Rookie belly bacon

unionguynw

Smoke Blower

Original poster

Feb 23, 2011

106

11

Vancouver, WA

• Jan 29, 2013

• #1

Pretty stoked to attempt belly bacon after a successful Canadian Bacon attempt using Pops brine. Picked up 8lbs of belly and watched the skinning video Martin had posted in this thread:

http://www.smokingmeatforums.com/t/133996/skin-on-or-off

Got her all skinned up and ready to go

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• unionguynw
• Jan 29, 2013

Mixed up a gallon of Pops brine and into the new brine bucket it went.

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• unionguynw
• Jan 29, 2013

Into the fridge for 12 days. I'll be back!

 

smoking b

Smoking Guru

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Sep 20, 2012

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Middle of Nowhere, South Central PA

• Jan 29, 2013

• #2

Off to a good start!  

  Gotta love bacon!! 

 

themule69

Epic Pitmaster

Oct 7, 2012

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live north of fort smith arkansas between alma and

• Jan 29, 2013

• #3

looks good so far. i'm in

 

roller

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Mar 10, 2010

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N.E. Louisiana

• Jan 29, 2013

• #4

Looks like a good start !

 

kingfishcam

Smoking Fanatic

Dec 25, 2012

531

27

Livingston county, Michigan

• Jan 29, 2013

• #5

Looking good. I am right behind ya, picking up my 10 pounder after work tomorrow. Probably in the brine on Thursday.

 

unionguynw

Smoke Blower

Original poster

Thread starter

Feb 23, 2011

106

11

Vancouver, WA

• Feb 26, 2013

• #6

Took me a bit to get back here, but I did complete my first Bacon!

I ended up letting it brine for 14 days in Pop's recipe. Did a fry test and no soak was needed. Rinsed, patted dry and stuck in the fridge overnight to for the pellicle.

Here it is racked and ready. Rubbed 2 of the pieces with black pepper, the other 2 plain

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• unionguynw
• Feb 26, 2013

Into the smoker with the AMNPS loaded with hickory and Apple

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• unionguynw
• Feb 26, 2013

Plan was to let it go all day while I was at work. Got home and the AMNPS had went out about half way through. I figured it got about 6hrs smoke. I figured that wasn't enough to get a fly high, so I loaded the AMNPS back up and let her go all night!

Here it is coming out of the smoker in the morning. (Around 18hrs total)

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• unionguynw
• Feb 26, 2013

After another overnight rest in the fridge, sliced and bagged

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• unionguynw
• Feb 26, 2013

Money shots!

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• unionguynw
• Feb 26, 2013

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• unionguynw
• Feb 26, 2013

I thought it was excellent, especially for my first shot. It was also a frozen belly. A few of my tasters thought it was a bit sweet so what's a guy to do but start another batch!

 

unionguynw

Smoke Blower

Original poster

Thread starter

Feb 23, 2011

106

11

Vancouver, WA

• Feb 26, 2013

• #7

So for round 2 I picked up a fresh belly for $3.99 a lb at Fubonn in Portland
9.61lbs of fresh pork goodness!

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• unionguynw
• Feb 26, 2013

Cut her up into 3 pieces and into Pop's brine she went

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• unionguynw
• Feb 26, 2013

I decided to cut the sugar a bit this time and went with 1/2c each of white and brown sugar. Also added 1/2tbs each of crushed and whole pepper corns. Now for the dreaded 14 day wait! Luckily I have a bit left from the first batch to hold me over!

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Feb 26, 2013

• #8

Nice looking bacon!!! Now that you've tried belly and Canadian give Buck Board Bacon a try!!! Bacon making is addicting!

 

unionguynw

Smoke Blower

Original poster

Thread starter

Feb 23, 2011

106

11

Vancouver, WA

• Feb 26, 2013

• #9

dirtsailor2003 said:

Nice looking bacon!!! Now that you've tried belly and Canadian give Buck Board Bacon a try!!! Bacon making is addicting!

Click to expand...

No kidding! I actually stopped at Safeway to check on some butts for BBB, since I thought I could fit it in the brine with the belly, but it wasn't on sale anymore. Glad it wasn't because I would've had to mix up another batch!

 

dirtsailor2003

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• Feb 27, 2013

• #10

Check out Cash and Carry, good price on bottom round right now and corned beef brisket! Bone in butts are usually pretty good priced too, even when not on special.

 

cabin

Fire Starter

Jan 5, 2012

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Egg Harbor Twsp N.J.

• Feb 27, 2013

• #11

Looks great, was the price of 3.99 with or without rind?

 

unionguynw

Smoke Blower

Original poster

Thread starter

Feb 23, 2011

106

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Vancouver, WA

• Feb 27, 2013

• #12

CABIN said:

Looks great, was the price of 3.99 with or without rind?

Click to expand...

With.  I can get frozen bellies for a bit cheaper, but wanted to see how a fresh one comes out. 

 

humdinger

Master of the Pit

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Jun 27, 2012

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Shelby Township MI

• Feb 27, 2013

• #13

Keep up with the posts and pics. I'm watching (and learning) very closely. Plan to jump on the bacon makin' train real soon.

 

unionguynw

Smoke Blower

Original poster

Thread starter

Feb 23, 2011

106

11

Vancouver, WA

• Mar 15, 2013

• #14

After a 14 day brine I rinsed, patted it dry and let it sit in the fridge for a day & 1\2. Picked up some bacon hooks so I wouldn't have to decide "skin up or skin down"

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• unionguynw
• Mar 15, 2013

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• unionguynw
• Mar 15, 2013

Let it go for 12 hours overnight with the amnps loaded with hickory. Into the fridge for a rest and I'll hit it with another 12 hours tonight.

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• unionguynw
• Mar 15, 2013

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

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Southern Tier of New York State

• Mar 15, 2013

• #15

Lookin' good.

~Martin

 

chef jimmyj

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• Mar 15, 2013

• #16

Very nice...JJ

 

dirtsailor2003

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Bend Oregon

• Mar 15, 2013

• #17

I'm Liking your Bacon!