Makin' Bacon

Fatback Joe · 02-19-2013, 07:21 AM

Last trip to RD I noticed they had pork belly again, so thought I better grab one since it seems to be a hit or miss item and I don't find them anywhere else up here.

Just under 17 lbs.

Removed the ribs and broke it down into thirds, one of which was going to be bacon.

For the cure, went with K. salt, pink salt, black pepper, bay leaves, nutmeg, brown sugar, garlic, thyme, and juniper berries.

Bagged it and into the frige for a week, flipped it daily.......well, every day that I remembered.

After a week, took it out of the cure and gave it a rinse and put it on a rack and back in the fridge over night.

Gave it a "warm smoke" with hickory for the wood. Super windy around here on Sunday so low and steady temps were a challenge. Highest temp I saw in the smoker was 140, but spent most of the time in a 100-120 range.

Let it cool and wrapped it up again and back in the fridge. Pulled it out yesterday and started to head down to the basement for a quick run through the Hobart...............then I remembered that I had not gotten to use the new MABA slicer yet.

Although, I bought it to keep in my comp gear, I had to give it a whirl on the bacon.

It did a fine job.

I forgot to weigh the meat prior to the cure, but wound up with just over 2 lbs of bacon after slicing. Was very pleased with how this bacon turned out, great flavor. It was a nice change from the sweeter style I had been doing lately.

Oldbob · 02-19-2013, 07:23 AM

Migty Fine Lookin Bacon !!

Zak · 02-19-2013, 07:35 AM

They always have belly's at Arnolds or Stern's out in Charlton. I was out at Stern's saturday and picked up a brisket and belly. Arnolds sells frozen belly's with the skin on but Stern's sells it fresh without skin. Just an fyi.

Fatback Joe · 02-19-2013, 07:39 AM

Quote:

Originally Posted by Zak

They always have belly's at Arnolds or Stern's out in Charlton. I was out at Stern's saturday and picked up a brisket and belly. Arnolds sells frozen belly's with the skin on but Stern's sells it fresh without skin. Just an fyi.

Really?? I have never seen the belly's at Arnolds, I'll have to look a bit closer next time. The one in East Longmeadow?

Mason Dixon Bowhunta · 02-19-2013, 08:06 AM

That is some darn good looking bacon

Wrench_H · 02-19-2013, 08:29 AM

That looks really good Joe. I have been doing sweet bacon lately too, and I need to do a savory one like this. The black pepper crust looks great.

HeSmellsLikeSmoke · 02-19-2013, 08:35 AM

Great looking bacon. I gotta find some pork belly around here sometime very soon.

Zak · 02-19-2013, 08:37 AM

You gotta ask for the bellies. I've never seen them out either but if you ask them, they'll go in back and get what you need. Yep, the one in East Longmeadow.

MisterChrister · 02-19-2013, 08:39 AM

That's some damn sexy pig there!

bluetang · 02-19-2013, 10:41 AM

Dang that looks good!

---k--- · 02-19-2013, 10:46 AM

Nice looking bacon. Impressive slices.

I can never get my slices thin and uniform with a 12" slicer knife. They always end up monster thick - which isn't a bad thing.

chriscw81 · 02-19-2013, 10:49 AM

Beautiful! Well done, sir!

Sent from my Nexus using Tapatalk 2

MrWenzel · 02-19-2013, 11:01 AM

The bacon looks great. I just made some a week back and it took a lot of time, but it was worth it. A local store had bellies in back and I was surprised that they had any.
I was wondering if RD is worth it for the belly if you still have to pull the ribs out.
Just one question what is the average price per a lb for a belly?
If any one out there has bought one lately.

apollocool · 02-19-2013, 11:02 AM

Nice. makes me want to attempt making my own bacon as well

Fatback Joe · 02-19-2013, 11:05 AM

Quote:

Originally Posted by MrWenzel

Just one question what is the average price per a lb for a belly?
If any one out there has bought one lately.

This one was $2.59 lb if I remember correctly.

02-19-2013, 07:21 AM	#1
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Makin' Bacon Last trip to RD I noticed they had pork belly again, so thought I better grab one since it seems to be a hit or miss item and I don't find them anywhere else up here. Just under 17 lbs. Removed the ribs and broke it down into thirds, one of which was going to be bacon. For the cure, went with K. salt, pink salt, black pepper, bay leaves, nutmeg, brown sugar, garlic, thyme, and juniper berries. Bagged it and into the frige for a week, flipped it daily.......well, every day that I remembered. After a week, took it out of the cure and gave it a rinse and put it on a rack and back in the fridge over night. Gave it a "warm smoke" with hickory for the wood. Super windy around here on Sunday so low and steady temps were a challenge. Highest temp I saw in the smoker was 140, but spent most of the time in a 100-120 range. Let it cool and wrapped it up again and back in the fridge. Pulled it out yesterday and started to head down to the basement for a quick run through the Hobart...............then I remembered that I had not gotten to use the new MABA slicer yet. Although, I bought it to keep in my comp gear, I had to give it a whirl on the bacon. It did a fine job. I forgot to weigh the meat prior to the cure, but wound up with just over 2 lbs of bacon after slicing. Was very pleased with how this bacon turned out, great flavor. It was a nice change from the sweeter style I had been doing lately. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

02-19-2013, 07:23 AM	#2
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Migty Fine Lookin Bacon !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-19-2013, 08:06 AM	#5
Mason Dixon Bowhunta is one Smokin' Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD	That is some darn good looking bacon __________________ [I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14

02-19-2013, 08:29 AM	#6
Wrench_H is One Chatty Farker Join Date: 10-22-09 Location: Wilmington, NC	That looks really good Joe. I have been doing sweet bacon lately too, and I need to do a savory one like this. The black pepper crust looks great. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal

02-19-2013, 08:35 AM	#7
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Great looking bacon. I gotta find some pork belly around here sometime very soon. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-19-2013, 07:35 AM	#3
Zak Full Fledged Farker Join Date: 11-23-10 Location: Monson, MA	They always have belly's at Arnolds or Stern's out in Charlton. I was out at Stern's saturday and picked up a brisket and belly. Arnolds sells frozen belly's with the skin on but Stern's sells it fresh without skin. Just an fyi.

02-19-2013, 08:37 AM	#8
Zak Full Fledged Farker Join Date: 11-23-10 Location: Monson, MA	You gotta ask for the bellies. I've never seen them out either but if you ask them, they'll go in back and get what you need. Yep, the one in East Longmeadow.

02-19-2013, 08:39 AM	#9
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	That's some damn sexy pig there! __________________ Kettleheads Anonymous Charter Member

02-19-2013, 10:41 AM	#10
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Dang that looks good! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

02-19-2013, 10:46 AM	#11
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Nice looking bacon. Impressive slices. I can never get my slices thin and uniform with a 12" slicer knife. They always end up monster thick - which isn't a bad thing. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

02-19-2013, 10:49 AM	#12
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	Re: Makin' Bacon Beautiful! Well done, sir! Sent from my Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

02-19-2013, 11:01 AM	#13
MrWenzel Is lookin for wood to cook with. Join Date: 10-26-10 Location: Port Washington WI	The bacon looks great. I just made some a week back and it took a lot of time, but it was worth it. A local store had bellies in back and I was surprised that they had any. I was wondering if RD is worth it for the belly if you still have to pull the ribs out. Just one question what is the average price per a lb for a belly? If any one out there has bought one lately.

02-19-2013, 11:02 AM	#14
apollocool Got rid of the matchlight. Join Date: 02-07-13 Location: San Ramon,ca	Nice. makes me want to attempt making my own bacon as well