The belly is a smoking in hickory as we speak ;D Put it in the Bradley about a hour ago. I Rinsed the 3 pieces well last night and they were put into the fridge to dry overnight. Had a nice pellicle on them. Here is a pic before going in the smoker. Looks like the camerea is having problems, there is a line thru the pic.
Mark
(http://i68.photobucket.com/albums/i37/MRH1962/PICT0019-1.jpg)
Lookin good!
Looking good MRH...Some may call it a line , I prefer to call it a camera with a built-in flavor lazer level ,
for even flavor...for pic's that taste as good as they look. ;D 8)
Coyote
Looking good MRH. I'm reading this at 11:30pm MDT. I have 15 lbs soaking as we speak. By the time you read this, you should already be done your project, please send after pics. I'm a day behind with the same idea and project.
Good luck...may all your bacon be savory :P :P :P
Quote from: coyote on March 30, 2007, 09:14:56 PM
Looking good MRH...Some may call it a line , I prefer to call it a camera with a built-in flavor lazer level ,
for even flavor...for pic's that taste as good as they look. ;D 8)
Coyote
Haha! ;D :D ;)
I bet they're gonna be very tasty MRH ;)
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Looks good. Make me wish I could find a source for pork bellies in my area.
Hab,
If you have a store with a meat counter (butchers on duty type) ask them if they can order you some. A lot of the stores will get the belly and then slice it up or cut it up to sell as bacon or special cuts as they can charge more for it.
Quote from: Gizmo on March 31, 2007, 10:19:29 AM
Hab,
If you have a store with a meat counter (butchers on duty type) ask them if they can order you some. A lot of the stores will get the belly and then slice it up or cut it up to sell as bacon or special cuts as they can charge more for it.
Thanks. I'll give that a try. I did inquire at Hannaford's (local food chain), and they could not make a special order, so I will give a few more a try.
I also keep forgetting about a local slaughter house that is about 10 miles from me. I'm going to ask them how they process their pork, and what quantities I need to purchase.
Very interesting the "meat counters" out here. Von's cant spell Butt however Albertsons guy says he will special order slabs or anything else I want. Otherwise everything comes in presliced. Seems really strange.
Anyway as Gizmo says a butcher shop can usually order from Iowa and some groceries will order. I was real luck and found Mikes Choice Meats in oceanside.
Here is the finished product, very good ;D
(http://i68.photobucket.com/albums/i37/MRH1962/PICT0018.jpg)
(http://i68.photobucket.com/albums/i37/MRH1962/PICT0023.jpg)
Bacon, Bacon, Bacon, :D :D Good looking Bfast MRH ;)
Wow MRH
That looks great. Guess i am going to have to try some bellies.
Great job
nepas
Looks good MRH!!!! Did you brine, or dry cure? How long?
Pork Fat Rules ! Looks great MRH ! It wouldn't last long at my house. ;D
Coyote
Mighty fine MRH! I may try that one day.
Looks like the patience worked out for you MRH. Outstanding.
Quote from: acords on April 01, 2007, 08:27:37 AM
Looks good MRH!!!! Did you brine, or dry cure? How long?
acords,
I dry cured using Morton Tenderquick (1 TBS per lbs) I had them in vacuum sealed bags in the fridge for 5-1/2 days, then rinsed, soaked for 30 mins, changed water and soaked another 30 mins, then rinsed one more time before drying and smoking.
Mark
What a great reult MRH, i bet the smell was mouth watering! ;)
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Dang!!! I'm hungry!!! Super job MRH!!! Just wish pork belly wasn't so hard to come by around here.
Stopped by Major Market today for some white pepper corns for the pastrami. Had the meat counter order up 15 pounds of belly. :) Will be in business on Friday. 8)
Quote from: MRH on April 01, 2007, 06:20:08 PM
I dry cured using Morton Tenderquick (1 TBS per lbs) I had them in vacuum sealed bags in the fridge for 5-1/2 days, then rinsed, soaked for 30 mins, changed water and soaked another 30 mins, then rinsed one more time before drying and smoking.
Mark
MRH. I used up the last of my Maple cure on the bellies last week. I have abundant and ample supply lines for Morton TQ, and I'm intrigued by your process/results. Did you add any other flavours to your rub?
WTF,
I did add some other spices to each chunk. All 3 had TQ, one had brown sugar, garlic powder and black pepper. The second one had just some pure maple syrup. The third one had brown sugar and some Cookies flaver enhancer spice mix. I have only tried the first one so far, I get a little garlic flavor but can't tell any of the pepper (I suppose I should had sprinkled some on when smoking it) I have only had the bacon once, but really enjoyed it. My wife only cooked the the odd peices that didn't get packaged, so I only had one small peice >:(
Mark
how long did you smoke for and at what temps? i am getting ready to do up some more BBB and am thinking of trying some belly meat as well. that is if i can find some by the weekend.
chris
Quote from: outlander on April 03, 2007, 08:40:34 PM
how long did you smoke for and at what temps? i am getting ready to do up some more BBB and am thinking of trying some belly meat as well. that is if i can find some by the weekend.
chris
Chris,
Ok here is what I did as far as the smoking:
Put the bacon in the Bradley at 160 deg and let it go for one hour, then I added pucks to last for 4 hours and turned down the temp to 140 deg. I removed it after it had smoked plus 30 minutes( I didn't make it out right after it finished with the bisquettes) I didn't use a meat thermometer since I figured it would have to be cooked, just like store bought bacon. I guess it was more or less cold smoked.
Hope this helped,
Mark ;D
hey mark,,
thanks, just out of curiosity, what flavor of smoke did you use? was thinking of useing pecan pucks and rubing maple extract on the belly. or would a heavier somke like hickory or mesquite be more inline? will be heading down to the butcher shop on friday to inquire about some belly. am hoping to be able to try this next weekend , along with some beef pastrami.
chris
Belly I have done absorbs pretty well, maybe maple on maple. Maple / Apple might be nice. Obviously I am thinking lighter but just my preference.
I used hickory on mine... But I really like smoke ;D
Mark
stoped at the meat shop after work today, :'( they all out till next friday. but have reserved a slab :D
chris
That's some fine looking bacon. Nice work!
-Brian
I had to engage my automatic drool control. Looks super MRH. Congrats on your adventure.