath.

I'm also up against a wall with Easter coming, and won't have space to keep it in the fridge. So, although not optimal, I'm shooting for 7 days cure, about 18 hours for pellicle, smoking as needed, and then resting only for a day.

Next run, which I'll get a better piece of pork belly, now that I found a place with a good price and nice pieces, I'll cure 2 weeks, and will rest several days after smoking.

This first run is to just learn the process and see how things come out.

You'll be golden! I get it with Easter as well lol, my fridge is stocked up like crazy. Luckily I had that beef belly slab already curing before then, which coincidentally also finishes today.

I do a 10 day minimum on all dry rub curing. ( 3” thick or less) but always try to have finished product in 12 to 14 days. This includes smoke time rest time and slicing. It’s just a good time frame for the whole process.

Good point! I actually have in my notes to aim for 10-12 days minimum for acceptable flavor (to my family's standards). I think I only did 8-10 whenever I was in a rush. But that rarely happens anymore since life likes getting in the way.

 

[Fueling Around]

Hmm Thought I had replied to this thread.
Lot's of good advice. Good luck on your smoking.
I've shopped BJs and was not impressed with the meat selection and prices. Granted Florida may be different than your location.
If you're going to stay in the meat curing and possibly move into sausage, a Costco membership is the most reliable meat source of any of the club stores that I have shopped.

Myself I prefer dry curing of intact piece (whole muscle) meat especially fatty cuts.

On fatty cuts like belly and buckboard, it’s best to figure 1/4” per day,,,full stop. Not from both sides. This allows for the fat layers and gives built in time for a good cure.

Absolutely. I calculate the cure time and usually double it on extra fatty pieces.

 

[tallbm]

Good points. For this run, it has been curing for 7 days, plus 4 hours total. It was 2" at the thickest point.

There is hardly any fat on exterior, because the piece I bought from a grocery store (before I found better sources) as my first experimental try, had skin on, and the store butcher removed it for me. In the process it took off almost all of the fat cap that was underneath.

I'm also up against a wall with Easter coming, and won't have space to keep it in the fridge. So, although not optimal, I'm shooting for 7 days cure, about 18 hours for pellicle, smoking as needed, and then resting only for a day.

Next run, which I'll get a better piece of pork belly, now that I found a place with a good price and nice pieces, I'll cure 2 weeks, and will rest several days after smoking.

This first run is to just learn the process and see how things come out.

If you get really pressed for time know that the pellicle forming is not going to be such a big deal.
I did a few tests with and without pellicle on bacon before smoking and didn't notice one bit of difference with my hot smoked bacon done to 145IT.
So I am now in the camp of not worrying about a pellicle and I just save the time :D

Hopefully this can help if you need the time :D

I only rest over night so it is good and cold for slicing and it slices easily. I don't rest anymore than necessary to cool and slice and everything comes out fine :D

 

[paleoman]

OK. Here we go...

Able to set the Traeger to 165˚F. Using hickory pellets. Pork was in refrigerator for 17.5 hours. It's a tiny bit tacky.

Put on smoker a few minutes ago, at 9:30am. Set target temp for 145˚F...