my dry cured belly bacon.

Discussion in 'Smoking Bacon' started by bb53chevpro, Feb 4, 2009.

  1. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    I have just finished applying the dry cure to the belly. Right off the bat, I will say sorry for not having pictures of the entire process. We had company pop in while doing this.

    Recipe: 1 kg/ 2.2 lbs of pork belly
    100 grams/3.5 oz of sea salt
    50 grams/1.75 oz of sugar
    Cure as required by it's directions (I will be cold smoking this bacon)
    ****NOTE: If using Tender Quick, the salt content will be different.****
    I personally do not use TQ but do use Sure Cure which calls for 1.5 table spoons of cure for every 25lbs.
    I have just shy of 25 lbs of belly ready, so I used 1.5 tbs of cure.

    Cut the belly up into approximately 2lbs pcs (giving me 10 pcs of belly) and weighed out 10 bowls of dry cure. (adding cure accordingly).
    Rubbed all of the cure into each piece, making sure that all is completely covered including skin. Slide into a ziploc bag, remove air and seal. DONE.
    Place into fridge skin side down, flip once a day for 5 days.
    Remove from bag, completely rinse in cold water. Slice a bit off and cook for taste. It will be too salty. Place into a pot of cold water for 1/2 hr, and slice another piece for tasting. Repeat step if needed.
    Once salt level is reached to your personal liking, pat dry with towel and let stand in fridge over night.
    Now ready for smoke. I will cold smoke for about 10 to 12 hrs (the color of the belly is how I tell its done (not the time).
    If hot smoking take to 140 internal.









    More pics to come after smokin on Sunday.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start Andy!!
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Andy, that's some great looking bacon...can't wait to see it finished. [​IMG]
     
  4. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    bacon looks great
     
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeet!
     
  6. petesque

    petesque Smoke Blower SMF Premier Member

    I gotta do this soon. Love that bacon


    Pete
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks great! I would try some, but we don't get pork bellies around here.
     
  8. white cloud

    white cloud Master of the Pit OTBS Member

    I like mine sliced med. Andy Thanks. Looks like some great bacon in the makein
     
  9. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Thanks for the great words everyone.
     
  10. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Nice....Bacon is on the do gig!
     
  11. Looks great Andy! Nice looking bellies. I've got some curing in my fridge right now. I think mine will be ready to smoke Sunday also.

    They were thawing in a fridge that decided to stop being cold. I think they were room temp for 1 to 2 days but smelled good. I re-chilled and slathered em with cure right away. I'll have to sniff it again when I get home.

    Anyway, good smokes to ya!
     
  12. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    It's done, 10 hrs off cold smoke using cherry, ash and oak.

    one pcs out of cure and rinsed.


    In the "Outhouse"


    Finished


    Close up.


    Thanks for viewing.
     
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks awesome [​IMG] WOW
     
  14. Pass the bsicuits and eggs!
     
  15. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Very Shweeeeeet!
    [​IMG]
     
  16. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Nice job Andy, they took on some great color. I bet the tast better then they look too!
     
  17. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great lookin bacon Andy!
     
  18. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great looking bacon Andy!! Now I'm really hungry. [​IMG]
     
  19. another huge smoke - just out of curiosity, how many kids have you got :)
    Ether that or you're supplying half your town with bacon and sausage :)

    Next up try some leg or loin or shoulder and make REAL bacon ;-)
    I figure going by your scale of production 2 or three big hogs ought to be enough for one batch :0)
     
  20. Great job! Must have been a good day for bacon as I smoked some also.
     

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