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1st Time Pork Belly (Bacon). . . . Any Help Appreciated! - Page 4

post #61 of 73

I'll be standing by for the money shots  :icon_mrgreen:

post #62 of 73

That is some great looking bacon! I need to make some before it starts getting too warm outside.

post #63 of 73
Thread Starter 

I couldn't resist cutting some to sample this morning.  I started by cutting the belly in half to give me the size slice that I like to have.  When tasting it, the smoke definitely comes through first, followed by that bacon flavor we all love.  I could have used a little more salt, but the flavor is still incredible.  I am hoping that by resting in the fridge for a couple days it mellows out and you don't get the smoke upfront, we'll see what happens.  Anyhow, without further ado, here are some shots of it sliced and frying.  I cant thank you guys enough for all of the advice, suggestions, etc.  It definitely made a difference, I would have been lost without it

 

 

 

 

 

Thanks for looking everyone, this was a HUGE success for my first time and I couldn't have done it without all of you!!

post #64 of 73

You can still add some salt when you put it in the pan. Your bacon looks fantastic!

post #65 of 73

:yahoo:  It's BACON!!!!  :yahoo:

 

The rest will make a big difference for you  thumb1.gif   I'd say you'll be officially hooked now & if you're not really careful you will end up starting to make sausage too & then there's just no coming back!  :laugh1:

 

I'll be over sometime tomorrow & look you up - your bacon looks good man  :32: 

post #66 of 73
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

You can still add some salt when you put it in the pan. Your bacon looks fantastic!

 

Thank you very much!   I'll wait a couple of days and taste again.  I'm going to take some into work today to slice that way I can compare where its at now to what it tastes like a couple days from now.  Everything about this smoke I loved. . . . from purchase, curing, smoking and frying.  Feels good to not have to rely on store bought bacon (feels really good on the wallet).  I wish I would have done this sooner though so I could do a bunch up and freeze them before it gets too warm outside.

post #67 of 73
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

:yahoo:  It's BACON!!!!  :yahoo:

 

The rest will make a big difference for you  thumb1.gif   I'd say you'll be officially hooked now & if you're not really careful you will end up starting to make sausage too & then there's just no coming back!  :laugh1:

 

I'll be over sometime tomorrow & look you up - your bacon looks good man  :32: 

 

Thanks a lot B, I'd say 100% I'm hooked and there's no going back lol  Sausage, spices, cheeses, nuts. . . I'm gonna be a smokin' fool here before long!  :beercheer: Cheers man, I'll see ya soon

post #68 of 73
Quote:
Originally Posted by SmokeFever View Post
 

 

Thank you very much!   I'll wait a couple of days and taste again.  I'm going to take some into work today to slice that way I can compare where its at now to what it tastes like a couple days from now.  Everything about this smoke I loved. . . . from purchase, curing, smoking and frying.  Feels good to not have to rely on store bought bacon (feels really good on the wallet).  I wish I would have done this sooner though so I could do a bunch up and freeze them before it gets too warm outside.

 

Its amazing...... Bacon does this everytime to everyone who ever makes it. Seriously its better than heroin, cheaper, and twice as addictive. You won't sell your soul for it, but store bought bacon just isn't considered worth using ever again.

 

And that feeling doesn't go away. Just wait for sausage, andouille, brats, hams, and of course your next curing attempt ......... Canadian or Back bacon!

 

Bacon looks great, I told you, you'd become inundated with help! LOL Makes you wonder why its not taught in culinary school doesn't it.

 

Congrats on your bacon. Not too shabby for a yankee.

 

PS You might as well go ahead and add "Butchers and Packers" to your phone apps for quick dial.

post #69 of 73

Fever,

When you showed the color in Post #54, and then you said how good it smelled, had I been here then, I would have told you it would be fine to quit smoking & give it a few days wrapped in the fridge.

It looked Great at that time already.

 

I recommend 4 hours in the freezer before slicing to keep that bottom edge from missing the cut & forming a flat tail on the bottom. If you do get that tail, keep a knife handy & just cut it off & throw it in with your Bacon ends. 

 

I'll be Back for some sliced shots!!

 

 

Bear

post #70 of 73

Ur bacon looks great! Once you try it you will be glad you cold smoked it instead of starting to cook it. Its just better in my whole familys opinion & most of the "gurus" on here too. Welcome to the bacon making clan!

post #71 of 73

Your bacon looks incredible!! I'm so glad I found this thread, as I have a little 2 pound belly curing right now that I'm going to be cold smoking this weekend. Reading through all this great info was just what I needed to answer those last lingering questions I had.

 

Anyway congrats on such a successful first cold smoke!! 

post #72 of 73
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

 

Its amazing...... Bacon does this everytime to everyone who ever makes it. Seriously its better than heroin, cheaper, and twice as addictive. You won't sell your soul for it, but store bought bacon just isn't considered worth using ever again.

 

And that feeling doesn't go away. Just wait for sausage, andouille, brats, hams, and of course your next curing attempt ......... Canadian or Back bacon!

 

Bacon looks great, I told you, you'd become inundated with help! LOL Makes you wonder why its not taught in culinary school doesn't it.

 

Congrats on your bacon. Not too shabby for a yankee.

 

PS You might as well go ahead and add "Butchers and Packers" to your phone apps for quick dial.

Whoa, I might live 10 mins north of the Mason Dixon but I am NO yankee lol  Born and raised in the foothills of VA, just moved up here as everyone started flooding northern VA.  I gotta agree with you, bacon is the most addictive thing out there, and I'm glad as hell I wasn't raised by vegetarians (No offense to the vegans out there). 

 

Quote:
Originally Posted by Bearcarver View Post
 

Fever,

When you showed the color in Post #54, and then you said how good it smelled, had I been here then, I would have told you it would be fine to quit smoking & give it a few days wrapped in the fridge.

It looked Great at that time already.

 

I recommend 4 hours in the freezer before slicing to keep that bottom edge from missing the cut & forming a flat tail on the bottom. If you do get that tail, keep a knife handy & just cut it off & throw it in with your Bacon ends. 

 

I'll be Back for some sliced shots!!

 

 

Bear

Something was telling me not to throw it back into the smoke, but I kept remembering the pics of everyone elses bacon and how it had such a beautiful mahogany color to it.  I sliced some up this morning and tried it and it was REALLY smoky.  I sliced more up at work and tried it and it was still really smoky but less intense.  I'm hoping that it mellows out pretty good in the next couple of days.  If not, I'll just stick to one run in the AMNPS next time, no big deal.  I tried slicing after 2 hours this morning in the freezer and it was a no go, still too soft.  Threw it back in for another hour and attempted again. . . . shoulda gone back in because I got that flap that you were talking about.  I just cubed it up and will use that along with the other ends for either a pot of beans or some chili. 

 

Quote:
Originally Posted by DeanSomers View Post
 

Ur bacon looks great! Once you try it you will be glad you cold smoked it instead of starting to cook it. Its just better in my whole familys opinion & most of the "gurus" on here too. Welcome to the bacon making clan!

Yeah I agree 100% it is better to cold smoke.  At the time I was talking about hot smoking it, I had no other option as I haven't mastered my smoker yet.  The AMNPS was a great choice and I'm pleased with the results.  Thanks for the welcome, I'm HOOKED!

 

Quote:
Originally Posted by Suie View Post
 

Your bacon looks incredible!! I'm so glad I found this thread, as I have a little 2 pound belly curing right now that I'm going to be cold smoking this weekend. Reading through all this great info was just what I needed to answer those last lingering questions I had.

 

Anyway congrats on such a successful first cold smoke!! 

 

Thank you Suie.  It was a little nerve-wrecking in a couple spots just because I was second-guessing myself and had ZERO experience along with no idea what to look for, what not to look for.  I'm satisfied with the results for sure and incredibly thankful that all I had to do was make a thread and everyone would give me their suggestions.  Such an awesome forum!

post #73 of 73
Quote:
Originally Posted by SmokeFever View Post
 

Whoa, I might live 10 mins north of the Mason Dixon but I am NO yankee lol  Born and raised in the foothills of VA, just moved up here as everyone started flooding northern VA.  I gotta agree with you, bacon is the most addictive thing out there, and I'm glad as hell I wasn't raised by vegetarians (No offense to the vegans out there). 

 

 

 

Anyone that lives north of Interstate 10 (I-10), Yankee.

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