Belly and Loin Bacon

[bacon_crazy510]

Good afternoon all!

Last weekend I started to cure a 12 pound pork belly and a 9 pound pork loin. For the belly I used "The Sausage Maker" brown sugar cure. I made a brown sugar wet cure from scratch for the loin.

Fast forward to last Friday... I pulled them from the brine and soaked them in ice water for several hours, then put them on racks in the fridge to dry.

I smoked the belly on Saturday at 125° for 10 hours. The loin smoked for 6 hours, then got vacuum sealed and finished in the sous vide bath.

They rested in the fridge all day Sunday, and I trimmed and packed them this morning. (Monday)

Regards!

Steve

 

[thirdeye]

You got some really good color on that! What kind of finish temps did you get on both products?

 

[bacon_crazy510]

You got some really good color on that! What kind of finish temps did you get on both products?

I didn't track the belly, as I wasn't taking it higher than 125°... The loin finished at 145°

 

[bauchjw]

Wow, that’s a lot of great work! Nice that the pay off will be great eating! Great job!

 

[chopsaw]

I thought I smelled something ! It all looks great .
Nice work .

 

[tbern]

wow, great color and looks delicious, nice job!!

 

[thirdeye]

I didn't track the belly, as I wasn't taking it higher than 125°... The loin finished at 145°

I also hot smoke cured loins. And I've taken bacon to 145°-ish, but usually cold smoking is my go-to method.

 

[jcam222]

Like other said the color is phenomenal!! I really need to try cold smoking

 

[HowlingDog]

Great Job!! I bet they tasted yummy!!

 

[Sven Svensson]

That’s a very impressive ensemble of meat. Great color. Is that a mod you made to your smoker to be able to hang them like that?

 

[pushok2018]

Awesome looking meats! Nice job!

 

[bacon_crazy510]

That’s a very impressive ensemble of meat. Great color. Is that a mod you made to your smoker to be able to hang them like that?

No Sven, that's the stock assembly of the smoker. I got it from The Sausage Maker as well.

 

[DRKsmoking]

Nice batch of bacons you did up.
Like the others said, great colour.

I need to make some more Back Bacon

David