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11-18-2012, 03:11 PM
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#1 |
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is One Chatty Farker
  
Join Date: 07-13-12
Location: Sterling, VA
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First Try at Smoked Bacon - PR0N
A couple of weeks ago I picked up 10 lbs of pork belly. I trimmed it up, cut it in half, and used Cowgirl's curing recipe #1. I put each half in a 2 gallon ziplock, put in the fridge and flipped every day.
At the end of seven days I noticed the bellies weren't very firm so I fried up a sliver and it tasted half like bacon, half like a pork chop. I decided to cut the halves in half again to allow the cure to penetrate better. I re-salted and put them back in the fridge for four more days. After a good rinsing, I put them back in the fridge overnight to form the pellicle. I then rubbed cracked pepper on, but a lot of it fell off during slicing. I smoked them in my BWS Party. I used the Amaz-n-Smoke tray with a mix of hickory, cherry, and apple pellets. I placed the tray in the ash pan, but the airflow wasn't good enough for a good smoke output. I put the tray in the charcoal basket which allowed better airflow under the tray and plenty of smoke. The pellets burned for six hours (I lit both ends). The temp averaged about 80F and crept up to 99F at the end when the sun hit the smoker. I pulled the bellies and put them in the freezer to firm up for slicing. I sliced at about 1/8" thick on a meat slicer. It worked pretty good, but the meat has to be kept nearly frozen. I vacuum packed eight bags with 24 slices each, and two bags of chunks to put into red beans. I just fried some up and it is real good! It is a little on the salty side. That may be from the second round of cure, or it could be because I didn't soak the bellies in fresh water after curing. Here are a few pictures.
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11-18-2012, 03:20 PM
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#2 |
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Babbling Farker
Join Date: 10-23-10
Location: Sunset City Western Australia
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Wow, they sure came out cured!
Color is nice too!
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 The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow |
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11-18-2012, 03:22 PM
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#3 |
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Quintessential Chatty Farker
Join Date: 08-06-10
Location: Stuart, Fl
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Fine lookin bacon!
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11-18-2012, 05:55 PM
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#5 |
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Babbling Farker
  
Join Date: 11-13-11
Location: york, pa
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It does have a beautiful color! Let us know how it tastes.
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*When all else fails, just ask yourself WWGALD??? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise  <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! 
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11-18-2012, 06:13 PM
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#7 | |
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is One Chatty Farker
Join Date: 07-13-12
Location: Sterling, VA
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Quote:
I find that the bacon does not produce much grease when frying it. We had to add just a bit of olive oil to the skillet.
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BWS Party |UDS|Great Outdoors Propane Vertical|Bar-B-Chef Offset |Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer KCBS CBJ |
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11-18-2012, 08:12 PM
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#8 |
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is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
Downloads: 4
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nice color and not much fat.
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD??? |
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11-18-2012, 08:14 PM
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#9 |
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is One Chatty Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Looks good!
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That looks stupendous!!!
