First Bacon

[SamuelG]

Being my first post, I wanted to thank everyone in advance for your help.  The contributions from everyone here are amazing!

I received my Bradley two weeks ago with the cold smoke attachment and I'm ready to get started.  Just got my first Pork Bellies ( 6.25 Lbs )... not the easiest to find in Miami but I did.  I know that I have seen some recipes posted, but I did not bookmark them.  I remember Tenpoint5 having a recipe but I cannot find it.  Any help will be much appreciated.  Thanks


SamuelG

PS> Sorry but I could not add the photo

[Sailor]

Welcome to the forum.  You are down the road a piece from me as I live in Boynton Beach FL.  I think 10.5's Maple Cure Bacon would be a winner for you.  http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon

Good luck and post some pics.  We likes pics  ;D

[SamuelG]

I just added it from my phone... Hope it worked.

SamuelG

[classicrockgriller]

SamuelG, Welcome to the Forum.

here's some links that might help.

recipe site:
http://www.susanminor.org/forums/

You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748

Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

[DTAggie]

Welcome Samuel.  Can't wait to see how they turn out.

[SamuelG]

Thanks for all the help so far. 


I cut them in half so they could be vacuum  packed.



The recipe by Tenpoint5 is for 5 lbs.  Both pieces weigh 2 lbs 10 oz.  This means I need to keep the same percentages in the recipe and adapt them to my specific needs.  I just want to make sure I get it as right as possible the first time.  Thanks

SamuelG

Sailor > nice to know your just up the  road.

[smokeNcanuck]

SamuelG,

I tell you from experience, It will be your first time but it will NOT be your last.  That 10.5 recipe is killer!!
Looks like you are off to a fine start, good luck, and welcome!!

[SamuelG]

I Hope I did my math right:

Cure #1 ( Tenpoint5 ) Converted for Different Weight
3.69lbs Pork Belly
42.11g of Kosher Salt
7.01g of Cure#1
42.11g of Brown Sugar
42.11g of Maple Syrup

Cure #2
3.69lbs Pork Belly
42.11g of Kosher Salt
7.01g of Cure#1
42.11g of Brown Sugar
21.00g of Paprika
21.00g of Black Pepper

I plan to keep it for 5-7 Days.

Suggestions or concerns please let me know.  Thanks

SamuelG

[SamuelG]

[Tenpoint5]

That looks good to me!! The way I do my Bacon is rather simple even a child can do it!! ;D

Remember to flip it every day so the juices can soak in all over the Bacon. Sorry can't type mouth is drooling uncontrollably.

[SamuelG]

This has become an obsession!!!



I'm going to have to start exercising daily to get ready it!!!

[SoCalBuilder]

You guy's are killin' me!! I gotta find some bellies!!! looking forward to the final products ;D

[smokeNcanuck]

This has become an obsession!!!

and a mighty fine one at that ;)

[SamuelG]

You guy's are killin' me!! I gotta find some bellies!!! looking forward to the final products ;D

I went to four different stores until I found a very helpful Meat Manager .

[SamuelG]

Almost ready to go into the smoker.  I just fried up a piece to check the salt level and I had to fry a second piece b/c I could not believe my taste buds. 

I should have made more!!!



SamuelG

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