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1st Try at Bacon W.Qview

post #1 of 15
Thread Starter 

OK

Since everyone loves Quick Views I will Make sure to take pictures.

I just Rubbed down my pork Belly and turned the refrigerator to 38 Degs.

Here is a picture of the belly and the cure waiting to be applied.

I will post up more in 10 days.

IMG_0175.JPGIMG_0174.JPG

post #2 of 15
Thread Starter 

OK

Question I did some poor planning. The 10th day is going to be on a Monday. I have two options rinse and let sit four more days and smoke on Saturday or Pull and smoke on Sunday. Can Some one give me some help here and let me know how to best handle this situation.

 

Thank you
Robert

post #3 of 15

Smoker's work 24/7 get it smoked!

post #4 of 15
Thread Starter 

LOL
Well I have  charcoal/stick burner and have to tend it. I also just started a new Job on July 1st do it's not like I can take the day off or even go in with no sleep. I hope some one can help me out here as far as smoking it a day early or rinsing it and letting it sit for four more days.

Thanks in Advance

Robert

post #5 of 15

well the good new is, if you cold smoke it, you could basically leave it for a long period of time and come back. As long as its smoking your good cuz you don't need the temps because its already cured and safe

post #6 of 15

Well first you can't really over cure your bellie so I would just leave it in the re-frig for those 4 days and then smoke it or low temp smoke on saturday. Now if you are low temp smoking it I wouldn't let the temp get to much to or over 100° after all you are going for the flavor of the smoke that way you will fry it when you eat it anyway. I smoked some a couple of weeks ago and it came out really good to. So let it sit cause you really can't over cure the bacon.

http://www.smokingmeatforums.com/forum/thread/96100/makin-bacon

post #7 of 15

I don't know very much info on your particular bacon smoke. Depending on the thickness of the belly, the cure your using, etc, Maybe 9 days is enough. I have a belly in the fridge curing at 37˚/38˚ right now that could be smoked anywhere from Friday on, but I have a family picnic to go to on Saturday, and will smoke it Sunday. What formula put you on the 10 day time to smoke on Monday? Maybe Sunday would be OK too?

 

 

Bear

post #8 of 15
Thread Starter 

thanks, I am using the buckboard bacon cure.

It says to take the internal temp up to 145 i believe I am at work and don't have the instructions in front of me. I will post later tonight. But I think I just may leave it on until Saturday and do the smoke then,
Thanks for the help I am open to anyother suggestions once you read it is buck board bacon cure.

Thankas again this site is great.

Robert

post #9 of 15
Quote:
Originally Posted by Fishwrestler View Post

thanks, I am using the buckboard bacon cure.

It says to take the internal temp up to 145 i believe I am at work and don't have the instructions in front of me. I will post later tonight. But I think I just may leave it on until Saturday and do the smoke then,
Thanks for the help I am open to anyother suggestions once you read it is buck board bacon cure.

Thankas again this site is great.

Robert


My point was mainly the thickness. That 10 days you're talking about was for Buckboard Bacon. That is normally a Boston Butt, which is usually at least 3" to 3 1/2" thick. If you're using their kit for a belly, the belly is probably not 3" thick.

In fact, if you followed their instructions for the amount of their cure/seasoning per pound, and your belly was less than 3" thick, 8 or 9 days is sufficient. Nine days should be no problem.

  I must warn you though, don't forget to do the salt test before smoking! Hi Mt BBB is the only cure I have used that caused me to have to soak to remove salty taste. It took two hours, draining 3 times. Not a big deal, but if you forget & smoke it, it'll be too late to de-salt it.

 

 

 

Bear

Bearcarver

post #10 of 15
Thread Starter 

Finally got around to it, Pulled it last night and did a fry test,. IT was a little salty, Soaked for an hour and tried again the testers said it was good. Started smoking at 7:30 pm and let it go until 7:30 am Used apple wood with my cold smoke generator never got over a 100 degs.
IT turned out OK for the first try, a little salty but not too salty. My slicer could not slide it the bacon was too long. Guess I  will have to a bigger better one. I hand sliced it here is a few pictures it was a whole belly the picture is of half the belly I used the hanging method when smoking


IMG_0203.JPGIMG_0204.JPGhat you 

post #11 of 15

Ya got me ready to start mine this weekend. Thanks for the pics.

post #12 of 15

It looks awesome what are you going to do with the skin?  Heres an idea

 

http://www.deltablues.net/cracklin.html 

post #13 of 15
Thread Starter 

The skin was already removed. what you see was fat.

Just gave the neighbor some to try. I am already planning my next batch.

post #14 of 15

Beautiful Bacon you got there fishwrestler !!!

Bet you'll never buy any again.

 

As far as slicing the pieces long:

You could freeze it partially---like about 2--2 1/2 hours---That'll help a lot.

Also, if you like them long, that's fine. I prefer to cut mine pieces in half & make shorter slices:

#1  You don't have to fold them when you package them.

#2  Easier to cure.

#3  Easier to lay out in my smoker.

#4  When you make long pieces in the frying pan, the ends don't get done as fast as the middle---flipping them doesn't change that. Flipping shorter pieces switches the ends from outer part of pan to inner part of pan. Unless of course you make them in the oven. I just never understood any important reasons to make your slices long, especially if you have to go to the hassle of slicing them by hand.

 

Check mine out from Sunday:

http://www.smokingmeatforums.com/forum/thread/96761/smoked-bacon-step-by-step-with-qview

 

 

Like I said, Beautiful job FW,

 

Bear

post #15 of 15
Thread Starter 

Thanks for the tips Bear, I actually have a smoker large enough to use hooks and hang the whole belly. I may try to cut them in have so i get shorter pieces next time.

I did put it int he freezer for about 1 1/2 hours. It was not bad slicing by hand,. But this will be an excuse to get a new used slicer and upgrade from my little oster. 

 

I want to play with flavor with  the next batch and maybe do my own cure using insta cure rather then using High Mountain's Cure


Thanks again for the tips and comments,
Robert

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