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Belly Bacon in August

post #1 of 29
Thread Starter 







Bacon in August​




I  ordered a pork belly from my meat market for some good ole homemade bacon

Skinned the belly as usual, then cut into 4 pieces (easier handling)

I measured my TQ and Brown Sugar according to the weight of each piece. Covered and rubbed in the TQ on each piece, then the brown sugar, then into a Ziploc bag along with any TQ and BS that was left.

I did all four bags the same and into the fridge for a nice rest and cure.. My thickest piece was just a hair under 2inches so my curing time was 8 days. Two days per inch, plus two for safety and two more just because. I could have pulled them at 6 days and they would have been fine, but a little extra curing can’t hurt.


Saturday morning;

7:15 AM - Pulled bellies out of the fridge, rinsed and rinsed and let soak in cold water for an hour


8:30 AM - Removed from the water drained and patted dry.

I seasoned with a mix of Black Pepper, Onion, Garlic and Honey Powder. Then put on cooling racks and let sit for about an hour.


9:30 AM - Smoker was at 110 ° put bellies on with no smoke for 1 hour.


10:30 AM - Bumped the temp to 130 ° added some Hickory chunks.

I added a little charcoal and wood from time to time.

(Also had to throw on some beans to go with the Hamburgers we were having for supper.) Maintaining a steady 130° - 135°


2:30  PM - Added a full chimney of charcoal and bumped my temp to 200°. Decided to take bacon to 150 ° IT


(I have done cold smoke, Low smoke and decided to try a Medium/Hot smoke)

In the past I have always let my bellies sit in the fridge overnight to form the pellicle, but today I went a different route. I wanted to see how much difference (if any) it would make along with increased temps.


4:00 PM – The Internal Temp  was at 150 ° so I pulled the Bacon to   cool down to about 90°, then back in fresh Ziploc’s and in the fridge till slicing. (2 days)


Here are my pics     (I upgraded to Windows 10 and I am having problems inserting pics
in the order they need to be. )
This is a pic of a different belly "I forgot to take a picture"  They all look alike










OK  Here is the one I just did after 8 days in the fridge





Here is all the liquid left in the bags




Rinsed and soaking for a bit





Bellies seasoned and ready for the smoker



Close up   Pepper, onion, garlic and honey powder




Getting the charcoal ready




Started off low for the first hour no smoke








Added Pecan and hickory bumped up the temp



Looking Good






Had to smoke some beans for supper




Bacon after 6.5 hours   I like that color



Close Up






Ready to slice after 2 days in the fridge and about 3 hours in the freezer





Slicing Great



Vacuum sealed and ready for the freezer, Kept out one bag to eat and the ends went

into a pot of beans my Wife had just put on.



This bacon without a doubt is the best I've done smoke was spot on.
Thanks for looking

Edited by gary s - 8/27/15 at 5:36pm
post #2 of 29
Sweet lookin bacon. I need to season mine before smoking.
post #3 of 29
Thread Starter 

Thanks CF   I'm telling you the flavor is great



post #4 of 29
Looks great! I need to make some bacon one of these days! My biggest fear is I would eat it all,maybe it's safer buying it at the store !
post #5 of 29
I don't know anything about curing, bacon or anything else. I never really thought about it until I got a slicer given to me. From what I see, I may be getting more interested. The bacon looks great and who doesn't like a good plate of bacon and eggs or a good BLT, not to mention using a bacon wrap on other smokes.
post #6 of 29
Looks good.... icon14.gif
post #7 of 29
Thread Starter 

Thanks Guys



post #8 of 29

Yes sir, nice looking pig sides. They look delicious.

post #9 of 29
Looks great!
post #10 of 29
Thread Starter 

Thanks Foam and TT



post #11 of 29
Tasty looking bacon! My four bellies are waiting for cooler weather to hit so I can get it into the cold smoker!
post #12 of 29

As always, fantastic!  It's a pretty fatty cut.  I've got to cut down.  Picked up "a few" lbs this summer haha.

post #13 of 29

Great looking bacon and nice post. bravo.png





post #14 of 29

Looks wonderful and what a great write up!


I took a few notes!

post #15 of 29

Hey Gary


Great looking bacon.  I really like higher temp you smoked at--something new.  :points:I plan to try bacon one of these days, but I'm pretty certain it will be CB.  A lot less fat.



post #16 of 29

Looks Awesome, Gary!!!Thumbs Up


Mighty Tasty!!:drool---------------:points:


I never took a Belly to fully cooked, but after seeing this I might have to try it !!!


What the heck---I do it with Buckboard & CB, why not Belly too?!?!



Nice Job, Gary!!Thumbs Up




post #17 of 29
Thread Starter 

Thanks Guys for the nice comments and points.


This was an experiment, I didn't let it rest overnight to form the pellicle. After rinsing and soaking I dried and seasoned it, let it sit for about an hour till my smoker was right. Then

took it up slowly to an IT of 150 .


I really didn't know how it would turn out, But I'll have to say, (Without doing a sided by side comparison and taste test) It was every bit as good if not better than doing it the

the way I was taught and done in the past. The smoke absorbed and was just right The seasoning stuck and added a great layer of flavor..

In my opinion the bacon turned of perfect in half the time (or more).

Next time I may do a side by side from start to finish . and have a better comparison.


Thanks again



post #18 of 29

Looks Great Gary!! Just did some of Bears CB, next is belly. :Looks-Great::points:

post #19 of 29

Nice bacon Gary....................Thumbs Up


I'd give ya a point but the point system resets back to zero when you get to 1200

post #20 of 29
Great lookin' bacon, Gary! icon14.gif

I'm gonna have to try this one of these days.
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