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

    Fl
    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!!

                 Craig
     
    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
    Nope..you are doing fine!!

      Craig
     
  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

    Fl
     
  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

    Fl
    Sounds like a plan!!

            Craig
     
  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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