Belly Bacon in August

Discussion in 'Smoking Bacon' started by gary s, Aug 17, 2015.

  1.  ​
    Bacon in August​
     ​
    I  ordered a pork belly from my meat market for some good ole homemade bacon

    Skinned the belly as usual, then cut into 4 pieces (easier handling)

    I measured my TQ and Brown Sugar according to the weight of each piece. Covered and rubbed in the TQ on each piece, then the brown sugar, then into a Ziploc bag along with any TQ and BS that was left.

    I did all four bags the same and into the fridge for a nice rest and cure.. My thickest piece was just a hair under 2inches so my curing time was 8 days. Two days per inch, plus two for safety and two more just because. I could have pulled them at 6 days and they would have been fine, but a little extra curing can’t hurt.

    Saturday morning;

    7:15 AM - Pulled bellies out of the fridge, rinsed and rinsed and let soak in cold water for an hour

    8:30 AM - Removed from the water drained and patted dry.

    I seasoned with a mix of Black Pepper, Onion, Garlic and Honey Powder. Then put on cooling racks and let sit for about an hour.

    9:30 AM - Smoker was at 110 ° put bellies on with no smoke for 1 hour.

    10:30 AM - Bumped the temp to 130 ° added some Hickory chunks.

    I added a little charcoal and wood from time to time.

    (Also had to throw on some beans to go with the Hamburgers we were having for supper.) Maintaining a steady 130° - 135°

    2:30  PM - Added a full chimney of charcoal and bumped my temp to 200°. Decided to take bacon to 150 ° IT

    (I have done cold smoke, Low smoke and decided to try a Medium/Hot smoke)

    In the past I have always let my bellies sit in the fridge overnight to form the pellicle, but today I went a different route. I wanted to see how much difference (if any) it would make along with increased temps.

    4:00 PM – The Internal Temp  was at 150 ° so I pulled the Bacon to   cool down to about 90°, then back in fresh Ziploc’s and in the fridge till slicing. (2 days)

    Here are my pics     (I upgraded to Windows 10 and I am having problems inserting pics

    in the order they need to be. )

    This is a pic of a different belly "I forgot to take a picture"  They all look alike



    OK  Here is the one I just did after 8 days in the fridge



    Here is all the liquid left in the bags


    Rinsed and soaking for a bit



    Bellies seasoned and ready for the smoker


    Close up   Pepper, onion, garlic and honey powder


    Getting the charcoal ready



    Started off low for the first hour no smoke




    Added Pecan and hickory bumped up the temp


    Looking Good


    Had to smoke some beans for supper


    Bacon after 6.5 hours   I like that color


    Close Up



    Ready to slice after 2 days in the fridge and about 3 hours in the freezer



    Slicing Great


    Vacuum sealed and ready for the freezer, Kept out one bag to eat and the ends went

    into a pot of beans my Wife had just put on.



    This bacon without a doubt is the best I've done smoke was spot on.

    Thanks for looking

    Gary
     
    Last edited: Aug 27, 2015
  2. c farmer

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

    Sweet lookin bacon. I need to season mine before smoking.
     
  3. Thanks CF   I'm telling you the flavor is great

    Gary
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks great! I need to make some bacon one of these days! My biggest fear is I would eat it all,maybe it's safer buying it at the store !
     
  5. joe black

    joe black Master of the Pit OTBS Member

    I don't know anything about curing, bacon or anything else. I never really thought about it until I got a slicer given to me. From what I see, I may be getting more interested. The bacon looks great and who doesn't like a good plate of bacon and eggs or a good BLT, not to mention using a bacon wrap on other smokes.
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks good.... Thumbs Up
     
  7. Thanks Guys

    Gary
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Yes sir, nice looking pig sides. They look delicious.
     
  9. trueteam

    trueteam Smoke Blower

    Looks great!
     
  10. Thanks Foam and TT

    Gary
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking bacon! My four bellies are waiting for cooler weather to hit so I can get it into the cold smoker!
     
  12. mummel

    mummel Master of the Pit

    As always, fantastic!  It's a pretty fatty cut.  I've got to cut down.  Picked up "a few" lbs this summer haha.
     
  13. twoalpha

    twoalpha Smoking Fanatic

    Great looking bacon and nice post. [​IMG]

    Thanks

    Larry
     
  14. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks wonderful and what a great write up!

    I took a few notes!
     
  15. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Gary

    Great looking bacon.  I really like higher temp you smoked at--something new.  [​IMG]I plan to try bacon one of these days, but I'm pretty certain it will be CB.  A lot less fat.

    Gary
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome, Gary!!![​IMG]

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

    I never took a Belly to fully cooked, but after seeing this I might have to try it !!!

    What the heck---I do it with Buckboard & CB, why not Belly too?!?!

    Nice Job, Gary!![​IMG]

    Bear
     
  17. Thanks Guys for the nice comments and points.

    This was an experiment, I didn't let it rest overnight to form the pellicle. After rinsing and soaking I dried and seasoned it, let it sit for about an hour till my smoker was right. Then

    took it up slowly to an IT of 150 .

    I really didn't know how it would turn out, But I'll have to say, (Without doing a sided by side comparison and taste test) It was every bit as good if not better than doing it the

    the way I was taught and done in the past. The smoke absorbed and was just right The seasoning stuck and added a great layer of flavor..

    In my opinion the bacon turned of perfect in half the time (or more).

    Next time I may do a side by side from start to finish . and have a better comparison.

    Thanks again

    Gary
     
  18. smokin218r

    smokin218r Smoking Fanatic

    Looks Great Gary!! Just did some of Bears CB, next is belly. [​IMG][​IMG]
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice bacon Gary....................[​IMG]

    I'd give ya a point but the point system resets back to zero when you get to 1200
     
  20. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Great lookin' bacon, Gary! Thumbs Up

    I'm gonna have to try this one of these days.
     

Share This Page