Doing a belly tomorrow

Discussion in 'Smoking Bacon' started by pit 4 brains, Nov 26, 2011.

  1. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Ok, my belly has been in the brine for 7 days now. I stirred it around Thanksgiving morning and it was looking and feeling good. I have a few questions though.

    I want to hang it in the smokehouse tomorrow morning for a 9-12 hour cold smoke.

    Should I;

    (a) Do my fresh water soaks today and leave it in fresh water overnight.

    (b) Do my fresh water soaks today and leave out to dry in the fridge overnight.

    (c) Just do my soaks in the morning then go into the smoke right away.

    Also, I'm planning on using some plum wood for the smoke. Anyone ever use this for bacon? I used it for something else but I can't remember what it was or how long I smoked it. If the plum is a bad idea, I can always use hickory.
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Did you do a taste test?  I know it has to be dry before going into the smoker so if the bacon has to much salt I would soak it today retaste and then let it rest, dry out a bit.  I would hate to have you soak all the salt out
     
    Last edited: Nov 26, 2011
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I haven't yet, but I plan on doing just that today. I'm just wondering if being left in the fridge overnight is too long to dry. I have only hung bacon in the smoker for and hour or so before smoking.
     
     
  4. roller

    roller Smoking Guru SMF Premier Member

    I wash mine then do a taste test and if its ok put it back in the frig overnight to dry some then into the smoker until it gets the right color for me...Good luck !
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I let mine dry for days in the fridge before smoking so I am sure overnight isn't a problem.  Good luck,  BTW never used plum wood but it is a fruit wood so I am sure it will taste great, unless of course it comes out tasting like prunes  [​IMG]
     
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Sounds good, Thanx for the info!


    I'm feeling better about my plan. Thanx fellas.

    I think I used plum wood on CSRs and they came out good. I have another belly to put into brine tomorrow so I think I'm going to hold off on the plum until I can experiment with it on something else.
     
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    B
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Are you using Pops brine???

       Craig
     
  9. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    IMHO....Plum is very close to Apple or Maple in flavor

    Fruit woods are a little more forgiving than Hickory

    Looking forward to the pics!!

    Todd
     
  10. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    For the most part. He calls for a Tbsp of #1 which is about one ounce. I measured out an exact ounce (or 437.5 grains) on my old reloading scale. It was a good heaping Tbls but nowhere near the 3.84 ounces max.
     
     
  11. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I'll definately do some pics. I've been waiting all summer to fire up the smokehouse and I finally have a chance. can't wait myself!
     

    I think I'll stick with the hickory for this batch and use the plum next week on the next belly.
     
    Last edited: Nov 26, 2011
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to the Q-view!
     
  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl

    I have never soaked after taking them out of his brine when making bacon.. or taste tested...Not needed..

    I rinse them the pat dry..Cover with Garlic pepper and onion and into the fridge fro one to several days.

    YMMV

      Craig
     
  14. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Good info, thnx. Perhaps i don't need to soak as well since I only put a 1/2 cup of kosher in the brine. I went a little heavy on the sugars but I like a sweeter smoked bacon. I definately need to take some notes on this batch and next week's batch..
     
     
  15. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Doesn't hurt to let cure in the fridge with a heavy coat of sugar before going into the smoker.  Just curious, are you reusing the brine?
     
  16. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    No way. I have plenty of #1 and sugar to make brine. I haven't read anywhere that reusing brine is a good idea.

    Do you mean to remove from brine, rinse, and then coat with sugar for a while before smoking? Interesting.. I did inject so I am confident there is plenty of sugar in the meat and that it is fully cured.
     
  17. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    If your bacon is sweet enough for you no need to add additional sugar,  I have never injected bellies so I rely on the sugar coat to sweeten my bacon.  Looks like you have it under control, good luck.
     
  18. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    A little update and some q-view to look at.

    I got them outta the brine rinsed and dried. I couldn't help but change things up a bit so I left one plain, rubbed one with good molasses, packed one with fresh cracked pepper and drizzled the last with a garlic-herb rub I whipped up.

    Into the fridge they went for the night..

    [​IMG]

    Now that those are done, it was time to prep the next one.. I trimmed it up a little with my new BUCK knife I got at Bass Pro today. I got it for elk hunting and figured I'de run it through a piece of meat and home so as not to go huntin with a new knife! Man does it cut like a dream. I can't wait to carve out a couple back strap and tenderloins with it.

    Squared and cut into manageable pieces..

    [​IMG]

    [​IMG]

    I used the same brine recipe as the last batch.. Now to do do some note taking..
     
  19. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    In the smoke for about 3 hrs at 83 degrees..

    [​IMG]
     
  20. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    After a few hours the temp in the house rose up to 105 and held steady. Outside air temp is 73 with a RH of 8%. Looking good after 8 hours..

    [​IMG]
     

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