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Belly Bacon ??? with Q-View

post #1 of 11
Thread Starter 

I've done several rounds of BBB but never belly bacon. Just picked up 10 lbs of frozen pork belly at cash and carry and I'm waiting for it to thaw so I can cure.

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Once thawed....

 

Do I trim the rind?

 

Just cut into slabs and into the cure?

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IMGP2917.JPG

post #2 of 11

Some guys trim it, some guys don't.

post #3 of 11
Thread Starter 

If I don't trim does it slow down the curing process? Is rind harder for cure to penetrate?

post #4 of 11

Like Al said, some do, some don't.

I have been buying mine without the rind, because I don't eat it.

If I'm not going to eat it, why should I cure it & smoke it.

 

It is also my opinion that I get better color & better smoke flavor without the rind on.

 

Bear

post #5 of 11
Thread Starter 



 

Quote:
Originally Posted by Bearcarver View Post

Like Al said, some do, some don't.

I have been buying mine without the rind, because I don't eat it.

If I'm not going to eat it, why should I cure it & smoke it.

 

It is also my opinion that I get better color & better smoke flavor without the rind on.

 

Bear



Thanks Bear. It's nearly impossible to find pork belly in my area and all I could find is "rind on". Some butchers will order it if you buy in bulk but it's rare to walk in to a store or butcher shop and walk out with some belly. I also hate that it's frozen but I'm hoping it turns out ok.

 

post #6 of 11
Quote:
Originally Posted by teeznuts View Post


Thanks Bear. It's nearly impossible to find pork belly in my area and all I could find is "rind on". Some butchers will order it if you buy in bulk but it's rare to walk in to a store or butcher shop and walk out with some belly. I also hate that it's frozen but I'm hoping it turns out ok.


My area (PA Dutch) is blessed with butcher shops all over the place.

 

I got a Belly one time, and thought I was going to have to go in the hospital, so I froze it.

I didn't have to go, so I thawed it out, and cured & smoked it.

The freezing didn't seem to hurt anything.

 

Bear

 

post #7 of 11

More Bacon?

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #8 of 11
Thread Starter 



 

Quote:
Originally Posted by TJohnson View Post

More Bacon?

 

TJ



This will be my first "true" bacon smoke. All I've done so far is BBB and CB. This is my first time finding belly anywhere. The AMNPS will play a major role in this project.

 

post #9 of 11

popcorn.gif oh I like the bacon threads....

post #10 of 11

I'm sure Pops will be along soon.  Sounds like a thread that would attract him?  LOL

 

It has been many years since I've seen it, but when I was a kid, rind on bacon wasn't unusual at all.

 

You can do it either way and it will cure either way. It will also smoke either way.  I would try it both ways!

 

Let us know what you think?

 

Good luck and good smoking.

post #11 of 11

Two words - Asian Market.  You are in Central Cal.  There are lots of Vietnamee up there I think, maybe Moung people and even Chinese.  If you could find a Chinese or Vietnamese market with a meat department you should find pork belly.  I'm sure you already looked though otherwise you would have found more options.  But if you can find a Vietnamese or Chinese store with a meat department you might find what you are looking for.  It's probably frozen though not fresh but as one poster said frozen won't hurt a thing.  I bought mine at a Chinese store called 99 Ranch Market but then again I live in the suburbs of Los Angeles so there are Chinese markets here due to the Chinese community.  I think Mexican markets might have it too. 

Quote:
Originally Posted by teeznuts View Post



 



Thanks Bear. It's nearly impossible to find pork belly in my area and all I could find is "rind on". Some butchers will order it if you buy in bulk but it's rare to walk in to a store or butcher shop and walk out with some belly. I also hate that it's frozen but I'm hoping it turns out ok.

 

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