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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 03-07-2014, 02:15 PM   #1
Chronos
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Default Belly cured and resting - tomorrow the smoke

The story so far.

Looking for advice
http://www.bbq-brethren.com/forum/sh...d.php?t=181956

First batch fails due to too high temperature:
http://www.bbq-brethren.com/forum/sh...d.php?t=182301

Overcoming first timer mistakes and getting help:
http://www.bbq-brethren.com/forum/sh....php?p=2826565

Now I'm to the point where the meat is firm to the touch across the whole slab. I've taken the 2 slabs out and rinsed them off thoroughly and have them sitting in the fridge airing overnight with the goal of smoking them tomorrow.

Here's the latest picks.

I haven't used the bradley smoker in quite some time so I've got to pull it out and get it ready for tomorrow. I've never tried to smoke at 150 degrees so I'm going to have to practice that in advance.

Thanks everyone for all the help and advice!

Jerry
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File Type: jpg bacon after cure 1.jpg (54.5 KB, 70 views)
File Type: jpg bacon after cure 2.jpg (72.9 KB, 70 views)
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Unread 03-07-2014, 02:26 PM   #2
Chronos
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Default A question for tomorrow

Can I add maple syrup at some time before/after smoking to give it a maple like flavor?
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Unread 03-07-2014, 02:32 PM   #3
Smoking Westy
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I've done another round of seasonings (including maple syrup) right before smoking with good results.

If using real maple syrup - don't expect a lot of "maple" flavor like you get from the faux maple bacon in the store. It will add a nice sweetness to the bacon.
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Unread 03-07-2014, 03:16 PM   #4
Big George's BBQ
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Good Luck Will have to watch this Where do you get your pork belly from
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Unread 03-07-2014, 03:19 PM   #5
oifmarine2003
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I smoke to an IT of 150. Usually run the smoker about 175 and bump up 200 over about 3-4 hours. Good luck! It's a piece of cake.
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Unread 03-07-2014, 03:25 PM   #6
Chronos
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I called into Westtown meat market on 202 right outside West Chester. They had to order it and it took 2 days to get.

Cause it was special order it was almost $5/lb, which I think is probably high from what I've read. At least I know it's good quality. I've been getting meats from this couple for 5 years and love their stuff. Haven't found any other sources in the area.

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Originally Posted by Big George's BBQ View Post
Good Luck Will have to watch this Where do you get your pork belly from
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Unread 03-07-2014, 03:27 PM   #7
AlwaysSmokey
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Good Luck !!

Fark YEAHHH..... BACON!!!!!!!!!!!!!!
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Unread 03-07-2014, 04:25 PM   #8
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Good luck!
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Unread 03-07-2014, 04:26 PM   #9
ButtBurner
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the Bradley works great for bacon

Thats what I used to use until I sold it

Kinda miss it now
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Unread 03-07-2014, 04:30 PM   #10
Big George's BBQ
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Check Worrells in Malvern. I plan on checking out the Farmers Market in Wayne
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Unread 03-07-2014, 04:41 PM   #11
Guando
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Looking forward to the finished product. Forum has been on a bacon kick lately. I love it!
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