Nice weekend coming up...time for a Belly Bacon smoke!

smokindeer

Fire Starter

Original poster

Dec 8, 2015

37

31

St Louis, MO

• Feb 16, 2016

• #1

Mid 60's on Sat. and the wife has to work......Time to smoke the belly that's been curing!

Belly.jpg

• smokindeer
• Feb 16, 2016

11.7 # trimmed belly

Cut Belly.jpg

• smokindeer
• Feb 16, 2016

Cut in 1/3's for curing

Curing Belly.jpg

• smokindeer
• Feb 16, 2016

Curing!

 

SmokinAl

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• Feb 16, 2016

• #2

Looks good so far!

What's the cure recipe?

How long in the cure?

Al

 

smokindeer

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Original poster

Thread starter

Dec 8, 2015

37

31

St Louis, MO

• Feb 16, 2016

• #3

Using Bear's dry cure recipe and trying a couple of variations.

1/3 doing TQ and Brown sugar only

1/3 doing TQ and brown sugar with a touch of cinnamon

1/3 doing TQ and brown sugar with chipotle

Curing for 10 days (nothing over 2 inches thick)

Still debating on the wood.  Either straight maple or Todd's Pitmaster Blend.

 

tropics

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• Feb 16, 2016

• #4

Some meaty Bacon their I just did a small 3 lb. using TQ cold smoke after 13 day cure.

http://www.smokingmeatforums.com/t/241579/belly-bacon-start-1-28-16

Richie

 

HalfSmoked

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Maryland Eastern Shore

• Feb 16, 2016

• #5

  Sounds good some interesting flavors going there. As far as the basic cure you can't go wrong with the Bear.

 

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HalfSmoked

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• Feb 16, 2016

• #6

  Thanks for the point it is greatly appreciated.