My daughter bought this pork belly, she got it at a small
local market.
So it just came in a plastic bag, no label with the
weight or anything.
Well as you can see it was much to large in this form.
So I sliced it into six fairly equal size pieces.
I then weighed each piece and did the figuring for the cure.
I Used TQ and brown sugar.
I weighed out the TQ for each piece one at a time.
Then I rubbed in the TQ and put on my brown sugar after that.
Then put them into one gallon ziplock bags, scraped up all the TQ
and sugar that fell off and put them into the bags too.
Then all went down to the basement fridge for a long cool rest.
I measured the thickest piece, it was about two and a half inches.
So that comes to five days plus a couple for safety, so seven days.
Well I didn't get a chance until nine days had passed.
Smoking day I pulled them up, soaked 'em in cold water for half an hour.
Did the fry test, very delicious
Dried them with paper towels.
Then put onion powder, garlic powder and I started with fresh cracked black pepper.
Turning my old hand pepper mill got old real quick.
So it turned into McCormick's ground last year pepper.
Also you may notice that there is now eight pieces of bacon in there.
Well I had bought some bacon in a store that was so bad I was going to feed it
to my dog as treats.
So I decided to season and smoke it, see what would happen.
I laid it on, I thought pretty heavy.
I had the smoker all warmed up, brought it to 120* and held it there
no smoke for one hour.
Filled the AMNPS with Hickory lit her up, going good put it in there
Let the temperature go down to 110* and let 'er rip.
I left it in there for eleven and a half hours.
My AMNPS ran out of smoke at about nine hours.
It didn't go out, I opened the door to check it.
Knew it was getting close, caught it perfectly.
There was about an inch of pellets left in there, so I just tapped the ashes
down, poured in a row right on the coals.
Didn't even have to relight it.
I was getting tired at about eleven and a half hours.
So I pulled it.
Let it cool, put it into bags again and back into the fridge
for a couple of days.
Stuck it into the freezer, not long enough the first time.
Back into the freezer about 1 1/2 to 2 hrs.
Sliced and bagged it, waiting to be vac'ed.
Got 10.8 pounds of bacon out of it.
Not counting the store stuff, which also turned out quite decent.
Everyone who has tasted it, says and I say it is delicious.
There are no cooked pictures yet, it goes away to fast, BLT's tomorrow night
I take no credit for this recipe.
I got it from the Bearcarvers step by steps and for which
I wish to thank him.
Thank you to everyone for your time to look
Ed
As promised, here's the BLT's
The first picture is the best.
Whoa man, were these delicious.
I think the best I've ever had.
Ed
local market.
So it just came in a plastic bag, no label with the
weight or anything.
Well as you can see it was much to large in this form.
So I sliced it into six fairly equal size pieces.
I then weighed each piece and did the figuring for the cure.
I Used TQ and brown sugar.
I weighed out the TQ for each piece one at a time.
Then I rubbed in the TQ and put on my brown sugar after that.
Then put them into one gallon ziplock bags, scraped up all the TQ
and sugar that fell off and put them into the bags too.
Then all went down to the basement fridge for a long cool rest.
I measured the thickest piece, it was about two and a half inches.
So that comes to five days plus a couple for safety, so seven days.
Well I didn't get a chance until nine days had passed.
Smoking day I pulled them up, soaked 'em in cold water for half an hour.
Did the fry test, very delicious
Dried them with paper towels.
Then put onion powder, garlic powder and I started with fresh cracked black pepper.
Turning my old hand pepper mill got old real quick.
So it turned into McCormick's ground last year pepper.
Also you may notice that there is now eight pieces of bacon in there.
Well I had bought some bacon in a store that was so bad I was going to feed it
to my dog as treats.
So I decided to season and smoke it, see what would happen.
I laid it on, I thought pretty heavy.
I had the smoker all warmed up, brought it to 120* and held it there
no smoke for one hour.
Filled the AMNPS with Hickory lit her up, going good put it in there
Let the temperature go down to 110* and let 'er rip.
I left it in there for eleven and a half hours.
My AMNPS ran out of smoke at about nine hours.
It didn't go out, I opened the door to check it.
Knew it was getting close, caught it perfectly.
There was about an inch of pellets left in there, so I just tapped the ashes
down, poured in a row right on the coals.
Didn't even have to relight it.
I was getting tired at about eleven and a half hours.
So I pulled it.
Let it cool, put it into bags again and back into the fridge
for a couple of days.
Stuck it into the freezer, not long enough the first time.
Back into the freezer about 1 1/2 to 2 hrs.
Sliced and bagged it, waiting to be vac'ed.
Got 10.8 pounds of bacon out of it.
Not counting the store stuff, which also turned out quite decent.
Everyone who has tasted it, says and I say it is delicious.
There are no cooked pictures yet, it goes away to fast, BLT's tomorrow night
I take no credit for this recipe.
I got it from the Bearcarvers step by steps and for which
I wish to thank him.
Thank you to everyone for your time to look
Ed
As promised, here's the BLT's
The first picture is the best.
Whoa man, were these delicious.
I think the best I've ever had.
Ed
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