Doing a belly tomorrow

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pit 4 brains

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Dec 16, 2009
2,557
618
Summerville, SC
Ok, my belly has been in the brine for 7 days now. I stirred it around Thanksgiving morning and it was looking and feeling good. I have a few questions though.

I want to hang it in the smokehouse tomorrow morning for a 9-12 hour cold smoke.

Should I;

(a) Do my fresh water soaks today and leave it in fresh water overnight.

(b) Do my fresh water soaks today and leave out to dry in the fridge overnight.

(c) Just do my soaks in the morning then go into the smoke right away.

Also, I'm planning on using some plum wood for the smoke. Anyone ever use this for bacon? I used it for something else but I can't remember what it was or how long I smoked it. If the plum is a bad idea, I can always use hickory.
 
Did you do a taste test?  I know it has to be dry before going into the smoker so if the bacon has to much salt I would soak it today retaste and then let it rest, dry out a bit.  I would hate to have you soak all the salt out
 
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Did you do a taste test?  I know it has to be dry before going into the smoker so if the bacon has to much salt I would soak it today retaste and then let it rest, dry out a bit.  I would hate to have you soak all the salt out
I haven't yet, but I plan on doing just that today. I'm just wondering if being left in the fridge overnight is too long to dry. I have only hung bacon in the smoker for and hour or so before smoking.
 
 
I wash mine then do a taste test and if its ok put it back in the frig overnight to dry some then into the smoker until it gets the right color for me...Good luck !
 
I let mine dry for days in the fridge before smoking so I am sure overnight isn't a problem.  Good luck,  BTW never used plum wood but it is a fruit wood so I am sure it will taste great, unless of course it comes out tasting like prunes 
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I wash mine then do a taste test and if its ok put it back in the frig overnight to dry some then into the smoker until it gets the right color for me...Good luck !
Sounds good, Thanx for the info!


I let mine dry for days in the fridge before smoking so I am sure overnight isn't a problem.  Good luck,  BTW never used plum wood but it is a fruit wood so I am sure it will taste great, unless of course it comes out tasting like prunes 
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I'm feeling better about my plan. Thanx fellas.

I think I used plum wood on CSRs and they came out good. I have another belly to put into brine tomorrow so I think I'm going to hold off on the plum until I can experiment with it on something else.
 
 
IMHO....Plum is very close to Apple or Maple in flavor

Fruit woods are a little more forgiving than Hickory

Looking forward to the pics!!

Todd
 
Are you using Pops brine???

   Craig
For the most part. He calls for a Tbsp of #1 which is about one ounce. I measured out an exact ounce (or 437.5 grains) on my old reloading scale. It was a good heaping Tbls but nowhere near the 3.84 ounces max.
 
 
IMHO....Plum is very close to Apple or Maple in flavor

Fruit woods are a little more forgiving than Hickory

Looking forward to the pics!!

Todd
I'll definately do some pics. I've been waiting all summer to fire up the smokehouse and I finally have a chance. can't wait myself!
 

I think I'll stick with the hickory for this batch and use the plum next week on the next belly.
 
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For the most part. He calls for a Tbsp of #1 which is about one ounce. I measured out an exact ounce (or 437.5 grains) on my old reloading scale. It was a good heaping Tbls but nowhere near the 3.84 ounces max.
 


I have never soaked after taking them out of his brine when making bacon.. or taste tested...Not needed..

I rinse them the pat dry..Cover with Garlic pepper and onion and into the fridge fro one to several days.

YMMV

  Craig
 
I have never soaked after taking them out of his brine when making bacon.. or taste tested...Not needed..

I rinse them the pat dry..Cover with Garlic pepper and onion and into the fridge fro one to several days.

YMMV

  Craig
Good info, thnx. Perhaps i don't need to soak as well since I only put a 1/2 cup of kosher in the brine. I went a little heavy on the sugars but I like a sweeter smoked bacon. I definately need to take some notes on this batch and next week's batch..
 
 
Doesn't hurt to let cure in the fridge with a heavy coat of sugar before going into the smoker.  Just curious, are you reusing the brine?
 
Doesn't hurt to let cure in the fridge with a heavy coat of sugar before going into the smoker.  Just curious, are you reusing the brine?
No way. I have plenty of #1 and sugar to make brine. I haven't read anywhere that reusing brine is a good idea.

Do you mean to remove from brine, rinse, and then coat with sugar for a while before smoking? Interesting.. I did inject so I am confident there is plenty of sugar in the meat and that it is fully cured.
 
If your bacon is sweet enough for you no need to add additional sugar,  I have never injected bellies so I rely on the sugar coat to sweeten my bacon.  Looks like you have it under control, good luck.
 
A little update and some q-view to look at.

I got them outta the brine rinsed and dried. I couldn't help but change things up a bit so I left one plain, rubbed one with good molasses, packed one with fresh cracked pepper and drizzled the last with a garlic-herb rub I whipped up.

Into the fridge they went for the night..

1d7701f4_007.jpg


Now that those are done, it was time to prep the next one.. I trimmed it up a little with my new BUCK knife I got at Bass Pro today. I got it for elk hunting and figured I'de run it through a piece of meat and home so as not to go huntin with a new knife! Man does it cut like a dream. I can't wait to carve out a couple back strap and tenderloins with it.

Squared and cut into manageable pieces..

9ada5f8f_008.jpg


ee359862_009.jpg


I used the same brine recipe as the last batch.. Now to do do some note taking..
 
After a few hours the temp in the house rose up to 105 and held steady. Outside air temp is 73 with a RH of 8%. Looking good after 8 hours..

27e87b04_0082.jpg
 
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