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Left belly for bacon in Pop's brine too long... - Page 2

post #21 of 37

110.gif I'll be back

Richie

post #22 of 37

Looks good so far Thumbs Up

 

A full smoker is a happy smoker

 

DS
 

post #23 of 37
Thread Starter 
Well I pulled them at 11 hours because that's what the AMNPS gave me... Amazing tool!! Temp was about 130 the whole smoke. And here they are;



Unfortunately I am going away for a few days so the sliced pics will have to wait. Going to let it chill in the fridge until tomorrow night. Wrap it, bag it, and freeze it. I will slice when I get back from vacation. Thanks for all of your help!

- Chris
post #24 of 37
Quote:
Originally Posted by worktogthr View Post

Well I pulled them at 11 hours because that's what the AMNPS gave me... Amazing tool!! Temp was about 130 the whole smoke. And here they are;



Unfortunately I am going away for a few days so the sliced pics will have to wait. Going to let it chill in the fridge until tomorrow night. Wrap it, bag it, and freeze it. I will slice when I get back from vacation. Thanks for all of your help!

- Chris

Have a great vacation and I am looking forward to the slicing.

Richie

post #25 of 37
Thread Starter 
Well, our departure might be a little delayed... My daughter had a fever all day... Doing better now but we want to let her get a full nights sleep and make sure the fever breaks before we stick her in the car for 5 hours. So we will be eating breakfast at home instead of on the road. Had to slice a piece to eat tomorrow instead of waiting until we get back from vacation. Kinda hacked up the alice but here is a teaser of the inside:



Wish the belly was a little thicker but it all tastes the same. Be back after our trip (hopefully)!
post #26 of 37
Thread Starter 
So here are some sliced pics. Fried up a couple of slices and they were great. Went heavier on the pepper onion and garlic powder in the brine and in the coating and I think it worked or well. Also used straight hickory and I love the smokiness.





Vaccuum packed all of it in 1/4, 1/2 and 1 lb. packages, saved the real fatty ends for sausage making and or grinding with lean beef for burgers. Can't wait to eat some bacon! Thanks again for your help and advice along the way!
post #27 of 37

:drool:

 

I'd eat that

 

 

:points:

post #28 of 37
Thread Starter 
Quote:
Originally Posted by tropics View Post

drool.gif:

I'd eat that


points.gif

Thank you sir!! Wish I could email you some!
post #29 of 37
Yes sir,looks awesome. Great job.



POINTS for you.
post #30 of 37

Great looking bacon, I think you messed it up really good. LOL

post #31 of 37
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Yes sir,looks awesome. Great job.



POINTS for you.

Quote:
Originally Posted by Foamheart View Post

Great looking bacon, I think you messed it up really good. LOL

Thank you both very much. Can't wait for breakfast tomorrow! Foam you sound like my friend Andrew. Told me it looked terrible in hopes that I'd surrender the batch to him and try again. Haha. It yielded about ten pounds of bacon and I already gave or promised about half of it to friends and family.
post #32 of 37
Quote:
Originally Posted by worktogthr View Post



Thank you both very much. Can't wait for breakfast tomorrow! Foam you sound like my friend Andrew. Told me it looked terrible in hopes that I'd surrender the batch to him and try again. Haha. It yielded about ten pounds of bacon and I already gave or promised about half of it to friends and family.

 

A man with fresh bacon can become very popular. Rub a little behind each ear and drive the little lady crazy!

post #33 of 37
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

A man with fresh bacon can become very popular. Rub a little behind each ear and drive the little lady crazy!

Haha unfortunately the wife doesn't like bacon! Blasphemy I know. And she passed this insane trait into my daughter. So at least I get to eat the half I haven't promised haha
post #34 of 37
Quote:
Originally Posted by worktogthr View Post

Thanks all for calming me down... So I took the three pieces out of the brine...



Coated them with pepper, garlic and onion


And into the fridge for a few days to dry out:



Planning to smoke on Friday. Thinking about using straight hickory. Last time I used a blend but this time I want more of a robust smoky flavor that hickory gives. Any opinions on this?


I always use hickory on everything except cheeses.

 

 

just my 2 cents.

 

 

 

HT

post #35 of 37
Quote:ME TOO !!!!!!!!!!!!!!!!!!:Looks-Great:
Originally Posted by tropics View Post
 

:drool:

 

I'd eat that

 

 

:points:

post #36 of 37

Great to hear a success story like this, I've soaked a belly ( my first ever ) for almost two weeks. And now I have an emergency and have to leave. Will have to pour out some of the brine then freeze the belly, will thaw it when I get back and dry it in the fridge. When that's done I will warm smoke it. I think your right, Hickory sounds good!     Thanks for your story.

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

Great to hear a success story like this, I've soaked a belly ( my first ever ) for almost two weeks. And now I have an emergency and have to leave. Will have to pour out some of the brine then freeze the belly, will thaw it when I get back and dry it in the fridge. When that's done I will warm smoke it. I think your right, Hickory sounds good!     Thanks for your story.

Glad this thread helped you! Can't wait to see your bacon! The warm smoke produces really good results. Id love to try the totally cold smoke but I don't usually have consecutive days to play with the smoker without the wife killing me.
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