Belly Bacon w/ q-view

[rstr hunter]

Decided to have another go at smoking bacon, this time using tenderquick instead of cure #1.  Here's how it went.

Pork belly before starting

Packaged in a vacuum sealed bag along with 1 T of brown sugar and 1 T of tenderquick per pound of meat. 

Left this cure in the fridge for 11 days. Then rinsed off cure and brown sugar in the sink.

Then I soaked in ice water for an hour to get some of the salty flavor out of the meat. 

Then dryed off and on the smoker.  I used cherry wood in my MES and smoked for about 9 hours.

Then sliced and packaged and frozen. Sorry got busy late slicing and packaging and forgot to take those pictures, but it turned out great. 

Thanks for looking.

 

[adiochiro3]

Can't wait to hear how it tastes.  Nice job!  I've been thinking of trying this myself. 

 

[bassman]

That looks like some fine bacon.  We don't find too many bellies around here, but perhaps one day..................

---

 

[meateater]

Looks great, gonna have to try vac-sealing a batch. 

 

[roller]

I do want to make some Bacon just have to find me a Belly.....Looks real good.

 

[SmokinAl]

I'd like to give it a try too, but we don't have anywhere to get the bellies around here.

 

[chefrob]

quit ya all's BELLY-achen..........use butts!

good lookin bacon!

 

[beer-b-q]

Looks Great...

 

[SmokinAl]

quit ya all's BELLY-achen..........use butts!

good lookin bacon!

The flavor wouldn't be the same would it?

 

[Bearcarver]

The flavor wouldn't be the same would it?

Flavor might even be better, but if you want it for BLTs, I'd keep searching for a belly.

No harm in doing both!

Great color Rstr Hunter!

Mighty tasty too, huh?!

Bear