Another outstanding round of making bacon! Nothing like Niman pork belly and a bradley smoker. Pics were from my third attempt (forth I added maple syrup to the cure, another outstanding batch).
http://dewpoint.snagdata.com/2008/10/23/making-bacon/ (http://dewpoint.snagdata.com/2008/10/23/making-bacon/)
Waz -
I love the website! The bacon looks like it came out perfect for you. Thanks for the link.
I HAVE to make some bacon now.
Waz,
Nice site. My buddy is having two pigs slaughtered next week. Cannot wait to get into those bellies.
SD
Where do u buy 2gal zip lock bags ? thanks!
BB
waz...
welcome to the forum and thanks for the link
Brother Bill,
I can usually find mine at a grocery store or Wal-Mart. Usually Wally World will have them.
SD
Quote from: Brother Bill on November 17, 2008, 10:44:21 AM
Where do u buy 2gal zip lock bags ? thanks!
BB
I find mine the same places as SD. I don't know what area you are in, but in my area either Price Chopper or Shop Rite always has them in stock.
Thanks guys for the info! I'll try Wal- Mart.
BB
Waz
I think I will be expanding my horizons soon. The bacon looks awesome.
BFLO
Waz
How many pounds of pork belly did you start out with and do you adjust the cure amount by pork weight?
BFLO
Ok, you guys got me goin to do a belly! We will see.....
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00637.jpg)
This was really good. Extended my water soak, not too salty. Just gotta do more than one next time
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00642.jpg)
Very nice SS, I've got to see if I can some belly here that looks to good!
C
Nice bacon, SS. Mine is in the cure right now and the wait is killing me!
Duck, I don't know if it made any diff, but I waited until the belly firmed up a bit before adding a touch of maple syrup. Hope yours comes out great!
Thanks SS. I've made about 10 batches now. They all come out about the same, which is to say, awesome. Not cause of me, but because homemade bacon absolutely rocks. Unfortunately, Momma and the Yard Apes are now hooked.
I haven't done bacon yet. Are most people using Hab's Maple cue on the recipe site or are they your own concoctions?
I haven't found a reason to do anything else. I do plan on doing his triple smoked method the next time I get my hands on some belly. Sometimes, I will tweak his a bit and go with a jalapeno powder as well.
SD
Quote from: Smoking Duck on November 20, 2008, 04:29:22 PM
Unfortunately, Momma and the Yard Apes are now hooked.
SD,
Ive made about 5 batches and the same people keep eating mine. Momma and my 4 Yardapes have a tendency to polish all mine off before I even get any most times. Good excuse to make more.
I hear ya 10.5. Its almost as if you have to do some on the sly if you want to enjoy any yourself. Course, for me, most of the fun is seeing other people enjoy the smoked foods. But, would it kill them to let me have at least ONE taste? ??? ;D
Bacon What a treat.
Have smoked pork belly for a few years but have now found the Pork Butt for bacon. Normally ground for Sausage but now i find that cured properly it makes slab look 2nd rate. The last time i used Hi Country BuckBoard cure. I folled directions and WOW. If you get a chanace try it.
Tom
Sounds good, Father Tom. I assume you don't use the bone in butt?
SD
Hi SD
No i did bone them. Put on the cure and rubbed it in. Tied it up with string and put in plastic zip lock bag. Afturing curing time washed and soaked in H2O for hour, then washed and soaked again for hr. Dried and then put in net bag to hold tight. Then into smoker. Great....
Tom
Father Tom,
So what does it come out looking like ?
Just curious, when you de-boned did you split the sholder and rub cure and tie back together? I have tried to follow the Hi-Mtn rec of 3 and a half inches but it's hard to do with some cuts. I love Buckboard bacon!
Hi SS & BR
Yes all i did was remove the sholder flat bone without splitting the entire butt in half. Trimmed the large fat layer. Heigh was about 4". I rubbed cure in flap area and folded it back together. Tied like roast for the curing period as recommended by Hi Country. after washing and soaking i like to use nets for butts, poultry and roasts.
Tom