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bacon bacon bacon...

post #1 of 14
Thread Starter 
Lots of threads...so what's one more? Probably a bit over my head but gotta start somewhere I suppose. Working on rounding up all the equipment, no room in the fridge so I have another fridge coming, got a slicer, picking up a stainless steel table to work from. Decided we will be using Pop's brine. Which leaves the meat. Spokane is not blessed with a lot of butchers. One wants 4.99@pound, rind off. Another wants 3.99@pound, again with no rind. Both of these are not frozen. Then there is Cash & Carry. Last I asked was 2.49@pound, rind on and frozen. Keeping in mind we are Virgin bacon makers what do you fine folks suggest? I think the weight of all the pork bellies were around the same, 9-12 pounds or so. Any and all suggestions welcome.
AMNPS showed up yesterday. Will be using a first generation MES40 with a mailbox hanging off of it. Have a variety of pellets available, will be picking up a bag of apple next trip to town. If I left out any needed info please do speak up. Thanks in advance for any and all help.
post #2 of 14

I would buy the 2.49 with rind on. Then I would remove the rind and make pork rind pellets http://www.smokingmeatforums.com/t/131873/pork-rind-pellets-from-scratch. Then go back to the bacon and cure as you said with Pop's wet cure or TQ. Remember to measure your cure very closely. their have been a few threads the last little while that didn't use the right amount or the wrong cure.

Happy smoken.

David

post #3 of 14
Thread Starter 
Quote:
Originally Posted by themule69 View Post

I would buy the 2.49 with rind on. Then I would remove the rind and make pork rind pellets http://www.smokingmeatforums.com/t/131873/pork-rind-pellets-from-scratch. Then go back to the bacon and cure as you said with Pop's wet cure or TQ. Remember to measure your cure very closely. their have been a few threads the last little while that didn't use the right amount or the wrong cure.
Happy smoken.
David
Ernestina will go nuts if I show her your thread. How difficult is it to pull the rind off? One of the butchers I spoke with made it sound extremely difficult.
post #4 of 14

Be sure and post pictures

 

Gary

post #5 of 14
I took the rind off a belly I bought at cash and carry. It wasn't difficult with a very sharp flexible knife. It was just a bit time consuming as I wanted to keep as much fat on the belly as possible. Cutting the belly in to 3 pieces made it easier.

The belly I got from cash and carry was a bit thin though. If the butcher shops have thicker bellies for 3.99 rind off...I would consider it.
post #6 of 14

Where's the Pictures !!!!

 

Gary

post #7 of 14
Thread Starter 
Quote:
Originally Posted by DirtyDuc83 View Post

I took the rind off a belly I bought at cash and carry. It wasn't difficult with a very sharp flexible knife. It was just a bit time consuming as I wanted to keep as much fat on the belly as possible. Cutting the belly in to 3 pieces made it easier.

The belly I got from cash and carry was a bit thin though. If the butcher shops have thicker bellies for 3.99 rind off...I would consider it.
Thanks for the heads up. How thick should a pork belly be? Our fridge should be here next week, plan is to pick up the fridge and a pork belly the same trip to town so I can give it a go. Ordered the pink salt yesterday.
post #8 of 14

I've found some 2 - 2.5 inches thick which I think is a great thickness for smoking and cooking...I make a few braised Chinese pork belly dishes.  

 

The belly I recently smoked varied from 1.5 - 2 inches.  With only a small section at the 2 inch mark.  The belly I purchased was about 2 lbs lighter than the others they had.  It's possible the others were thicker, but hard to tell frozen in the box. 

post #9 of 14
Thread Starter 
Our fridge should be here next Tuesday, getting closer to our first bacon attempt. Did get this

in the mail the other day...
post #10 of 14
Can't wait to see your final product. I find using a sharp fillet knife is the best for removing the skin in my opinion. Just my 2 cents
post #11 of 14

Count me in, I'll be watching

 

Gary

post #12 of 14

I just made bacon for the first time using a dry cure and smoked it over Asian pear trimmings in my egg (sooo good!).  Anyway, my point in writing is that I smoked the slabs with the rind on and found that it is super easy to peel off the rind while the pork is still warm. I just used a knife to start one edge and then, with a towel in my hand to give me a better grip, slowly pulled off the rind (a lot like skinning a fish).  I think you'll find this approach gives you a great result with your bacon, and you'll have tasty smoked rind to throw into soups/beans et al.

 

post #13 of 14

Man, That's Purdy !!!

 

Gary

post #14 of 14

bacon, bacon, bacon thats a mans best friend, man that looks good.

dannylang

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