First Bacon

Started by SamuelG, November 29, 2010, 03:00:29 PM

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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

SamuelG

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


Enough ain't enough and too much is just about right.

SamuelG



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

SamuelG
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.
SamuelG

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!!
Either Way....I'm Smoke'N It

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

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.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

SamuelG

This has become an obsession!!!



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

SoCalBuilder

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

smokeNcanuck

QuoteThis has become an obsession!!!
and a mighty fine one at that ;)
Either Way....I'm Smoke'N It

SamuelG

Quote from: SoCalBuilder on December 01, 2010, 05:09:43 PM
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

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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SamuelG