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Bacon & Sausage

post #1 of 20
Thread Starter 
Well times up.... I smoked the belly's at 180 untill the internal temps. reached 150. I throw in the sausage just to fill up the smoker a little. I'll be trying it tomorrow morning.[/IMG]
post #2 of 20
Smokin, that looks awesome!PDT_Armataz_01_37.gif
post #3 of 20
Thread Starter 
Hopefully it'll taste ok. I never used pork belly's just butt's. I'm getting tempted to just slice off a little piece just to see how it turned out.
post #4 of 20
Heck, you can send it to me to try.biggrin.gif
post #5 of 20
GO FOR IT AND LET US KNOW! that looks great!
post #6 of 20
Looks great.
post #7 of 20
good looking stuff PDT_Armataz_01_37.gif
post #8 of 20
Thread Starter 
Ok so I have no will power... I tried it and all I have to say is OSCAR MEYER watch out. I really like it. Hey once again I want to thank Ya'll for helping me. Never in a million years would I of thought I'd be making my own bacon. You guys & Gal's are great. I kinda like pork belly better then butt for making bacon. (Hahahaha listen to me go). It has a better taste, maybe it's the fat.(hope my doctor never finds this place). Ok so what's next to smoke??
post #9 of 20
Damn that looks good! Nice jobicon_biggrin.gif
post #10 of 20
That looks awesome.

Nice work!
post #11 of 20
you guys are gunna push me over the edge pretty soon .another one on the list of have toosPDT_Armataz_01_34.gif
post #12 of 20
By the looks of things, you will not be disappointed in the morning. Good job.
post #13 of 20
Great lookin' stuff ya smoked there!!
post #14 of 20
That looks good.
post #15 of 20
Wow, that looks greatPDT_Armataz_01_34.gif
post #16 of 20


you say whats next? I wish I had that prob.my mind whirls as fast as I can walk the meat dept.Or can ask walking dude I think he doing worms now,maybe a eel but not worms for me.
post #17 of 20
Great work Somkin'. It sure looks goooooodddd!
post #18 of 20
Smokin that looks GREAT!!!!!!!!! I want to do some bellie into bacon sometime also but just have not been able to yet! Again that looks great!!!!!!PDT_Armataz_01_34.gif
post #19 of 20
Where did you find that belly..and what process did you use to smoke that bacon. I would like to try one..
post #20 of 20
Thread Starter 
I got the belly's at an Asian market. They will sell you ANY part of the pig. I rubbed it with Hi-Mountain Buck Board cure, Wrapped it in plasic wrap and stuck it in the fridge for 10 days. After the 10 days I soaked it for 1 hour, changed the water and soaked it for another hour. Pat it dry, I wasn't ready to smoke so I wraped it again and put it back in the fridge. Today 1 hour before I set up my smoker I took them out and let them get to room temp. Got the smoker up to around 190 and without smoke for the first hour in they went. After the 1st hour, started the smoke. Smoked untill the internal temp. reached 150. Da-Ta, now I have Hickory & Apple smoked bacon. The hardest part is the 10 day wait for the cureing. You really should try it. But remember "NO Q-VIEW, DID IT REALLY HAPPEN"?
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