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First time doing Bacon.

post #1 of 17
Thread Starter 

I have watched so many people do this and have wanted to try it for a while but bellies have been pretty expensive around here (4.99 per pound).

 

While shopping this weekend CostCo had bellies for 1.99 a pound so I picked up two, About 25 pound in total.

 

I followed Pops Brine and have them all in the fridge for 12 to 15 days. 

 

I cannot wait for them to be done.

 

 

So now the waiting game begins.

 

 

 

post #2 of 17
Are those skin on or skin off?
post #3 of 17
Wish the costcos around here carried those, they look like nice bellys..
post #4 of 17
Thread Starter 
They were skin on. Should I have removed them?
post #5 of 17
Thread Starter 

Doing some reading today and I noticed some use bacon hangers. I have the MES 30 is it better to hang the bacon or is it ok to just put on the shelves?

 

Link

post #6 of 17

link I have the MES 40 I made a sausage rack and used BBQ Sticks to make a hanger.

http://www.smokingmeatforums.com/t/176077/bacon-1st-timer-pops-brine-finished-w-pics

post #7 of 17


Leave the skin on. Remove it after they are smoked. Don't cut it off, use your fingers and rip it off. Save the belly skin for soups, they add nice smoky bacon flavor to your soup. I always use a dry rub when I make bacon. Let us know how they turn out.

post #8 of 17

Hi Link!!

 

I like to remove the skin if I get one with the skin on. That way the cure & smoke doesn't have to go through something I'm not planning on eating. If you're going to eat the skin, that's different.

 

All I've ever done in my old MES 30 and my MES 40 is lay the pieces of belly slabs right flat on the top 3 grill racks.

 

Be Back for Pics!!:drool

 

:popcorn

 

Bear

post #9 of 17

Hey Link

 

I'll be watching this one.

 

Gary

post #10 of 17
Thread Starter 

Ok, so today I Smoke. I have to do some things this morning so I have to wait til this afternoon to start but that is ok.

 

Here it is out of the fridge:

 

Here is a nice slice to see how it looks and to fry up to taste.

 

Here it is fried up.

 

My wife and son loved this. My son said it is the best he has tasted and my wife already said she will not buy bacon anymore and I it wasn't even smoked yet.

 

More pics to follow as I start the smoking process now.

 

Thanks for looking.

Link

post #11 of 17
Quote:
Originally Posted by link View Post
 

Ok, so today I Smoke. I have to do some things this morning so I have to wait til this afternoon to start but that is ok.

 

My wife and son loved this. My son said it is the best he has tasted and my wife already said she will not buy bacon anymore and I it wasn't even smoked yet.

 

 

Thanks for looking.

Link

 

 

OMG----Wait until you see & hear their reaction after it's Smoked!!!

 

They'll go Nuts!!!

 

Be Back.

 

:popcorn

 

Bear

post #12 of 17
Thread Starter 

Ok, the smoker is loaded up and at about 70° my A-MAZE-N Smoker is loaded with half Maple and Half Oak. I will let this go until the smoke stops.

post #13 of 17

Looking good now,they are some nice cuts.I started another one yesterday 

 

http://www.smokingmeatforums.com/t/201572/5-belly-in-pops-brine

post #14 of 17
Thread Starter 

Ok all, so here is the final output of my first try at bacon.

 

This went very well and apparently I will be making this again my wife says.

 

So to recap I followed Pops Brine mixture and then let this sit for twelve days.

 

After twelve days I removed one of the pieces and sliced a bit off to taste ad see if the flavor was right (it was).

 

Initially I just put the bellies in my MES 30 and used my A-MAZE-N smoker. the temp held at about 83°. After about 5 hours I did turn on the smoker and set it to 100° and left it this way for the remainder of the time in the smoker.

 

I started at 12:00 PM and let this smoke with Maple and Oak until 10:30 PM when the smoke stopped (so 10 1/2 hours).

 

Here it is out of the smoker:

 

 

Here it is the following morning after sitting in the fridge all night, sliced and ready to make breakfast.

Here it is frying up:

 

Here is is cooked up and on the plate. I had breakfast with my wife and son on the back deck as it was a beautiful morning.

 

This came out fantastic and I will be watching for more bellies. My only issue is I now have 25lbs of bacon to slice up by hand. Maybe a slicer is in my future.

 

Thanks for looking

 

Link

post #15 of 17

Nice job on the Bacon my family loves the one I made.

 

:points:

post #16 of 17


You need to get a slicer. Get a good one, the cheap ones just don't hold up to cutting 25 pounds of bacon.

Your bacon looks great.

post #17 of 17

Nice looking Bacon, Link!!!:drool

 

Now you're set for some Awesome BLTs !!!:drool

 

Shame you're so far away---You could borrow our Slicer!!

 

 

Nice Job!-------------------:points:

 

 

Bear

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