First belly bacon

phil129 · Oct 16, 2015

Thought I would try my hand and bacon after I saw costco had bellies. Picked up a 9lb belly and used pops brine. If I can find TQ I wouldn't mind trying that for comparison. Anyway on with the bacon.

Out of the brine, into the smoke.

Smoked for 10 hours at 100 in the mes with applewood.

Just finished slicing after 2 days rest after smoking. A healthy coat of pepper, garlic and onion powder for the rest period.

As Bon Jovi said oh half way there.

All sliced up into strip and lardons. 9 lbs of bacon, I think I'm set for a few days. I guess I'll have to share with the guys at work and the family and friends.

All in all this was a great smoke. Was a bit intimidated by curing as I have never done that but pops brine was wicked simple to use. The flavor is great, very different taste and texture to Comercial bacon.

Thanks for looking
Phil

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driedstick · Oct 16, 2015

Looks great!!! I need to try to do bacon one of these days,,,just the whole brining thing.

Yours looks awesome

A full smoker is a happy smoker

DS

phil129 · Oct 17, 2015

driedstick said:
Looks great!!! I need to try to do bacon one of these days,,,just the whole brining thing.

Yours looks awesome

A full smoker is a happy smoker

DS

Thanks. This was the first time curing anything for me let alone a brine. The hardest part was the wait.

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crankybuzzard · Oct 17, 2015

Yep, waiting is truly the hard part when brining and/or curing!

ThT bacon looks great, and Pop's solution is so simple.

The TQ version is salt heavy, so keep that in mind when you try it.

possumskinner1 · Oct 17, 2015

[quote name="Philclose rl="/t/236410/first-belly-bacon#post_1474163"]Thought I would try my hand and bacon after I saw costco had bellies. Picked up a 9lb belly and used pops brine. If I can find TQ I wouldn't mind trying that for comparison. Anyway on with the bacon.

Out of the brine, into the smoke.

Smoked for 10 hours at 100 in the mes with applewood.

Just finished slicing after 2 days rest after smoking. A healthy coat of pepper, garlic and onion powder for the rest period.

As Bon Jovi said oh half way there.

All sliced up into strip and lardons. 9 lbs of bacon, I think I'm set for a few days. I guess I'll have to share with the guys at work and the family and friends.

All in all this was a great smoke. Was a bit intimidated by curing as I have never done that but pops brine was wicked simple to use. The flavor is great, very different taste and texture to Comercial bacon.

Thanks for looking
Phil

Sent from my SM-G900V using Tapatalk[/quote] Looks Great!!.... I'd like to know how you bought a 9 lb belly, and ended up with 9 lb of Bacon?? I've never even come close

phil129 · Oct 17, 2015

Cranky, thanks for the heads up on the TQ. From what I understand a good rinse and soak should take care of it? Pops brine was supper easy for sure.

Possum, Yeah I was happy not having much loss after curing. My guess is that it all came down to it being in a brine and not dry cure. Please correct me anyone if I'm wrong.

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possumskinner1 · Oct 17, 2015

Yeah... The brine... It does look great!!

crankybuzzard · Oct 17, 2015

possumskinner1 said:
Looks Great!!.... I'd like to know how you bought a 9 lb belly, and ended up with 9 lb of Bacon?? I've never even come close

Phil129 said:
Cranky, thanks for the heads up on the TQ. From what I understand a good rinse and soak should take care of it? Pops brine was supper easy for sure.

Possum, Yeah I was happy not having much loss after curing. My guess is that it all came down to it being in a brine and not dry cure. Please correct me anyone if I'm wrong.

Sent from my SM-G900V using Tapatalk

The brine makes a difference, but I'd also bet that the belly was already skinned. The skin is where I lose my weight most of the time, regardless of curing process. But, my skins still get used, cracklins baby!

phil129 · Oct 17, 2015

CrankyBuzzard said:
possumskinner1 said:

Looks Great!!.... I'd like to know how you bought a 9 lb belly, and ended up with 9 lb of Bacon?? I've never even come close

Click to expand...

Phil129 said:

Cranky, thanks for the heads up on the TQ. From what I understand a good rinse and soak should take care of it? Pops brine was supper easy for sure.

Possum, Yeah I was happy not having much loss after curing. My guess is that it all came down to it being in a brine and not dry cure. Please correct me anyone if I'm wrong.

Sent from my SM-G900V using Tapatalk

Click to expand...

The brine makes a difference, but I'd also bet that the belly was already skinned. The skin is where I lose my weight most of the time, regardless of curing process. But, my skins still get used, cracklins baby!

Yes you are correct it was already skinned. Didn't even click.

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possumskinner1 · Oct 18, 2015

OK.. I do a 10 day dry cure for my belly Bacon, & a 20 day for my BuckBoard Bacon...Now I get skinnless& trimmed bellies. Saves me a lot of time.

oregon smoker · Oct 20, 2015

The bacon looks Great!

I use TQ with Bearcarvers dry method. there is no additional salt added just what is in the TQ. I also do a rinsing/soaking and you cannot detect any salt by taste when done.

to anyone that has a Cash & Carry, Smart and Final (same company) near them they have the TQ for 3.72 per bag. you might check for a restaurant supply for a source. most Wall Marts carry it as well. They are a little more price wise but you can order it and pick it up at your local store.

Keep On Smokin,

Tom

phil129 · Oct 21, 2015

Oregon Smoker said:
The bacon looks Great!

I use TQ with Bearcarvers dry method. there is no additional salt added just what is in the TQ. I also do a rinsing/soaking and you cannot detect any salt by taste when done.

to anyone that has a Cash & Carry, Smart and Final (same company) near them they have the TQ for 3.72 per bag. you might check for a restaurant supply for a source. most Wall Marts carry it as well. They are a little more price wise but you can order it and pick it up at your local store.

Keep On Smokin,

Tom

Thanks. I have looked in every store i can think of here in Albuquerque and have not found a source for TQ. Even a reputable butcher here in town that I thought would have carried it no longer does. I guess the interwebs will be my place to shop. I would like to try Bears method to compare not that I need a reason to make more bacon but hey it sounds good right?

tropics · Oct 21, 2015

Phil129 said:
Thanks. I have looked in every store i can think of here in Albuquerque and have not found a source for TQ. Even a reputable butcher here in town that I thought would have carried it no longer does. I guess the interwebs will be my place to shop. I would like to try Bears method to compare not that I need a reason to make more bacon but hey it sounds good right?

Try this Phil

http://www.mortonsalt.com/for-your-home/where-to-buy

Richie

phil129 · Oct 21, 2015

tropics said:
Try this Phil

http://www.mortonsalt.com/for-your-home/where-to-buy

Richie

Thanks Richie. Plugged in my info and appears that no one in my area carries it. Thanks again.

oregon smoker · Oct 21, 2015

Phil129 said:
Thanks. I have looked in every store i can think of here in Albuquerque and have not found a source for TQ. Even a reputable butcher here in town that I thought would have carried it no longer does. I guess the interwebs will be my place to shop. I would like to try Bears method to compare not that I need a reason to make more bacon but hey it sounds good right?

Works for Me

I thought I read here somewhere the it was found at Restaurant Depot in Albuquerque....might be remembering it wrong.

Tom

phil129 · Oct 21, 2015

Oregon Smoker said:
Works for Me

I thought I read here somewhere the it was found at Restaurant Depot in Albuquerque....might be remembering it wrong.

Tom

Yeah I was gonna hit up some of those places tomorrow. If not theres always the web.

Thanks everyone for the tips and such, love that about this place.

Bearcarver · Oct 21, 2015

Phil129 said:
Thanks Richie. Plugged in my info and appears that no one in my area carries it. Thanks again.

Can't always go by that search thing.

In my area, the places it said had TQ---Didn't.

And the places I got it from weren't on their list as having it.

Gotta shop around, or find somebody from your area who knows where to get it.

Internet TQ is Expensive---And then you add the shipping too!!

Bear

BTW: Your Bacon looks Mighty Tasty!!

phil129 · Oct 22, 2015

Bearcarver said:
Can't always go by that search thing.

In my area, the places it said had TQ---Didn't.

And the places I got it from weren't on their list as having it.

Gotta shop around, or find somebody from your area who knows where to get it.

Internet TQ is Expensive---And then you add the shipping too!!

Bear

BTW: Your Bacon looks Mighty Tasty!!

Thanks Bear. Was gonna try a few more spots today and see if I can find it. The bacon came out great, already gave a few pounds away to friends. Brought some to work. My crew asked if I wouldnt mind making more for the station if they all pitch in on a belly. Think I gott'em hooked

driedstick · Oct 22, 2015

Phil, I may have missed it but how many days did you brine for??

DS

phil129 · Oct 22, 2015

driedstick said:
Phil, I may have missed it but how many days did you brine for??

DS

Nope DS you didnt miss it, I forgot to include that sorry. I had it in the brine for 14 days. Thats the hardest part just because its such a long wait. Also make sure you have space for it. I have an extra fridge in the garage I used. I put it in a small cooler, about 5 gallon size. For this size belly I only used 1 gallon of brine though which was plenty. Hope that helps

Phil

First belly bacon

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