Help! Belly Bacon!! Q/VIEW ADDED!

bluebombersfan · Aug 12, 2011

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?

fpnmf · Aug 12, 2011

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

bluebombersfan · Aug 12, 2011

fpnmf said:
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.................

SmokinAl · Aug 12, 2011

Don't forget the Q-view!

meateater · Aug 12, 2011

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

Bearcarver · Aug 13, 2011

Should be OK.

Be careful with that back now!!!!!

Bear

tjohnson · Aug 13, 2011

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

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

Todd

bluebombersfan · Aug 13, 2011

TJohnson said:
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.

Bearcarver · Aug 13, 2011

BlueBombersfan said:
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

bluebombersfan · Aug 16, 2011

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

They were kept @ 35F

meateater · Aug 16, 2011

BlueBombersfan said:
They were kept @ 35F

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

wildflower · Aug 17, 2011

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!!

bluebombersfan · Aug 17, 2011

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

After 12 hours of maple smoke @ 130

Bear view!

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!!!

daggerdoggie · Aug 17, 2011

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

Bearcarver · Aug 18, 2011

Wow!!!

That looks perfect!!!!

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

Thanks for showing!!

Bear

roller · Aug 18, 2011

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

tjohnson · Aug 18, 2011

OMG!

Awesome!

Todd

daveomak · Aug 18, 2011

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

Help! Belly Bacon!! Q/VIEW ADDED!

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