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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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11-18-2012, 03:11 PM
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#1 |
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is Blowin Smoke!
  Join Date: 07-13-12
Location: Sterling, VA
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First Try at Smoked Bacon - PR0N
A couple of weeks ago I picked up 10 lbs of pork belly. I trimmed it up, cut it in half, and used Cowgirl's curing recipe #1. I put each half in a 2 gallon ziplock, put in the fridge and flipped every day.
At the end of seven days I noticed the bellies weren't very firm so I fried up a sliver and it tasted half like bacon, half like a pork chop. I decided to cut the halves in half again to allow the cure to penetrate better. I re-salted and put them back in the fridge for four more days. After a good rinsing, I put them back in the fridge overnight to form the pellicle. I then rubbed cracked pepper on, but a lot of it fell off during slicing. I smoked them in my BWS Party. I used the Amaz-n-Smoke tray with a mix of hickory, cherry, and apple pellets. I placed the tray in the ash pan, but the airflow wasn't good enough for a good smoke output. I put the tray in the charcoal basket which allowed better airflow under the tray and plenty of smoke. The pellets burned for six hours (I lit both ends). The temp averaged about 80F and crept up to 99F at the end when the sun hit the smoker. I pulled the bellies and put them in the freezer to firm up for slicing. I sliced at about 1/8" thick on a meat slicer. It worked pretty good, but the meat has to be kept nearly frozen. I vacuum packed eight bags with 24 slices each, and two bags of chunks to put into red beans. I just fried some up and it is real good! It is a little on the salty side. That may be from the second round of cure, or it could be because I didn't soak the bellies in fresh water after curing. Here are a few pictures.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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11-18-2012, 03:22 PM
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#3 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Fine lookin bacon!
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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! |
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11-18-2012, 05:55 PM
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#5 |
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Quintessential Chatty Farker
 
Join Date: 11-13-11
Location: york, pa
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It does have a beautiful color! Let us know how it tastes.
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise  Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! 
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11-18-2012, 06:13 PM
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#7 | |
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is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Quote:
I find that the bacon does not produce much grease when frying it. We had to add just a bit of olive oil to the skillet.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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11-18-2012, 08:12 PM
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#8 |
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is Blowin Smoke!
 Join Date: 07-08-09
Location: Deer Park, Wa
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nice color and not much fat.
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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11-18-2012, 08:14 PM
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#9 |
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Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Looks good!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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That looks stupendous!!!
