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Help! Belly Bacon!! Q/VIEW ADDED!

post #1 of 18
Thread Starter 

Hi guys,  I started some pork belly curing on July 22 and planned on smoking July 29 - 30.  Well my plan was put off by two herniated discs in my back in which I was on the couch for a week and a bit until finally being hospitalized until today about an hour ago.  Just wondering if my bacon would still be any good to smoke? 

 

 

post #2 of 18

Pops just wrote something about this..

 

He said...it might be a little softer but it is good to go!!

 

  Go ahead and smoke it!!

 

 

Craig

post #3 of 18
Thread Starter 
Quote:
Originally Posted by fpnmf View Post

Pops just wrote something about this..

 

He said...it might be a little softer but it is good to go!!

 

  Go ahead and smoke it!!

 

 

Craig



Awesome thanks alot!!!  Missed my smoker while I was down and out couldn't stop thinking about those bellies in the fridge HAHAHAHAHAHAHAHAHA  My wife thinks I am crazy.................

 

post #4 of 18

Don't forget the Q-view!

post #5 of 18

I'd smoke them if they were kept at the correct temperature. 

post #6 of 18

Should be OK.

 

Be careful with that back now!!!!!

 

 

Bear

post #7 of 18

Give your your wife the instructions....Just Kidding!

Did you take it out of the cure and rinse it off?

 

Todd

 

No Creosote! A-Maze-N Smokers

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post #8 of 18
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

Give your your wife the instructions....Just Kidding!

Did you take it out of the cure and rinse it off?

 

Todd

 



Not yet, after a week of bed rest in the hospital I am still a bit wobbly on the legs and walking with crutches.  Hope to soak it today for an hour then in the fridge over night.  Smoke in the morning.

 

post #9 of 18
Quote:
Originally Posted by BlueBombersfan View Post


Not yet, after a week of bed rest in the hospital I am still a bit wobbly on the legs and walking with crutches.  Hope to soak it today for an hour then in the fridge over night.  Smoke in the morning.

 

After soaking for that hour, you might want to take a couple slices & do a fry test, especially since it's been in cure so long.

Then if it's too salty, soak it for another hour.

Repeat if necessary.

 

Bear

post #10 of 18
Thread Starter 
Quote:
Originally Posted by meateater View Post

I'd smoke them if they were kept at the correct temperature. 



They were kept @ 35F

post #11 of 18
Quote:
Originally Posted by BlueBombersfan View Post





They were kept @ 35F



Then I would smoke them as long as they don't have a smell to them or feel slimy. 

post #12 of 18

You should have called, I would have come over and taken it to my house to smoke an test till you were up and moving around.  Did I forget to give you my address, dame!!  yahoo.gif

post #13 of 18
Thread Starter 

SAM_0160.JPG

After rinse and soaked for 1.5 hours I sprinkled with CBP.

 

SAM_0161.JPG

 

SAM_0170.JPG

After 12 hours of maple smoke @ 130

SAM_0168.JPG

Bear view!

SAM_0169.JPG

Tomorrow I will take a few of the slices after it naps in the fridge tonight!!!!!  This is my first belly bacon and I can;t wait to try it out tomorrow morning!!!

post #14 of 18

That looks great!  Let us know how it turns out.

post #15 of 18

Wow!!!

That looks perfect!!!!

 

Awesome BearView too!!!   You must have a great camera to get such clear close-ups!!!!

 

Thanks for showing!!

 

Bear

post #16 of 18

No way I could wait on that...That is some good looking bacon !!!!!!drool.gif

post #17 of 18

OMG!

 

Awesome!

 

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #18 of 18

Sure looks good..............If it tastes as good as it looks........that recipe is a keeper.......Do not mess with success...........Dave

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