Bacon on a stick with some help from Pops and Bear!

Discussion in 'Pork' started by worktogthr, Feb 1, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Picked up these sort of thin pieces of belly with the ribs attached so I figured I'd try a variation of bacon on a stick using Pops wet curing brine.

    Here are the pieces;

    Mixed up a batch of brine, plopped them in and weighed them down. Since they are thicker and meatier than spares, my plan is to do a modified 3-2-1. Maybe 3.5-2.5-1 or something like that. I will play it by tenderness. Be back soon when they hit the smoker!
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Good luck with them I'll be watching
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like a Good Plan!!

    Check them out after step #2----You might not want to do the Step #3.

    Bear
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I definitely will!
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So last night I took them out of the brine, rinsed and patted them dry and applied a generous coating of pepper, onion and garlic powder. Here they are waiting for the smoker to heat up.


    And they're in at about 225 with a mix of hickory and apple chunks.


    Glad I cleared the path to my grills and smokers! Be back in three hours or so!
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start !!

    Good thing you're getting them done before that next storm hits tonight !!

    Be Back!

    [​IMG]

    Bear
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I figured it would be a good Super Bowl experiment. And you're right. Might get another 5 inches or so here on top of the two feet from last week.
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Maybe it will take another turn and miss you, We had that last year I couldn't see my pool til Mar.
     
  9. They should be GREAT! I have done them a few times fallowing Bears recipe. They have always been good.

    Keep the pics coming.

    Happy smoken.

    David
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Here they are just before going into the foil with a little apple juice...

    Be back in a few minutes with the after fouling pics. Haven't been keeping up to date haha prepping other food for the game.
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Here they are out of the foil!


    Pretty tender so I'm going to give them only about a half hour to firm up out of the foil.

    Any recommendations on keeping them warm, and/or reheating them around dinner time?
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Tasty!!!

    Don't laugh, but for heating up, I never had a problem nuking mine, but only a few pieces at a time.

    I just put them around the outside edge of the plate lengthwise along the perimeter, and give it just enough time on high to get them heated.  Doesn't take long.

    Works Great !!

    Bear
     
  13. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    looking good.. curious as to how long they were in the brine/cure ??
     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks bear! I smoked a fatty as well and that's going to get nuked too! Way I see it, food with this much fat, you'd really have to try hard to dry them out!
     
  15. You could eat them all now and tell everyone that you burnt them to a crisp and threw them out [​IMG]

    They look good!

    Happy smoken.

    David
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---I use the Nukulator to warm a lot of things, including Bacon-On-A Stick, however I will not put raw sliced Bacon in a Nuke to cook it----Turns into rubber.

    I told my best Buddy from school & Vietnam, if I find out he's Nuking my Bacon, I'm not giving him any more!!![​IMG]

    Bear
     
  17. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Had them in Pop's Brine for 3 days!
     
  18. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Well, unfortunately the finished pictures fell victim to a pair of two year olds vomiting at our Super Bowl party. First my cousins daughter and then my daughter. Fun times. Some kinda virus I reckon. Both had fevers.

    The verdict was that the bacon on a stick was delicious. Tender, bacony, and juicy. Bear, I should have taken your advice and just microwaved them. I foil towel coolered them and they became bacon off the stick haha. So I cubed them and served them that way. They were like pork belly burnt ends without the sauce. Everyone loved them though.

    Made a pizza fatty, some of SQWIBS italian style pulled pork sandwiches with broccoli Rabe and provolone, some nachos with homemade pico de gallo, and smoked cheddar. I know its all worthless without pictures. Good food, bad ending to the night.
     
  19. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Seen enough of your Ques to believe it was good, hope the little ones are okay.
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks so much for this post. I had forgot how good bacon on a stick is! Some will be going down soon!

    Disco
     

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