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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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Old 06-13-2010, 01:13 PM   #1
Retired RailRoader
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Default Big green Egg's and Bacon

I finally got my hands on a 4 pound pork belly last week. I have been wanting to try my hand at making bacon for awhile but until recently I could not find any pork bellies. I could get them at my local Restaurant Depot but I had no need for 25 plus lbs. of pork bellies. I cured the meat with a Maple syrup, Brown Sugar cure that I found in Charcuterie by Michael Ruhlman & Brian Polcyn. This is a great book on the craft of Curing, Salting and Smoking meats.

Here is the pork belly all slathered with the cure. I left the skin on as per the books instructions.




In a Ziplock back for a nice 7 day rest in the fridge.




Fast Forward 7 days later and after a thorough rinsing a cured pork belly.







Get the egg to 200 degrees for a hot smoke and put in 3 nice pieces of Apple chunks for smoke. Three 3 hours later the meat was pulled with a internal temp of 150 degrees.






Sliced off the skin.



Here is the finished product sliced and packaged.






I have to admit that this bacon was some of the best I have had in a long time. The bacon was not salty like you get in the package store brands and it had a nicer flavor and a aroma then the bacon we buy at a butcher. Both my wife and daughter loved it and they are looking forward to making some BLT's later this week.
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Old 06-13-2010, 01:30 PM   #2
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Great post! As I type this, I have 9 1/2 pounds curing in the fridge downstairs. I'll be smoking it next weekend. This is my third batch. I've tried several different cures, but the maple brown sugar cure is my favorite.
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Old 06-13-2010, 01:40 PM   #3
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note to self... do not eat the monitor.


Great looking bacon... BLT to be sure!!!
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Old 06-13-2010, 01:51 PM   #4
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That IS some REALLY good looking bacon! Nice work.
I gotta try this soon.

Did you slice with a meat slicer or what?
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Old 06-13-2010, 02:10 PM   #5
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outstanding, I want to try making bacon if I can find a package smaller than 40 pounds
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Old 06-13-2010, 08:23 PM   #6
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I'll take a couple of packs of that! Nice job!
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Old 06-13-2010, 08:44 PM   #7
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Ohhh man that looks Awesome!!!
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Old 06-13-2010, 08:52 PM   #8
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Nice! I gotta find a source and try that.

Cheers,
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Old 06-13-2010, 09:31 PM   #9
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very well done
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Old 06-13-2010, 09:43 PM   #10
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Excellent Post, The thought of a BLT made with apple smoked and cured Bacon has my mouth drooling at the moment...
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Old 06-13-2010, 09:48 PM   #11
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Homemade bacon is always aces. Very well done.
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Old 06-13-2010, 09:49 PM   #12
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Way to go! My dad used to raise hogs and he used to cure hams and bacon all the time. I never cared to learn how to do it in my youth. I wish I had paid more attention. Your post reminds me of the days of hanging meat in the smoke house. Thanks!
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Old 06-14-2010, 12:33 AM   #13
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Great looking bacon - I think I can actually smell it. If you cut that by hand you have some great knife skills!
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Old 06-14-2010, 12:46 AM   #14
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Great looking bacon! Did you trim it a bit or went with it as is?
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Old 06-14-2010, 03:28 AM   #15
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Nice piece of bacon!
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