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-   -   It's Bacon time again! (a LOT of pr0n!!) (http://www.bbq-brethren.com/forum/showthread.php?t=120398)

Phrasty 11-16-2011 01:59 AM

It's Bacon time again! (a LOT of pr0n!!)
 
Freezer ran out... What to do? Make more of course!!! :thumb::thumb:

Got a pork belly............. or 8:wink:
http://i9.photobucket.com/albums/a84...y/1e90d7d5.jpg

Unwrapped 2 and washed them up along with a boneless shoulder and a "money muscle" for buckboard:
http://i9.photobucket.com/albums/a84...y/da3b427a.jpg

http://i9.photobucket.com/albums/a84...y/bbc4fe25.jpg

Made my salt cure and mixed it with "wet sugar"
http://i9.photobucket.com/albums/a84...y/8fcd80d0.jpg

http://i9.photobucket.com/albums/a84...y/20727a71.jpg

I put this on a slab of belly, and the 2 buckboards then bagged them up and put them in the fridge to cure:
http://i9.photobucket.com/albums/a84...y/64637dff.jpg

http://i9.photobucket.com/albums/a84...y/a04db1dd.jpg

Did up a herb rub for a Savory bacon, rubbed it and threw this one in the fridge as well:
http://i9.photobucket.com/albums/a84...y/03e7e422.jpg

http://i9.photobucket.com/albums/a84...y/c30182da.jpg

After just over a week they came out the fridge & I washed and patted them dry then put them back in the fridge overnight to finish drying the outside:

Savory bacon:
http://i9.photobucket.com/albums/a84...y/a42a84fe.jpg

http://i9.photobucket.com/albums/a84...y/d9edfd0a.jpg

Wet sugar cure:
http://i9.photobucket.com/albums/a84...y/80891d34.jpg

http://i9.photobucket.com/albums/a84...y/25fff1be.jpg

http://i9.photobucket.com/albums/a84...y/30c57eee.jpg

http://i9.photobucket.com/albums/a84...y/a63146a4.jpg

Rolled and cut the savory bacon
http://i9.photobucket.com/albums/a84...y/fa10c9df.jpg

Put it all on the smoker and cold smoked it for 4 hours with some Lychee wood:
http://i9.photobucket.com/albums/a84...y/90f6e317.jpg

Was a nice night to smoke...
http://i9.photobucket.com/albums/a84...y/4dc61607.jpg

http://i9.photobucket.com/albums/a84...y/69dccc46.jpg

After 4 hours cold smoke:
http://i9.photobucket.com/albums/a84...y/3201fd66.jpg

http://i9.photobucket.com/albums/a84...y/354155a0.jpg

http://i9.photobucket.com/albums/a84...y/5c83b9cc.jpg

http://i9.photobucket.com/albums/a84...y/0ec466e8.jpg

Then raised the heat slowly and brought them up to 140˚
http://i9.photobucket.com/albums/a84...y/06bdd334.jpg

And the final product the next day sliced up:
http://i9.photobucket.com/albums/a84...y/ec89cc13.jpg

http://i9.photobucket.com/albums/a84...y/c5467239.jpg

http://i9.photobucket.com/albums/a84...y/f8ba2d19.jpg

http://i9.photobucket.com/albums/a84...y/1b1fd506.jpg

http://i9.photobucket.com/albums/a84...y/fe16f191.jpg



All stocked up again!!! :thumb: Now what to do with it??

uhh FRY IT!!!!
http://i9.photobucket.com/albums/a84...y/1ccd4ee6.jpg

It was goooood!!! :heh: Thanks for looking everyone!!!!
Cheers

Hozman 11-16-2011 02:18 AM

that was awesome...

cholloway 11-16-2011 02:28 AM

Ummmmmmmmm!!!

RevZiLLa 11-16-2011 02:31 AM

very nice! What is the cost per pound for pork belly?

Billie 11-16-2011 04:13 AM

Cool...nice stack of meat you have there ;)

SmokinAussie 11-16-2011 04:18 AM

Phrasty, you never cease to amaze me. I'm definately gonna try that cold smoke stage before going for the heat. You've got some beautiful colour there and I'm really impressed with those spice mixes in the cure.

Cheers Mate!

Bill

Bigfoot21075 11-16-2011 04:52 AM

Why did you intentionally raise the tem,p at the end? I thought the idea was to keep it cold and let the cure and the smoke preserve everything....

LOOKS GREAT BTW! :thumb:

hogzgonewild 11-16-2011 06:00 AM

Wow, Lychee Wood I bet that's good!!!! Lychee is my favorite fruit, but it's so hard to find in the US. Has such a great, sweet, fruit punch type flavor. I'm jealous.

SmokinAussie 11-16-2011 06:03 AM

Quote:

Originally Posted by Bigfoot21075 (Post 1852006)
Why did you intentionally raise the tem,p at the end? I thought the idea was to keep it cold and let the cure and the smoke preserve everything....

LOOKS GREAT BTW! :thumb:

It's because it was night time in Jamaica and that smoker is not a proper cold smoker. To get the best you can of the smoke in a hot country, you run a cold smoke at night to get the flavour in, and then finish it off with a hot smoke later on so you can actually eat it and live.

Bloody clever really!:clap2:

Cheers!

Bill

Bigfoot21075 11-16-2011 06:06 AM

Quote:

Originally Posted by smokinaussie (Post 1852029)
it's because it was night time in jamaica and that smoker is not a proper cold smoker. To get the best you can of the smoke in a hot country, you run a cold smoke at night to get the flavour in, and then finish it off with a hot smoke later on so you can actually eat it and live.

Bloody clever really!:clap2:

Cheers!

Bill

thanks! Yummmm-o!

Wrench_H 11-16-2011 06:46 AM

Phrasty, that looks great. This is the year that I finally make some bacon. Get ready for losts of questions :-P

Will32Rod 11-16-2011 06:53 AM

All I can say is OUTSTANDING. Great info, fabulous pics.
Awsome job Phrasty!

Garyclaw 11-16-2011 06:56 AM

Awesome bacon pron Phas!!! But.................

.....do you live next to a prison?

Ron_L 11-16-2011 06:58 AM

Great job on the bacon and the pictures, Phrasty! Can you please fry a few slices along with a couple of eggs for me? :-D

Cloudsmoker 11-16-2011 07:01 AM

This is one of the most beautiful postings in the history of the interred wide web.


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