3 Bellies on the Smokin'-It#3

Discussion in 'Bacon' started by dert, Sep 19, 2015.

  1. dert

    dert Master of the Pit

    I started some pork bellies last night. I got them at Costco...$2.85/ Lb skin off. First time doing a dry cure.

    I hope they turn out like my last batch:

     
  2. dert

    dert Master of the Pit





     
  3. dert

    dert Master of the Pit







     
  4. dert

    dert Master of the Pit

    Used the cute calculator on this site. Added salt, cure#1, and brown sugar to the first in the huge vac bag I made. Didn't seem like enough to completely cover the belly so I made some extra and out it in the bag.

     
  5. dert

    dert Master of the Pit

    I had a hard time plastic welding the vac PAC bags together so I opted for a much cheaper version of Saran wrapping the hell out of an oven sheet.

    I placed the last two bellies on that with the same cure recipe but swapped out the brown sugar for white...



    Used the proper amount for each, didn't seem like enough to cover, but we'll see. Stay tuned more to come.
     
  6. dert

    dert Master of the Pit

    After 12 hours (started at 12:00 AM Saturday 9/19/2015):



     
  7. dert

    dert Master of the Pit

    They'll come out this afternoon...
     
  8. dert

    dert Master of the Pit

    Pulled all three out this evening, and rinsed:



     
  9. dert

    dert Master of the Pit

    Into a cooler to rinse the salt out for a couple hours:



     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Dert, morning... think about this.... Weigh each belly... weigh out 2% salt, 1-2% sugar, and 1.1 grams cure #1 per pound of belly.... rub it all in and saran wrap like you did for 10-14 days... rinse, dry, form the pellicle and smoke... If you like more sugar or salt etc., add more next batch until it tastes perfect to you... no soaking.. no guess work on how much salt you are removing... no water added back into the belly... belly always comes out the same every batch... for more intense bacon flavor, after the rinse, let the bellies rest in the refer, on a rack, un wrapped, for 1-2 weeks so it can dry out more.. Now you are getting close to 1950's bacon.....

    My last batch I did just that... Bride said it was the absolute best bacon...

    spices can be added during the rub step... during the drying step.... for additional flavoring....

    Dave
     
  11. dert

    dert Master of the Pit

    Drying out until Sunday...



     
  12. dert

    dert Master of the Pit

    Thanks, Dave...I need more practice until I hit the perfect technique and recipe...should be a fun learning experience though!!
     
  13. dert

    dert Master of the Pit

    Drying the bellies tonight:





     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :popcorn :cheers:
     
  15. smokin phil

    smokin phil Smoking Fanatic

    Wish there was a Costco around here. No belly for me, BBB only.

    Looks great though!!! VERY jealous...... Lol...
     
  16. dert

    dert Master of the Pit

    All dried out- fan overnight:



    Using "apple" pellets:



     
  17. dert

    dert Master of the Pit

    The great thing about the number three from smoking it is you can fit full belly sides on each rack:









    In at 10:00 AM 9/27/2015:


     
  18. dert

    dert Master of the Pit

    Came back at 4:00 to find the pellets went out...relit and will start again!
     
  19. I know this has been said many times by many more knowledgeable than myself but.... I also find drying/heating the pellets prior to use removes any residual moisture collected and then when starting making sure you get a really good hot cherry of fire in the center of the pellets . I even at times have heated up the lighting hole cherry red as well as the left side corner of the hole to add more heat to make sure the pellets are and stay lit and then I place the unit into one of the smokers at that time. Just remember which side to grab LOL . it might sound funny/ignorant until you have done it a few times with out thinking..... some times you just have to put the refreshment down first[​IMG]  there might have been a wind coming in from a not normal direction and caused an air flow issue. when the breeze comes up the river I set a deflector up on my MES 40 because the top vent is on the side facing it. it is not big but enough to stop the wind from blowing straight at it. my other s have rear vents or top vents so typically not been an issue.

    Keep on Smokin,

    Tom
     
  20. dert

    dert Master of the Pit

    Thanks, Tom. Usually not an issue for me...

    Got her relit, this is after hours:

     
    Last edited: Sep 27, 2015

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