Been a while Bacon

blacklab

Master of the Pit

Original poster

SMF Premier Member

Jan 12, 2008

1,040

44

Battleground Wa

• Aug 2, 2013

• #1

Hey all. BBB is a favorite of mine to smoke manly because the price is right and it's good. Fresh pork belly bacon in my area is a little spendy imo $4.79 lb on average. For that reason I've only did a couple lbs once and it was fantastic, of course it's bacon right. I've been wanting to do more ever since. The other day I was @ cash & carry and ask the the clerk if they carried pork belly. They sure do but it's frozen and walks me over there.  @ $2.86 lb what the hell and grabbed a box. Now it's the waiting game, de thaw, cure, smoke an eat in about three weeks. lol. I know it won't be as good as fresh, but i'm still just as excited............ Yes there will be Qveiw. You just have to wait 3 weeks like I do..........lmao 

Blacklab

alias Mike 

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 2, 2013

• #2

Will you be dry or wet curing? How long will you smoke it? Have you desided what wood to use?

Happy smoken.

David

 

blacklab

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Jan 12, 2008

1,040

44

Battleground Wa

• Aug 2, 2013

• #3

Oops, Yeah it's gonna be pepperd dry cured for 13 or so days. Smoked with hickory or pecan not sure yet. Coin flip will probly decide lol. Internal temp around 140

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 2, 2013

• #4

Does it have the skin on it?

David

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Aug 2, 2013

• #5

Congratulations on your bellies! Same problem here and I know I would appreciate a find like that.

 

Last edited: Aug 2, 2013

blacklab

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Jan 12, 2008

1,040

44

Battleground Wa

• Aug 2, 2013

• #6

Yes it does I'll remove it. Btw 15 lbs

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 2, 2013

• #7

Don't let the skin go to waste....Make pork rinds http://www.smokingmeatforums.com/t/131873/pork-rind-pellets-from-scratch

Happy smoken.

David

 

blacklab

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Jan 12, 2008

1,040

44

Battleground Wa

• Aug 3, 2013

• #8

I might just do that. A brother from another mother gave me $50 last night to get a belly an smoke for him. It might be worth the time. Or I might just refreeze for a later.

 

Last edited: Aug 3, 2013

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 3, 2013

• #9

I have skin in the freezer now for the next batch of pork rind pellets. A little goes a long way.

David

 

blacklab

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Jan 12, 2008

1,040

44

Battleground Wa

• Aug 3, 2013

• #10

Have a ? when you boil, is it a hard boil or a rolling boil or does it even matter. Thanks David