Save the gas, you are going to knee high in bacon at your house this week end.
Trying to figure out how far Marathon is from Buffalo, and whether I can make it in time....
I don't really need it but I told my wife this is the good cholestral.........none better!
Oh man, I need some BACON!
This is my first belly bacon and I agree with you. There is a flavor in that belly fat that you don't get with BBB.
Oh, I could use some of that bacon. I love back (Canadian) bacon and Buckboard Bacon but nothing replaces belly bacon and this looks great.
Disco
Thanks Foam! Can't wait and won't wait too long. I'm taking some to the cabin while the rest is resting in the fridge. My wife was getting a cooler ready with some ice and said all the ice in that fridge is smoked. I said good.That is the money shot! Even Bearcarver would be proud of that.
Beautiful meaty bacon! BTW it will cook better with age. When ya finish smoking don't make any assumptions until you allow it to rest for at least a week. I know you can't believe it could get any better, but it does!
There is just something about bacon, never met anyone that said, I don't like bacon! Besides could you believe a person like that? Probably would kick dogs too!
DAMN!! I never thought of smoking ice! Have a pecan smoked frozen margarita! LOL
I don't really need it but I told my wife this is the good cholestral.........none better!
This is my first belly bacon and I agree with you. There is a flavor in that belly fat that you don't get with BBB.
Thanks Foam! Can't wait and won't wait too long. I'm taking some to the cabin while the rest is resting in the fridge. My wife was getting a cooler ready with some ice and said all the ice in that fridge is smoked. I said good.
Yes please. I'm so happy with the way this turned out I'm going to be hard pressed to try anything different. I would try warm smoking to see the difference.My stash of bacon is almost gone.
I will report back to you on pops brine warm smoked if you want.
Foam, I use bears dry cure. Its very good.
Thanks! When you take your belly meat out, rinse it with cold water. Then slice a few small pieces and fry them in a pan to see how the saltiness tastes to you. If it is too salty soaking it in water will help a little. Do another test after soaking. Then let it form the pellicle in front of the fan. The pellicle is simply drying the outside of the belly to form a light skin. You can touch lightly with your fingers and they will stay dry or very slightly sticky.
Woodcutter-
Such a great qview. I'm pulling 2 bellies out of Pop's brine tomorrow. Wasn't sure about forming the pellicle but I'm going to let them sit in a water bath for an hour or 2, and then put them on racks with a fan on. Just normal room temp? I'm kind of lost on this one. After that I plan on cold smoking with apple wood. No real set time frame, just a couple of AMNPS of apple. Since I am cold smoking in my MES 30 should I try to get as much smoke and not open the vent? Really just guessing here as these will be my first bellies. Not really trying to reach any IT on these either right? Just cold smoke and thats it? Any help is greatly appreciated. BTW I let them sit in Pop's brine for 13 days. Can it go too long in the brine?
Woodcutter--I have it on the racks with a fan on. Hoping for a great pellicle. My buddy that gave these to me wanted peppered and the other belly wasn't carved well so that one will be mine. I seriously have been thinking about this bacon nonstop since I started this project. I think the next thing I'm going to do is the "Mailbox mod" to my MES.
Thanks! When you take your belly meat out, rinse it with cold water. Then slice a few small pieces and fry them in a pan to see how the saltiness tastes to you. If it is too salty soaking it in water will help a little. Do another test after soaking. Then let it form the pellicle in front of the fan. The pellicle is simply drying the outside of the belly to form a light skin. You can touch lightly with your fingers and they will stay dry or very slightly sticky.
Smoke with your vent open so fresh smoke keeps passing over the bacon. I was happy with filling the AMNPS with apple pellets twice. I lit the AMNPS on both ends so it took 6-8 hours per fill. When cold smoking, the bacon will remain raw like the bacon that you buy at the store so you do not need to monitor the temp unless you are worried about it freezing.
Pop's said the brine will start to breakdown at around 35 days. You're in good shape at 13 days.
Good luck! I think you are going to be happy.