First crack at bacon

Discussion in 'Roll Call' started by rexthecat, Jan 2, 2015.

  1. rexthecat

    rexthecat Newbie


    Thanks everyone, hope you all had a happy new year!

    The rest of the family has finally gone home, I've tidied up and now have to go back to work Monday when I would rather be home smoking.

    We killed a beast a pig and a sheep just before Xmas, so I have plenty to play with. I put some pork belly done to cure before we froze the rest as I was very eager to try something. We smoked it a dew days after Xmas and even though it wasn't perfect, I was reasonably pleased for a first attempt and it sure tasted good. Hubby thinks I overcooked it but I think he is just used to the look of the  cold smoked method the butchers' use. I found a couple of little spots that the cure didn't reach, but I think it because we rubbed the cure on and rolled the belly up. Next time I will do it flat in a bag and turn more often. I also left the rind on until after  it cooled, cooked a piece and didn't like it so removed before slicing the rest. I would probably remove either before cooking ar after while still hot next time (not sure what would be best). Also, most people seemed to say to smoke around 225F for 3-4 hours or till 150F internal, I got it to 140-145F internal but it took 7hrs, the first hour I did without smoke to dry it a little. So I don't know what I did wrong there. maybe I did over cook. The Smoker temp remained steady, so don't think that was my problem We had to trim the ends off the bellies as they were to wide for the smoker, but put the ends on the bottom rack........., another lesson learned as these cooked more than the top, so big stuff on the bottom tray next time. But, as I said it taste great to me, so no major drama. I have included  some picks in-case anyone has some advice for me. I cured in salt, honey and some Kwik Curit Pineapple and smoked in hickory.


  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...

    Please look around at curing. Salt is not a very good cure.
    Happy smoken.
  3. rexthecat

    rexthecat Newbie

    Thanks David I will certainly check that out. Any advice is much appreciated.

  4. [​IMG]   Good morning and welcome to the forum, from another cloudy, rainy and cold day here in East Texas. Lots of great people with tons of information on just about  everything.

    Looks mighty good !

  5. Leonie, welcome to the forum.

     Bacon, looks fine to me. all I see is good eats. I take my trimming and freeze them, They make excellent seasoning meat for beans and greens. CF
    Last edited: Jan 3, 2015
  6. rexthecat

    rexthecat Newbie

    Thanks CF, sounds like a great idea!


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