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Belly Tying Up The Smoker As It Becomes Bacon

post #1 of 82
Thread Starter 

Yup as the title said I have belly that is becoming bacon tying up the smoker today so I won't be able to smoke any meals - just gonna have to make do the best I can... I realized today that despite making countless bellies into bacon I don't have a single picture of one on here so here we go...

 

Here is the belly that is currently smoking...

 

 

 

This was a dry brine done with cure #1, salt, pepper, sugar & just a tiny bit of garlic. It was on the rack to develop a pellicle & it has a very nice one...

 

 

 

 

Here are the bellies in the smoker. This is a cold smoke with hickory.

 

 

 

 

Since the smoker is tied up I figured I would have some smoked ham for breakfast. This is what's left of a dry cured ham I did - once it's gone I will only have one country ham left  :icon_sad:

 

 

 

 

Cooked up in a skillet with some red eye gravy...

 

 

 

 

And ready to eat  :32:  with a piece of soda bread I made yesterday. I love country ham!  :icon_mrgreen: 

 

 

Edit: Typo


Edited by Smoking B - 4/16/14 at 1:29pm
post #2 of 82

Bacon is a good reason to tie up the smoker.        :icon_mrgreen:

 

 

My next curing lesson will be country ham if my butt turns out good this time .

post #3 of 82
Thread Starter 

I figured I might as well get some dried beef going too...

 

 

 

 

 

I started with this chunk of beef.

 

 

 

 

I trimmed the fat ruthlessly from it.

 

 

 

 

Injector sanitized & drying.

 

 

 

 

I injected both ends of the beef with beef curing brine.

 

 

 

 

Here they are in one of my small brining buckets.

 

 

 

 

Baggie to hold them under the brine.

 

This will go in my fridge for one week to cure then I will start the smoking/drying process.

 

 

The bellies are still doing fine in the smoker  :icon_mrgreen: 

post #4 of 82
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Bacon is a good reason to tie up the smoker.        :icon_mrgreen:

 

 

My next curing lesson will be country ham if my butt turns out good this time .

 

Sure is!

 

Make sure you pick good hams to cure for your country hams - nice full muscle bellies with no pockets around them etc... True dry curing such as country hams is a different beast & it's best to start with every advantage you can  thumb1.gif 

post #5 of 82
Thread Starter 

Well the bellies are out of the smoker. They will stay in the fridge tonight & get smoked again tomorrow.

 

 

 

 

Here is how they look after about 12 hours of smoke.

 

 

 

 

 

 

 

 

Coming along nicely  thumb1.gif 

post #6 of 82
Man they look great. Nice color already.
post #7 of 82

Looks good! Choice of wood?

post #8 of 82
Quote:
Originally Posted by Smoking B View Post
 

Well the bellies are out of the smoker. They will stay in the fridge tonight & get smoked again tomorrow.

 

 

 

 

Here is how they look after about 12 hours of smoke.

 

 

 

 

 

 

 

 

Coming along nicely  thumb1.gif 

I would tie up my smoker 24/7 for bacon that looks that good!! :drool:

post #9 of 82

Aaahhhhh, so you double smoke your bellies!

post #10 of 82
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Man they look great. Nice color already.

 

Thanks man  :smile:  They are coming along perfectly.

 

 

Quote:
Originally Posted by JP61 View Post
 

Looks good! Choice of wood?

 

Thanks man  :smile:  I'm using hickory.

post #11 of 82
Thread Starter 
Quote:
Originally Posted by Deuce View Post
 

I would tie up my smoker 24/7 for bacon that looks that good!! :drool:

 

Thanks man  :smile:  the couple days it takes to smoke great bacon is a small price to pay & it is instantly forgotten once you taste the finished product!  :32:

post #12 of 82
Thread Starter 
Quote:
Originally Posted by TJKoko View Post
 

Aaahhhhh, so you double smoke your bellies!

 

Yes - I cold smoke them for 12 hours, rest overnight in the fridge, cold smoke them for another 12 hours then rest in the fridge for 2 - 3 days. After that I slice them up & enjoy  :icon_mrgreen:

post #13 of 82

Look good! U cured the ham 2?

post #14 of 82
Thread Starter 
Quote:
Originally Posted by newsmokeguy View Post
 

Look good! U cured the ham 2?

 

Thanks  :smile:  Yes I made the country ham too. It was a dry cure that takes a long time but the results are well worth the trouble for these!  :yahoo: 

post #15 of 82
Thread Starter 

Ok the bellies are back in to finish up today.

 

 

 

AMNPS running hickory pellets again - this will finish up the cold smoking of the bellies  thumb1.gif 

post #16 of 82

WOW!!! Bacon ham dried beef. U r the man! I gotta learn as much as I can off ur posts (:

post #17 of 82
Thread Starter 
Quote:
Originally Posted by DeanSomers View Post
 

WOW!!! Bacon ham dried beef. U r the man! I gotta learn as much as I can off ur posts (:

 

Lol thanks man  :smile: 

post #18 of 82
Thread Starter 

I just got back from a run & the bellies are coming along great  Thumbs Up

post #19 of 82
Thread Starter 

Ok the bellies are out & will soon be wrapped to spend two or three days in the fridge. After that I will slice them up & enjoy some bacon!  :yahoo:

 

 

 

 

 

 

 

 

 

The bellies were cold smoked for a total of 24 hours - 12 hours of smoke, rest in the fridge overnight, 12 hours of smoke.

 

I'll update again when I slice the bacon...

post #20 of 82
Looks great. I need to try cold smoking bacons again.
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