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MossyMO 04-10-2013 08:57 PM

Bacon making with a unique flavor
Applied the dry cure to the pork belly and then added a generous amount of Tatonka Dust seasoning to get the flavor deep through out the meat during the 9 day cure in the fridge.

Here is a pic of the pork belly unwrapped after it rest in the fridge and in the sink just before rinsing and soaking.

This is the pork bellies after a few fry tests and rinsing and soaking for 2 1/2 to 3 hours to get the salt taste down.

Pork bellies getting a light shake of the Tatonka Dust to freshen the flavor. Then the pork bellies went back into the fridge unwrapped overnight to form a nice pellicle on them.

In the smoker getting 14 hours of apple smoke from the tube smoker and the smoker cold smoking at 100.

Close up in the smoker.

Pork bellies just out of the smoker, they have a good color to them!

Pork belly going through the meat slicer and making bacon...

A pan of bacon from the 2 pork bellies.

and the cooked up money shot... Mmmm bacon... this experiment was an absolute hit, the taste is so unique and perfect for bacon; we will being doing this again!

Thanks for looking!

oifmarine2003 04-10-2013 09:04 PM

tell me more about the tube smoker. :confused:

nucornhusker 04-10-2013 09:07 PM

That looks great! I'm gonna have to break down and buy some Tatonka Dust sometime. Only problem is I need more rub like I need a hole in the head.

nucornhusker 04-10-2013 09:09 PM


Originally Posted by oifmarine2003 (Post 2443477)
tell me more about the tube smoker. :confused:

MossyMO 04-10-2013 10:22 PM


Originally Posted by nucornhusker (Post 2443484)

Also available at or

oifmarine2003 - These smoke with wood pellets that are availabale in many different flavors. Simply light the open end with a propane torch and let it flame for about 10 minutes, blow it out and let in smolder and smoke the perfect thin blue. A 12 inch tube full of pellets will cold smoke as long as 6 hours or burn up in 2 hours at grilling temps, heat effects how fast the pellets smolder and burn. Very slick for almost any application of smoking.

Smoking Westy 04-10-2013 11:01 PM

Was the tube smoker the only source of heat on this smoke?

MossyMO 04-10-2013 11:45 PM


Originally Posted by Smoking Westy (Post 2443595)
Was the tube smoker the only source of heat on this smoke?

No, I have it fueled with propane and thermostatically controlled set at 100 and an auto ignition pilot light; it holds the set temp very tight.

ButtBurner 04-11-2013 07:22 AM


Originally Posted by MossyMO (Post 2443624)
No, I have it fueled with propane and thermostatically controlled set at 100º and an auto ignition pilot light; it holds the set temp very tight.

A little heat is VERY important with these things.

I have an Amazen Pellet smoker.

It works great, but I tried cold smoking bacon in my offset, all I did was light the Amazen and put it in my firebox, no other heat. And it was cold outside

I left it burning overnight and the next morning, looked in my firebox and it was covered in a yellowish substance, which I thought was creosote.

And the bacon smelled terrrible, like an old ashtray

After contacting the maker of the Amazen, he told me without a little heat that the smoke would get real heavy and thick and the yellow I was seeing was resin from the smoke. He thought it was heavily oversmoked, which I agreed with

I was able to save the bacon by soaking it in water for a few days, then I hot smoked it normally for a few hours. It came out ok but I learned my lesson from that!

Smoking Westy 04-11-2013 08:20 AM

Thanks for the info folks!

By the way that batch of bacon looks real good. I've got 4 sides in my freezer right now, I'm trying to figure out how to work in a bacon makin' session into my schedule! :clap2:

rondini 04-12-2013 12:52 AM

Good looking bacon:thumb:

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