4 pieces of pork belly and 8 pounds of pork loin

Discussion in 'Smoking Bacon' started by bill ace 350, Oct 10, 2017.

  1. bill ace 350

    bill ace 350 Meat Mopper

    4 pieces of pork belly in Pop's Brine, and 8 pounds of Pork Loin rubbed with:

    1 Tbl. Morton Tender Quick per pound
    1 tsp. dark brown sugar per pound
    1 tsp. garlic powder per pound
    1 tsp. onion powder per pound

    Found the mix on-line, posted by "Habenero Smoker".

    Have used this one before, and it is excellent.

    Not sure how I will smoke the bellies and loins after curing.

    Have plenty of time to make up my mind.
  2. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget we like photo's!
  3. bill ace 350

    bill ace 350 Meat Mopper

    Smoked with 1 full tray apple pellets, rested in refrigerator, then again 1 full tray hickory pellets, rested.

    Tastes great!

    Attached Files:

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    squidez likes this.
  4. butchdon

    butchdon Newbie

    Saw some sliced and whole pork bellies at Costco. Wondering what to do with them.

    Cold smoked or hot? What temp. Treat like bacon when done? Or crispy Asian style?
  5. bill ace 350

    bill ace 350 Meat Mopper

    I cold smoked at approx. 55-60 degrees. 1 tray apple pellets, rest in refrigerator, 1 tray hickory, rest in refrigerator and sample. they've been in the fridge since, and will get vacuum sealed tonight,
  6. bill ace 350

    bill ace 350 Meat Mopper

    Pulled them from refrigerator today, getting ready for vacuum sealing. rested.jpg
    Rings Я Us likes this.
  7. Rings Я Us

    Rings Я Us Smoking Guru Group Lead SMF Premier Member


    Really cool! looks good.
    bill ace 350 likes this.

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