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First time belly bacon!!! with Q-View

post #1 of 17
Thread Starter 

Recently I asked the bacon experts here for help in deciding whether or not to remove the rind from my first ever belly. To be honest the nipples on the rind were creeping me out so I opted to remove the rind as soon as the belly thawed. It was a PITA but I was happy with the result.

 

Bellies are hard to find in my area and frozen was all I could find. It didn't seem nearly as thick/meaty as the bellies I've seen on here but beggars can't be choosers. I would have to settle for junior sized bacon strips.

 

Once thawed and rind removed, I cut into 4 slabs and used Morton's Sugar Cure. After some days in the cure I took a little vacation with the Mrs and upon returning it was time to smoke some belly(after the BBB of course). Yesterday the slabs were soaked, rinsed and sat under a fan to get the pellicle forming. Coated with maple syrup and some pepper and ready for smoke. Cold smoked these with the mighty AMNPS using maple pellets. Let rest in the fridge over night and just sliced a few hours ago. Ended up with just over 5 lbs of slices and a little over 1 lb of ends/scraps that are perfect for beans, omelettes and salads.

 

Not bad for my first belly ride but I would like to find a better belly so my slices are bigger like some that I've seen here.

IMGP2918.JPGIMGP2946.JPGIMGP3005.JPGIMGP3008.JPGIMGP3013.JPGIMGP3015.JPGIMGP3016.JPG

post #2 of 17

great looking bacon.......................icon14.gif.          Try  an asian market for some pork belly.... they usually carry it....... they cut the belly into a 3-4 lb piece which  usally is the thickest part.

 

Joe

post #3 of 17

Looks great with nice color thumb1.gif  Nice job

post #4 of 17

Teez, evening... looks pretty darn good to me... Do you need an official taste tester ???? Dave

post #5 of 17
Quote:
Originally Posted by DaveOmak View Post

Teez, evening... looks pretty darn good to me... Do you need an official taste tester ???? Dave



x2

 

post #6 of 17

Great job with your first try!

post #7 of 17

MMMMmmmmmmm----I knew you do a Great Job on this too!!!!

 

Very Nice!

 

Thanks for showing!

 

Bear

post #8 of 17

Another Bacon Addict!

 

Great Job!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #9 of 17

Teeze, that looks truly awesome!......first.gif

post #10 of 17
Thread Starter 
Thanks guys! I appreciate all the advice in the beginning stage.
post #11 of 17
Great looking bacon.
I need to read up and jump in on making some
post #12 of 17

Good looking Bacon Teez. Been a long time for me,about 50yrs. ago in Ada Okla. with my Uncle Mackrolleyes.gif( reflecting as he writes).

 

He would joke with me when they came to visit about having found a better way to smoke them pigs...told gullible me that he kept them in a building with a smokehouse on one end and feed them high salt food and all he had to do at killing time was to clean them, and cut them up and wrap themicon_exclaim.gificon_eek.gif.

 

 

post #13 of 17

LMAO about the nipples...because I know what you are talking about...Your bacon looks GREAT ! 

post #14 of 17

Looks great! and nice color too.

post #15 of 17

Very nice well done Teez

post #16 of 17

Great Job all this bacon talk is killing me I just called my butcher he's on vacation till Monday need a pork belly fix.........

post #17 of 17
Thread Starter 
Quote:
Originally Posted by billyj571 View Post

Great Job all this bacon talk is killing me I just called my butcher he's on vacation till Monday need a pork belly fix.........


I see you're in Washington . Do you have "cash & carry" stores there? It's owned by "smart & final" or vice versa and it's more of a restaurant supply store. They sell bellies there if you need a quick bacon fix.
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