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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: pfowl01 on March 18, 2011, 09:07:16 PM

Title: Time frame on bellies?
Post by: pfowl01 on March 18, 2011, 09:07:16 PM
Hello,
I was going to try making some bacon out of pork bellies using 10.5's recipe next weekend. Just wondering how long would 10lbs take to hit 140it?
Title: Re: Time frame on bellies?
Post by: love the smoke on March 19, 2011, 05:52:09 AM
looks like my records show 3-4 hours for 10 pounds


LTS
Title: Re: Time frame on bellies?
Post by: Tenpoint5 on March 19, 2011, 08:35:50 AM
I have to agree it some where in the time frame LTS has.
Title: Re: Time frame on bellies?
Post by: pfowl01 on March 19, 2011, 08:44:47 PM
Quotelooks like my records show 3-4 hours for 10 pounds     
OOhhh.....is that all. I was expecting much longer ;D Gonna do five pounds maple bacon with some maple syrup I got from a local tree tapper and five pounds just hickory. Just put the cure to them and now the wait...
Title: Re: Time frame on bellies?
Post by: pfowl01 on March 26, 2011, 03:45:31 PM
Well I got the first 5lbs of hickory bacon going, but I have a question.............10.5 recipe says to cook at 160deg till IT hits 150 or cook at 150deg till IT hits 140. What is the difference? Couldn't you just cook at 160deg and hit whatever finish IT you want?
Title: Re: Time frame on bellies?
Post by: devo on March 26, 2011, 04:02:26 PM
I just did some lask week and only brought it to 130*F because i plan on finishing in frying pan just like store bought bacon. If you plan on slicing and eating your interal temp has to be 155*F
Title: Re: Time frame on bellies?
Post by: pfowl01 on March 26, 2011, 04:07:31 PM
My plan was for it to be like store bought bacon. Soooo is 140IT to high?
Title: Re: Time frame on bellies?
Post by: MidKnightRider on March 26, 2011, 05:15:17 PM
140°F will be fine you can still pan fry it. Just watch out as it tends to burn fast. I belive its the sugar in it that does it.
But I LOVE the tast of it!
Title: Re: Time frame on bellies?
Post by: pfowl01 on March 27, 2011, 09:17:53 AM
QuoteGonna do five pounds maple bacon with some maple syrup I got from a local tree tapper and five pounds just hickory.   
Got the bacon done last night, let it rest in the fridge overnight and sliced it this morning............I LIKE IT!!!!!
I would say the only criticism I could make is it is a tad salty, but not bad at all. Very good ;D
I went with 2hrs smoke on them...next time I think I'll go 3hrs.
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