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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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03-12-2010, 02:26 PM
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#1 |
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Full Fledged Farker
Join Date: 01-22-10
Location: Lynchburg SC
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First Try at Belly Bacon
After the success of my first attempt at any bacon http://www.bbq-brethren.com/forum/showthread.php?t=78239 I decided I wanted to try some belly bacon.
Found a local source and bought 17 lbs of fresh belly. Cut it up into approx 2 lb pieces. Froze half and placed about 8 lbs on the cure using Tenderquck and Brown Sugar. Did a test Fry about 2 days ago, the salt content was perfect, no soaking required finally got the time to smoke it today Here are the before and after pictures. Will probably slice and fry some tomorrow and will add pictures then as well. Before the smoke  After the smoke 
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Pit Boss 820D, Pit Boss 340, Chargriller Duo Model #5050 w/ firebox, Homemade box pig cooker, Masterbuilt Square Vertical Electric Smoker Smoke on! |
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03-12-2010, 02:37 PM
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#2 |
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is One Chatty Farker
 
Join Date: 03-22-05
Location: Ohio
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looks great! how long did you smoke and at what temps?
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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03-12-2010, 07:36 PM
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#3 | |
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Full Fledged Farker
Join Date: 01-22-10
Location: Lynchburg SC
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Quote:
Smoked till it till it hit an internal temp of 140 degrees using hickory chips. Smoker temps held around 225-250 the entire time.
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Pit Boss 820D, Pit Boss 340, Chargriller Duo Model #5050 w/ firebox, Homemade box pig cooker, Masterbuilt Square Vertical Electric Smoker Smoke on! |
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03-12-2010, 07:57 PM
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#4 |
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Babbling Farker
  Join Date: 03-06-10
Location: kentucky
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That looks Good!!
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Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's |
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03-12-2010, 08:54 PM
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#5 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That looks so good!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-12-2010, 09:01 PM
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#6 |
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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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That looks fantastic... I'm about to do a whole loin like this myself. Let me know how it tastes...
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A butterflies wings. About to bring down everything... |
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03-12-2010, 09:40 PM
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#7 |
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is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
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Id hit that!
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Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
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03-13-2010, 12:28 AM
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#8 |
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is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Nice job!
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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03-13-2010, 03:58 AM
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#9 | |
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Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Had some of that for dinner the other night and it was good. Simple yet effective.
Quote:
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www.facebook.com/BarkinDawgsBBQCatering |
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