Bacon Pig

[itchybeard]

Hi All.
After gaining more confidence with curing & smoking bacon (thanks to you guys) I thought that I would source some better quality meat.
After talking to a few local butchers I found one that cures his own and would supply me with whole bellies from Bacon Pigs. These are pigs that are older fatter
and especially reared for belly bacon, so I'm told.

I took him up on his offer and below is the fresh belly. I shall be curing & smoking this one with great care.
The whole side cost me 25 pounds which is not to bad, not sure of the weight as my scales only go up to 5kg but it is heavy.








I was also told to leave the skin on as it is softer than normal and will crisp up nice when cooked.

One question. My slicer only slices up to 5in (13cm) long with the attachments on, I could take them off but it might be a little dangerous.
So how would you I suggest that I cut the belly up, One cut in half down the length then in half?
your thoughts please.


Cheers.

[Keymaster]

Dont know nothin about makin bacon but that some real nice belly

Sent from my VM670 using Tapatalk

[Ka Honu]

There's no "right answer;" it's all a matter of preference. 

I generally cut a belly in halves or thirds (across) to make it easier to handle.  If I'm making bacon, I sometimes cut the pieces in half lengthwise (either before or after curing/smoking) to fit the slicer. 

Some folks cure and smoke with the skin on and remove before slicing & frying.  I prefer to remove the skin before curing & smoking - I feel it gives better smoke penetration.  At the temps you use to make bacon, the skin on any bellies I've seen won't crisp. 

I make pork rinds from the skin - great snacks with beer.

[itchybeard]

Hi All. Had to tell you...
Just got myself an early Christmas present. Sold my small slicer and bought a second hand 12" commercial slicer. right tools for the right job so to speak.
waiting for it to be delivered. cant wait. I shall be able to slice long cuts of belly bacon and large hams...brilliant.
I will show you the results when Iv'e used it.

Cheers

[Tenpoint5]

I am with the turtle on this one. I would remove the skin prior to curing and smoking.  IMHO is that the cure and smoke get better penetration with the skin removed.

[FLBentRider]

The last time I did belly bacon the skin was such a PITA that I left it on.

It peels right off after smoking if you get to it while it is still warm.

[MidKnightRider]

The last time I did belly bacon the skin was such a PITA that I left it on.

It peels right off after smoking if you get to it while it is still warm.

X2

[viper125]

I peel it off! It wont crisp up smoking just get tough. I also like knowing I can get cure deep in. Thick skin could prevent it.

[itchybeard]

Hi All.

Bacon in the smoker.



Here is the finished bacon.



All sliced up. I took the skin off as soon as it was out of the smoker and cool enough to handle. It came off quite easy with a sharp knife.



The unsmoked bacon




All packaged up.



cheers.

Merry Christmas all...

[viper125]

Very nice bacon! Looks really good! Only trouble is you don't have any cracklings now! LOL

[KyNola]

Nice job on your bacon!  Looks really good.

I'm going to assume those two foil wrapped things sitting on your drip tray are bricks for heat retention.  I would not sit them on the drip tray for a couple of reasons.  One, you may inhibit the heat from rising through the tower properly and Two, any grease or fat will not properly drain into the water bowl.

That's just me, my friend.  You do what you think is best for you.

[itchybeard]

Nice job on your bacon!  Looks really good.

I'm going to assume those two foil wrapped things sitting on your drip tray are bricks for heat retention.  I would not sit them on the drip tray for a couple of reasons.  One, you may inhibit the heat from rising through the tower properly and Two, any grease or fat will not properly drain into the water bowl.

That's just me, my friend.  You do what you think is best for you.

Thanks KyNola for the tip. Yes they are a couple of rocks, great for heat retention. Would they be better sitting on a rack?

Merry Christmas.

[ghost9mm]

Really good lookin bacon, well done..

[mikeradio]

Wow great job the bacon looks really good

[itchybeard]

Hi All, Got to share this breakfast with you. The bacon...mmmmmmmmmmmmmm it is grrrrrrrreat.



It don't stop in the freezer long.

Cheers.