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Pork Belly to Bacon on Lang 36"

post #1 of 19
Thread Starter 

Local supplier saved back a nice skinless pork belly for my use for making into bacon. Had told them all summer that I was looking for a thicker meat belly and they came through. Going to follow Bears "Step by Step" for the curing. Cut the whole belly up in 4 equal slabs and cured with TQ and Brown sugar.

 

At the end of the cure days pulled the slabs from the refrigerator and rinsed in cold water for an hour before seasoning. One had just CBP, two had CBP, onion, garlic blend, one was left plain. Let them rest in the refrigerator overnight uncovered.

 

Had decided to use my Lang reverse flow for this smoke. As it was a bit cool at 40 degrees this morning here in NC started a small fire in the Lang to warm it up to 100 degrees before adding the belly slabs. Plan was to keep the smoker below 100 degrees for the day but also wanted some smoke flavor with out the heat.

 

Filled up the A-MAZE-N 12" tube with Hickory Pellets and lit it off and placed it in the Fire Box and let the smoke roll. The tube did its smoke job for six plus hours with great results. With the tube going and the sunshine coming out the smoker temperature settled in around 90 degrees for the seven hours that the bellies were in the smoker. Final belly IT was 81 degrees.

 

Pulled them off and let them cool before putting them in plastic bags for a two day rest in the refrigerator. After the two days moved the bellies to the freezer for 3 hours before starting the slicing. This firmed up belly sliced nicely and made some nice packages that were vacuum sealed and ready for the freezer. Held some out for the real taste test for a bacon, pancake and egg meal.

 

The bacon was better than expected, great smoke flavor, nice texture and overall awesome. Will be doing this again for sure.

 

Enjoy

 

Larry

 

 

Started with this 10# fresh Pork Belly

 

Nice meaty slab

 

Cut the slab into 4 pieces before curing

 

Seasoning and ready to rest overnight after curing

 

A-Maze-N  12" Tube doing its smoke job.

 

Developing some good color

 

Holding steady low temperature

 

Out of the smoker and ready for a two day rest.

 

Slicing day

 

Vacuum packed for the rest of the belly 

 

Fried up nice and great color and texture

 

Bacon, pancakes, and scrambled eggs. 

post #2 of 19
Looks great,

I've got 10 lb belly curing now. Ill be smoking it this weekend. It's my first try at bacon.
post #3 of 19

Larry that looks great glad to see you got some decent belly,I have to try Bears TQ next time I make some should be soon.

 

Richie

 

:points:

post #4 of 19

Nice Job, Larry!!:drool--------------:points:

 

Now you're hooked!!Thumbs Up

 

Next time try a little heat (100° to 130°), and let me know how you like it.

 

 

Bear

post #5 of 19

Great Job Larry!

 

points1.pngNow your addicted to the dry side....

 

Keep On Smokin,

 

Tom

post #6 of 19
Good looking Bacon Larry 👍🇬🇧
post #7 of 19
Thread Starter 
Quote:
Originally Posted by mowin View Post

Looks great,

I've got 10 lb belly curing now. Ill be smoking it this weekend. It's my first try at bacon.

 

Mowin

 

Mine turned out great hope yours does also. I used the dry cure with TQ. What are you using for cure.

post #8 of 19
Quote:
Originally Posted by twoalpha View Post

Mowin

Mine turned out great hope yours does also. I used the dry cure with TQ. What are you using for cure.

I also used a dry cure, but went with cure #1...
post #9 of 19
Quote:
Originally Posted by mowin View Post

Quote:
Originally Posted by twoalpha View Post

Mowin

Mine turned out great hope yours does also. I used the dry cure with TQ. What are you using for cure.

I also used a dry cure, but went with cure #1...


Good choice..... 2thumbs.gif ...
post #10 of 19
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Nice Job, Larry!!:drool--------------:points:

 

Now you're hooked!!Thumbs Up

 

Next time try a little heat (100° to 130°), and let me know how you like it.

 

 

Bear

Bear

 

Interesting comment on taking the belly to a little higher temperature. What could be expected with this change. 

 

I have some BBB that I will be smoking in a couple of days and may try this.

 

Thanks for the comments and the point.

 

Larry

post #11 of 19

Awesome job! That's some pretty looking bacon. You'll never want to settle for store bought again.

 

And again, that's a fine looking knife. Loads of character.

post #12 of 19
Quote:
Originally Posted by twoalpha View Post
 

Bear

 

Interesting comment on taking the belly to a little higher temperature. What could be expected with this change. 

 

I have some BBB that I will be smoking in a couple of days and may try this.

 

Thanks for the comments and the point.

 

Larry


I have found that with a little heat (100° to 130°) the Great color & flavor takes less than half the time as it takes with cold smoking. I found that 8 to 12 hours of light smoke at those "warm" temps gives me the same color & flavor that cold smoking gives in 20 to 30 hours. IMHO

 

As for BBB and CB, that's a different story, as I'll use hours of warm smoke (to give it plenty of Smoke), like for the Belly Bacon, but then I'll take the smoker temp up to finish it at between 145° and 150° Internal Temp. Check my Step by Steps for the Smoking Schedule.

 

 

Bear

post #13 of 19
Quote:
Originally Posted by Bearcarver View Post
 


I have found that with a little heat (100° to 130°) the Great color & flavor takes less than half the time as it takes with cold smoking. I found that 8 to 12 hours of light smoke at those "warm" temps gives me the same color & flavor that cold smoking gives in 20 to 30 hours. IMHO

 

As for BBB and CB, that's a different story, as I'll use hours of warm smoke (to give it plenty of Smoke), like for the Belly Bacon, but then I'll take the smoker temp up to finish it at between 145° and 150° Internal Temp. Check my Step by Steps for the Smoking Schedule.

 

 

Bear


                                                                                                                        yeahthat.gif

post #14 of 19
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Larry that looks great glad to see you got some decent belly,I have to try Bears TQ next time I make some should be soon.

 

Richie

 

:points:

Richie

 

The TQ and Brown sugar cure worked out great. Straight forward and easy to do.

 

Thanks for the point.

 

Larry

post #15 of 19
Thread Starter 
Quote:
Originally Posted by Oregon Smoker View Post
 

Great Job Larry!

 

points1.pngNow your addicted to the dry side....

 

Keep On Smokin,

 

Tom

Tom

 

Thanks for the point. Dry cure with TQ worked wonders on this belly.

 

Larry

post #16 of 19
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Awesome job! That's some pretty looking bacon. You'll never want to settle for store bought again.

 

And again, that's a fine looking knife. Loads of character.

Butcher knife is quite old (over 50 years) and maintains a good edge.

 

Came from my wife's father's butcher shop, when they used to cut real meat.

 

Thanks

post #17 of 19
Quote:
Originally Posted by twoalpha View Post
 

Tom

 

Thanks for the point. Dry cure with TQ worked wonders on this belly.

 

Larry

Thumbs UpThumbs UpThumbs Up

 

That's Great !!

 

Gotta Love it !!

 

 

Bear

post #18 of 19

Bacon looks awesome. thumb1.gif

 

Great Q view  :points:

post #19 of 19

Great looking bacon, mighty fine job, well done. I love Bears step by step's. Always awesome.

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