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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-27-2012, 11:55 PM
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#1 |
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Got Wood.
Join Date: 10-26-11
Location: Dana Point, CA
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I wanna make bacon!
I've been searching around for a guide to curing and smoking pork belly to make bacon. If anyone has a link or helpful info. I would really appreciate it!
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Vince - 18.5" WSM |
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02-27-2012, 11:59 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Here's a recipe from thirdeye's blog. I have yet to try this particular recipe myself (will soon though) but many have and are glad they did.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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02-28-2012, 12:58 AM
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#4 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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I make it quite a bit... Here's what I did last time. Feel free to message me if you have any questions... Thirdeye's recipe is a solid one. Feel free to experiment though.
Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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02-28-2012, 01:06 AM
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Found some matches.
Join Date: 02-25-12
Location: Las Vegas, NV
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Quote:
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02-28-2012, 01:12 AM
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Black peppered, red peppered, herb covered, maple, honey, cinnamon, straight up... the lists goes on... Experiment. Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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02-28-2012, 04:18 AM
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#7 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I used thirdeyes recipes and it came out great. I cold smoked mine in the WSM using a coffee can with holes poked in it,a few lit briqs and some wood chips every hour or so. Took 7 hours at under 100 degree pit temp. P.s. at this point it still has to be cooked. I froze most of it.
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02-28-2012, 05:13 AM
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#8 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I've done it lots of times, but for me, 3rd Eye is the go to guy!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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02-29-2012, 07:31 PM
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#9 |
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Got Wood.
Join Date: 10-26-11
Location: Dana Point, CA
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Thanks Phasty. I checked out your thread...insane. I'm gonna do some work!
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Vince - 18.5" WSM |
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02-29-2012, 07:42 PM
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#10 | |
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Got Wood.
Join Date: 10-26-11
Location: Dana Point, CA
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Quote:
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Vince - 18.5" WSM |
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03-07-2012, 10:41 PM
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#12 |
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Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Thirdeyes is what we do and turns out great. He has put together a lot of excellent "How To" recipes on there. Great site.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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03-08-2012, 05:50 PM
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#13 |
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somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Well, you know it's Lynne's recipe..... but it's my favorite for several reasons. And when I asked her to write an article to detail all the steps for my cookin' site I didn't hear back for a day or two. Then I got an email that said something like "... okay I can have an article ready in about a week or so, cause that's how long it will take for my pork belly to cure." She went out and bought a fresh one just for the article
 The other cool thing is that the photo's she took follow the same belly from start to finish.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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03-11-2012, 10:20 PM
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#14 |
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Got Wood.
Join Date: 10-26-11
Location: Dana Point, CA
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HUGE thank you to all who passed along some tips and tricks. Smoked them bellies yesterday and...WOW. I've never had bacon like this before! There is no going back! No pics yet. I took them but am still figuring out how to post!
Again, a genuine thank you to the Brethren for generously sharing invaluable information.
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Vince - 18.5" WSM |
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03-11-2012, 11:32 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?
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| Tags |
| bacon, charcuterie, cure, curing, Pork Belly |
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