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Bellies - Page 3

post #41 of 55
Thread Starter 


Bad pic. Bellies thrown in fridge. God basement smells good. Slicer up mid week or so.

18 more lbs. a thawing. Going to do a hot one. Cayenne or so. Got Chipolte powder I made.  It is smoked though. What about jaleponos in pickle and how much would you put halved up.

post #42 of 55

Nice looking pic

 

Gary

post #43 of 55
Thread Starter 


Slicing up after freeze in morn.

post #44 of 55

Be watching         Good Slicing !!

 

gary

post #45 of 55

Did you ever get it sliced up? Looks great in the fridge!

post #46 of 55
Thread Starter 

Well here we go. Sausagemakers, Country brown sugar. Took darker color, browner color yhan others. Salty. soaked 3 times 20 min. apart. Good

 

 

Bears Tq with maple sugar

Pop's brine. All pumped up. No comment needed

 

 

Bears recipe, cgbp onion and garlic powder. What an even balance of flavors. Just combined equal amounts of powders and sprinkled on. thinking of what is in rub for smoking which isn't much. Threw most of it away. Just do a tsp or so to mix. I did tbls. Cgbp is liberal.

  The taste test is between wife kid and me, boy is 23 Pop's Bear's, Maple and Sausage mamers country brown sugar, it is salty. In my dedicated opinion between Pop's, a brine and Bear's a dry rub is tied, because how can you pic one over the other in comparison. Spelt that last word right, no squiggly lines below it.  Gonna experiment on doing some hot as I said. Do tq and up the brown sugar and sprinkle either red pepper powder or habenaro on 1 6 pounder. Doing nuther on Bear's and nuther with more maple sugar. Wheweee. Five hrs. slicing and packaging. Enjoyed every minute, hr.

post #47 of 55

Thanks for the update. I used Pops brine myself, hickory chips and then Amazen Pitmaster pellets, loved them both. Hope mine slices up as nice as yours!

post #48 of 55

Looks Good

 

Gary

post #49 of 55
Thread Starter 
Quote:
Originally Posted by SupplySergeant View Post
 

Thanks for the update. I used Pops brine myself, hickory chips and then Amazen Pitmaster pellets, loved them both. Hope mine slices up as nice as yours!


Don't know what kinda slicer you have but mine is not even commercial and is at least 30 yrs. old Only metal is blade, old Sears that my mother had. To get to the point,froze bellies for 4 hrs. to begin the process.  The last one, which is after 9 hrs. in freezer sliced the best and did not bog down. No info on motor. Just trying to burn it up so can have excuse to get new one:cool:

post #50 of 55
Quote:
Originally Posted by dave17a View Post
 


Don't know what kinda slicer you have but mine is not even commercial and is at least 30 yrs. old Only metal is blade, old Sears that my mother had. To get to the point,froze bellies for 4 hrs. to begin the process.  The last one, which is after 9 hrs. in freezer sliced the best and did not bog down. No info on motor. Just trying to burn it up so can have excuse to get new one:cool:

 

Nice lookin bacon Dave! My next investment will be a vacseal unit.  It takes awhile to get it all going.

post #51 of 55
Quote:
Originally Posted by dave17a View Post
 


Don't know what kinda slicer you have but mine is not even commercial and is at least 30 yrs. old Only metal is blade, old Sears that my mother had. To get to the point,froze bellies for 4 hrs. to begin the process.  The last one, which is after 9 hrs. in freezer sliced the best and did not bog down. No info on motor. Just trying to burn it up so can have excuse to get new one:cool:

 

I have pretty much the same, just not as old. I'll have to cut my bellies down to fit the slicer.

Quote:
Originally Posted by Foamheart View Post
 

 

Nice lookin bacon Dave! My next investment will be a vacseal unit.  It takes awhile to get it all going.

 

Mine too. At least I have the other half's support in this, we are trying to be as self-sufficient as possible on food.

post #52 of 55
Quote:
Originally Posted by dave17a View Post

 

 

 

 

Bears recipe, cgbp onion and garlic powder. What an even balance of flavors. Just combined equal amounts of powders and sprinkled on. thinking of what is in rub for smoking which isn't much. Threw most of it away. Just do a tsp or so to mix. I did tbls. Cgbp is liberal.

  The taste test is between wife kid and me, boy is 23 Pop's Bear's, Maple and Sausage mamers country brown sugar, it is salty. In my dedicated opinion between Pop's, a brine and Bear's a dry rub is tied, because how can you pic one over the other in comparison. Spelt that last word right, no squiggly lines below it.  Gonna experiment on doing some hot as I said. Do tq and up the brown sugar and sprinkle either red pepper powder or habenaro on 1 6 pounder. Doing nuther on Bear's and nuther with more maple sugar. Wheweee. Five hrs. slicing and packaging. Enjoyed every minute, hr.

 

Nice Job, Dave!!------------:points:

 

Looks like you had a lot of fun testing & good stuff to eat too!!:drool

 

 

Bear

post #53 of 55

Still have plenty, but ready to do it again  ----   "gotta ask the Boss though"

 

Gary

post #54 of 55
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

 

Nice lookin bacon Dave! My next investment will be a vacseal unit.  It takes awhile to get it all going.

Bought mine with gift card, cheapest one Foodsaver  makes. Three yrs. and still goin on.

Quote:
Originally Posted by gary s View Post
 

Still have plenty, but ready to do it again  ----   "gotta ask the Boss though"

 

Gary

Know whatcha mean. Get a a quarterly check and this one partly goes to bellies, whole case and have a few byers, hopefully to by more?

post #55 of 55
Thread Starter 


Well about 18 more lbs. All tq and brown sugar cept one which is maple and did equal amounts of tq and maple sugar on this one.

 Next I did 1 lb. plus 3 o.z. If yhe oz matter. Tq plus double brown sug. and tbls of chipotle powder I made. Jalepenos red. smoked and dehydrated, then ground.  May not need to smoke. Who knows. Let you know in a week.

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