Bacon!!

[Rafter H BBQ]

Hey all, had a belly in the freezer that needed something done with. Trimmed it up a bit & tried some pork belly burnt ends. Sorry I have no pics of them, but they turned out incredible! If you've never had pork belly burnt ends, ya have to give em a try!

So for the bacon part, used a simple dry brine... using the bacon calculator most of us on here use, measured out the cure #1, kosher salt & sugar needed. Thank you Martin for sharing that with us all!

Then added the cure #1, kosher salt & sugar mixture to a garlic, onion & CBP mixture. Mixed it all up, put in a vac bag & sealed up. This ended up being in the mixture for double the time I had planned due to some family issues! So, took it out the other day & rinsed it off.

It's now in the beer/curing fridge til probably Sunday to dry out a bit before cold smoking! Sorry for the lack of pics, some I was going to post were accidentally deleted! But, here it is just before going into the fridge the other day!

 

[dcecil]

Lookin good, can’t wait to see finished product

 

[crazymoon]

Justin, I'm in !

 

[pc farmer]

That's going be good I bet.

 

[bdskelly]

Busy busy busy.... nice post. Let see the cure! Like b

 

[Rafter H BBQ]

Lookin good, can’t wait to see finished product

Thanks Doug!

 

[Rafter H BBQ]

Justin, I'm in !

Thanks CM, I'll post the cold smoke results!

 

[myownidaho]

Looks like a nice belly! In for the ride.

 

[GaryHibbert]

Thats a nice meaty belly. Should make dome real good bacon.
I'm in Justin.
Gary

 

[Rafter H BBQ]

That's going be good I bet.

Thanks Adam, I hope so!

 

[Rafter H BBQ]

Busy busy busy.... nice post. Let see the cure! Like b

Thanks B, if I get to smoke it Sunday... let it rest a few days after the smoke, thinkin some BLT's maybe Wednesday night!

 

[Bearcarver]

Nice Start Justin!!

Wake me when it's sliced!!:D

Bear

 

[Rafter H BBQ]

Well, this was just drying in the fridge for a little over a week due to life things happening. So this morning got the belly out, fired up the Amazen tray with pecan dust to cold smoke for I'm thinkin 6-8 hours.

Sliced the edge off to get a little extra smoke on it, wife requested it for some beans! Also done a fry test, wow is this stuff good! Being my first belly bacon, the difference in making your own is awesome!

So, here it is after bout 2 hrs in the smoke!

I'll post some pics when done. Also, gotta give a shout out to @c farmer for your help in answering some questions for me. Appreciate it buddy!

 

[Bearcarver]

Looks Good at 2 hours, already!!:)
Be back for Finale!!
Like.

Bear

 

[tropics]

WOW I thought I missed another one.Got a good seat behind my Brother Bear
Richie

 

[TomKnollRFV]

I gotta do this, make my own bacon..Can't wait to see it all finished!

 

[pc farmer]

That's looking great already.

 

[Rafter H BBQ]

Eight hours in pecan, this is what we found!

In a few days... Going to slice half thin for some ABT's, then half a bit thicker for BLT's! Have some fam & friends that wanna try it too! We like to share, have actually gotten a few fam & friends into smoking by sharing stuff!

Til the sliced shots, thanks for lookin all!

 

[73saint]

Looks awesome! I’ve got 50lbs if belly curing in the fridge as we speak!

 

[browneyesvictim]

Damn fine looking belly there!