Maple Cured Bacon - 5.6 lbs. Pork Belly w/ qView!

Discussion in 'Pork' started by joopster, Jan 1, 2015.

  1. joopster

    joopster Smoking Fanatic

    This is the first time I am attempting to make bacon.  I have used Morton's Tender Quick and brown sugar.  I plan to flip daily and hot smoke (unless someone can tell me exactly how to cold smoke without risking getting people sick) at 225 over apple.

    Here are some pics to get started.





     
  2. I would cold smoke. As long as you get it cured you are safe. Make sure you measure your TQ and Weigh each piece of belly. Then use the correct number of days.

    Happy smoken.

    David
     
  3. bear55

    bear55 Master of the Pit

    Bearcarver has a nice "how to" on his page for just exactly this.  Check him out, gives TQ amounts as well as times to cure.

    Richard
     
  4. joopster

    joopster Smoking Fanatic

    Day 5:


     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks great so far!
     
  6. joopster

    joopster Smoking Fanatic

    Ok so I am taking it out. Do I rinse off and dry off? Let rest in fridge to form pellicile?
     
  7. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    ok.. so 10 days for the cure ?? rinse well... slice a few pieces for taste test (fry them up)... if to salty soak in fresh water... change water every 30 minutes... after 1 hr fry test again... keep doing this until it's to your liking... dry with paper towels ... put any seasonings on that you plan on using... set on rack with drip pan under.. refrigerate for a day or so to form pellicle... cold smoke (or warm smoke, not hot) ... slice .. then send my way.. :biggrin:
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    ^^^^^^^^^^^^^^^^^^^     got ya covered.
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm in for this one!

    Disco
     
  10. joopster

    joopster Smoking Fanatic

    I patted dry and it's on a rack on the counter to dry.  What seasonings would you all recommend? Just black pepper, onion and garlic?
     
  11. joopster

    joopster Smoking Fanatic

     
  12. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    did you cut a few pieces off and fry test to check for saltiness ??
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I dont season mine at all.
     
  14. joopster

    joopster Smoking Fanatic

    I tried POG.

     

    How long in the smoke tomorrow? 12 hrs?
     
  15. joopster

    joopster Smoking Fanatic

    No - I like to gamble - and I like salt.
     
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I smoke mine for 12 hours.

    What smoker and temps are you going to use?
     
  17. joopster

    joopster Smoking Fanatic

    12 degrees in mini.
     
    Last edited: Jan 12, 2015
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Cold smoke then?

    I would start at 12 hours. Alot of people go more.
     
  19. joopster

    joopster Smoking Fanatic

    Very cold.
     
  20. dirtyduc83

    dirtyduc83 Fire Starter

    Looks like a great start. I wish I could find bellies that thick for that price around here!
     

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