Being my first post, I wanted to thank everyone in advance for your help. The contributions from everyone here are amazing!
I received my Bradley two weeks ago with the cold smoke attachment and I'm ready to get started. Just got my first Pork Bellies ( 6.25 Lbs )... not the easiest to find in Miami but I did. I know that I have seen some recipes posted, but I did not bookmark them. I remember Tenpoint5 having a recipe but I cannot find it. Any help will be much appreciated. Thanks
SamuelG
PS> Sorry but I could not add the photo
Welcome to the forum. You are down the road a piece from me as I live in Boynton Beach FL. I think 10.5's Maple Cure Bacon would be a winner for you. http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon
Good luck and post some pics. We likes pics ;D
(http://tapa.tk/mu/a68908a7-38b4-ae90.jpg)
I just added it from my phone... Hope it worked.
SamuelG
SamuelG, Welcome to the Forum.
here's some links that might help.
recipe site:
http://www.susanminor.org/forums/
You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Welcome Samuel. Can't wait to see how they turn out.
Thanks for all the help so far.
(http://tapa.tk/mu/a68908a7-4667-b8b8.jpg)
I cut them in half so they could be vacuum packed.
(http://tapa.tk/mu/a68908a7-46c9-642d.jpg)
The recipe by Tenpoint5 is for 5 lbs. Both pieces weigh 2 lbs 10 oz. This means I need to keep the same percentages in the recipe and adapt them to my specific needs. I just want to make sure I get it as right as possible the first time. Thanks
SamuelG
Sailor > nice to know your just up the road.
SamuelG,
I tell you from experience, It will be your first time but it will NOT be your last. That 10.5 recipe is killer!!
Looks like you are off to a fine start, good luck, and welcome!!
I Hope I did my math right:
Cure #1 ( Tenpoint5 ) Converted for Different Weight
3.69lbs Pork Belly
42.11g of Kosher Salt
7.01g of Cure#1
42.11g of Brown Sugar
42.11g of Maple Syrup
Cure #2
3.69lbs Pork Belly
42.11g of Kosher Salt
7.01g of Cure#1
42.11g of Brown Sugar
21.00g of Paprika
21.00g of Black Pepper
I plan to keep it for 5-7 Days.
Suggestions or concerns please let me know. Thanks
SamuelG
(http://tapa.tk/mu/a68908a7-5e1c-2937.jpg)
(http://tapa.tk/mu/a68908a7-5e35-96bc.jpg)
(http://tapa.tk/mu/a68908a7-5e64-25c4.jpg)
(http://tapa.tk/mu/a68908a7-5e8c-5c92.jpg)
That looks good to me!! The way I do my Bacon is rather simple even a child can do it!! ;D
Remember to flip it every day so the juices can soak in all over the Bacon. Sorry can't type mouth is drooling uncontrollably.
This has become an obsession!!!
(http://tapa.tk/mu/a68908a7-f051-3f6d.jpg)
I'm going to have to start exercising daily to get ready it!!!
You guy's are killin' me!! I gotta find some bellies!!! looking forward to the final products ;D
QuoteThis has become an obsession!!!
and a mighty fine one at that ;)
Quote from: SoCalBuilder on December 01, 2010, 05:09:43 PM
You guy's are killin' me!! I gotta find some bellies!!! looking forward to the final products ;D
I went to four different stores until I found a very helpful Meat Manager .
Almost ready to go into the smoker. I just fried up a piece to check the salt level and I had to fry a second piece b/c I could not believe my taste buds.
I should have made more!!!
(http://tapa.tk/mu/a6890929-49df-1206.jpg)
SamuelG
Sent from my iPhone using Tapatalk
Cure#1 and Cure#2 just went in for 3 hours of maple cold smoke.
Then cure#1 will be cooked till 150F is reached following the recipe by Tenpoint5.
Cure#2 will follow the Triple Smoked recipe by Habanero Smoker.
They done yet? ;D
ONE IS DONE!!!!!
(http://tapa.tk/mu/63872d28-2db8-8345.jpg)
I will slice it later when UPS delivers my slicer. :-)
Cure#2 still needs two more sessions of smoke.
(http://tapa.tk/mu/63872d28-2e8b-2480.jpg)
Thanks.
Sent from my iPhone using Tapatalk
looking good Samuel. Can't wait to see the triple smoke finished and hear thow it tastes.
This is crazy good.(http://184.72.239.143/mu/63872d28-4afa-3c71.jpg)
Fried some up and just had it. WOW
It truly tastes amazing!!!
As you can see my bacon is lacking in thickness, is this normal? Should I ask for a different type next time?
(http://184.72.239.143/mu/63872d28-4ba0-293e.jpg)
SamuelG
Sent from my iPhone using Tapatalk
That Bacon looks just fine my friend just fine!! How did your house smell after frying that maple bacon up? Nobody in my house can sleep once I start making bacon. Hunger sets in and they come out of bed in a hurry.
BTW open your vent a little bit more. I noticed the two black dots on your "One is Done" picture. Looks like the dreaded Black Rain was starting to fall. Black rain is a concentration of creosote in the vent that has been liquefied because of too much moisture in the cabinet. As it condences it will "rain" or drop on your meat and it tastes NASTY!! Been there done that got a T-shirt. It is a common misconception that after the smoke you can close the vent down to keep more heat in. It doesn't work and has ill effects. Most of our vents are permanently stuck in the 3/4 to full open position.
Tenpoint5,
Smell? It's more like an addiction to taste!! It truly has a great taste.
Yup, you nailed it ... Two black dots were caused by the vent. I might just take it off so it does not happen again. Muchas Gracias
Do you freeze the bacon to slice it?
How long will cured meats last in the fridge? If vacuum packed?
Thanks. SamuelG
Sent from my iPhone using Tapatalk
No I dont freeze to slice. After an overnight in the fridge the bacon usually sets up well enough to slice. For a Bacon piece the size of yours I might get three meals out of it.(There's 6 of us) So one might get plastic wrapped and the other two I would vac seal then freeze. The plastic one might make it through the week but it never seems to make it through a second weekend.
Nice job on the bacon there Samuel. ;D
WOW!!!
I've got to get me some sides
I'll trade my kingdom for some!
Quote from: Caneyscud on December 09, 2010, 06:51:54 AM
WOW!!!
I've got to get me some sides
I'll trade my kingdom for some!
Road trip on up here Caney I think I can find some bellies some where around here.
Looks good, Samuel!
Bacon bacon bacon bacon bacon!!!!!!!
I loves BACON!!
Looks grrrrrreat.
Another masterful job, Sam!