CB and a small belly too

Discussion in 'Smoking Bacon' started by buffalosmoke, Dec 23, 2009.

  1. buffalosmoke

    buffalosmoke Meat Mopper

    My first CB turned out so well that wife requested some more [​IMG]

    I also picked up a small belly from the farmers market a couple of weeks ago.

    Both were cured with TQ for about 8 days(maybe 9?)
    Rinsed off and soaked for a couple of hours. I fried up a bit of each....they were kinda salty.

    Let 'em sit in the fridge for awhile....then gave 'em a quick rub down with some local maple syrup....and into the smoker with some apple and hickory wood.

    The small chunks you see on the tray are pork bones we get from the store. I smoke them and use them in beans or soup. There is also a tray of almonds ready for the smoker.
  2. Looking good. I need to pick up a few bellies and make more bacon.
  3. buffalosmoke

    buffalosmoke Meat Mopper

    Just adding a few pics of the finished bacon. They both turned out really good! I'm looking forward to making the belly bacon again.
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Job, looks delicious...
  5. desertlites

    desertlites Master of the Pit OTBS Member

    Real good looking bacon there-love making the stuff-great job
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man that is some really good looking bacon for sure. I really like the belly bacon. I see you left the skin on yours so my question is did you get the smoke to take with the skin one. I have heard that I should remove the skin before smoking??? But yours looks fantastic [​IMG]
  7. buffalosmoke

    buffalosmoke Meat Mopper

    I left the skin on only because I have read that it's easier to remove after smoking. I cut the skin off after the bacon was in the fridge overnight, and right before I sliced it.

    There is plenty of smoke in the bacon! If I get a couple of bellies next time, I may try smoking one without the skin and see if there is any difference.

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