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Bacon, Bacon, Bacon ~ Foamheart

foamheart

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I had some pork loin without a home a couple a weeks ago and then saw some actually bellies, not just sides on sale!! Don't push and shove plenty of room here.

Something a bit different on the belly this time. I added the leftover cooked pickling brine from the cowboy candy (pickled jalapenos), to the cure brine. I am not a nut about jalapenos, but its a nice aroma to the meat.

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Under the fan trying to even improve that pellicle while preheating the smoker and getting the Aux smoker set up, filled and started.

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A couple of hours in and just starting to take some smoke.

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I am thinking its pretty but I want MORE! Will hit it again tomorrow. But they are starting to look good aren't they ????
 

jcam222

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Looking great!! I have to start paying more attention to forming a good pellicle for mine.
 

bmudd14474

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Looks good. What cure process did you use?
 

pc farmer

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Looking good. What wood? Pecan or cob?
 

foamheart

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Looks good. What cure process did you use?
Thanks

I used Pop's Dad's, Fassett's brine cure. I put another belly in today. I really wanted to try a dry rub but its just too easy to jump out there with what you're used to. Everytime I want to dry rub I just procrastinate long enough to need a quick fix.
 

foamheart

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Looking good. What wood? Pecan or cob?
Thanks Adam

Cob and apple, not sure about tomorrow yet. Will be the same or pecan. For some reason I like cob/apple on pork and pecan on fowl
 

SmokinAl

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Looks real good already!
Will be interested in seeing how much more color you get the second day.
I only do mine for 10 hours & only for one day. That seems to suit our taste.
Al
 

HalfSmoked

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Nice start this is going to be a great finish.

Warren
 

tx smoker

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Man....that's some good looking stuff!! Big LIKE. Can't wait to see round 2. When I made my first batch almost 2 years ago, I chopped the end pieces up (the stuff that wouldn't slice nicely) and made them into crumbles. Turns out that we use as many or more of the crumbles as we do the sliced bacon. I am down to 1 small bag of them left in the freezer and remembered that I had half a belly in the freezer so put it on to cure about a week ago. The weight was just over 5# and that entire thing is gonna get chopped up for crumbles after I smoke it this weekend. Hopefully that will carry us over for a while.

Loving some bacon!!
Robert
 

gmc2003

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That looks excellent Kevin. I've got my first attempt at belly bacon sitting in the refrigerator now. Followed Disco instructions. I'm hoping I didn't screw it up and it comes out looking half as good as yours does.

Point for sure
Chris
 

tropics

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I just made another half gallon of Pops Brine for Corned Beef
Richie
 

tx smoker

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That looks excellent Kevin. I've got my first attempt at belly bacon sitting in the refrigerator now. Followed Disco instructions. I'm hoping I didn't screw it up and it comes out looking half as good as yours does.
If you followed Disco's instructions, fear not. It'll be fantastic!! I can only bet that everybody that's done it has the same fear of screwing it up. I know I did but it was for naught. The bacon was excellent and I still thank Disco every time I get a pack out to cook.

Robert
 

foamheart

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Looks real good already!
Will be interested in seeing how much more color you get the second day.
I only do mine for 10 hours & only for one day. That seems to suit our taste.
Al
Thanks Al, oh and tell Ms Judy happy happy!

I know, I found too that I had been adding what I thought was too much smoke. I was wanting More instead of just getting what I liked. And today I am sadly temped to stop where it is cause its cold and raining outside. And the reefer smelled so good when I opened the door this morning. LOL
 

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