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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-16-2011, 01:59 AM   #1
Phrasty
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Default • It's Bacon time again! (a LOT of pr0n!!)

Freezer ran out... What to do? Make more of course!!!

Got a pork belly............. or 8


Unwrapped 2 and washed them up along with a boneless shoulder and a "money muscle" for buckboard:




Made my salt cure and mixed it with "wet sugar"




I put this on a slab of belly, and the 2 buckboards then bagged them up and put them in the fridge to cure:




Did up a herb rub for a Savory bacon, rubbed it and threw this one in the fridge as well:




After just over a week they came out the fridge & I washed and patted them dry then put them back in the fridge overnight to finish drying the outside:

Savory bacon:




Wet sugar cure:








Rolled and cut the savory bacon


Put it all on the smoker and cold smoked it for 4 hours with some Lychee wood:


Was a nice night to smoke...




After 4 hours cold smoke:








Then raised the heat slowly and brought them up to 140˚


And the final product the next day sliced up:












All stocked up again!!! Now what to do with it??

uhh FRY IT!!!!


It was goooood!!! Thanks for looking everyone!!!!
Cheers
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Unread 11-16-2011, 02:18 AM   #2
Hozman
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that was awesome...
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Unread 11-16-2011, 02:28 AM   #3
cholloway
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Ummmmmmmmm!!!
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Unread 11-16-2011, 02:31 AM   #4
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very nice! What is the cost per pound for pork belly?
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Unread 11-16-2011, 04:13 AM   #5
Billie
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Cool...nice stack of meat you have there ;)
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Unread 11-16-2011, 04:18 AM   #6
SmokinAussie
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Phrasty, you never cease to amaze me. I'm definately gonna try that cold smoke stage before going for the heat. You've got some beautiful colour there and I'm really impressed with those spice mixes in the cure.

Cheers Mate!

Bill
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Unread 11-16-2011, 04:52 AM   #7
Bigfoot21075
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Why did you intentionally raise the tem,p at the end? I thought the idea was to keep it cold and let the cure and the smoke preserve everything....

LOOKS GREAT BTW!
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Unread 11-16-2011, 06:00 AM   #8
hogzgonewild
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Wow, Lychee Wood I bet that's good!!!! Lychee is my favorite fruit, but it's so hard to find in the US. Has such a great, sweet, fruit punch type flavor. I'm jealous.
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Unread 11-16-2011, 06:03 AM   #9
SmokinAussie
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Quote:
Originally Posted by Bigfoot21075 View Post
Why did you intentionally raise the tem,p at the end? I thought the idea was to keep it cold and let the cure and the smoke preserve everything....

LOOKS GREAT BTW!
It's because it was night time in Jamaica and that smoker is not a proper cold smoker. To get the best you can of the smoke in a hot country, you run a cold smoke at night to get the flavour in, and then finish it off with a hot smoke later on so you can actually eat it and live.

Bloody clever really!

Cheers!

Bill
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Unread 11-16-2011, 06:06 AM   #10
Bigfoot21075
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Quote:
Originally Posted by smokinaussie View Post
it's because it was night time in jamaica and that smoker is not a proper cold smoker. To get the best you can of the smoke in a hot country, you run a cold smoke at night to get the flavour in, and then finish it off with a hot smoke later on so you can actually eat it and live.

Bloody clever really!

Cheers!

Bill
thanks! Yummmm-o!
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Unread 11-16-2011, 06:46 AM   #11
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Phrasty, that looks great. This is the year that I finally make some bacon. Get ready for losts of questions
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Unread 11-16-2011, 06:53 AM   #12
Will32Rod
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All I can say is OUTSTANDING. Great info, fabulous pics.
Awsome job Phrasty!
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Unread 11-16-2011, 06:56 AM   #13
Garyclaw
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Awesome bacon pron Phas!!! But.................

.....do you live next to a prison?
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Unread 11-16-2011, 06:58 AM   #14
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Great job on the bacon and the pictures, Phrasty! Can you please fry a few slices along with a couple of eggs for me?
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Unread 11-16-2011, 07:01 AM   #15
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This is one of the most beautiful postings in the history of the interred wide web.
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