View Full Version : Bacon(pics)
Bacchus
05-23-2010, 09:49 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
looks great--gotta thaw some pork bellys soon!
buttrubbersbbq
05-23-2010, 09:54 PM
i'll have a pound or two
gotta try this some time
Wow that looks really good for a hot smoke. :thumb: Usually at those temps it is pretty well cooked.
Lookin Good B!!! :-) How did the TQ work for ya???
Bacchus
05-23-2010, 10:13 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, 01:50 AM
Now thats bacon!
SmokeJumper
05-24-2010, 02:43 AM
Those are some good looking slices of thick bacon.
Grillman
05-24-2010, 04:33 AM
Those might be thick enough to call them "Bacon Steaks"...looks good.
Bacchus
05-24-2010, 08:59 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, 11:06 AM
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, 11:20 AM
You aren't no newbie in my book, nice stuff.
Big George's BBQ
05-24-2010, 11:22 AM
That looks like it will be awesome
keale
05-24-2010, 01:04 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, 01:42 PM
Niccccccceeeee
Derek
05-24-2010, 01:45 PM
How long did you smoke that Ron?
It sure looks good.
Bacchus
05-24-2010, 05:34 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, 05:52 PM
I'm thinking pig candy. ummm ummmm
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