Smoked Belly Bacon
This is Bearcarver’s recipe Thanks again for all the great Step by Step’s
Started with a 14.75 lb. pork belly (Skin on)
Wife said “save the skin” so I bagged it and put it in the freezer.
Skin weighed 1.85 lbs. Leaving 12.9 lbs. of soon to be bacon
Cut it into 6 pieces to fit into the one gallon bags
Applied Morton’s Tender Quick and Brown Sugar as per Bear’s Directions
Put into Zip-lock bags and in the Fridge to cure
After 10 days, removed from Fridge, rinsed and soaked in water for about an hour and a half. Patted dry and back in the fridge uncovered till tomorrows smoke. I had 1 ¾ cups of liquid combined
Fired up smoker at 6:30, used trusty weed burner today 23° one thing nice about the weed burner, I use it to start my charcoal and wood, then warm the inside of the cook chamber, it was ready to go at 6:55 .
I am using B & B Lump and some Maple and Pecan chunks
Belly’s on at 7:00 AM - cook chamber temp is 125°
When I smoked the Canadian bacon that was the lowest I ever smoked 150°
Today will be 125° Smoking on my Reverse Flow
49 ° now at 10:00 AM smoking for 3 hours added a little more Lump and a few more chunks, holding at about 125°
Added wood chunks and lump as needed throughout the day (not much)
Internal Temp was 119 ° to 121 ° at 2:00 PM 7 hours
After 10 hours of smoke at 125° All pieces were 124° -125°
Pulled off smoker and let them rest and cool down a bit before wrapping, the back in the fridge till Friday.
Then that afternoon I’ll put them in the freezer for a while to really firm up before slicing.
Bear recommended at least 4 hours in the freezer, but I couldn’t wait. So at 3.5 hours I started pulling them out to slice. Perfect.
I got 10 – 1lb. bags plus the ends and what I left out for now, Oh yeah, Had to fry up some while I was slicing and bagging.
Started with a 14.75 pork belly
Removing the skin
Skin removed and put aside for later
Getting everything to start weighing and measuring
Each one weighted
Rubbed each one with the proper amount of Tender Quick now applying the brown sugar
All bagged and ready for the fridge
After 10 days rest in the fridge, turning bags daily
I got 1 3/4 cups liquid total from the bags
Rinsed and soaking in ice water
Out of the bath and ready to go back in the fridge
Oh Yeah had to do a little test Wow, can't wait till it's smoked
Waiting patiently for the smoker
Smoker at 125º
Picture of trusty weed burner and smoker
Bacon on and smoking Using Pecan and Maple chunks with lump charcoal
Settings on my RF firebox door
Bacon after about 5 hours
Bacon after 10 hours Ready to be be wrapped and back in the fridge till Friday
Sliced like Butter
First pile of Goodness
First one bagged a little over 1 LB per bag
You know I had to fry up some more while I was slicing and bagging
More sliced goodness
A hair over a LB.
10 bags ready for the freezer
Now the big question ? What to Cure and Smoke next Thank you for looking
This was a blast and easy to boot