1st Time Pork Belly (Bacon). . . . Any Help Appreciated!

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Want something delicious with your AMNPS?  (It's a secret.... shhhhhh!)

Portabella mushrooms.... OMG!  Sliced or whole....  Package them for a couple days to rest...  amazing!  (Amazing with Amazen!).   Then grill them with your steaks - superb!
 
 
Want something delicious with your AMNPS?  (It's a secret.... shhhhhh!)

Portabella mushrooms.... OMG!  Sliced or whole....  Package them for a couple days to rest...  amazing!  (Amazing with Amazen!).   Then grill them with your steaks - superb!
I love it!!  I haven't really wrapped my head around all the possibilities now that I got one of these.  Smoked portabellas on a steak, sounds INCREDIBLE 
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I pulled the belly off when the AMNPS went out, right at 11 hours of smoke.  I wrapped in foil and placed in the fridge to hang out til the morning.  I'll fire it back up and put the belly back on before I head out to work.  I'm thinking 30-35 hours total smoke time so it should be ready for slicing on Sunday/Monday.


Sorry bout the lighting in that pic.  This was at 10 hours.  I am going to square it up a bit tomorrow before putting it back onto the smoke.  I'll use the scraps that I trim off for a pot of beans.
 
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Sounds like you have your plan figured out man 
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  I have my BBB in the fridge for a 2 day rest now before slicing - I gave it 24 hours of smoke. I have a brisket in now for tomorrow 
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 You're gonna be spoiled once you get to eat your bacon & store bought will no longer cut it for you! 
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I'll PM you tomorrow about Friday once I figure out what's going on...
 
The problem will be digging out the funds then to buy a slicer......ROFLAMO. Then next is a stuffer, then a grinder.... A project reefer? 

Its a habit, its a hobby, but it is a deliciously good way to spend some spare time..... And you meet the best folks without even going to jail.
 
 
I pulled the belly off when the AMNPS went out, right at 11 hours of smoke.  I wrapped in foil and placed in the fridge to hang out til the morning.  I'll fire it back up and put the belly back on before I head out to work.  I'm thinking 30-35 hours total smoke time so it should be ready for slicing on Sunday/Monday.

Sorry bout the lighting in that pic.  This was at 10 hours.  I am going to square it up a bit tomorrow before putting it back onto the smoke.  I'll use the scraps that I trim off for a pot of beans.
Hope I catch ya------Don't square it up until you're ready to slice it-------Then you'll get all those awesome Bacon Ends before you get to the nice slices!!!  Bacon ends are my favorite!!

Bear
 
 
Sounds like you have your plan figured out man 
thumb1.gif
  I have my BBB in the fridge for a 2 day rest now before slicing - I gave it 24 hours of smoke. I have a brisket in now for tomorrow 
smile.gif
 You're gonna be spoiled once you get to eat your bacon & store bought will no longer cut it for you! 
icon_mrgreen.gif
 

I'll PM you tomorrow about Friday once I figure out what's going on...
I don't know about a plan, but I do have somewhat of an idea 
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  I am hoping its a lot better than store bought.  I just wonder about the amount of smoke.  I pulled it out of the fridge this morning, unwrapped it and smelled it to see how far along it was coming.  The fat has a very mild smoke flavor and the meat has a more pronounced smoke smell.  I am using a combination of hickory and apple.  I just don't want it to be "too" smoky dare I say. . . .
 
The problem will be digging out the funds then to buy a slicer......ROFLAMO. Then next is a stuffer, then a grinder.... A project reefer? 

Its a habit, its a hobby, but it is a deliciously good way to spend some spare time..... And you meet the best folks without even going to jail.
LoL Foam you hit it right on the head.  Luckily for now I can just take whatever I need into work and slice it as long as my boss gets to sample.  I have already started pricing reefers.  Sadly, it would have to stay out back because kitchen space is limited and I have no garage. Its more than a habit, its an addiction, and a very good one at that.  I thought I was hooked once I started making ribs, pulled pork and chickens. . . . now Im overloaded with next project ideas, before I even finish the current one  
 
Hope I catch ya------Don't square it up until you're ready to slice it-------Then you'll get all those awesome Bacon Ends before you get to the nice slices!!!  Bacon ends are my favorite!!

Bear
Dang it, too late Bear.  I squared it up as soon as I took it out of the fridge.  I wrapped the scraps and put them into the freezer for some green beans or bean soup.  I plan on running back to the butcher on Saturday to pick up a couple more bellies so I'll keep that in mind for the next time
 
Dang it, too late Bear.  I squared it up as soon as I took it out of the fridge.  I wrapped the scraps and put them into the freezer for some green beans or bean soup.  I plan on running back to the butcher on Saturday to pick up a couple more bellies so I'll keep that in mind for the next time
That's alright, you'll still have some ends, just not as much. When you slice it, keep the ends separate----Those are for the Pit Master!!!
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Bear
 
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Originally Posted by SmokeFever  

 I wrapped the scraps and put them into the freezer for some green beans or bean soup. 
They are great for flavoring soups 
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  I usually throw a few in when I grind burger too & they are also good to throw in when you make deer bologna etc... Plenty of uses for them (or you could just eat them all yourself when nobody is around) 
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That's alright, you'll still have some ends, just not as much. When you slice it, keep the ends separate----Those are for the Pit Master!!!
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Bear
I'll make sure there is plenty for the Pit Master to sample 
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  Does it matter which direction you slice??  I have a few people already wanting to try it so if I slice it along the shorter side it will give me a good bit more. 
 
They are great for flavoring soups 
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  I usually throw a few in when I grind burger too & they are also good to throw in when you make deer bologna etc... Plenty of uses for them (or you could just eat them all yourself when nobody is around) 
icon_mrgreen.gif
 
It was so tempting to just fry it right up as soon as I cut it, all good things come to those who wait I suppose.  Now there's an idea, throwing it in with some burger, mm mm mmm gotta try that for sure!
 
 
I'll make sure there is plenty for the Pit Master to sample 
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  Does it matter which direction you slice??  I have a few people already wanting to try it so if I slice it along the shorter side it will give me a good bit more. 
I never found a difference when slicing in different directions. I usually go by whatever marbling looks the nicest, or whichever way gives me the lengths I want. I like my slices short, because they fry up more evenly in the frying pan, and they fit in my BLTs.
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I always fry up my ends, and eat them for snacks---I'm such a Hog!!! 
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Before I had a smoker, I used to buy the Bacon Ends from local PA Dutch butchers shops. The ends were cheaper & more smoky, similar to mine.

Bear
 
Talk about good, mix in a little bacon trim when you grind beef. Your hamburgers, Salisbury steaks, meatloaves, etc.... will always be asked for.

When ya run outta trim, just one slice of bacon makes all the difference. Please don't forget those bean pots. Me, I a Red beans and rice or a big pot of Pintos type guy. Bear made some yankee beans that look damn tastee! Dutch's "Wickedly Good" beans they are pretty good also. I like beans, it makes me a jolly good fellow!

The same with the rind.... don't throw it away! I even occasionally begrudgingly smoke a piece of rind for the neighbors dog.... did I mention I was the dog's favorite neighbor! ROFLMAO!
 
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I never found a difference when slicing in different directions. I usually go by whatever marbling looks the nicest, or whichever way gives me the lengths I want. I like my slices short, because they fry up more evenly in the frying pan, and they fit in my BLTs.
thumb1.gif


I always fry up my ends, and eat them for snacks---I'm such a Hog!!! 
icon_redface.gif


Before I had a smoker, I used to buy the Bacon Ends from local PA Dutch butchers shops. The ends were cheaper & more smoky, similar to mine.

Bear
I like my slices shorter as well for the same reasons.  Don't sound like a hog to me, just a man who knows how to eat damn well! 
 
Talk about good, mix in a little bacon trim when you grind beef. Your hamburgers, Salisbury steaks, meatloaves, etc.... will always be asked for.

When ya run outta trim, just one slice of bacon makes all the difference. Please don't forget those bean pots. Me, I a Red beans and rice or a big pot of Pintos type guy. Bear made some yankee beans that look damn tastee! Dutch's "Wickedly Good" beans they are pretty good also. I like beans, it makes me a jolly good fellow!

The same with the rind.... don't throw it away! I even occasionally begrudgingly smoke a piece of rind for the neighbors dog.... did I mention I was the dog's favorite neighbor! ROFLMAO!
LoL Foam. . . the neighbors dog 
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    I like beans myself, just not kidney, black eyed peas, or garbonzo's.   I stick to the navy or pinto bean. . . . I love a pot of bean -n- bacon soup!
 
Ran into a little snag today (really minor), for some reason the AMNPS would not stay lit. . .the pellets would smolder and then just barely be lit, producing no smoke.  It could just be because the wife was watching it while I was at work, who knows.  So all in all I only got another 4 hours in of smoke time today.  As soon as I got home from work I lit it again and made sure it was good to go and now its smokin' like a champ!  I snapped a couple shots before I put it back on to the smoke, we're making progress and I figure I should be set with this load in the AMNPS




It's getting pretty good color on it, we'll see what it looks like in the morning
 
I kind of pack mine too. You have to try to keep moisture out of the pellets too. If I cold smoke I microwave my pellets for a minute to make sure they are dry.
 
i saw a thread on here about lighting the AMNPS  and a fella was using a hot air gun, paint stripper to blow on the pellets once started, i now do that and the thing starts to howl like a jet engine. i havnt had any trouble keeping them lit now.

as far as beans go, try DUTCH'S WICKED BAKED BEANS, they may be more basic than a chef would like to put together BUT the wife and i enjoyed them so much we had them 2 weekends in a row, and the 2nd time i made a bigger batch for more left overs.... they are very good..

happy smoking
 
 
i saw a thread on here about lighting the AMNPS  and a fella was using a hot air gun, paint stripper to blow on the pellets once started, i now do that and the thing starts to howl like a jet engine. i havnt had any trouble keeping them lit now.

as far as beans go, try DUTCH'S WICKED BAKED BEANS, they may be more basic than a chef would like to put together BUT the wife and i enjoyed them so much we had them 2 weekends in a row, and the 2nd time i made a bigger batch for more left overs.... they are very good..

happy smoking
I'll definitely keep that in mind.  I may be a chef but I love simple food and was raised down south.  I've heard a lot about Dutch's beans but haven't tried them yet, might have to do so this weekend 
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Ok so after 25 hours of smoke, I didn't get too much more color on it than I already posted.  It does have a really good aroma to it, can definitely smell the applewood.  I've got it in the fridge right now and plan on slicing it Saturday.  Of course I will have some pics of it sliced and cooked soon
 
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