Starting Some Bacon

Discussion in 'Bacon' started by travisb, May 25, 2013.

  1. travisb

    travisb Smoke Blower

    I'm going to try some belly bacon for the first time. I got 7lb skinless bacon to use. I'm planning on using Pop's brine, as I have used it successfully with CB.

    Is there anything I should add to the basic brine to add flavor? After curing, what are some suggestions to season it with? I know this is personal preference, but I have no experience with bacon.

    I also have a few other questions, but I'll ask them when the time comes, since it will be curing for 10-14 days

  2. travisb

    travisb Smoke Blower

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I need to get some Belly.
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Honestly..I dont measure the spices out for the brine..but it is no less than a TBS..sometimes a lot more...

    The cure, salt and sugar are per the recipe..

    I rinse them out of the brine then fridge for a few days... then spice on the meat side.. fairly heavy coating.

    I take the skin off after the smoke,so no spice on that side..

    Have fun!!

    Last edited: May 25, 2013
  5. travisb

    travisb Smoke Blower

    Do you ever trim any of the fat or anything before smoking?

    And I don't have room for a big bucket, so I'll have to trim mine to fit in a gallon bag.
  6. Mine are usually skinless. Sometimes there is about 3/8" of fat. I do trim that back a little.

    If it is skin on, I trim after smoking. I think it's easier.

    No room? Use an ice chest.

    Freeze up some gallon jugs of water.

    Put your bellies in the ice chest along with the brine/cure.

    Put a couple frozen jugs in there. Meanwhile freeze 2 more jugs.

    Replace them every day and stick those back in the freezer to use on the next rotation.

    If I use bags, I cut the belly down so that it will fit on my slicer and then cure that size slab. I use the Jumbo Bags. 2 gallon, I think.
  7. travisb

    travisb Smoke Blower

    Thanks for the tips. I think I might trim a little of the fat down. I guess I may do the ice chest method or find somewhere that sells the Jumbo bags. My local grocery store didn't have any.
  8. travisb

    travisb Smoke Blower

    It shouldn't be a problem that I had to sort of fold the belly to fit it in the bags, should it? I'll try to shift them around every once in a while during the 10 day cure.
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl are doing fine!!

  10. travisb

    travisb Smoke Blower

    Good to hear, thanks! My basic plan is:

    Last night, May 27-Place in brine.

    Friday, June 7- Take out of brine.

    Place in fridge overnight to dry.

    Sat, June 8- Smoke for 10-12hrs. Place in fridge.

    Sun, June 9- Slice and bag
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I usually put in freezer for a couple hours before slicing to stiffen up the bacon, slices nicer.
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

  13. travisb

    travisb Smoke Blower

    So if I let it cure from this past Monday night to Friday the 5th in the morning, land let it pellicalize all day Friday and until a smoke on Saturday would that be sufficient? I just ask because I'd like the smoking to come on a Fri of Sat since that's when I'm home.
  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    Sounds like a plan!!

  15. travisb

    travisb Smoke Blower

    Thanks Craig! Gotta get the right balance of cure, fridge time, and smoke, and that's why I defer to you (the expert) on these things!
  16. If you want to speed up the pellicle, you can place in front of a fan for 3-4 hours.

    Then you can smoke the same day. I always get in a hurry for a good ole BLT.
  17. travisb

    travisb Smoke Blower

    Good tip. I may do that if I forget to take it out early.
  18. travisb

    travisb Smoke Blower

    I plan on warm smoking overnight in the cooler temps at 100-140 for 10-12 hours with my AMNPS. I have sawdust and pellets, is there one that generally lasts longer than the other?
  19. I would suggest cold smoking  (no additional heat than ambient, and what the AMNPS puts out).  As far as times, I know I can get 10 hours out of a full AMNPS with pellets.  People say that the dust doesn't produce as much heat.  I only use pellets, so i can not say.  BTW  a mix of hickory and maple gives a nice flavor. [​IMG]

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