Belly/Back Bacon

Discussion in 'Bacon' started by dr k, Mar 27, 2015.

  1. dr k

    dr k Master of the Pit

    Removed fat and silver skin from loin.  Then cut into thirds and put in with a 12lb. quartered skinless belly.

    It took 2 gallons of water to cover all the pieces which doubled as a rinse then dumped out.  I'm using Pop's wet cure for 14 days.  For every gallon of water:

    1T. Pink salt #1

    1/3 C. Kosher Salt

    1/3 C. Brown Sugar

    1/3 C. Vermont Maple Syrup

    The 1/3 cup recipe has worked well for me in the past on CB so I thought I would use it for Belly Bacon.  On this recipe I substituted cane sugar for Vermont Maple Syrup.  I've heard about the syrup burning when frying so I'm hoping 1/3 C. per gallon should be ok.

    I laid a big glass mug across the bacon to keep it submerged.  Still need to pick a cold smoke wood pellet for my AMNTS.  I've used pecan in the past and was happy with it.  I do have Todd's Pitmaster's Choice I may try this time.  I'll probably cold smoke the CB for four hours before heating the Kamado to 225*F till IT hits 145*F.  I'll cold smoke the belly bacon longer but not sure if it should be twice as long or longer.  I'm thinking a longer smoke is needed to penetrate the fat layers in the belly.  Also, to just cold smoke the belly or slightly cook it at the end of the cold smoke to an IT of 130*F to 138*F.  I'll add pic's after they rest in the fridge for a day or two to form the pellicle and get smoked. 

  2. Nice!!!  I'm anxious to see how this all turns out.  As I get the steps and planning down to curing all my own meats I'm going to start doing bigger batches and more things at once like this.
  3. dr k

    dr k Master of the Pit

    Might as well fill up the curing vessel. Make sure to cure the same proteins in their own vessel, so to not cross contaminate. I messed up and cured a turkey and a loin for CB at the same time. Now everything had to be cooked to 165*F IT, the higher of the 2 proteins. When the loin was smoking I only took it to 160*F. I learned my lesson. I'm looking forward to this normal 145*F IT CB.
  4. dr k

    dr k Master of the Pit

    Back for the second half with pics:

    Needed to figure out how to get all this in the fridge for pellicle time so I stacked the quartered belly and used skewers to hold them and keep them spaced for air circulation. 

    CB on top shelf and BB on the bottom.  They sat in the fridge four days before I could get to cold smoking them.

    I used pecan pellets and my 12" AMNTS for four hours before pulling the BB to finish the next day.  I BBQed the CB starting at 200*F and slowly brought it up to 225*F over 3 hours till IT hit 145*F. I didn't use any wood to finish the CB.  I wanted a mild smoke flavor.

    I wanted to try a light smoke on the CB this round which turned out great for those that aren't as addicted to smoke as I am.

    I cold smoked the belly on day two for 6 hours totaling 10 hours over all for the BB.  I took the longest quarter of the belly and sliced it extra thick.  It's a very meaty belly!

    I cut the three remaining belly quarters in half to more easily Foodsaver the pieces.

    I have a dedicated electric skillet set at 300*F for bacon.  I like to deep fry bacon in bacon fat from previous fry's so it doesn't splatter as much and cooks quickly and evenly.  That way I don't have to clean up but every 7-10 fry's. 

    Really thick and really crispy.  All thicknesses are good to me I just like to change it up.  I've seen super thick cut bacon slices on TV and wanted to try that cut first which turned out great.   Both the CB and the BB had nice subtle Pecan smoke flavor.

    bearcarver, c farmer and gary s like this.
  5. dr k

    dr k Master of the Pit

    Well vikingboy6956 was the only one to take the bait on this thread.  Really folks both bacon turned out great.  This thread was a lot of work with a dozen pics.  I learned my lesson. [​IMG][​IMG][​IMG]
  6. There are others of us out here!

    I've been anxious to give the CB a go with a TQ dry cure, so reading all I can to get it right. May well be driving 70 miles to get some of the Tender Quick, apparently not available where I am at all. Hard to believe.

    Great thread, good looking stuff Many thanks!
  7. dr k

    dr k Master of the Pit

    I've never tried the TQ.  I've heard great things about it.  Pop's wet cure is so easy and I have a lot of pink salt #1.  Maybe one day I'll take a real close look at the TQ method when I use up my pink salt #1.

  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking bacon!
  9. dr k

    dr k Master of the Pit

    Thanks!  I hope I can get another skinless belly like this one.  I've had it Foodsavered over two years.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Looking Bacon, Dr K !!![​IMG]

    Mighty Tasty!![​IMG][​IMG]-------------------[​IMG]

    Deep Fried Bacon shouldn't even be legal---To Dang Tasty!![​IMG]

  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Lol. I used to do the skewer (metal) trick with back ribs. Great minds....
  12. dr k

    dr k Master of the Pit

    Thanks Bear! 
  13. Congrats !   Some mighty fine looking Bacon   I think it deserves -  [​IMG]

  14. dr k

    dr k Master of the Pit

    I thought I was going to have to baby sit them to stay on edge but all was good.
  15. dr k

    dr k Master of the Pit

    Thanks Gary! 
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Dont know how I missed this, I love bacon.

    :points: for awesome bacon.
  17. dr k

    dr k Master of the Pit

    Thanks c farmer!  It's sure worth the time.
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I love making cured food.
  19. dave17a

    dave17a Smoking Fanatic

    Good lookin stuff there. did back bacon with Hi Mountain. Slice thin with onoin and fresh mater. YUM YUM.
  20. dr k

    dr k Master of the Pit

    It makes a great CB pizza.

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