Discussion in 'Bacon' started by dave17a, Feb 6, 2015.

  1. dave17a

    dave17a Smoking Fanatic

    Opened case an still frozen 51.5 pounds Yea. 12 #'rs. Little more skin than before. Interesting. Filet off and whatever

     This is the plan. Sunday Will start cure on following, Pop's brine on 1 belly. Next  is Bears recipe on half a belly and other half Sausge Makers brown sugar country ham rub. Then Bears with Maple sugar, ha ha. Stay tuned.. But hope it doesn't get to warm here in yhe heartland. Weather is warmer than usual.[​IMG]
  2. I wish I had a case of bellies

  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like a plan.

  4. inkjunkie

    inkjunkie Master of the Pit

    Wish we had the freezer space....
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like a good assortment.

    A little warm weather doesn't hurt Bacon.

    Be Back!


  6. dave17a

    dave17a Smoking Fanatic

    Still frozen.  Cannot tear apart Picked up last Thursday. Sitting out in basement. Was hoping could get apart to freeze some to do more of what we liked  best. Pics probably in a couple days or so. Keep wachtin'.

                                                                                                      Thanks, Dave
  7. dave17a

    dave17a Smoking Fanatic

    Only one belly thawed out and got Pop's brine agoin'. Selling most of that.  Last pick is 18#s going to freezer. Got anoyher 18 wasn't quite thawed enough for dry rubs. Be ready Tuesday. Picking winners according to our taste buds. Then  Frozen will come out. Will keep posted.  2/19  she'll come out. Other 18#s tomorrow. Stay tuned.[​IMG]
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am tuned it still.
  9. I'm in

  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I wanta watch, I just pulled bellies cured today!
  11. dave17a

    dave17a Smoking Fanatic

     Foamheart,  Saved backed some bellies to see how molasses did.
    Well Gary didn't mean to quote you and tried to delete, nothing personel. but pics are coming.
  12. dave17a

    dave17a Smoking Fanatic

    It loaded weired[​IMG]
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm still here!!


  14. Looking good so far!  Must be the time for bacon...I picked up 30+ lbs of belly myself, a couple of weeks ago. [​IMG]

    I look forward to your updates.  I haven't started experimenting with multiple recipes yet.  Still trying to master the general process and decide what works best for me.
  15. dave17a

    dave17a Smoking Fanatic

    Everything I know have learned on this forum. Many more experienced here. Keep  lookin' around on ths site.  Pop's brine is where I started and went from there. Archive. Read about food bourn illness. But anywho, stay tuned.  Around the 20th or[​IMG]  or so pullng out for a few spices to add.
  16. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    Went to my "Asian" market here in Northern  VA go check on spices for my Pastrami that IU am smoking this weekend.....stopped by the pork products....WHOLE BELLIES for $2.88 a pound (normally $3.99 a pound)...bought 50 lbs.....cut into 12 inch wide pieces and put in freezer till ready to turn into price I have seen on them in this area.

    Presently in the 3 hr of smoke the brisket....going to make a cream of 5 mushroom soup and smoke some salmon while I do the brisket.....might as well make use of the smoker......still having troubles keeping the A-MAXE_N pellets going (and I did everything you guys suggested).......

    I also have troubles with my 160 slicer doing bacon

    Pete (the subman)
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great price for Bellies for these days!!!

    Does the Bacon form a built up flap on the bottom edge as you are slicing??

    If that's the problem, put the Bacon in the Freezer for about 4 hours just before slicing it.

    And on lighting your AMNPS, did you check this thread??:

    Last edited: Feb 15, 2015
  18. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    When Partial frozen/cold...yes  a flap....when frozen over tapers....I start with a nice 1/8 thickness and by the time I'm through it's paper thin......shaved bacon.....will try the 4 hour "freeze" next time

    And on the bellies...the manager says that they put them on sell on weekends "every so often"...glad I got my $300 referring at a "scratch and dent" sell at Lowe's

    Picture of wife and I on our 10 day, 50 miles a day, tandem tour of Northwest Ireland....where we fell in love with "Irish Bacon" = corned pork (Canadian bacon like)

    And on the, but I microwaved them...lit for 60 sec with the torch....let them burn from of a blower for about 2 minutes...and they still go out....

    Did the mailbox....3 1 inch holes in front...4- 1 inch holes in each corner of the bottom

    Also for grins....Torpedo is my ride name from the US Military Vets Motorcycle is my chopper I built for my master's project in Systems Engineering..

    Can you tell it cold and snowing here..too much time on my hands.

    Pete (the subman)
  19. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    Going out to get another toy based upon the bear's suggestion...a Wagner Heat I said my bacons's going to run for [email protected] by the time I get this down!!!


    Pete (the subman)
  20. bear55

    bear55 Master of the Pit

    I am all in on this thread as my next adventure with bacon will be belly bacon.  I just followed Bearcarver's step-by-step for Canadian bacon and it turned out wonderful.  Bear's instructions were right on as were his advice and encouragement.


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