Sweet molasses cured smoked bacon & Smoked pancetta (savory bacon) pic heavy

Phrasty · 12-14-2010, 08:16 PM

Hey everyone! The other day I got a nice 10+lb belly cut and I decided to make 2 types of bacon with it. One was a sweet molasses bacon cured for a week then smoked with almond & Lychee wood. The other was gonna be a savory (Garlic & Herbs) cured pancetta to be hung and air-dried but my drying fridge is down right now so I went ahead and smoked it the same time as the sweet bacon! So I guess its basically a rolled smoked savory bacon. Both came out Great. So Here's what went down. Both were cured in vacu-bags, I didn't get pics of that. Sorry.

Raw Pancetta rubbed:

Pancetta out of cure:

Molasses cured bacon out of cure:

On the smoker 1 hour in:

About to come off:

Smoked Pancetta chilled & sliced (packaged the other half for a gift):

Sweet bacon chilled & sliced:

Had to have a sample:

Thats it. Thanks for looking.

Cheers

bigabyte · 12-14-2010, 08:17 PM

Oh my!

I think my tongue just orgasmed!

bluetang · 12-14-2010, 08:24 PM

DANG!!!!!!!!!!!!!!!!!!!!!!!That is fantastic. I so want some!

gtr · 12-14-2010, 09:20 PM

Fantastic - curing bacon is something I plan on doing soon - thanks for posting!

Miguels244 · 12-14-2010, 10:37 PM

I'm bummed out. A buddy was going to broker a hog for me...all organic etc. but the source flaked out.

I was SO looking forward to makin' bacon.

jasonalan724 · 12-14-2010, 11:16 PM

i know what i am doing next week! it seems around this time every year everyone starts making bacons and such, it's on now, i'm done putting it off.

KnucklHed BBQ · 12-15-2010, 12:56 AM

Oh yeah! Very nice lookin meaty meats! how'd your pancetta turn out? I've made a pancetta thingy out of a rolled up butt, but not belly - Let it air dry for 4 months and cold smoked several times - I'm curious to see if you think it would have been better dried, or if you were happy with the way it is?

Phrasty · 12-15-2010, 01:38 AM

Quote:

Originally Posted by Miguels244

I'm bummed out. A buddy was going to broker a hog for me...all organic etc. but the source flaked out.

I was SO looking forward to makin' bacon.

No reason not to make it. Go grab a slab of belly from your butcher and do tha damn thing

I guarantee the belly you get from the butcher will still be better than the bellies commercial bacon manufacturers use anyway. I lived my whole life loving what I thought was "bacon" only to find out once I started making my own that I had never known what bacon really was! It was a sad time in my life. Now go make your own!

Quote:

Originally Posted by jasonalan724

i know what i am doing next week! it seems around this time every year everyone starts making bacons and such, it's on now, i'm done putting it off.

Yeah I have been curing a lot of hams for the Christmas (like 150 lbs worth) and since I already have the insta-cure1 on hand I did up a batch of bacon for myself (selfish mod

). The molasses recipe I have is actually turning out so damn nice each time I'm thinking of producing some bacon on a small small scale, about 25-50 lbs a batch in 2011 to distribute locally. I'll see how that turns out though.

Quote:

Originally Posted by KnucklHed BBQ

Oh yeah! Very nice lookin meaty meats! how'd your pancetta turn out? I've made a pancetta thingy out of a rolled up butt, but not belly - Let it air dry for 4 months and cold smoked several times - I'm curious to see if you think it would have been better dried, or if you were happy with the way it is?

The pancetta turned out really nice. It has all the notes of the herbs, garlic spices & chilies, but its all absolutely mellowed out into this fatty, porky goodness. Im sure the flavors would have been more concentrated if it were air-dried. But I wanted it for use in the kitchen when cooking. Instead of using store bacon in dishes, this pancetta adds a whole new depth of flavor with all its herbs & spices. The almond and lychee smoke is nice and mild on the meat as well, so it by no means overbearing. I Did fry up a thin piece bacon-style and it was awesome... but so were the mushrooms I sauteed with the pancetta cubes tonight

lol But yes, overall it came out very much to my liking! I do recommend doing it if you dont have the means or time to air dry.

Cheers

aquablue22 · 12-15-2010, 07:14 AM

BACON.......That looks really good, I have to add that to the bucket list!

Wrench_H · 12-15-2010, 07:20 AM

Wow, that looks amazing. I really need to try this soon, or at least come down to Jamaica and try yours

. You mentioned that your drying fridge was down, what do you use, something you made or modded(is that a word?), or something you bought?

Phubar · 12-15-2010, 08:03 AM

How will I put this.....Phark!!!

Phrasty · 12-15-2010, 09:35 AM

Quote:

Originally Posted by Wrench_H

Wow, that looks amazing. I really need to try this soon, or at least come down to Jamaica and try yours

. You mentioned that your drying fridge was down, what do you use, something you made or modded(is that a word?), or something you bought?

Hey Wrench, I have an adjustable wine fridge that I use. I can get mine as high as 68˚*and the humidity usually sticks around 50-60. Mine's just a bit small, looking for a slightly bigger one now.

Cheers

boatnut · 12-15-2010, 10:23 AM

mmmmm...homemade bacon...i can smell it from here! nice job!

Missinglink99 · 12-15-2010, 12:34 PM

Now my stomach is growling. right before lunch though. nice post.

JasonBB · 12-15-2010, 12:39 PM

that sweet looks awsome what recipe did you use,so what temp did you finish them off in the smoker to?

12-14-2010, 08:16 PM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Sweet molasses cured smoked bacon & Smoked pancetta (savory bacon) pic heavy Hey everyone! The other day I got a nice 10+lb belly cut and I decided to make 2 types of bacon with it. One was a sweet molasses bacon cured for a week then smoked with almond & Lychee wood. The other was gonna be a savory (Garlic & Herbs) cured pancetta to be hung and air-dried but my drying fridge is down right now so I went ahead and smoked it the same time as the sweet bacon! So I guess its basically a rolled smoked savory bacon. Both came out Great. So Here's what went down. Both were cured in vacu-bags, I didn't get pics of that. Sorry. Raw Pancetta rubbed: Pancetta out of cure: Molasses cured bacon out of cure: On the smoker 1 hour in: About to come off: Smoked Pancetta chilled & sliced (packaged the other half for a gift): Sweet bacon chilled & sliced: Had to have a sample: Thats it. Thanks for looking. 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

12-14-2010, 08:17 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Oh my! I think my tongue just orgasmed! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-14-2010, 08:24 PM	#3
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	DANG!!!!!!!!!!!!!!!!!!!!!!!That is fantastic. I so want some! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

12-14-2010, 09:20 PM	#4
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Fantastic - curing bacon is something I plan on doing soon - thanks for posting! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, 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?

12-14-2010, 11:16 PM	#6
jasonalan724 Full Fledged Farker Join Date: 11-25-09 Location: Pittsburgh, PA Downloads: 0 Uploads: 0	i know what i am doing next week! it seems around this time every year everyone starts making bacons and such, it's on now, i'm done putting it off. __________________ Jayber Que BBQ Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9 4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build

12-14-2010, 10:37 PM	#5
Miguels244 On the road to being a farker Join Date: 11-24-10 Location: Denver, CO Downloads: 0 Uploads: 0	I'm bummed out. A buddy was going to broker a hog for me...all organic etc. but the source flaked out. I was SO looking forward to makin' bacon.

12-15-2010, 12:56 AM	#7
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	Oh yeah! Very nice lookin meaty meats! how'd your pancetta turn out? I've made a pancetta thingy out of a rolled up butt, but not belly - Let it air dry for 4 months and cold smoked several times - I'm curious to see if you think it would have been better dried, or if you were happy with the way it is? __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

12-15-2010, 07:14 AM	#9
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	BACON.......That looks really good, I have to add that to the bucket list! __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

12-15-2010, 07:20 AM	#10
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	Wow, that looks amazing. I really need to try this soon, or at least come down to Jamaica and try yours . You mentioned that your drying fridge was down, what do you use, something you made or modded(is that a word?), or something you bought? __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

12-15-2010, 08:03 AM	#11
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	How will I put this.....Phark!!! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

12-15-2010, 10:23 AM	#13
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	mmmmm...homemade bacon...i can smell it from here! nice job! __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org

12-15-2010, 12:34 PM	#14
Missinglink99 Knows what a fatty is. Join Date: 09-19-10 Location: Louisville,ky Downloads: 0 Uploads: 0	Now my stomach is growling. right before lunch though. nice post.

12-15-2010, 12:39 PM	#15
JasonBB Knows what a fatty is. Join Date: 12-02-10 Location: Canada Downloads: 0 Uploads: 0	that sweet looks awsome what recipe did you use,so what temp did you finish them off in the smoker to?

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