- Mar 12, 2009
- 14,477
- 58
HI there all you great bacon lovers. Here's how I make bellie bacon from some Buckboard Bacon kit from Hi-Mountian. Now I like this thing it's about 9-9.5 lbs and maybe 1 1/2" thick so I'm feelin giddy and soon baconey too.
This one is alot easier to skin Jerry it has a good fat layer this time.
Ok now we are cured and seasoned and now for the rest in the re-frig for, it says 7-10 days with out messing with it but I don't think that's gonna happen
We couldn't not mess with it so this is the second day. I had to take it out and play with it and rub it and squesh it a little bit. Then it's back into the 38° frig
Ok now we are done. It's time for the rinsing and soaking for about 4-5 hours with water changes about every 30 minutes or so.Then its into the smoker for you.
The best part so far TASTING with a little fry test. Well it pasted a little salty but really good flavor some yummy bacon will soon to be had in the Ballinger house
Now into the smoker I'm using a hot plate and I know I should be using a pan for the chunks. I have to but the pear chunks directly on the hot plate so I can keep the temps down as far as I can go. I don't want to cook the bacon we'll do that when we eat it. So with this method I can get smoke at about 85-90° and thats what I want.
After maybe 8-9 hours and some good Pear smoke. I'm loving the bellie right now but again it has to go into the smoker overnight to let the wonderful smokey pear flavors mingle with the cure and seasonings. So another day of waiting for bacon.
A good close up I used some brown sugar and honey for the rub on this one to see what it will taste like. I'm starting to like a little sweet with my pork now.
Ok it's out of the frig and on to the slicer. My slicer is about 40 years old and still going strong. Some of this bacon is really meaty as you can see. Then some of it looks just like store bought but the taste is more then alot better.
Now we are all sliced and bagged up and we should have some bacon for quite sometime It taste really good with the pear wood and I just wanted to try something different then and usual apple or pecan smoke flavor and it was a good idea too. Now the bacon taste really nice a smooth smokey and sweet flavor and you can taste the difference between the last stuff we did at jerry's cookshack.
Thanks for wacthing me cure, smoke and slice my bacon. Now I want to show you folks out there it's not veryu hard to make bacon and it's alot better then store bought will ever be. Sorry goes out the the big chain stores cause alot of us folks here at SMF won't be buying bacon anymore.
Mark
