First belly bacon

Discussion in 'Smoking Bacon' started by phil129, Oct 16, 2015.

  1. phil129

    phil129 Fire Starter

    Thought I would try my hand and bacon after I saw costco had bellies. Picked up a 9lb belly and used pops brine. If I can find TQ I wouldn't mind trying that for comparison. Anyway on with the bacon.

    Out of the brine, into the smoke.
    [​IMG]
    Smoked for 10 hours at 100 in the mes with applewood.

    [​IMG]
    Just finished slicing after 2 days rest after smoking. A healthy coat of pepper, garlic and onion powder for the rest period.

    [​IMG]
    As Bon Jovi said oh half way there.

    [​IMG]
    All sliced up into strip and lardons. 9 lbs of bacon, I think I'm set for a few days. I guess I'll have to share with the guys at work and the family and friends.

    All in all this was a great smoke. Was a bit intimidated by curing as I have never done that but pops brine was wicked simple to use. The flavor is great, very different taste and texture to Comercial bacon.

    Thanks for looking
    Phil

    Sent from my SM-G900V using Tapatalk
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great!!! I need to try to do bacon one of these days,,,just the whole brining thing. 

    Yours looks awesome [​IMG]

    A full smoker is a happy smoker 

    DS
     
     
  3. phil129

    phil129 Fire Starter

    Thanks. This was the first time curing anything for me let alone a brine. The hardest part was the wait.

    Sent from my SM-G900V using Tapatalk
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yep, waiting is truly the hard part when brining and/or curing!

    ThT bacon looks great, and Pop's solution is so simple.

    The TQ version is salt heavy, so keep that in mind when you try it.
     
  5. [quote name="Philclose rl="/t/236410/first-belly-bacon#post_1474163"]Thought I would try my hand and bacon after I saw costco had bellies. Picked up a 9lb belly and used pops brine. If I can find TQ I wouldn't mind trying that for comparison. Anyway on with the bacon.

    Out of the brine, into the smoke.
    [​IMG]
    Smoked for 10 hours at 100 in the mes with applewood.

    [​IMG]
    Just finished slicing after 2 days rest after smoking. A healthy coat of pepper, garlic and onion powder for the rest period.

    [​IMG]
    As Bon Jovi said oh half way there.

    [​IMG]
    All sliced up into strip and lardons. 9 lbs of bacon, I think I'm set for a few days. I guess I'll have to share with the guys at work and the family and friends.

    All in all this was a great smoke. Was a bit intimidated by curing as I have never done that but pops brine was wicked simple to use. The flavor is great, very different taste and texture to Comercial bacon.

    Thanks for looking
    Phil

    Sent from my SM-G900V using Tapatalk[/quote] Looks Great!!.... I'd like to know how you bought a 9 lb belly, and ended up with 9 lb of Bacon?? I've never even come close
     
    Last edited: Oct 17, 2015
  6. phil129

    phil129 Fire Starter

    Cranky, thanks for the heads up on the TQ. From what I understand a good rinse and soak should take care of it? Pops brine was supper easy for sure.

    Possum, Yeah I was happy not having much loss after curing. My guess is that it all came down to it being in a brine and not dry cure. Please correct me anyone if I'm wrong.



    Sent from my SM-G900V using Tapatalk
     
  7. Yeah... The brine... It does look great!!
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The brine makes a difference, but I'd also bet that the belly was already skinned. The skin is where I lose my weight most of the time, regardless of curing process. But, my skins still get used, cracklins baby!
     
  9. phil129

    phil129 Fire Starter

    Yes you are correct it was already skinned. Didn't even click.

    Sent from my SM-G900V using Tapatalk
     
  10. OK.. I do a 10 day dry cure for my belly Bacon, & a 20 day for my BuckBoard Bacon...Now I get skinnless& trimmed bellies. Saves me a lot of time.
     
  11.  The bacon looks Great!

    I use TQ with Bearcarvers dry method. there is no additional salt added just what is in the TQ. I also do a rinsing/soaking and you cannot detect any salt by taste when done.

    to anyone that has a Cash & Carry, Smart and Final (same company) near them they have the TQ for 3.72 per bag. you might check for a restaurant supply for a source. most Wall Marts carry it as well. They are a little more price wise but you can order it and pick it up at your local store.

    Keep On Smokin,

    Tom  
     
  12. phil129

    phil129 Fire Starter

    Thanks.  I have looked in every store i can think of here in Albuquerque and have not found a source for TQ. Even a reputable butcher here in town that I thought would have carried it no longer does.  I guess the interwebs will be my place to shop.  I would like to try Bears method to compare not that I need a reason to make more bacon but hey it sounds good right?  
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Try this Phil

    http://www.mortonsalt.com/for-your-home/where-to-buy

    Richie
     
  14. phil129

    phil129 Fire Starter

  15. Works for Me [​IMG]

    I thought I read here somewhere the it was found at Restaurant Depot in Albuquerque....might be remembering it wrong.

    Tom
     
  16. phil129

    phil129 Fire Starter

    Yeah I was gonna hit up some of those places tomorrow.  If not theres always the web.[​IMG]  Thanks everyone for the tips and such, love that about this place.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Can't always go by that search thing.

    In my area, the places it said had TQ---Didn't.

    And the places I got it from weren't on their list as having it.

    Gotta shop around, or find somebody from your area who knows where to get it.

    Internet TQ is Expensive---And then you add the shipping too!!

    Bear

    BTW: Your Bacon looks Mighty Tasty!!
     
  18. phil129

    phil129 Fire Starter

    Thanks Bear.  Was gonna try a few more spots today and see if I can find it.  The bacon came out great, already gave a few pounds away to friends. Brought some to work. My crew asked if I wouldnt mind making more for the station if they all pitch in on a belly. Think I gott'em hooked[​IMG]
     
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Phil, I may have missed it but how many days did you brine for??

    DS
     
     
  20. phil129

    phil129 Fire Starter

    Nope DS you didnt miss it, I forgot to include that sorry. I had it in the brine for 14 days. Thats the hardest part just because its such a long wait. Also make sure you have space for it. I have an extra fridge in the garage I used.  I put it in a small cooler, about 5 gallon size.  For this size belly I only used 1 gallon of brine though which was plenty.  Hope that helps

    Phil
     

Share This Page