Curing ?? pork belly

[djkost]

This is the way I make bacon. I use pork belly and cut them into one pound pieces. I use Morton Sugar cure. I rub it on and put it in the frig for 24 {or so depending on the thickness} hours in a plastic container. After taking it out I rinse it in cold water for about 1 hour and then air dry at room temps. Into the smoker for 2 to 3 hours in smoke at temps below 100 F. Cut wrap and freeze. You cannot eat it unless you cook it. Am I the only one that does it this way??

[Habanero Smoker]

I don't smoke it this way, but there is no reason not to; especially if you are freezing it afterwards.

[manxman]

This is the way I make bacon. I use pork belly and cut them into one pound pieces. I use Morton Sugar cure. I rub it on and put it in the frig for 24 {or so depending on the thickness} hours in a plastic container. After taking it out I rinse it in cold water for about 1 hour and then air dry at room temps. Into the smoker for 2 to 3 hours in smoke at temps below 100 F. Cut wrap and freeze. You cannot eat it unless you cook it. Am I the only one that does it this way??

This is more or less the traditional / normal way of making bacon in Britain, although the chunks are normally bigger than a pound and it is cured for longer.

I buy a side of pig which includes the pork loin and the pork belly which measures approx 24 - 30 inches by 16 - 20 inches.

Once boned, skinned and trimmed the loin and the belly are separated and cut into BS sized chunks then they are dry rubbed with cure, stored for 5 - 7 days with the fluid poured off every day or two and a little more rub applied, nmainly to the thicker parts.

After curing it is washed thoroughly for a couple of hours, left for 24 - 48 hours to dry and become tacky then smoked for 6 - 8 hours.

It is then sliced and vacuum packed, it normally keeps in the fridge for several weeks like this.

I did a post a while ago with the method but I have modified it slightly and one of these days I hope to post some pics and method for those in the UK who want to do cold smoked back (loin) and streaky (belly) bacon in their BS.  :)

[whitetailfan]

Just did some this weekend past.
I used the buckboard bacon cure, but on belly (they sell it for butts).
Cured it for around a week (it's much thinner than butts)
Smoked and cooked to an internal of 140F
Let stand and cool outside (temps are dropping here)
Saran wrap and into fridge for a day or 2 then slice.
Note - I cure and smoke with the skin on, then when it is still hot, I rip off the skin because that way you don't need to cut it off with a knife.

[spikeandco]

Manxman,

You are obviously a chap who has used his BS a lot.  I took delivery 2 days ago and am about to embark on first foray.  I have mallard and pigeon sitting in the fridge and thought I would try those as cure takes a shorter time than bacon.  Have you any experience of doing cold smoked birds or the breasts?  Keith Erlandson has some direction for duck, but nothing for pigeon and I get the impression smoking times in the BS are much shorter than traditional smoke sheds.

[manxman]

Hi spikeandco and welcome to the forum.

I have done duck breast before, see

http://forum.bradleysmoker.com/index.php?topic=11346.0

which is a mix of cold and hot smoking.

Although I do get a few pigeons from time to time I have not smoked any as yet but both duck and pigeon will be a lot quicker than making bacon.

The times in Erlandson's book are for traditional methods such as hanging up in your chimney, smoking times for the BS tend to be a lot less but it is often a bit of trial and error to suit individual taste.

If you create your own thread about pigeon someone may come forward with some help?

[spikeandco]

Manxman,

Many thanks.  Off to brine the duck now.  I'll let you know how I get on