The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 02-27-2012, 11:55 PM   #1
Veejanz
Got Wood.
 
Veejanz's Avatar
 
Join Date: 10-26-11
Location: Dana Point, CA
Downloads: 0
Uploads: 0
Default 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!
__________________
Vince - 18.5" WSM
Veejanz is offline   Reply With Quote


Unread 02-27-2012, 11:59 PM   #2
gtr
somebody shut me the fark up.


 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

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.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from: --->
Unread 02-28-2012, 12:10 AM   #3
Bob E Que
On the road to being a farker
 
Bob E Que's Avatar
 
Join Date: 08-19-09
Location: Ontario Canada
Downloads: 0
Uploads: 0
Default

Here is the method i used. simple and delicious

I need to get another belly
__________________
OTS, iQue110, 18 1/2 WSM (Betty)
Bob E Que is offline   Reply With Quote


Thanks from:--->
Unread 02-28-2012, 12:58 AM   #4
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

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
__________________
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
Phrasty is offline   Reply With Quote


Unread 02-28-2012, 01:06 AM   #5
BBQ David
Found some matches.
 
Join Date: 02-25-12
Location: Las Vegas, NV
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Phrasty View Post
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
How many different ways can you make bacon?
BBQ David is offline   Reply With Quote


Unread 02-28-2012, 01:12 AM   #6
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by BBQ David View Post
How many different ways can you make bacon?
You can do pretty much whatever you want to do... Its just like any other piece of meat... only thing is that its cured...

Black peppered, red peppered, herb covered, maple, honey, cinnamon, straight up... the lists goes on... Experiment.

Cheers
__________________
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
Phrasty is offline   Reply With Quote


Unread 02-28-2012, 04:18 AM   #7
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Downloads: 0
Uploads: 0
Default

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.
Skidder is offline   Reply With Quote


Unread 02-28-2012, 05:13 AM   #8
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

I've done it lots of times, but for me, 3rd Eye is the go to guy!

Cheers!

Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Unread 02-29-2012, 07:31 PM   #9
Veejanz
Got Wood.
 
Veejanz's Avatar
 
Join Date: 10-26-11
Location: Dana Point, CA
Downloads: 0
Uploads: 0
Default

Thanks Phasty. I checked out your thread...insane. I'm gonna do some work!
__________________
Vince - 18.5" WSM
Veejanz is offline   Reply With Quote


Unread 02-29-2012, 07:42 PM   #10
Veejanz
Got Wood.
 
Veejanz's Avatar
 
Join Date: 10-26-11
Location: Dana Point, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokinAussie View Post
I've done it lots of times, but for me, 3rd Eye is the go to guy!

Cheers!

Bill
That is a very detailed blog from 3rd eye. I appreciate the help!
__________________
Vince - 18.5" WSM
Veejanz is offline   Reply With Quote


Unread 03-07-2012, 09:19 PM   #11
Veejanz
Got Wood.
 
Veejanz's Avatar
 
Join Date: 10-26-11
Location: Dana Point, CA
Downloads: 0
Uploads: 0
Default

Finishing the cure tomorrow and am gonna smoke them bellies on Friday!
__________________
Vince - 18.5" WSM
Veejanz is offline   Reply With Quote


Thanks from:--->
Unread 03-07-2012, 10:41 PM   #12
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

Thirdeyes is what we do and turns out great. He has put together a lot of excellent "How To" recipes on there. Great site.
__________________
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
Meat Burner is offline   Reply With Quote


Unread 03-08-2012, 05:50 PM   #13
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

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.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Thanks from: --->
Unread 03-11-2012, 10:20 PM   #14
Veejanz
Got Wood.
 
Veejanz's Avatar
 
Join Date: 10-26-11
Location: Dana Point, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
Vince - 18.5" WSM
Veejanz is offline   Reply With Quote


Unread 03-11-2012, 11:32 PM   #15
gtr
somebody shut me the fark up.


 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Veejanz View Post
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.
You got that right!
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is offline   Reply With Quote


Reply

Tags
bacon, charcuterie, cure, curing, Pork Belly

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:39 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts