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SCRedneckBBQ
03-12-2010, 02:26 PM
After the success of my first attempt at any bacon http://www.bbq-brethren.com/forum/showthread.php?t=78239 (http://www.bbq-brethren.com/forum/showthread.php?t=78239) I decided I wanted to try some belly bacon.
Found a local source and bought 17 lbs of fresh belly. Cut it up into approx 2 lb pieces. Froze half and placed about 8 lbs on the cure using Tenderquck and Brown Sugar. Did a test Fry about 2 days ago, the salt content was perfect, no soaking required

finally got the time to smoke it today Here are the before and after pictures. Will probably slice and fry some tomorrow and will add pictures then as well.
Before the smoke
http://i199.photobucket.com/albums/aa90/sawyerrt10_2007/Making%20bacon/IMG_0843.jpg
After the smoke
http://i199.photobucket.com/albums/aa90/sawyerrt10_2007/Making%20bacon/IMG_0844.jpg

boatnut
03-12-2010, 02:37 PM
looks great! how long did you smoke and at what temps?

SCRedneckBBQ
03-12-2010, 07:36 PM
looks great! how long did you smoke and at what temps?


Smoked till it till it hit an internal temp of 140 degrees using hickory chips. Smoker temps held around 225-250 the entire time.

Shiz-Nit
03-12-2010, 07:57 PM
That looks Good!!

bigabyte
03-12-2010, 08:54 PM
That looks so good!:hungry:

SmokinAussie
03-12-2010, 09:01 PM
That looks fantastic... I'm about to do a whole loin like this myself. Let me know how it tastes...

CUTigerQ
03-12-2010, 09:40 PM
Id hit that!

Blackened
03-13-2010, 12:28 AM
Nice job!

Puppyboy
03-13-2010, 03:58 AM
Had some of that for dinner the other night and it was good. Simple yet effective.


That looks fantastic... I'm about to do a whole loin like this myself. Let me know how it tastes...
I love curing the whole loins. You have that option of going to 140* then frying or going to 165* then slicing & eating.