This time Belly Bacon!

[viper125]

Well I'm decided to break down and do some belly Bacon. Up to now we have really enjoyed making it from Butt. Hardy no fat and lots of taste.  Butt want to try this for several reasons. I do like fat just not the wife. I also do a lot of wrapped foods and figured this would be better then store bought. I hope! Also have never tried it and don't like to say that. So on to a new frontier! LOL
I ran out to the farm to my butcher and they were in the process of making bacon. I talker her into giving me the one piece left in her hands. About 5 1/2 lbs. Very nice looking slab. Oh and at 1.80 a lb. I wish she had more! So cut and weighed each piece the weights were a little off. That's the reason for the different bowls. I mix each piece separately. So rubbing in and putting into 1 gallon bags then in refrigerator.
So I figure pieces are 2 -1 lbs., 1 -1 1/4 lbs. and 1- 1 3/4 lbs. Probably wait 5-7 days this time. Doe's this sound about right for belly?
                                   

More pics as I progress. Oh this is our favorite flavor so far. With Garlic,Onion,Pepper and Brown Sugar + Morton's tender quick. Same as the one I posted before.

[SiFumar]

Sounds like you're on your way to some good eats!

[classicrockgriller]

A belly bacon smoke off! ;D

Will be watching and drooling.

[viper125]

What smoke off? Someone else doing it too? LOL Yep day two of cure still taking out twice a day and massaging my meat. THen put it back opposite of what it was. Just to make sure it all cures. HMMM getting hungry for a BLT! or two.

[MidKnightRider]

Nice start.
You'll love it.
Just used up my last pack of belly bacon.
Need to cure up some more myself.

[viper125]

I use the same thing on my butt bacon. The spice mixture and cure is perfect for us. I'm sure this will turn out good just a little fattier. LOL I have tried different bacon recipes but were not into maple or honey and that. This is just a basic cure with a few additives we like and it's so easy.

[viper125]

Well started my garage set up today. Framed up a Bench and vented smoker. Figured while working on it I could finish my Bacon I had cured.  This is my set up so far. Sorry for fuzzy pics Used cell phone camera. When I get my set up done I'll post better.
           

This is bacon cured and drying with a fan over it.\


Here it is in smoker getting 2 hrs of hickory at 140 degrees.




Done to 152 degrees and cooling


Done and sliced



Tastes great! Will vacuum and freeze to night. BLT's tomorrow!!

[beefmann]

looking good

[Tenpoint5]

Looks good but I would suggest wrapping it in plastic wrap and resting in the fridge over night before slicing next time. It give the flavor time to settle down and distribute themselves better. Also make for easier slicing when the meat is chilled.

[viper125]

Well 10 point I was going to. But the wife couldn't stand it any longer. LOL So we cut. I have never had problems cutting before. But it firms up in fridge over night. This wasn't and it  was really hard to cut. Fat needed to be firmer. So she knows now since she is my helper.

[Caneyscud]

Danged, I wish that danged contractor would get off his danged ____ and finish that danged Restaurant Depot, so I can get me some of the danged belly meat, so I can make some of that danged bacon!