My Wife Is Awesome

Discussion in 'Smoking Bacon' started by solaryellow, Jun 24, 2011.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    Came home from work today and found out we had to make a special trip into town. Turns out wifey had ordered a case of pork bellies from Whole Foods and they were in. I was shocked that she negotiated a price of $1.99/lbs for organic. Looks like 58 lbs of bacon has been added to my ToDo list this weekend. :agree:
     
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    franknap likes this.
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    58 Lbs???!!!!!!  [​IMG]Are you feeding an army?!!!!  Is that a 1 year supply??!!!!  Are they gifts for the extended family??!!!!  Inquiring minds want to know!!!!!!!!!
     
  3. solaryellow

    solaryellow Limited Mod Group Lead

    To be fair, the answer is yes all the way around. My coworkers will buy most of it before I even have a chance to eat my first slice.
     
     
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    She's a keeper Joel.
     
  5. solaryellow

    solaryellow Limited Mod Group Lead

    For sure Brian.
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Looking forward to the BLT's ! [​IMG]
     
  7. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Your wife sounds like she is as good a sport as mine!!!  [​IMG]
     
  8. smokinal

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

    WOW!
     
  9. solaryellow

    solaryellow Limited Mod Group Lead

    After a nice relaxing day of sitting in a mountain stream followed by fajitas, I got busy with the bacon. I am using the rub Al Blancher gave me a few months ago because it is incredibly simple and the flavor is perfect. The formula is fairly close to TQ substitute but without the nitrate.

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    And into the 20 gal ziploc bag we go. I try to scoop up as much of the rub that doesn't stick as possible and place it on the pork belly once it is in the bag.

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    Working on another one.

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    Ready for a good rubbing.

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    Unfortunately the wifey didn't get any shots of the sides being rubbed. :(

    Should be ready to smoke in 10 days.
     
  10. solaryellow

    solaryellow Limited Mod Group Lead

    Tonight I rinsed it all off and dried it until the pellicle formed. I just put my 12" cast iron pan filled with apple chips, cherry chunks, and hickory chunks covered with HD foil onto the hot plate. That should get me about 12 hours of smoke. I should have some pics to share later tomorrow.
     
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks and sounds awesome I'll be looking forward to the Qview to follow
     
  12. solaryellow

    solaryellow Limited Mod Group Lead

    Bacon is done smoking. Once the sun rose this morning, I had a tough time holding temps in the 90's. By 8am the ambient temp was already 80*.

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    I do love these giant ziploc bags.

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    29" of smoky goodness

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    I will let it rest in one of my garage fridges for a couple days before slicing.
     
  13. smokinal

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

    Looks beautiful! Can't wait to see it sliced! Nice job Solar.
     
  14. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Looks great Solar. [​IMG]

    Yeah.... I keep a supply of the 3 gallon and 5 gallon ziplocs handy for all my overnight rubs, marinades, and brines. Then at Thanksgiving I buy the big 20 gallon ones for brining turkeys in.
     
  15. Thats awesome man! Kudos to your bride.
     
  16. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Man that looks great.

     The recipe Al uses is my favorite as it is low salt . most store bought and tq cured bacon is to salty for my taste.
     
  17. solaryellow

    solaryellow Limited Mod Group Lead


    Agreed. I also love that there is no need for soaking the meat in water to pull out salt.
     
  18. Wow, those look gorgeous. I don't think my DH would EVER think of ordering a case of bellies at WF.
     
  19. tjohnson

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

    Your bellies look great Solar!

    Even though this is somewhere between "Cold Smoke" and "Hot Smoke", what was the temp inside your smoker?

    Looks like your bacon sweated a little

    I'm torn between "Cold Smoking" and Smoking at 140°.  I'm wondering if adding a little heat allows the cured bacon to absorb more smoke.

    My next batch will be at 100° to start, and I'll ramp up to 140°.

    Todd
     
  20. solaryellow

    solaryellow Limited Mod Group Lead


    Thanks Todd! Overnight I stayed in the 90* - 100* range in the plywood smoker. Ambient temp overnight was 78* when I started around 11:30pm and got down to around 70* by 5am. When the sun came up this morning and the ambient temp started climbing so did the temp inside the smoker. By 9am I was seeing ambient temps around 80* and about 105* in the smoker. When I pulled it off around noon ambient temps were in the upper 80's and the smoker was around 120*.

    I used to hot smoke bacon but actually prefer the cold/warm smoked version.
     

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