Kurobuta pork belly from Snake River Farms weighing in at 8 pounds.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_27748_.jpg)
Cut into 2 four pound slabs. Talked to the folks at SRF before I ordered the bellies and they said "our bellies are leaner than most folks use to make bacon but they will work just fine".
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics035.jpg)
Leaner? Really? :D
Cured with kosher salt, cure #1 and brown sugar. The normal curing method. Oops, I'm out of maple syrup so I rummage around the pantry and what do I find? Agave syrup. That should sweeten it up!
Stay tuned, next week will be hickory smoked bacon MAKstyle!
Watching............ I ordered one of those and it came the other day. I'm not going to start it until next week.
Deb, if you ordered from SRF I can tell you how close they cut to the rib bones. I had to cut out a piece of a rib bone. :D
This should be an interesting bacon session.
Mine looks like yours ;D
(http://i281.photobucket.com/albums/kk234/deb415611/food/dec%202010/46c27778.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/food/dec%202010/cb296f22.jpg)
It's going to become Christmas bacon
Is this online ordering? I've always wanted to try my hand at bacon.
www.snakeriverfarms.com There are several different places you can order Kurobuta pork and Wagyu beef from but I happen to like this website. They are very customer friendly. Be advised it's not cheap. Wagyu beef is the US equivalent of Kobe Beef and Kurobuta pork is the Kobe of the pork world. Great holiday treat!
Oh this is looking good! I'll be staying tune for this one.
That looks amazing!
I was on their site just to take a look... I need a lot of practice before I can swing on of those beauties.
SamuelG
Sent from my iPhone using Tapatalk
Not to take ANYTHING away from SRF, but there is another source of Berkshire (Kurobuta) pork online, and that is Heritage Foods.
I have never tried their Berkshire pork, but everything else I have ordered from them (turkeys, ducks, geese) has been first rate. They are also very helpful and accommodating via telephone - call and you can have your belly either skin on or skin off.
Another one for Wagyu beef is Strube Ranch. I think they supply Kurobuta pork as well.
Are you flipping it daily Kynola? I think you will be making the road trip with Squirt and Hal next time, after you finish this experiment!!
Quote from: Tenpoint5 on December 05, 2010, 07:41:02 AM
Are you flipping it daily Kynola? I think you will be making the road trip with Squirt and Hal next time, after you finish this experiment!!
Chris, flipped it for the first time this morning. Was amazed at how much liquid it had already thrown off. Have cured bellies before and never threw off this much liquid in the first 24 hours. Anyone have any ideas or theories as to why? I'm still learning!
I think it all depends on the Hog. I have had some that give a lot of liquid and some that don't have hardly any. The ones that dont have any are the ones that get me to second guessing myself. Did I put everything in the brine? I know I did didn't I??
Larry,
Does Strube have online ordering? I didn't notice it on their website
Quote from: deb415611 on December 05, 2010, 07:54:20 AM
Does Strube have online ordering? I didn't notice it on their website
Don't know Deb, have never actually ordered anything from them. I know Big Poppa is a big fan of theirs and uses their meat quite often.
Had one of those slabs in a 2.5 gallon bag while the other is in a 1 gallon bag. Transferred the one that was in the 2.5 gallon bag into a 1 gallon bag along with all of the liquid. Was a little afraid of the seal on the 2.5 bag. Those 1 gallon bags are at their capacity! I put them on a half sheet pan in the frig just in case they are a little beyond their capacity and the seal leaks.
Last I checked, Strube's doesn't sell direct. I buy it locally at Pete's Fine Meats (http://petesfinemeats.net/) in Houston. Pete's will ship, and the last price I had on a Strube's brisket was $6.89/lb
Quote from: BuyLowSellHigh on December 05, 2010, 08:23:52 AM
Last I checked, Strube's doesn't sell direct. I buy it locally at Pete's Fine Meats (http://petesfinemeats.net/) in Houston. Pete's will ship, and the last price I had on a Strube's brisket was $6.89/lb
There's your answer Deb! Thanks BLSH.
Thanks guys!
I have a almost 18 lb brisket BLSH talked me into buying when we were at Pete's with Gizmo.
The fat cap felt like velvet. Just soft.
Am waiting for a very special occasion before I smoke that $124 piece of meat.
Looking good!
I'll be keeping an eye on this one.
Quote from: classicrockgriller on December 05, 2010, 11:46:44 AM
I have a almost 18 lb brisket BLSH talked me into buying when we were at Pete's with Gizmo.
The fat cap felt like velvet. Just soft.
Am waiting for a very special occasion before I smoke that $124 piece of meat.
Yeah, it's all my fault that you bought the biggest, most expensive brisket in the entire State of Texas.
I really had to twist your arm on that one. ;D
Holy cow! That's a big brisket!
Need your opinions on which day to smoke the bacon. The weather forecast for this Saturday is rain all day with a high around 50F. Late Saturday afternoon the wind is really going to pick up to 20-25mph, gusting to 30 mph and the rain changing over to snow. Sunday, the snow and winds continue, dying off in the late afternoon with a high only in the low 30's.
I'm thinking early Saturday afternoon is the best time as I'm going to have precipitation both days anyhow but will have a warmer air temp before the winds really ramp up. The MAK can handle the precipitation with no issue. It's the wind factor I'm more concerned with.
Your thoughts?
Buy a plank of plywood and take the wind out of the equation, other than that the Saturday thing sounds about right.
That's interesting weather weekend for smoking Larry...
Either early Saturday or Late Sunday.
Have you run your MAK in the rain?
I have, but on my covered/screen back patio.
Quote from: FLBentRider on December 09, 2010, 10:47:21 AM
Have you run your MAK in the rain?
I have run mine in the rain a few times. It sits on an uncovered patio but I try to shield it with a large patio umbrella over it. It doesn't mind the rain at all. I know MAK Daddy runs his in the rain all the time.
This is a no Brainer Larry. Since your retiring just use one of them sick days your banking and call in sick on Friday and smoke it on Friday!! No weather issues.
Quote from: KyNola on December 09, 2010, 12:26:33 PM
Quote from: FLBentRider on December 09, 2010, 10:47:21 AM
Have you run your MAK in the rain?
I have run mine in the rain a few times. It sits on an uncovered patio but I try to shield it with a large patio umbrella over it. It doesn't mind the rain at all. I know MAK Daddy runs his in the rain all the time.
Cool. I would worry about pellets swelling....
Had to call an audible on smoking the belly sections. Decided to do it tonight while the air temp is 42 degrees, little wind and no precipitation. MAK is monitoring one belly piece's IT while my new ET-732 is monitoring the pit temp and IT of the other belly slab. Just using both of them for comparison purposes. Will check both of their readouts with a Thermopen. My ET-732 came without the clip for the pit probe. Not a problem if you're married to a retired school teacher. :D Will post pics once the battery for the camera charges up a bit.
Stay tuned, the Bacon Channel is on the air! It's a double feature this weekend as I think my friend to the Northwest, STC is going to start curing Canadian Bacon and a Belly section.
Quote from: KyNola on December 10, 2010, 07:05:45 PM
Had to call an audible on smoking the belly sections. Decided to do it tonight while the air temp is 42 degrees, little wind and no precipitation. MAK is monitoring one belly piece's IT while my new ET-732 is monitoring the pit temp and IT of the ither belly slab. Just using both of them for comparison purposes. Will check both of their readouts with a Thermopen. My ET-732 came without the clip for the pit probe. Not a problem if you're married to a retired school teacher. :D Will post pics once the battery for the camera charges up a bit.
Stay tuned, the Bacon Channel is on the air! It's a double feature this weekend as I think my friend to the Northwest, STC is going to start curing Canadian Bacon and a Belly section.
Cool! ---How do like the ET-732?
You inspired me too...
I have a pork loin in the fridge...
Gonna trim/cure this weekend.
Quote from: hal4uk on December 10, 2010, 07:36:09 PM
Quote from: KyNola on December 10, 2010, 07:05:45 PM
Cool! ---How do like the ET-732?
You inspired me too... I have a pork loin in the fridge...
Gonna trim/cure this weekend.
The ET-732 is all it's cracked up to be. Thanks to Bryan for giving us the discount. HUGE bargain!
So Hal, if you're going to cure a loin this weekend that makes the Bacon Channel a TRIPLE feature his weekend. I assume that both you and your team member will post pics of your curing efforts, right? :D :D Hal, you're gonna love that CB!
Looking forward to trying CB!
Wuz busy today slicing up a "boulder" with my new toy...
(and cooked two butts, and had to open multiple Christmas presents that showed up on the porch!)
Gotta get me that new MAV!
On my "list"!
Right now I have the MAK monitoring the pit temp and one belly section IT. I have the ET-732 monitoring the pit temp and the other belly section IT and going to check the IT of the bellies with the Thermopen just to see how it all compares.
OMG! I am just as big a geek as STC and you Hal! :D
Quote from: KyNola on December 10, 2010, 08:02:39 PM
OMG! I am just as big a geek as STC and you Hal! :D
Nawwww...
We went PRO at it!(God help us...)
Quote from: hal4uk on December 10, 2010, 08:11:15 PM
Quote from: KyNola on December 10, 2010, 08:02:39 PM
OMG! I am just as big a geek as STC and you Hal! :D
Nawwww... We went PRO at it!
(God help us...)
Amen, bro.... 8)
Good Night Mr. Cunningham!
So both of you guys are going for the CB this weekend. Great!
Can't wait to see this extravaganza.
The three bacon banditos!
And it's done!
First, the ET-732 came without the pit probe clip that attaches to the grate. Email to Maverick and the clip is on the way but bacon won't wait. Retired elementary school teacher wife to the rescue!
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics036-2.jpg)
Belly sections in the MAK. Hickory smoke, 200 degrees in the MAK, 40 degrees air temp, no wind.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics037-1.jpg)
Finished and in the house resting before wrappng in plastic wrap and into the frig for a 24 hour nap before slicing.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics039-1.jpg)
Man, does the house smell good!
OMG, those are righteous! They look perfect.
Heck Yeah!!!!!!
HOLD THAT SMELL!
(I'll be by to visit in 14 days!)
Thanks BLSH. They're not perfect but they aren't going to suck I don't think. Wrapped them in plastic wrap and tucked away in the frig for a nap.
Looking forward to seeing you Hal.
Going to have to figure out which direction to slice these. :)
Quote from: KyNola on December 10, 2010, 11:36:02 PM
Going to have to figure out which direction to slice these. :)
When it's eating time, I don't think it will much matter.
Beautiful Larry! I start curing the one I bought this weekend :)
That looks great Larry!
Just read this thread. BIG mistake. Now my stomach is growling at me. Looks like a nice job.
Heck Yeah Larry!
Those look great, can't wait until the slicing process.
Amazing!!! Great looking bacon!!!
SamuelG
Sent from my iPhone using Tapatalk
Quote from: KyNola on December 10, 2010, 11:36:02 PM
Thanks BLSH. They're not perfect but they aren't going to suck I don't think. Wrapped them in plastic wrap and tucked away in the frig for a nap.
Looking forward to seeing you Hal.
Going to have to figure out which direction to slice these. :)
From the looks of them in the pictures Larry and IF your slicer can handle it. Slice on the long side.
Quote from: Tenpoint5 on December 11, 2010, 07:46:40 AM
Quote from: KyNola on December 10, 2010, 11:36:02 PM
Thanks BLSH. They're not perfect but they aren't going to suck I don't think. Wrapped them in plastic wrap and tucked away in the frig for a nap.
Looking forward to seeing you Hal.
Going to have to figure out which direction to slice these. :)
From the looks of them in the pictures Larry and IF your slicer can handle it. Slice on the long side.
That's sort of what I was thinking too Chris but I don't think the throw on my slicer will handle it and I hate like the devil to start whacking on those beauties to make them fit the slicer. I'll try to rig something for the slicer or I may just wing it with my 14 inch graton. Thick sliced bacon anyone? :D
That's the way I like it ! :D
Knife worked well for me - just take your time.
I personally think it keeps better unsliced, so I froze in whole sections of ~ 2 lbs ea, and then slice as I go from the one in use at the time. The downside is when you get near the end it just isn't safe to hand slice anymore. That's when the bacon end piece becomes an ingredient.
Quote from: BuyLowSellHigh on December 11, 2010, 08:26:30 AM
Knife worked well for me - just take your time.
I personally think it keeps better unsliced, so I froze in whole sections of ~ 2 lbs ea, and then slice as I go from the one in use at the time. The downside is when you get near the end it just isn't safe to hand slice anymore. That's when the bacon end piece becomes an ingredient.
BLSH, I owe you a beer for giving me the heads up on that knife and catching it on sale to boot. That knife has become my newest best friend. It flat rocks. I'm thinking I may vac seal and freeze sections too. I think it will keep better that way too.