Finally procured some belly again

Discussion in 'Smoking Bacon' started by nogoer, Mar 18, 2011.

  1. nogoer

    nogoer Meat Mopper

    Belly is such a tricky thing to find sometimes! A new shop rite had opened up nearby with belly a stocking item, but when i was ready to get a whole one i was told they no longer stocked it. So months go by and i got used to the idea belly was now unobtainable again. Yeah i know i could go way out of my way to get some and pay exhorbatant prices at the same time, but it's not worth it when i have too many other food hobbies.

    So then comes grocery day and i'm wandering down the meat aisle looking for the weeks meals and i spy something from the corner of my eye. Yup! that my friends was pieces of real pork belly glimmering like a star on the shelf. So i promptly grabbed a pack, for visual reference and ran (yeah i really ran!) to the meat counter and asked for a whole belly. Within minutes i had a nicely trimmed 9lb, skin on slab of honest to god pork belly and at an acceptable price of 2.99 a pound too.

    I was so excited i turned it into this.....[​IMG]



    Tossed each one into a ziplock and they're now curing for 10 days when i will cold smoke in my MES and try to hide a little of it from prying eyes and drooling mouths that appear out of the thin smoke escaping from the smoker!
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some great looking belly for sure.
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    That Belly is about as nice a belly I have ever seen!

    Except maybe for the one on a dancer I saw a long ti...............moving on now-----

    Bellies in the supermarket-----That's Great!

    Can't wait to see the finished product !!!!!


  4. WOW Bear!  That belly is really thick!  Are those pics with the skin still on?
  5. tyotrain

    tyotrain Master of the Pit

    Man that is some great looking belly.. nice job[​IMG]
  6. I'm really jealous.  I wish the belly I bought a while back was that thick.  I couldn't even see mine.  I was hidden in a cardboard box.  It was really thin, still made good bacon though  I will be more picky next time and ask the guy if I can see before I buy.
  7. nogoer

    nogoer Meat Mopper

    lol, I'm not bear but yes the skin is still on. I have tried it both ways and i don't think skin off is any different than on. The skin does help support the slabs for hanging and make them stronger for handling though..

    @everyone else - i think the pics make them look thicker than they really are. This belly was the thickest i have ever obtained though for sure. The piece on the far left is going in my special private special reserve! That one end piece is as thick as any bacon I've bought anywhere. I will post pics of the smoked result, i really hope the pepper comes through this time. I have done peppered bacon twice before and by the time it's smoked and sliced  there hasn't been much of a pepper taste.
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Hahahahahahaha...special private reserve bacon..I Love this place!!

     In Fl...will be back in Atl tonite!

    Last edited: Mar 19, 2011
  9. porked

    porked Smoking Fanatic

    Fantastic looking bellies, wow. [​IMG]
  10. What is your mix that you are using for cure?  From that last picture it almost looks like you have a teriaki glaze on it.
  11.  sorry Nogoer. I was blinded by those awesome looking belly ! LOL  [​IMG]
  12. alblancher

    alblancher Master of the Pit Group Lead OTBS Member


    Nice bellies, good luck with the smoke and keeping the sticky fingers away from them.
  13. ak1

    ak1 Master of the Pit OTBS Member

    Nice belly. Looks like a really nice fat/meat ratio.
  14. smokinal

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

    MMMMMMMMMMM Bacon!!!
  15. pit 4 brains

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

    Awesome belly. The ones I can get her come in a box as well. I have on more place to look though..
  16. skully

    skully Meat Mopper

  17. biaviian

    biaviian Smoking Fanatic OTBS Member

    Is that a good price on belly?  I asked my butcher today and I can get them as long as I tell them by butchering day (Tuesday) for the same price, 2.99/lb.
  18. michael ark

    michael ark Master of the Pit

    I'm slowly gathering the parts for a smoke house.You give me a reason to watch bacon.Homemade bacon rules
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    I have paid as low as $1.80, and as high as $3.20, (without the skin), but I haven't gotten any for about 9 months.

  20. nogoer

    nogoer Meat Mopper

    Finished up the bacon this past sunday. Set the smoker for 100 degrees and tried the MES charcoal trick. It was kind of a pain making sure the charcoal stayed lit but for the most part i was able to set it and forget it. The charcoal did let me use larger chunks of wood, but i was surprised how quickly the charcoal burned up. Suppose doing an 8 hour smoke as the first try was asking for it, but it all went ok!

    I soaked them for an hour before putting them in the fridge for a 24 hour balancing period.


    All dry and ready for the smoker...


    Out of the smoker after 7.5 hours of applewood smoke.


    Sliced up the thickest peice...


    I wish i had the room for a slicer in my kitchen, but i guess hand slicing goes better with the rustic-ness of home smoked bacon.

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