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Bacchus
05-23-2010, 10:49 PM
My 2nd time curing, first pork belly. Used Morton Tenderquick, Black Pepper, & Brown Sugar. 5 Day Dry Cure, 7 hour soak out, 24hr uncovered rest, all in 40deg fridge.
Smoked over lump & hickory chunks at 200deg until 150internal. No slicer so it came out a little on the thick side with my chefs knife.


http://i48.tinypic.com/141med3.jpg

http://i50.tinypic.com/2wlzhps.jpg

2Fat
05-23-2010, 10:51 PM
looks great--gotta thaw some pork bellys soon!

buttrubbersbbq
05-23-2010, 10:54 PM
i'll have a pound or two
gotta try this some time

Hofy
05-23-2010, 11:09 PM
Wow that looks really good for a hot smoke. :thumb: Usually at those temps it is pretty well cooked.

Hoss
05-23-2010, 11:12 PM
Lookin Good B!!! :-) How did the TQ work for ya???

Bacchus
05-23-2010, 11:13 PM
Wow that looks really good for a hot smoke. :thumb: Usually at those temps it is pretty well cooked.

Thanks. I'm gonna get more technical with the technique(s) in future curing ventures. Maybe I will try the soldering iron/coffee can trick.

thunter
05-24-2010, 02:50 AM
Now thats bacon!

SmokeJumper
05-24-2010, 03:43 AM
Those are some good looking slices of thick bacon.

Grillman
05-24-2010, 05:33 AM
Those might be thick enough to call them "Bacon Steaks"...looks good.

Bacchus
05-24-2010, 09:59 AM
LOL, yes I could have been a little more patient and careful with the knife when slicing. What can I say? I'm a bacon newbie!

jeffboyette
05-24-2010, 12:06 PM
put the bacon in the freezer for 30 minutes before slicing with a sharp knife dipped in hot water and wiped dry before each slice

Chef Jim
05-24-2010, 12:20 PM
You aren't no newbie in my book, nice stuff.

Big George's BBQ
05-24-2010, 12:22 PM
That looks like it will be awesome

keale
05-24-2010, 02:04 PM
Match that up with a easy over fried egg, and coleslaw, tomatoes, and you got yourself a sandwich!!!

Nice job! Fry 'um up crispy!

southernsmoker
05-24-2010, 02:42 PM
Niccccccceeeee

Derek
05-24-2010, 02:45 PM
How long did you smoke that Ron?

It sure looks good.

Bacchus
05-24-2010, 06:34 PM
Thanks for the compliments everyone!

Derek, I think it was around 3 hours, but I was having a few beers. I pulled it at 150internal.

fshnwiz
05-24-2010, 06:52 PM
I'm thinking pig candy. ummm ummmm