bacon belly project

Smoke some · April 07, 2010, 08:46:27 AM

I finally got around to getting a bacon project going.
I picked a pork belly up at a local butcher they do hogs every Monday.

The slab weighed in at just less than 12 lbs.

Here are a couple pics of the belly

Used the Maple Cured Bacon recipe on these, also took the skin off.

Here's how they looked after 8 days, out of the brine and rinsed off.

Let them dry in the fridge overnight for about 12 hours
Pulled them out this morning to warm up to room temp before going in to
the smoker. Temp was set at 120 degrees going to give them 2 hours of maple.

Rain is coming down now, happy I tucked my bradley in under my sauna/closet

Only Smoking part is done 2 hours of maple.

It's Time to increase heat up to 160 degrees and bring I.T. of bacon up to 150 degrees.
I will have the rest of the story and pics when it comes out of smoker.

3rensho · April 07, 2010, 08:59:05 AM

That's a beautiful looking chunk of belly!! You're gonna love that flavor. I normally take mine to an IT of 134 but that's probably a taste thing. Looking forward to finished pix.

FLBentRider · April 07, 2010, 09:12:07 AM

Nice looking bacon!

I wish the bellies I get were that lean.

OU812 · April 07, 2010, 09:18:27 AM

That belly is lookin gooood, cant wait to see the finished product.

Tenpoint5 · April 07, 2010, 09:47:37 AM

You owe me a keyboard. Made me sit here with my mouth open and drooled all over this one.

KevinG · April 07, 2010, 09:49:32 AM

So that's where my bacon filled smoker got off to. I'll be right over to pick that up.

Smoke some · April 07, 2010, 05:37:19 PM

Time to pull it from the smoker I.T. of belly's at 149 degrees close enough for me.

Going to let it sit in the fridge over night and let it stiffen up to slice tomorrow.
I will post some sliced pics tomorrow.

Just a thought Bacon and eggs, a day's work for a chicken....
A lifetime commitment for a pig.......

Sailor · April 07, 2010, 05:46:00 PM

I can almost taste it ......looks so good! Nice job

KevinG · April 07, 2010, 06:20:34 PM

Oh my, it's the dreaded Catacon, or is it the Bacat.

Quote from: Smoke some on April 07, 2010, 05:37:19 PM

Just a thought Bacon and eggs, a day's work for a chicken....
A lifetime commitment for a pig.......

Yea, but I'd be willing to bet the chicken never thought anybody would eat it knowing which end it came out of.

seemore · April 07, 2010, 08:48:21 PM

SMOKE SOME wow great job nice pics also
seemore

OU812 · April 08, 2010, 06:09:38 AM

Great lookin belly you got there Smoke some, I can almost taste it from way over here.

Thats goin to be gooood.

Smoke some · April 11, 2010, 05:30:30 AM

As they say the proof is in the pudding.

You won't go wrong with using the Maple Cured Bacon recipe.
Thanks to all that contributed to this recipe, it's a keeper plus repeater.
http://www.susanminor.org/forums/showthread.php?t=542
Time to brine another belly, this one won't last long.

Tenpoint5 · April 11, 2010, 02:04:29 PM

That's a fine looking BLT you have there Smoke. wont be long and the maters will be ready and I can founder myself on them for another year.

stinger · April 11, 2010, 03:08:57 PM

whats a good price for pork bellies?

Smoke some · April 11, 2010, 05:15:47 PM

I payed $1.69 a pound for the belly.