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Bacon 1st timer Pops Brine Finished W/Pics

post #1 of 37
Thread Starter 

On the bucket list so here is my first try, pick up a 3.75 lb piece of Belly meat skin on, so I skinned it like I would do a fish, actually easier then some fish.


Mixed up 1/2 gal pops brine


nice looking piece of meat


Will be waiting for 10 to 14 days have to watch the weather

see ya in 2 weeks.

Thanks for all the help with your post guys


Edited by tropics - 1/26/15 at 7:17am
post #2 of 37
popcorn.gif
post #3 of 37

Watching...

post #4 of 37

I'm in!

 

chicken.gif

 

Disco

post #5 of 37

Let's do it.

post #6 of 37
Everyone's waiting.....

post #7 of 37
Nice Dave, nice! sausage.gif
post #8 of 37
Gonna be good! What's the skin going to be used for? Human treats or dog treats???
post #9 of 37
Thread Starter 

It is only 7 days in the cure, I turn and rub it every morning. Brine is still nice amber color, only thing I didn't do was remove the bones,will do that for my fry test.

Skin went to the trash this time, I know my bad.


Edited by tropics - 1/20/15 at 4:07am
post #10 of 37
Quote:
Originally Posted by tropics View Post
 

It is only 7 days in the cure, I turn and rub it every morning. Brine is still nice amber color, only thing I didn't do was remove the bones,will do that for my fry test.

Skin went to the trash this time, I know my bad.


Bones?

post #11 of 37

We will be waiting 

 

gary

post #12 of 37
Thread Starter 
Quote:
Originally Posted by chewmeister View Post
 


Bones?


Yes there are a few small bones on the inside part. Didn't see them before I put it in the brine.

Snow for tomorrow I may wait to see what Mon. storm looks like.

post #13 of 37

Hmm. Can't say I've ever had bones in one of my pork bellies. Not sure about NJ, but we're supposed to get 3-6 inches tomorrow and another 3-6 possible Monday.

post #14 of 37

When I get my bellies from Chicago, I always get the rib bellies, so they bones on them, including rib tips.  They charge the same price per pound with or without the bones.  I have them keep the bones on. 

 

My rationale is that the packing house wants more meat on ribs which means less meat on the bacon.  I want more meat on the bacon,  so I really cut close to the bone when separating the ribs adn belly.  The ribs just become a bonus thing to smoke when doing the bacon. 

 

Last batch also had hair and nipples on the rind  ;)

post #15 of 37
Thread Starter 
Quote:
Originally Posted by MARK BACON View Post
 

When I get my bellies from Chicago, I always get the rib bellies, so they bones on them, including rib tips.  They charge the same price per pound with or without the bones.  I have them keep the bones on. 

 

My rationale is that the packing house wants more meat on ribs which means less meat on the bacon.  I want more meat on the bacon,  so I really cut close to the bone when separating the ribs adn belly.  The ribs just become a bonus thing to smoke when doing the bacon. 

 

Last batch also had hair and nipples on the rind  ;)


Mark The bones I figure would be my test fry for salt taste. Thanks

post #16 of 37
Thread Starter 

Day 12 Removed the pork belly from the brine and debone it, we used this for the fry test. Wow to salty rinsed ice cold water. Made another brine with some sugar to soak it.

 

Fried


Bones


Finished a few small pieces and had some left over Potatoes and Cabbage Fried for breakfast


Will be smoking tomorrow. Now I have a Question, being as I do not have Bacon Hooks would it be okay to just, put 2 pieces of butchers string threw it to hang?

Thanks for looking

post #17 of 37
Thread Starter 

So it takes a while to get this done,but it is worth doing.

Warmed the shed and smoker


Bacon I used BBQ sticks to hang it in the smoker.


Nice TBS two rows of Apple pellets in my AMNPS

Took 8hrs. to finish started at 100* and worked my way up finished IT was 118*F


Let it stand in the fridge over night,sliced this morning and sampled


Used my Ultrex 6" Slicer

A shot of the slices.


Fried it was Great I can Make Bacon Yeah.


Thanks for looking and for all the great post on making Bacon

post #18 of 37

Looks good, I wish I had some right now!

post #19 of 37

You've made this look easy. Nice

post #20 of 37
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

Looks good, I wish I had some right now!


Todd thanks for the kind words, every time I open the fridge it is unwordable the aroma.

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