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Belly Bacon w/ q-view

post #1 of 10
Thread Starter 

Decided to have another go at smoking bacon, this time using tenderquick instead of cure #1.  Here's how it went.

 

Pork belly before starting

 

IMG_0609.JPG

 

Packaged in a vacuum sealed bag along with 1 T of brown sugar and 1 T of tenderquick per pound of meat. 

IMG_0610.JPG

 

Left this cure in the fridge for 11 days. Then rinsed off cure and brown sugar in the sink.

IMG_0627.JPG

 

Then I soaked in ice water for an hour to get some of the salty flavor out of the meat. 

IMG_0628.JPG

 

Then dryed off and on the smoker.  I used cherry wood in my MES and smoked for about 9 hours.

 

IMG_0633.JPG

 

Then sliced and packaged and frozen. Sorry got busy late slicing and packaging and forgot to take those pictures, but it turned out great. 

 

Thanks for looking.

post #2 of 10

Can't wait to hear how it tastes.  Nice job!  I've been thinking of trying this myself.  thumb1.gif

post #3 of 10

That looks like some fine bacon.  We don't find too many bellies around here, but perhaps one day..................th_dunno-1[1].gif


 

post #4 of 10

Looks great, gonna have to try vac-sealing a batch. 

post #5 of 10

I do want to make some Bacon just have to find me a Belly.....Looks real good.

post #6 of 10

I'd like to give it a try too, but we don't have anywhere to get the bellies around here.

post #7 of 10

quit ya all's BELLY-achen..........use butts!

 

 

good lookin bacon!

post #8 of 10

Looks Great...

post #9 of 10
Quote:
Originally Posted by chefrob View Post

quit ya all's BELLY-achen..........use butts!

 

 

good lookin bacon!



The flavor wouldn't be the same would it?

post #10 of 10
Quote:
Originally Posted by SmokinAl View Post

The flavor wouldn't be the same would it?


Flavor might even be better, but if you want it for BLTs, I'd keep searching for a belly.

No harm in doing both!

 

 

Great color Rstr Hunter!

 

Mighty tasty too, huh?!

 

 

Bear

 

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