Bacon going... The Results are in!

[RedJada]

 Thanks to all the help I got from the people here, I finally got my pork belly in the fridge getting happy. I did remove the skin but didn't take a photo. (it wasn't very pretty) First time, LOL...
I bought 2.5gal hefty zip locks from walmart and they dont seal very well. So I doubled bagged.





Until next weekend.....

Thanks for the help.

[SmokinSignals]

Looking good, I just completed my first bacon and it was a little salty for my taste.  Make sure you cut a little piece off and fry for taste before smoking.  If it`s salty, soak it longer.  Good luck.

[RedJada]

 Quick question, been turning everyday. Just turned for the second day and noticed not too much water in the bags. When should I start seeing more water? And how much should I expect after a 5-7 cure? I'm using 10.5's maple recipe.

[KyNola]

Don't despair if you don't have a lot of moisture coming out of the belly.  Sometimes it's just the pig.  As long as you followed Chris's recipe and correct amount of Cure#1 per the weight of the belly you should be good to go.

[Tenpoint5]

Don't despair if you don't have a lot of moisture coming out of the belly.  Sometimes it's just the pig.  As long as you followed Chris's recipe and correct amount of Cure#1 per the weight of the belly you should be good to go.

Yep depends on the pig. You will know everything is working right when your flipping them every day. You will start to notice that the slabs are firming up or getting stiffer. I have never soaked any of my bellies prior to smoking. All I do is rinse them off real good. You can fry a test piece but it will taste completely different after it has been smoked and the salts completely level out.

[RedJada]

 Thanks guys, just turned again today and did noticed things getting a little firmer (3.5 days) and looks like a little bit more moisture than yesterday. Looking at rinsing Friday evening and smoking Saturday afternoon. I know its probably hard to describe. But is there some sort of ultimate firmness I should be looking for?

[Smoker John]

I just finished a belly myself, yours looks good, as far as firmness you're right it has fairly hard to describe but it is noticebly firmer than when you started especially after 6-7 days, you won't be able to push down on it too far, sorry probably not the best answer, it'll be fine.

[SmokinSignals]

The loose fat will also be pretty firm compared to what it was before the curing process.  It is usually the softest part of the slab.  If it is firming up, that is a pretty good indicator.

[RedJada]

 Thanks for the firmness tips. I will be smoking tomorrow and slicing on Sunday. Does it matter witch way I slice? with the grain or against? Looking at it, looks good on all sides slicing wise. I will need to cut and shape a little to make a better fit in the slicer. Just wondering if it made a difference.

[Keymaster]

I was told just last night to slice bacon in the same direction as the rib lines :)

[RedJada]

 Here are some photos of the finished product. Out of a 8.4lb belly, I ended up with 6.5lbs of good looking bacon. 3/4lb of scrap cuts for use in soup or something down the road. After a cool down out of the smoker I warped in saran wrap and place in fridge to get happy over night. I smoked with maple for 2.5 hours. Let me tell you, it smelled so good slicing, kinda made me want to just gobble some up, LOL. Thanks 10.5 for sharing the recipe. Thanks for all the answers to my questions on my first bacon. I really appreciate all the help.

After a 7 day cure

Feel the love

Fresh out of the OBS

After an overnight rest in the fridge

Did someone say Bacon?

The process.


So its breakfast tonight for dinner. Eggs, french toast, biscuits and BACON!!!!  ;D

[Keymaster]

That bacon looks great, Nice job!!

[beefmann]

great looking bacon, great job

[SiFumar]

Great job!  You've caught the belly bug!

[Tenpoint5]

Looks great.Just remember to fry it at a lower slower temp so the sugars don't burn an turn black on you