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Slab Happy!

post #1 of 9
Thread Starter 
Labor Day weekend I got about a 40lb case of fresh skinned bellies(3). I trimmed them up and squared em off and into the freezer save one 5lb piece. This one I want to try a few things in combination that have worked well in the past. So this was wet cured and then giving a very light coating of molasses and then packed the outside with heavy fresh cracked black pepper.

Wet cure was

1 quart of water
1/4 kosher salt
1/4 cup brown sugar
1 tsp insta cure #1

Cured in the fridge flipping daily(almost) for 10 days. Here is a shot of the cured belly.

And a shot of the edge that the bacon will look like. Pretty meaty.

Then coated with the molasses and CBP.

Now onto the smoker overnite with apple smoke.

Hoping this will be done by the time I leave for work in the morning but we'll see. Might have to have the wife pull my meat for me. More pics of the finished product to follow.
post #2 of 9
Sounds like it is going to be some Good Bacon...PDT_Armataz_01_34.gif
post #3 of 9
Thread Starter 
I'm really happy with the way this bacon turned out. I put it in the freezer for a couple of hours and it firmed up real nice for slicing. I like the lean fat ratio and the flavor is what I was hoping for.

Here is part of the slab sliced up. You can see the pepper crust on the top edge.

And of course a few end pieces to sample.

I'd like to make a BLT right now but gotta fast for blood work tomorrow but watch out Saturday morning! Fried swine flesh and chicken embryos, meps, meps.
post #4 of 9
The bacon looks great and you said that you you put it in the smoker for how long and at what temp please?
post #5 of 9
Looks as though it came out pretty darn good...PDT_Armataz_01_34.gif
post #6 of 9
Looks great. Would love to know time and temp.
post #7 of 9
Thread Starter 
I smoked it at 145o until it hit 128o internal temp. Took about 14 hours.
post #8 of 9
It looks awesome and I'll bet it tastes even better PDT_Armataz_01_37.gif
post #9 of 9
Mmmmm Lou! Looks mighty tasty!PDT_Armataz_01_37.gif
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