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belly in the smoke - first attemp Q-VIEW

post #1 of 14
Thread Starter 
After 12 days in Pop's brine and 2 days drying in the icebox, I put the smoke to my pork belly.

The meat as it came out of the bag.



The meat as it came out of the cure. Used Pop's recipe except I substituted maple syrup for the granulated sugar.



The setup.

ammo can mod



Connected to my Primo XL.



a mix of apple and maple in the amnps. lit both ends for more smoke.

I cut my belly in two thinking I would cold smoke one and hot smoke the other. I changed my mind and decided to cold smoke both. Rubbed one half with cracked pepper and left the other alone. Onto the smoker for a while.



after 2 hours of smoke. 66 deg inside 67 ambient.



still lots of thin blue coming out the vent



that's as far as I am right now. I will keep you posted. Thanks for looking.

JD
post #2 of 14
Thread Starter 
Almost 7 hours in and the AMNPS is still producing some great smoke.
post #3 of 14
I am watching.

I love making bacon. Lol
post #4 of 14
Thread Starter 
I took the belly off after 7 hours and stuck it in the fridge overnight. I put it back in the smoke this afternoon. I plan on finishing the smoking tonight and letting it rest in the fridge until this weekend. Is that enough rest time or should I go
longer?
post #5 of 14

It should mellow pretty good in 2-3 days. You're going to have a great breakfast on Sat.

post #6 of 14

  Looks good! Can't wait for the sliced pics :drool

 

   Mike

post #7 of 14

Nice!

post #8 of 14

Wanna see those slices....keep telling my Hubby about home done bacon....gotta try some soon.

 

Kat

post #9 of 14
Thread Starter 
I'm looking forward to it. I will post the final results this weekend. Thanks for the reply

JD
post #10 of 14

I like your setup, your on track for some nice bacon.

 

I had an idea the other day, I think I am going to stop slicing all of mine. Cut in half a couple of slabs, skin and freeze. That really get folks attention when ya grab one of those small whole slabs and hand it to them vice a cryo pac of sliced. Besides who knows how they like their bacon sliced.

 

Maybe I can run out of bacon soon....LOL  It would help had I yard birds still. :th_crybaby2:

post #11 of 14
I love your setup and can't wait to see the finished product!

Disco
post #12 of 14
Thread Starter 
Thank you for your comments. I can't wait til I run out to make more. I plan on picking up another belly on Friday and starting a dry cure.
post #13 of 14
Quote:
Originally Posted by jdwalker View Post

 I can't wait til I run out to make more.

 

Once you've made bacon, its always that way.....

post #14 of 14
It's ok. Recognizing you have an addiction is the first step. Sadly, no one gets "cured" from a bacon addiction.

Disco
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