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Belly Bacon


Smoking Fanatic
Joined Apr 2, 2009
Well I got 12 lbs of bellies from my butcher.  I removed the skin and rubbed them using Bearcarver"s recipe (1/2 oz of TQ/lb of meat and 1 tbs brown sugar/lb).  In to some vacum sealed bags.  These stayed like this for nine days while I was on the road working.  Jo (the wife) flipped and rubbed the bellies once a day for me (lucky meat)

Once I got home I took them out of the vac packing and into a sink of ice cold water.  Here they sat for an hour.

Did a quick little salt taste.  Just look at the color and that's before smoking.  Perfect salt content!!

Quick pic of my smokehouse

Here we are after a couple hours (you can see my little sampler on the top bar LOL).  You can just make out the TBS

In this next pic you can see the hot plate I used as my heat source.  I kept my chip pan (aka cast iron frying pan) just above the element and this held my temps around 98-101 for the entire smoke.  I used a mix of hickory and maple and smoke these for around 12 hrs.  One pan of chips smokes for about 6 hrs.  

Once smoking finished they had taken on a wonderful color.  The bottom one was coated in CBP

Sliced up

And a pile of bacon

And of course need to fry some up and eat it sorry no finished pics but it was a battle for every piece this stuff turned out soooo good I don't think I will every eat store bought bacon again.

I would like to give a big thanks to Bearcarver for posting his recipe for us all to use.  Next up I just bought a 11 lb loin so Canadian Bacon is on the list gonna rub it in cure vac pac and off to camp I go for 9 days (gotta love the way my schedule is almost designed to make bacon) thanks for checking out my bacon.


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
Joined Sep 12, 2009
Great color & it looks perfect, Dennis!!!!

I'd come up for breakfast, but my map doesn't go that far North!

Did you give Santa some Bacon???  

Keep up the great work!



SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Great looking bacon! Congrats on a job well done (no pun).

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