My first Bacon. All three types BBB, CB and Belly (pic heavy)

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bigdavejr

Fire Starter
Original poster
Jun 17, 2012
41
12
San Tan Valley, Arizona
Well here we go! Something I have been wanting to do for a while and I finally got it started. I am making BACON! I have a 12 lb pork belly for regular bacon, 8 lbs of loin for Canadian bacon and a 8 lb shoulder with the bone removed for Buck Board Bacon! This is NOT a tutorial but rather a tell me if I am doing it wrong tread. I have read many threads on making bacon so here we go. for the cure i am using Pop's Brine.



Pretty little piggies all in a Row


Pop's Brine using dark brown sugar with the addition of garlic and onion powder



Weighted down with a plate.


Buck Board and Canadian. I pm'd pops to make sure it was ok to mix the loin with the shoulder. Thanks Pops!
 
Nice, BigDave!  I have an 9 lb loin in the fridge, ready for Pop's brine!  I'm putting my first Canadian bacon attempt in Wednesday (that will make the 12-day brine come out right).  I'm starting with ONE bacon; I definitely applaud your "adventurousness!!"  "Go big, or go home!"
 
Looks like your going to have fun in 12 days
 
 
Will definitely post pics along the way. I am doing all three simply because they were on sale. I can not wait till this stuff is done!
Gotta remember that line for the wife..."No, really, Honey, I bought all this meat 'cause it was on sale!"  LOL.  Love it!
 
 
Exactly! Saving money, that what I'm doing........lol
I don't know about you guys, but I can get away with murder in the name of "saving money!"  Hehe.  It's like Kryptonite!  She is defenseless!
icon_cool.gif
  Oh, and "one day down" in the cure....gonna be a long 11 more!  Can't wait to get that Canadian bacon in the smoker!
 
I smoked this with pecan in July, it would be much easier now. I highly recommend checking out Bearcarver's time temp scale. he goes from 100 to 140 and back. Gives great color and flavor. The next smokes after this I pretty much did the same but could stay cooler. The magic number is 100 to 140 for smoke, if you can do 100 to about 125 to 130 is perfect. Although the first about 3 or 4 hours must be dedicated to drying with full vent open.

http://www.smokingmeatforums.com/t/143966/foams-first-attempt-at-bacon/20

This was my first attempt at bacon. Loads of folks with good suggestions here. Especially Mr. Bear. The wrap and store in the reefer a week before attempting to slice and eat makes a monstrous difference.
 
“Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.”

These are recommendations, it is pretty basically I assume what Pop knew to work. It is all open to your own interpretations, although it is at your own risk. 
 
 
Today is day 10! So to you experienced folks how hours of cold pecan smoke on the belly?
I just cold smoked some last week. I used apple pellets in the AMNPS and lit it from both ends. I filled it twice witch was probably about 15-7 hours of smoke. I tasted some after the first tray full and it was very good. The smoke soaks in and diapates so I gave it the second tray. It was very smokey at first but bitter. It has really soaked in now and mellowed. I added to my notes to smoke it longer next time.
 
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