Have two pieces of pork belly in the frig, about 8 pounds total. Curing with Morton's TQ with brown sugar and maple syrup. Next Sunday, will apply the apple smoke. First time for me trying belly bacon so this will be a learning experience. Anyone have any suggestions? All info appreciated.
KyNola
KyNola,
I did some a while back turned out great. Here is the post from when I did it.
http://forum.bradleysmoker.com/index.php?topic=4986.msg45154#msg45154
I explained it on the second page, sounds similar to what you are doing. Make sure you rinse well so it's not too salty.
Mark
Thanks Mark. Sounds very similar to what I am doing. Turned them for the first time this morning. They have already begun to throw off a lot of fluid. That tells me the TQ has already started doing its thing. Noticed you used 4 hours of hickory. Now that is some hickory smoked bacon! I think I'm going to go about 3 hours of apple smoke. With the brown sugar and maple syrup, I think the apple smoke will be a good combination.
Larry
Ky, I responded to your questions on my last bacon post. As you've read, that was the best bacon I have ever made and best I've tasted. You will love the applewood smoked, maple sugar combo. Only other thing I did not mention but you saw in my pictures, I used bacon hangers on hickory dowels instead of laying the slabs on the racks. I've never made any on the racks or with Morton cure. Keep us posted and good luck.
-Brian
Stick,
Thanks for your responses on both of my posts. I had done exactly what you suggested. Poured the maple syrup(not Mrs. Butterworth's :D) in the bag and worked it in. Those 2.5 gallon zip bags work great.
Will keep you posted on how the TQ works. I have a bit of concern about the saltiness with the TQ but I'm a salt lover. Still, I would like for it to be good for the non-salt lickers.
KyNola
KyNola,
when I made mine I did 3 different variations. All with TQ and brown sugar, then one with Black pepper, one with Garlic and one with honey. All were very good but really the only one I could really tell a difference was the garlic one. I think the rinsing took away the flavors along with the salt maybe. I think next time I will rinse well to get rid of extra saltiness then re add the Pepper etc let set another day and then smoke. My brother did some deer that he cured and gave it a good coating of pepper etc just before smoking and said it turned out good
OK guys, here is the latest. Pulled the belly out of the cure, rinsed and fried some up to check the saltiness. My wife said "this is the best bacon I've ever had". I said "there's no smoke on it yet". I am so fired up about laying the apple smoke on it tomorrow. You guys are the best with your knowledge.
I thank you,
KyNola
OH MY GOSH!!!! The bacon turned out awesome. Thanks Stickbowcrafter and MRH for all your advice. The belly is almost too pretty to slice. Notice I said almost. It is definitely going to be sliced.
Smoke on!
KyNola
KyNola,
Glad it worked out! I need to get a belly and give it a try again. I know we really enjoyed it the time I did it.
Mark
I must protest. I want pictures! I want pictures! I want pictures!
Please.
Sorry Giz. I am just not computer savvy enough to post pics.
I live deep in the heart of hickory smoked BBQ country. I had a friend of mine who makes a living running his large BBQ restaurant to sample the bacon last night. He nearly went nuts! He asked me how I did it and finished his questions with "on that little smoker of yours?" Yep, on that little smoker of mine! ;D
I'll take that as a compliment. Ordered a 10 inch slicer too. I think I see bacon orders on the horizon.
KyNola
I ordered a pork belly from the butcher Today! I pick it up on Friday. It should be done about the time I run out of the Canadian bacon I'm curing now....
KyNola,
Did you use a dry cure or brine ?
Rider,
At the advice of Stickbowcrafter and MRH, I used one tablespoon of TenderQuick per pound of belly. I mixed it with one tablespoon of brown sugar per pound of belly. Combined the TQ with the brown sugar and rubbed it in well. Once the belly was in the zip bags, I poured approximately 1/4 cup of pure maple syrup(not Mrs. Butterworth's huh Stick ;D) in the bag and worked it in as best I could. Put the bags in the frig for 7 days, turning once a day. After a week, out of the bags, rinse well and then back in the frig overnight to dry and form the pellicle.
I was well satisfied with the results. Good luck, you're gonna like it! Let us know how it goes.
KyNola
Rider,
3 hours of apple smoke at 200 degrees. Took the IT to about 140 degrees.
KyNola
Quote from: KyNola on February 25, 2008, 01:49:20 PM
Sorry Giz. I am just not computer savvy enough to post pics.
KyNola
If you want some help just let us know, we can walk you through it. It can be intimidating but after you see how, you will be amazed at how easy it is. Just holler bud.
You can also make a paste of the cure and maple syrup; making sure to mix the ingredients well. Then rub the paste on to the bacon.
For maple flavor I'm starting to use a mixture of brown sugar, maple sugar, and pure maple flavoring when I make maple flavored bacon. Make sure it is pure maple flavoring which is just flavoring with nothing added, and not the imitation brands with artificial flavor and alcohol .
I picked up the Pork Belly today. 12 lbs! I had to fold it up to get it in the cooler (in the car). It covers more real estate than 2 smoker racks.
I would assume that it shrinks like the loin did, so I am assuming I can cut it so that the sections are about as large as a smoker rack and the shrinkage will allow for clearance in the smoker ?
I tend to cut it into thirds. Fits nice on the racks and is easier to slice.
Rider,
If you think the canadian bacon is good, you are not going to believe how good the belly bacon is. Cut the the belly into sections that you need. Cure it, smoke it, slice it and get ready for your family and friends to love you forever.
Don't know about your pork belly but I had to trim a pretty large fat cap on the skin side of the belly.
Have a great time with the belly bacon. Want to hear about your progress.
KyNola
KyNola,
How long did you Cure your belly bacon ?
I have seen anywhere from 5.5 days to 7 days here. I think I am going to start the cure shortly, so I cure it for 5-6 days and smoke next Sunday.
I cut the 13+ lb belly into 3 sections. One got just TQ, the next one TQ / Brown Sugar , and the last one TQ and maple Syrup.
I generally cure for 7 days. After 6 days press down on the meat in all areas, if there are no "soft" spots, that's a good sign that it is fully cured. If there are still some soft spots cure it for another day. I overhaul (shake the bag and turn it over) each day, some only do it once; usually on the third or forth day.
I have been turning the bellies daily. I did a "poke check" today and noticed that the one that just had the TQ was much softer that the other two.
Does the curing process need the sugar to work ?
Belly section 1 = 1T TQ per LB
Belly section 2 = 1T TQ + 1T Brown Sugar per LB
Belly section 3 = 1T TQ per LB + about 1C of PA Maple Syrup (the real stuff)
I cured mine for 7 days, turning once each day and then rinsed and back in the frig uncovered overnight to allow to dry and form a pellicle.
I don't know that the "cure" needs the sugar to complete the process. I think it is used more to offset the saltiness of the TQ.
Don't be surprised when you first attempt to fry some up that you begin to see dark crust forming as though it is burning. It is most likely the sugar caramelizing. I find that if you fry it at a lower temp than normal, you don't have as much of the "blackening".
Enjoy my friend and let us know how it turns out.
KyNola