- Jan 6, 2011
- 26,255
- 4,705
Bacon in August
I ordered a pork belly from my meat market for some good ole homemade baconSkinned 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
Gary
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