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Bacon making with a unique flavor

MossyMO

MossyMO

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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.


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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.


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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.


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


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Close up in the smoker.


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


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


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A pan of bacon from the 2 pork bellies.


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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!



[FONT=&quot]Thanks for looking![/FONT]
 
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 said:
https://www.bigpoppasmokers.com/store/bbq-accessories/a-maze-n-tube-smoker
Click to expand...


Also available at www.amazenproducts.com or www.OwensBBQ.com

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.
 
MossyMO said:
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.
Click to expand...

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!
 
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:
 
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