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My 1st Bacon with QView (cry cured)

post #1 of 27
Thread Starter 

Well after a long decision I decided to try Bacon,  I purchased a 10.5lb belly from my butcher, it came skin off for $2.59lb

I cut the Slab into 4 pieces rubbed on the dry cure and put them in the fridge

I forgot to take pics of the belly with the dry rub on it :o\

but here they are 2 days after

qview1.JPG

 

I cured the Bellies as the recipe prescribed at 1day per lb, so here they are 10 days later, took them out of the "brine" rinsed them off and I am let them dry and come up to room temperature about an hour  b4 hitting the smoke house

qview2.JPG

 

I was going to place the Bacon on the racks of me MES30 because I didn't have any type of hooks, then it hit me, I ran down to the local welding supply and bought two, 3ft long 1\8 inch 316L surgical stainless steel welding rods for a total of $4.00,  I brought the home and used my bench grinder to cut them into 5 pieces from turning them on the bench grinder to cut through them I sharpened them at the same time. then I put them into my vice and bent them into hooks, then I washed them in hot soapy water to remove any factory oils that may have been on them

qview3.JPG

 

The sharp points slipped right through the slabs with ease

qview4.JPG

 

Then into the MES30 for a drying period in the smoker took about 3rs at 135 to get the bacon's surface dry and ready for smoke

qview5.JPG

 

Then a nice TBS for around another 5hrs until I got the color I liked

qview6.JPG

 

out of the smoker and on to a rack for about 30min and then into the fridge for an over night rest

qview7.JPG

 

Here it is in the morning sorry I hand cut the slices so they are a bit wonky

qview8.JPG

 

and of course I had to fry some up

qview9.JPG

 

the bacon was good, it fried up nice my uneven cut strips made it hard to fry evenly I will be using the slicer for the rest,

the bacon is on the salty side, if I use this recipe again I think I will rinse it twice.

 

for anyone interested the was Rytek Kutas's recipe for what he calls his "Dry Box Bacon Cure" I followed it to a "T"  with ingredients, cure times and smoke house temperatures

 

I would Like to Thank Everyone who gave me advice while I was biting my nails off for my 1st time making bacon, there was a lot of advice given by many great folks here and in fear of forgetting to mention someones name.. I will just say Thank you ALL

 

Thanks for looking,

Harry

 

 


Edited by Big Casino - 12/31/11 at 8:02am
post #2 of 27

Looks good Harry. I love the idea about the hooks.

post #3 of 27
Thread Starter 

Thanks man I just realized my typo in the the thread title.... I gotta learn to type one of these days... or get one of those things that types what you say... my luck it wouldn't be able to decipher my "pittsburghese"

post #4 of 27

That looks mighty fine Harry!  Bet that bacon would go great with about 3 eggs over easy, oven fresh biscuits and a nice pile of southern grits!  (nudge -nudge!)

 

 

Love the idea about improvising for the hooks too!

 

-Salt

post #5 of 27

That's some good looking bacon Harry!

 

Great job!

post #6 of 27

Like the color wish I could get bellies that thick around here!

post #7 of 27

I usually fry a sample first before smoking.

post #8 of 27

Cry Cured, no wonder it was a bit salty....laugh1.gif

 

But seriously, that sure looks like some fine bacon Harry.

post #9 of 27

Sweet looking bacon and a great thread...Good Job!...JJ

post #10 of 27

 

you'll never go back to store bought after that batch......looks great and your next batches will be even better if thats possible cause this 1 looks good.....

post #11 of 27

Nice looking bacon. I agree on the thick bellies comment. Those are nice looking for sure.

post #12 of 27

Very nice Harry

Congrats on your first bacon thumb1.gif

post #13 of 27

Looks good!!

 

  I just took 28 pounds outa the wet brine..

 

  Craig

post #14 of 27

Big Casino, That's some fine looking bacon..drool.gif... I made my first BBB a couple weeks back. I ran into the same problem help.gif , I don’t own a bacon hanger. So, I started out the same ideal to fix it with the welding filler rods. All I had on hand was 1/16" S.S. rods and I was not very impressed with the results. So, I while I was at my favorite restaurant supply store..yahoo.gif..I noticed that they have some stainless steel pot hooks...DSCN5229.JPG..I was going to sharpen one end before I used it, But I was in a hurry so I just made a small slit in the BBB and hooked like a big bass,  it all worked out fine.....I picked up 12 hooks for $5.00... Now they don't hang like a hanger would, but I could fix it so that that hang "correctly" but it's not that important to me right now..... and they don’t take-up hardly any room..... Great minds think alike........

 

 

post #15 of 27

I'm not sure you did it right?

 

Send it all to me for quality control testing?

 

Good luck and good smoking.

post #16 of 27
Thread Starter 

Thanks fellas. so far I had some on  a couple BLT sandwiches, and had some with some french toast!

I can see I will need to make more, My Dad stopped in and took some today..

 

ShoneyBoy,  ya know what they say necessity is the mother of invention.. LOL

my hooks cost me about 2 bucks to make 5 hooks, so you may as well buy them made cause it is about the same aount plus you don't have to spend time making them...LOL

post #17 of 27

Looks Great BigCasino,
I think I need to purchase some bellies and make some more bacon it has been to long


:)

Robert

 

post #18 of 27

Harry this is a great looking bacon.with a good meat to fat balance well done .it will do a great bacon and eggs

post #19 of 27
Great looking bacon, Harry!
There's no turning back once you've made your own.
Nice looking bellies, too. Care to share who your butcher is?
post #20 of 27
Thread Starter 

Tim Thoma,  Thoma meat Market 748 dinnerbell road

he is in Saxonburg a great guy, always has what I need, and if not he gets it for me the next time he slaughters

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