Did my normal country brown cured bacon with one half of the belly and some honey cured bacon with the other half.
First the country brown.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Dec31_0007.jpg)
Then the honey cured.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Dec31_0006.jpg)
Here they are after being overhauled every other day for a week.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan06_0008.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan06_0007.jpg)
After a good rinse and hanging uncovered in the fridge over night, in the morn hanging at room temp wile the smoker comes up to temp. Honey on the right.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan09_0002.jpg)
In the smoker. Honey on the right.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan09_0004.jpg)
After the smoke.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan09_0005.jpg)
After 4 hr hickory and the smoker set at 140 F the whole time smoke was rolling then bumped the cabnet temp up to 180 F to finish. Finished with an IT of 150 F.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan09_0006.jpg)
Haven't sliced them yet I like to let things blend for around 48 hr. Will slice tonight.
Butt and Bacon! Hmmmmm
You are a busy guy!
Looks good.
Oh Yea it was a good day to smoke.
First I had to cut the smoking trail.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/outdoors/Jan09_0001.jpg)
The temp in the shed was allot warmer than out side.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/outdoors/Jan09_0003.jpg)
Tabby came out to see how things were going, I just took the pict of the smoked bacon and was ready when she walked in.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/outdoors/Jan08_0003.jpg)
OU812
Where did u get those bacon racks?Thanks
I got them at Allied Kenco (http://www.alliedkenco.com/catalog/product_info.php/products_id/854?osCsid=bccc46f034d24c3e2e3d0f17455a5279)
Thanks!
OU812.looks good need to do some bacon p:s tabby is ready to go hunting ???
seemore
OU are you using your own recipe or are you using purchased cures for your bacon? I making your own would you share the recipe. I have a few more bellies in the freezer.
10.5
The honey (home grown) cured bacon is from the Great Sausages Recipes and Meat Curring Book by Rytek Kutas
The Country Brown cure is from Butcher Packer
Still didnt get the bacon sliced lastnight.
You Bacon Makers ;D get ready.
I order a case of pork bellies (4 @ approx 11lbs each) that will be here this coming Tuesday or Friday (his two delivery days)
And I will need some help!
I know your going to have fun with that!
Still looking forward to my 1st bacon. ???
Mmmmmmm baaaacon. Man I am going to have alot of ideas to smoke when back to work.
Quote from: classicrockgriller on January 13, 2010, 09:20:31 PM
You Bacon Makers ;D get ready.
I order a case of pork bellies (4 @ approx 11lbs each) that will be here this coming Tuesday or Friday (his two delivery days)
And I will need some help!
I'm ready CRG and I am quite sure OU is ready fo ryou to ship each of us two bellies. We can make bacon out of them and HELP you out. Ain't that right OU?
Quote from: Tenpoint5 on January 14, 2010, 06:37:25 AM
Quote from: classicrockgriller on January 13, 2010, 09:20:31 PM
You Bacon Makers ;D get ready.
I order a case of pork bellies (4 @ approx 11lbs each) that will be here this coming Tuesday or Friday (his two delivery days)
And I will need some help!
I'm ready CRG and I am quite sure OU is ready fo ryou to ship each of us two bellies. We can make bacon out of them and HELP you out. Ain't that right OU?
You got that right 10.5
CRG your gonna need my address so you can get them bellies headin my way and I can give you the help you really need. ;D
Im going 2 do my 1st on sat! One maple and one honey! Start the cure that is! Wish me luck!
Quote from: classicrockgriller on January 13, 2010, 09:20:31 PM
You Bacon Makers ;D get ready.
I order a case of pork bellies (4 @ approx 11lbs each) that will be here this coming Tuesday or Friday (his two delivery days)
And I will need some help!
If you dont mind me asking what did you pay for your belly, I just picked one up today at the local butcher shop and noticed as he was weighing and ringing up I paid just as much as finished bacon in the display cooler just below the scale . 3.29 /pound
Love the smoke. Last time I bought them the same way CRG did...4 bellies @ about 11-12 lbs. I paid 1.38/lb. That was from a local meat/restaurant supplier who also sells to the public here in Central Florida
Daryl
I love this picture but the doctor should not have been a pig also. ;D ;D
The bacon is sliced and in the freezer.
First the country brown meat side up.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan14_0001.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan14_0002.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan14_0003.jpg)
The honey cured meat side down.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan14_0004.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan14_0005.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan14_0006.jpg)
The country brown on the left and the honey on the right.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Jan14_0007.jpg)
Now I need to find some more bellies before this batch runs out. Got 4 lb of each in the freezer and 1/2 lb of each in the fridge and the trimmings waiting for a place to go.
Wow OU - That is a nice job of vac sealing!
Do you make house calls?
Free use of the RV and Hot Tub!
Quote from: FLBentRider on January 15, 2010, 04:32:41 PM
Wow OU - That is a nice job of vac sealing!
Do you make house calls?
Free use of the RV and Hot Tub!
You know I just might take you up on that. I aint never been to Florida or seen the ocean eather. Been land locked all my life.