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BACON (Extra Smoky)

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Bubba Watson said:
I am finally up and walking after my wreck( i appreciate you checking in on me too Bear), and was planning to start curing my pork belly when i read somewhere about the pork fat rendering above 90. Average temps here in NC are running low to mid 90's right now. My wife and kids got me an Amazin Pellet Smoker for my bday back in June that i havent even used yet. After reading about the fat i assumed i was gonna be waiting til October.... But after reading this thread it looks like i would be safe to go ahead and get curing. I hope so.... There is 50 pounds of belly in my freezer ready for some smoke!!!
Click to expand...
Welcome back Bubba!!!

I was really glad you're doing so good!!

I've read many times that Pork Fat renders in the 90s, but I have never had any render in my smoker up to 130°.

Lets face it, if it rendered at 90° or even 110°, there would be a lot of skinny Pigs walking around in places like Arizona. 
biggrin.gif
 

Bear
 
Tried to get some belly in the cure today..... Stupid hefty slider bags won't actually seal so it'll be off to the store when the baby wakes up to get some actual zipper bags!
 
Bubba Watson said:
Tried to get some belly in the cure today..... Stupid hefty slider bags won't actually seal so it'll be off to the store when the baby wakes up to get some actual zipper bags!
Click to expand...
Hi Bubba!!

I found that it's also good to put the zipper end a little higher than the rest of the package too----Just in case.

Bear
 
Well, I couldn't find anything besides hefty sliders..... so I adapted and overcame......each zipper end is sealed with Duct Tape and stored in the fridge with that end up too...
 
Good Day Bear,

as a teaser, here are the bellies rubbed with Bears cure and ready to rest (thanks Bear)

Cure Applied 2.jpg

Cure Applied 2.jpg


I decided to leave out any of the maple on this run after our discussion. I will be pulling the bacon out today (10 Days) or tomorrow and following the rinse and wash method. I have been taking pics from start to finish and once to the sliced stage I will post them. Here is my latest question;

if I wanted to to apply a heavy coat of coarse pepper would you try pressing it in while the surface is wet from the rinse or still wait and apply it later as you do with the garlic and onion powder?

thanks for the help,

Tom
 
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Bubba Watson said:
 
Well, I couldn't find anything besides hefty sliders..... so I adapted and overcame......each zipper end is sealed with Duct Tape and stored in the fridge with that end up too...
Click to expand...
That should work fine!!

Bear
Oregon Smoker said:
 
Good Day Bear,

as a teaser, here are the bellies rubbed with Bears cure and ready to rest (thanks Bear)

I decided to leave out any of the maple on this run after our discussion. I will be pulling the bacon out today (10 Days) or tomorrow and following the rinse and wash method. I have been taking pics from start to finish and once to the sliced stage I will post them. Here is my latest question;

if I wanted to to apply a heavy coat of coarse pepper would you try pressing it in while the surface is wet from the rinse or still wait and apply it later as you do with the garlic and onion powder?

Has any one have an opinion on applying the coarse pepper for best adhesion?

thanks for the help,

Tom
Click to expand...
All sounds Great.

Start a new Start to Finish Thread & give me a link so I don't miss it !!

I have found that Dry things like Pepper, and Garlic & Onion Powders stick better when applied right after rinsing & patting dry. Then when the tacky pellicle forms, it seems to help hold that stuff on.

Bear
 
Thanks Bear,

thanks for the reply, I agree that it should be applied while the surface still has moisture and is somewhat soft to be able to penetrate to help hold on.

I moved the question over to a new thread so as to not get a discussion here on  this thread so hopefully there will not be any hijacking and we stay to the point of this thread.

thank you,

Tom 
 
Oregon Smoker said:
 
Thanks Bear,

thanks for the reply, I agree that it should be applied while the surface still has moisture and is somewhat soft to be able to penetrate to help hold on.

I moved the question over to a new thread so as to not get a discussion here on  this thread so hopefully there will not be any hijacking and we stay to the point of this thread.

thank you,

Tom 
Click to expand...
Thanks Tom!!  I Really Do Appreciate That !!

Bear
 
Bubba Watson said:
Cured 12 days because I was able to start back to work this week. Pic is the little I sliced to fry up for the salt test.... OMG its already awesome and won't even hit the smoker til tomorrow morning!
Click to expand...
That's Great, Bubba!!
icon14.gif


It'll only get about 10 X Better after Smoking & Equalizing in the fridge a couple days. 
thumb1.gif


Bear
 
BW, I just read about your misfortune above.  Wow.  Glad you are on the mend, returning to normal, and back work and to smoking!

My wife is not a fan of pork belly bacon.  I friggin' love it, but to keep the peace in the house I usually smoke CB made from loins.  I had one boneless butt out in the freezer that was going to be for a neighbor, but they ended up going out of town.  Decided to make BBB out of it smoked with apple wood.  Hard to say which I like better, the BBB or the CB.  The BBB needs to be sliced thinner than the CB but man it made a great sandwich.  Hmmmm, images won't load.  I'll exit and come back.  Reboot almost always solves the problem

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Last edited:
Noboundaries said:
 
BW, I just read about your misfortune above.  Wow.  Glad you are on the mend, returning to normal, and back work and to smoking!

My wife is not a fan of pork belly bacon.  I friggin' love it, but to keep the peace in the house I usually smoke CB made from loins.  I had one boneless butt out in the freezer that was going to be for a neighbor, but they ended up going out of town.  Decided to make BBB out of it smoked with apple wood.  Hard to say which I like better, the BBB or the CB.  The BBB needs to be sliced thinner than the CB but man it made a great sandwich.  Hmmmm, images won't load.  I'll exit and come back.  Reboot almost always solves the problem

012.JPG

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013.JPG

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014.JPG

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016.JPG

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Click to expand...
I'm sorry but what is BBB and CB?  I'm guessing CB is Canadian bacon but I don't have a guess for BBB.
 
Noboundaries said:
BW, I just read about your misfortune above.  Wow.  Glad you are on the mend, returning to normal, and back work and to smoking!

My wife is not a fan of pork belly bacon.  I friggin' love it, but to keep the peace in the house I usually smoke CB made from loins.  I had one boneless butt out in the freezer that was going to be for a neighbor, but they ended up going out of town.  Decided to make BBB out of it smoked with apple wood.  Hard to say which I like better, the BBB or the CB.  The BBB needs to be sliced thinner than the CB but man it made a great sandwich.  Hmmmm, images won't load.  I'll exit and come back.  Reboot almost always solves the problem

012.JPG

012.JPG


013.JPG

013.JPG


014.JPG

014.JPG


016.JPG

016.JPG


017.JPG

017.JPG

Click to expand...

Thanks! I appreciate the kind words. The Good Lord was certainly watching over me that morning 14 weeks ago. It's very rare to see someone hit a deer on a motorcycle be able to tell the story. I'm very blessed.
 
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Bearcarver said:
 
Here's one of split butts----Half BBB (Buckboard Bacon) and Half Pulled Butt Ham.

Both made from a Pork Butt (Boston Butt) Shoulder:

Link:

Buckboard Bacon and Pulled Cured Boston Butt Ham       

Bear
Click to expand...
Bear,

thanks for the link, the Mrs. OS loves the belly so much (you created a monster) the CB got started imediately and will be on the smoker Thursday with the small loafs also will have start to finish pics posted soon (on a separate thread)

Tom.  
 
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