This is my first time smoking pork bellies (thanks 10.5 for all of your assistance) Since I was smoking two pork bellies I figured I would throw in a couple of Habs Canadian Bacons also.
Here's how it turned out:
Cured and rinsed - ready for the 12 hours in the fridge
(http://i406.photobucket.com/albums/pp141/smokeitall/BaconCured4-26-09.jpg)
Out of the smoker
(http://i406.photobucket.com/albums/pp141/smokeitall/BaconSmoked4-26-09.jpg)
Close ups:
(http://i406.photobucket.com/albums/pp141/smokeitall/BaconCloseup24-26-09.jpg)
(http://i406.photobucket.com/albums/pp141/smokeitall/BaconCloseup4-26-09.jpg)
I will post a couple pics after I get it all sliced up.
I can almost smell that frying in the pan. Looks perfect.
WOW! That looks great!!
I have been kind of putting off trying to do a pork belly for bacon, but now you have my interest sparked again! ;D
Ole
O!M!G!!!!!!! That's all I got to say about that!!!!!
Wow! you got the color just the way I like it. Looks great. My first attempt at belly bacon was too salty because I did not do a double soak before going into the smoker. I give it 2 hours, changing the water after one hour. What was your curing meathod?
Really nice going Smokeitall! Love that smoked pork belly bacon. YUM YUM and FREAKIN' YUM! Really nice job. Color looks great. I know it tastes even better.
Thumbs up all the way!
KyNola
Quote from: Smokin Soon on April 27, 2009, 06:03:00 PM
Wow! you got the color just the way I like it. Looks great. My first attempt at belly bacon was too salty because I did not do a double soak before going into the smoker. I give it 2 hours, changing the water after one hour. What was your curing meathod?
I used the recipe from the recipe website. Its the one called maple cured bacon by tenpoint5. I cured mine for 10 days. The recipe did not call for soaking after curing so I rinsed under cold water for about 5-8 minutes. When I make Canadian bacon with MTQ I rinse then soak for 15 minutes, change water and soak for 15 more minutes, then rinse again.
I sliced a few pieces tonight and fried them up and wow it was fantastic. Can't buy that store crap anymore, I'm hooked.
I'm trying to save all my Drool for the "All sliced up" Pics and of course the ends and pieces in the frying pan.
Quote from: smokeitall on April 27, 2009, 07:04:49 PM
[ Can't buy that store crap anymore, I'm hooked.
I know the Feeling. Let me know when you finish the other 6 pieces of Belly. I will check with the Locker maybe they will ship it down to you frozen.
Man O Man, I have to find me some place to get some pork belly. Port fat rules!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Quote from: Caneyscud on April 28, 2009, 06:09:36 AM
Man O Man, I have to find me some place to get some pork belly. Port fat rules!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Come on up Caney I have a couple places to get them. I can get regular bellies for about $1.69lb or premium Bellies for $2.19lb
Pick me up on the way thru STL Caney. I'll take a run up with you and get some more :) :)
Yes it is that good.
After reading this post this morning and thinking about it all day long, I have a question. How long will the bacon keep for in the fridge after smoking?
Can you slice it up and freeze it as well?
It looks absolutely delicious, I want to cook that for breakfast a few days a week.
Pictures as promised. This is not all of the bacon, I just filled the plate and took a pic.
I thought that sausage making was my favorite but now I have a tie for the top three bacon, snack sticks, & pulled pork. Oh wait I forgot about ABT's and shroom bombs.....crap they're all my favorite, I can't choose. I need to be retired for all of the things I want to smoke.
(http://i406.photobucket.com/albums/pp141/smokeitall/Bacon.jpg)
(http://i406.photobucket.com/albums/pp141/smokeitall/CanadianBacon.jpg)
Quote from: Smokey the Bear. on April 28, 2009, 05:07:23 PM
After reading this post this morning and thinking about it all day long, I have a question. How long will the bacon keep for in the fridge after smoking?
Can you slice it up and freeze it as well?
It looks absolutely delicious, I want to cook that for breakfast a few days a week.
Hey Smokey I am not for sure but I would probably not go past two weeks in the fridge. I have frozen bacon from the store before and thawed it out and it was still great, well not as great as homemade, I would imagine that you can freeze this and it would also be just fine.
Smokeitall,
Very nice!!!!!!
Deb
Quote from: Smokey the Bear. on April 28, 2009, 05:07:23 PM
After reading this post this morning and thinking about it all day long, I have a question. How long will the bacon keep for in the fridge after smoking?
Can you slice it up and freeze it as well?
It looks absolutely delicious, I want to cook that for breakfast a few days a week.
I wouldn't go more than 2 weeks in the fridge, and Yes you can freeze it just like store bought. I vac seal mine on a coated paper plate, then into the freezer
BRAVO Well Done!!!!! With that crew of yours you better start the next two in the cure. Them two aint gonna last long. Did we get Corporate (Momma) Approval?
As soon as I get back from this weekends trip up north I am going to get two more of the bacon and two more of the Canadian Bacon in the cure.
Yep got corporate approval all wrapped up.
When finish slicing mine I always fry up the ends and pieces. My yardapes hardly wait for it to come out of the frying pan before they is snaking pieces like little vultures. I might get one piece If I'm lucky and hide it good. You do any better with yours?
smokeitall..............that look great
seemore
See if ya retire...you can do this all the time!!!! Looks great!
C
10.5 I waited until after dinner then fried up the ends and pieces, I was able to get most of them, actually that was my dinner. ;D
That is some great looking belly. I rarely see that much meat.