Bacon?

[La Quinta]

Going to try making it for the first time and I have a question (that may seem rather stupid) to those of you who do it all the time!! I don't (obviously) have "bacon/pork belly hangers". Is it imperative that the bellies are hung?

[Tiny Tim]

Absolutely....but it's not a problem....if you've tried my rib membrane removal method. :D  Just go down to your local NAPA store, and get a starter kit for a product by the name of "Duramix" made by 3M.  Take a couple of old wire coat hangers and position them at the top of the bellies, perpendicular to them, one on each side of the top, and adhere the hanger to the meat with the Duramix adhesive (works best with 2 or more bellies to balance it right).

FYI, I've never done bacon........................ ;D ;D

[La Quinta]

Thanks Tiny...umm...I have no idea what you're talking about!! :) I was always good in geometry...but "shop" was not a "chick" thing!! Couldn't I put them on racks and flip them? Or would I have to do it so often it would take days to smoke?

[Tiny Tim]

My serious answer is that when I try it, I'm going to use the regular racks and just let 'em be the way they are until they're done.  Figure the worst that'll happen is a grid gets formed on the bottom side of the slab, but won't be noticeable after it's sliced.

[Gizmo]

Smoke is smoke.  You will get the lines but there is nothing wrong with racking them.  The hangers can make it a little easier.  You can also use some Stainless steel "S" hooks and hook them onto a rack placed in the top rail location.  There have been posts here on them, maybe even a source, but I think they were being discussed for haning sausage.

[West Coast Kansan]

Just rigging up some butcher string or most anything the right shape and length hanging down through the vent works.

I do use the racks too, marks dont show when it has gone through the slicer.

[La Quinta]

I'm gonna try it on the racks...I could care less about the marks...because you're all right...when you slice it...who cares it won't show. Gotta friend picking up a belly for me at an Asian market in Orange County (cheaper by far then out here...if you can believe that..) and we're gonna give it a go!! Wish me luck!! :)

[Gizmo]

Luck Wish to you.
Call me when it is time for pig candy.   :P

[La Quinta]

You bet I will Giz!!! And WCK...and "the Big "O" too!!! a little intimidated about trying to make bacon...butt :) what the hell...ya only live once!!

[3rensho]

I'm sure it'll turn out great.  Bacon is dead simple.  I always use racks to smoke mine.  The skin gets cut off before I slice it anyway so I can't see that it makes any difference.  You'll really enjoy the home made item.

Tom

[manxman]

I'm sure it'll turn out great.  Bacon is dead simple.  I always use racks to smoke mine.

I agree, I always cut the skin off before smoking but that is not a problem either.  :)

[Habanero Smoker]

I agree, I always cut the skin off before smoking but that is not a problem either.  :)

For me it is. ;D

I've still haven't gotten around to purchasing the knives you have recommended. :)

[iceman]

You bet I will Giz!!! And WCK...and "the Big "O" too!!! a little intimidated about trying to make bacon...butt :) what the hell...ya only live once!!

It intimidated me too but after making the first batch I went nuts trying all kinds of things. Ann will never eat store bought again.
Go fer it kiddo!!!

[HCT]

You'll never buy store bought bacon again. If you skin it try deep frying the skin for a treat also. Good luck, it's an easy process.

[Gizmo]

You'll never buy store bought bacon again. If you skin it try deep frying the skin for a treat also. Good luck, it's an easy process.

Do you deep fry the skin after smoking?  I tried this once but the skin was very tough and not very edible.  I was expecting it to puff up and become light and airy as are the store bought pork rinds.  I also flavored them before deep frying.