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Pork Belly - Page 2

post #21 of 39
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Flyboy,



 



I gotta tell you----We're not talking about you to be rude.



We're just trying to help get to the bottom of how we can help you get even better.



 



It seems the most important thing is to get your smoking temps down.



 



Many guys cold smoke (below 100°) smoker temp.



 



However I prefer the smoke flavor I get from smoking with Smoker temps between 100° and 130°.



 



Either of these ways would be better than smoking Bacon at a high smoker temp to a high internal temp.



 



You can see what I'm talking about at that link I posted above.



 



 



I think that can help a lot.



 



Bear


 



I didn't think for one second any of you guys were trying to be rude, I come here because i'm a newbie and I want to learn more and get better and all of the help and tips you guys have given are greatly appreciated my friend...
post #22 of 39
Thread Starter 
Quote:
Originally Posted by rgautheir20420 View Post

Good news!!! We've gotten to the bottom of the issues. Flyboy...what Bear said. We're definitely trying to help here and I sincerely hope we have. I know that most electric smoker (I've got an MES30) have a 10-20 degree swing, so I just simply turn it on and go. That way I know that sometime it'll be 120 and sometimes maybe 90 in there. There's no need to be exact, but you surely want to stay below the rendering fat temps.



 



For your curing process it sounds good to go. Just add in the extra 24 hours in the fridge uncovered, remove the water pan, and adjust your temps and you'll be set for greatness. 



 



Now, do you need help disposing of that bacon so you can make more? I'm just that kinda guy " src="http://files.smokingmeatforums.com/smilies/yahoo.gif" />


 


You guys have certianly pointed me in the right direction and i'm going to get some more pork belly and do it again...and sure, come on over and help me eat it...

I've learned a great bit here and the tips and knowlege you guys give is greatly appreciated...
post #23 of 39
Thread Starter 

I want to thank you all for all of your wisdom and help...I'm going to get some more belly and do it again and follow your advice...

God Bless...

Billy...

post #24 of 39
Thread Starter 
Thanks again for all of the help with smoking pork belly. One more question before I start my next batch. I cured it for 7 days last time but I've seen where some people cure it longer. Would 10 days make it better?
post #25 of 39
Quote:
Originally Posted by f14flyboy View Post

Thanks again for all of the help with smoking pork belly. One more question before I start my next batch. I cured it for 7 days last time but I've seen where some people cure it longer. Would 10 days make it better?

 

I did my belly at 10 days. People say that the cure goes 1/4 in into the meat from all sides each day and then add +-2 or 3 days for insurance. I don't know how much science is involved, but it's what I did and it worked perfectly fine. 

post #26 of 39
Thread Starter 
Thanks RG...I'm a newbie making bacon and going to give it another shot...
post #27 of 39

Absolutely give it another shot. Once you get it right, you'll never buy store bacon again. Over the weekend, I found a lb of bacon from the store that was coming to it's final date. We made a few pieces for breakfast, and it was just sad. Homemade is just so much better. There are tons of threads on making bacon here, but here's mine. I listed the ingredients in percentage of green weight of the belly. I find it easier to reproduce results myself and easier for others to use the recipe when they're listed like this.

 

http://www.smokingmeatforums.com/t/174754/bacon-1st-timer

 

FWIW, that was my 1st time making bacon also. A bit of research and confirming information with the fellas here goes along way!

post #28 of 39
Quote:
Originally Posted by f14flyboy View Post

Thanks again for all of the help with smoking pork belly. One more question before I start my next batch. I cured it for 7 days last time but I've seen where some people cure it longer. Would 10 days make it better?


I'm guessing that the thickness of the meat has some to do with curing time.

post #29 of 39
Thread Starter 
That's a good point to chewmeister. this belly is probably close to 2 inches at the thickest and about 1 inch at it's thinnest so I may cut it and make two pieces...
post #30 of 39
Quote:
Originally Posted by f14flyboy View Post

Thanks again for all of the help with smoking pork belly. One more question before I start my next batch. I cured it for 7 days last time but I've seen where some people cure it longer. Would 10 days make it better?


The main thing is to cure it long enough to get the cure to center. It doesn't matter if that takes 7 or 10 or 14 days to happen, just so it happens. Neither would be "better" than the others, as long as the cures all get to the center.

 

 

Bear

post #31 of 39
Quote:
Originally Posted by f14flyboy View Post

That's a good point to chewmeister. this belly is probably close to 2 inches at the thickest and about 1 inch at it's thinnest so I may cut it and make two pieces...


It doesn't matter if you cut it or not. Just do your figuring on the thickest part of the Belly. It won't hurt for the thinner part to get the same curing time.

 

 

Bear

post #32 of 39

Question for Bear and Bacon;  since pork belly is dense does it take longer for the TQ to get all the way to the center ?

 

Gary

post #33 of 39
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 


It doesn't matter if you cut it or not. Just do your figuring on the thickest part of the Belly. It won't hurt for the thinner part to get the same curing time.

 

 

Bear

Thanks Bear...

I'm going to take all the advice you guys have given me and see how it goes this time...

post #34 of 39
Pork belly help...

I have rubbed my bellies down with a brown sugar cure that i hot from our local home processing store. Only thing i was concerned about was the amount of moisture im seeing in a juice form in the bags. Is there a certain amount you should see? Or am i over worrying?
I believe i got it covered enough with cure. I just didnt put on rrally heavy. As i figured itd get to salty.

onky been curing 2 days. Should i add more cure?

Thanks guys
post #35 of 39

I also have a question. I plan on smoking some pork belly this saturday. after I take it out of the cure and rinse it I should do a fry test to checfk the salt level. what should I do if it tastes to salty?

post #36 of 39
Quote:
Originally Posted by brandonthompson View Post

Pork belly help...

I have rubbed my bellies down with a brown sugar cure that i hot from our local home processing store. Only thing i was concerned about was the amount of moisture im seeing in a juice form in the bags. Is there a certain amount you should see? Or am i over worrying?
I believe i got it covered enough with cure. I just didnt put on rrally heavy. As i figured itd get to salty.

onky been curing 2 days. Should i add more cure?

Thanks guys

 

Can you be specific as to how much cure was added to how many lbs of belly? That's the only way we can tell if you've added enough. Second, you're going to see moisture build up in the bags because it's being drawn out of the belly by the cure and salt that you've added.

post #37 of 39
Quote:
Originally Posted by loock28 View Post
 

I also have a question. I plan on smoking some pork belly this saturday. after I take it out of the cure and rinse it I should do a fry test to checfk the salt level. what should I do if it tastes to salty?

 

Soak the belly in water for 1 hour then re-test. I'd also change the water out at the 30 minute mark when doing this.

post #38 of 39

I've got my pork belly curing I will do a test piece. Today my pork loins come out of the bags with cure, I'll wash them cut a piece from the middle of the thickest one and a fry it up. Be smoking them tomorrow

 

Gary

post #39 of 39
Quote:
Originally Posted by gary s View Post
 

I've got my pork belly curing I will do a test piece. Today my pork loins come out of the bags with cure, I'll wash them cut a piece from the middle of the thickest one and a fry it up. Be smoking them tomorrow

 

Gary

:popcorn

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