Help! Belly Bacon!! Q/VIEW ADDED!

Discussion in 'Smoking Bacon' started by bluebombersfan, Aug 12, 2011.

  1. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Hi guys,  I started some pork belly curing on July 22 and planned on smoking July 29 - 30.  Well my plan was put off by two herniated discs in my back in which I was on the couch for a week and a bit until finally being hospitalized until today about an hour ago.  Just wondering if my bacon would still be any good to smoke? 
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Pops just wrote something about this..

    He said...it might be a little softer but it is good to go!!

      Go ahead and smoke it!!

    Craig
     
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Awesome thanks alot!!!  Missed my smoker while I was down and out couldn't stop thinking about those bellies in the fridge HAHAHAHAHAHAHAHAHA  My wife thinks I am crazy.................
     
  4. smokinal

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

    Don't forget the Q-view!
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    I'd smoke them if they were kept at the correct temperature. 
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Should be OK.

    Be careful with that back now!!!!!

    Bear
     
  7. tjohnson

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

    Give your your wife the instructions....Just Kidding!

    Did you take it out of the cure and rinse it off?

    Todd
     
  8. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Not yet, after a week of bed rest in the hospital I am still a bit wobbly on the legs and walking with crutches.  Hope to soak it today for an hour then in the fridge over night.  Smoke in the morning.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    After soaking for that hour, you might want to take a couple slices & do a fry test, especially since it's been in cure so long.

    Then if it's too salty, soak it for another hour.

    Repeat if necessary.

    Bear
     
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member


    They were kept @ 35F
     
  11. meateater

    meateater Smoking Guru SMF Premier Member


    Then I would smoke them as long as they don't have a smell to them or feel slimy. 
     
  12. You should have called, I would have come over and taken it to my house to smoke an test till you were up and moving around.  Did I forget to give you my address, dame!!  [​IMG]
     
  13. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    [​IMG]

    After rinse and soaked for 1.5 hours I sprinkled with CBP.

    [​IMG]

    [​IMG]

    After 12 hours of maple smoke @ 130

    [​IMG]

    Bear view!

    [​IMG]

    Tomorrow I will take a few of the slices after it naps in the fridge tonight!!!!!  This is my first belly bacon and I can;t wait to try it out tomorrow morning!!!
     
  14. daggerdoggie

    daggerdoggie Smoke Blower

    That looks great!  Let us know how it turns out.
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow!!!

    That looks perfect!!!!

    Awesome BearView too!!!   You must have a great camera to get such clear close-ups!!!!

    Thanks for showing!!

    Bear
     
  16. roller

    roller Smoking Guru SMF Premier Member

    No way I could wait on that...That is some good looking bacon !!!!!![​IMG]
     
  17. tjohnson

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

    OMG!

    Awesome!

    Todd
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Sure looks good..............If it tastes as good as it looks........that recipe is a keeper.......Do not mess with success...........Dave
     

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