45 lbs is 5 Bellies

[twinfallsid]

For the last 12 days, my fridge smells like Montreal Steak Seasoning (MSS).  The 5 bellies have been curing in white kitchen trash bags.  I used only pink salt and MSS for the cure.  There is no sugar on this bacon.

IMG_20121213_055846.jpg

• twinfallsid
• Dec 13, 2012

I turned over each slab every day, and altered the order of the stacking every other day.  The bags did not leak.  Carefully insert each slab into the bottom of the bag so it is flat.  Then fold the rest of the bag around the slab to keep the juice in.

This evening, the slabs will go into the smoker and hang all night to form the pellicle.  Then Friday morning I'll fire it up to 100F- 105F and hickory smoke for about 10 hours, and let them hang to cool overnight. 

Saturday they get cut up into 2-lbs chunks, sealed into vac-bags, then to be distributed unsliced for Christmas presents.  Ho! Ho! Ho!

More pics in this thread to follow.

 

[twinfallsid]

Here are the 5 slabs hanging.  They will hang in the smoker overnight to form the pellicle.

5 slabs.jpg

• twinfallsid
• Dec 13, 2012

 

[smokinhusker]

Should be tasty. 

 

[thoseguys26]

What a great gift for any day of the year!!!!

 

[JckDanls 07]

looking good... would you please add me to your Christmas list..

 

[twinfallsid]

 I did four smokes with wet hickory chips.  The smoker temp stayed between 95F and 105F. Here are the slabs after 14 hours:
 

After 14 hrs.jpg

• twinfallsid
• Dec 14, 2012

...

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• twinfallsid
• Dec 14, 2012

I propped open the smoker door and will let them cool tonight while hanging.  The weather-guessers are saying it should get down to 27F tonight,  I doubt if the slabs will freeze.

 

[mneeley490]

I propped open the smoker door and will let them cool tonight while hanging.  The weather-guessers are saying it should get down to 27F tonight,  I doubt if the slabs will freeze.

They may not freeze, but I hope you don't have any hungry dogs, opossums, or raccoons where you live. 

 

[woodcutter]

It looks like you do good work. Those bellies look great!

 

[twinfallsid]

They are looking good this morning at 5am.  The laser thermometer shows 32F as the surface temp of the slabs.  They are firm and ready to cut and package, later after a few cups of coffee.

No critters got to them, I blocked the door narrowly open with a 50 pound sack of dry mortar, and put carpet tack strips where a nosey animal would stand to investigate.
 

 

[twinfallsid]

Here are some pics from the cut and vac-bag process ...

IMG_20121215_085434.jpg

• twinfallsid
• Dec 15, 2012

IMG_20121215_085509.jpg

• twinfallsid
• Dec 15, 2012

IMG_20121215_085801.jpg

• twinfallsid
• Dec 15, 2012

IMG_20121215_092413.jpg

• twinfallsid
• Dec 15, 2012

 

[twinfallsid]

Here are a couple slices, fried up:

IMG_20121215_095943.jpg

• twinfallsid
• Dec 15, 2012

The flavor is complex and very tasty.  It is slightly peppery and with a hint of garlic.  It is not overly salty, at all.   It is familiar, but not recognizable, unless you know it is Montreal Steak Seasoning.

I assumed that MSS is 50% salt.  So I used 2x MSS for the salt weight needed.  I mixed in the correct amount of Pink Salt, (or Prague Power or Insta-cure) for the weight of the meat. 

After a 13 day cure in the fridge, I washed off all the excess MSS, and did not soak the slabs at all.

This is most definately a recipe I will make again.

 

[mneeley490]

No critters got to them, I blocked the door narrowly open with a 50 pound sack of dry mortar, and put carpet tack strips where a nosey animal would stand to investigate.
 

You're lucky. That wouldn't have stopped me!

They look real good! So total smoking time was 14 hours?

 

[twinfallsid]

Yes.  14 hours at 95F - 105F.  I think bacon should be smoked at the body temp of a pig, 101F.