Pork Belly smoking

[Gizmo]

Looks like the patience worked out for you MRH.  Outstanding.

[MRH]

Looks good MRH!!!!  Did you brine, or dry cure?  How long?

acords,
I dry cured using Morton Tenderquick (1 TBS per lbs) I had them in vacuum sealed bags in the fridge for 5-1/2 days, then rinsed, soaked for 30 mins, changed water and soaked another 30 mins, then rinsed one more time before drying and smoking.

Mark

[LilSmoker]

What a great reult MRH, i bet the smell was mouth watering!  ;)

LilSmoker

[iceman]

Dang!!! I'm hungry!!! Super job MRH!!! Just wish pork belly wasn't so hard to come by around here.

[Gizmo]

Stopped by Major Market today for some white pepper corns for the pastrami.  Had the meat counter order up 15 pounds of belly. :)  Will be in business on Friday. 8)

[whitetailfan]

I dry cured using Morton Tenderquick (1 TBS per lbs) I had them in vacuum sealed bags in the fridge for 5-1/2 days, then rinsed, soaked for 30 mins, changed water and soaked another 30 mins, then rinsed one more time before drying and smoking.

Mark

MRH.  I used up the last of my Maple cure on the bellies last week.  I have abundant and ample supply lines for Morton TQ, and I'm intrigued by your process/results.  Did you add any other flavours to your rub?

[MRH]

WTF,

I did add some other spices to each chunk.  All 3 had TQ, one had brown sugar, garlic powder and black pepper.  The second one had just some pure maple syrup.  The third one had brown sugar and some Cookies flaver enhancer spice mix.  I have only tried the first one so far, I get a little garlic flavor but can't tell any of the pepper (I suppose I should had sprinkled some on when smoking it) I have only had the bacon once, but really enjoyed it.  My wife only cooked the the odd peices that didn't get packaged, so I only had one small peice >:(

Mark

[outlander]

how long did you smoke for and at what temps? i am getting ready to do up some more BBB and am thinking of trying some belly meat as well. that is if i can find some by the weekend.

chris

[MRH]

how long did you smoke for and at what temps? i am getting ready to do up some more BBB and am thinking of trying some belly meat as well. that is if i can find some by the weekend.

chris

Chris,

Ok here is what I did as far as the smoking:

Put the bacon in the Bradley at 160 deg and let it go for one hour, then I added pucks to last for 4 hours and turned down the temp to 140 deg.  I removed it after it had smoked plus 30 minutes( I didn't make it out right after it finished with the bisquettes)  I didn't use a meat thermometer since I figured it would have to be cooked, just like store bought bacon. I guess it was more or less cold smoked.

Hope this helped,
Mark ;D

[outlander]

hey mark,,

thanks, just out of curiosity, what flavor of smoke did you use? was thinking of useing pecan pucks and rubing maple extract on the belly. or would a heavier somke like hickory or mesquite be more inline?  will be heading down to the butcher shop on friday to inquire about some belly. am hoping to be able to try this next weekend , along with some beef pastrami.

chris

[West Coast Kansan]

Belly I have done absorbs pretty well, maybe maple on maple. Maple / Apple might be nice.  Obviously I am thinking lighter but just my preference. 

[MRH]

I used hickory on mine... But I really like smoke ;D

Mark

[outlander]

 stoped at the meat shop after work today, :'( they all out till next friday. but have reserved a slab  :D


chris

[Stickbowcrafter]

That's some fine looking bacon. Nice work!

-Brian

[hillbillysmoker]

I had to engage my automatic drool control.  Looks super MRH.  Congrats on your adventure.