Belly bacon

Discussion in 'Smoking Bacon' started by c farmer, Mar 9, 2014.

  1. c farmer

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

    Got 10 lb of pork belly, cured with TQ and brown sugar as per Bear.


    Cured for 10 days the 2 days in the fridge to rest.

    Broke out this ol girl for the job.


    Got Pitmasters Blend smoking away.  Set temp at 120 the whole time.


    Into the smoke.


    11 hours later we have this.



    In the fridge to rest for 2-3 days.

    Sliced pics later in the week.

    Thanks for looking.
     
  2. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Looks good. I'm trying to get a membership to Restaurant Depot.  Pork bellies were $2.06 per lbs a week or so ago.  Had to buy a box that weighed about 50 lbs though.
     
  3. c farmer

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

    That's a good deal. I paid 3.69 for this belly.
     
  4. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    My last belly cost me somewhere around $3.50.  That's why I haven't done anymore of my own - it's good, but I can buy decent thick cut store bacon for the same price.  Hard to do it knowing that it is costing me more.

    Now, if I can get the $2.06 price, then it's game on!!!!
     
  5. ron maxwell

    ron maxwell Newbie

    Hello, was that a brine or a rub you used? Thanks! Looks good.
     
  6. c farmer

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

    A rub using tender quick.
     
    Last edited: Apr 23, 2015
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    The colour is fantastic Adam. You're the Belly Boss!

    Disco
     
  8. c farmer

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

    Thanks Disco. Wait for the sliced pics.
     
  9. c farmer

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

    Store bought here is 6 bucks a lb plus mine is way better.
     
  10. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    I don't blame you.  You are saving $2.50 a lbs and getting something better.  I would do the same if I was saving that much.  It just cost me as much for bellies as it does bacon.  Go figure.

    Do you have much fat rendered cooking at 120?
     
  11. c farmer

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

    None. Check out the link I posted above.
     
  12. desertlites

    desertlites Master of the Pit OTBS Member

    Good looking belly my friend,will chime in for the sliced pics later. How do you like going with just the one temp?
     
  13. Looks great man  [​IMG]    I'm out of bacon  [​IMG]   I need to buy some more belly when I get out & about - until that happens I'm gonna drool all over your pictures  [​IMG]   [​IMG]   [​IMG]
     
  14. c farmer

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

    Thanks, other than cold smoking this is the only way I have done it. Would there be a difference ramping the temps up like Bear does?
     
  15. c farmer

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

    Thanks. Come back wensday with a towel.
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice slabs and pretty bacon C-man....... You gonna be a happy camper!

    Great job man.
     
  17. c farmer

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

    Thanks Foam but I would like to find better slabs. Thicker slabs.
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Bigger, thicker, more abundant, meatier, fattier slabs at cheaper prices........ <Chuckles> Its the nature of the beast.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Actually the Step by Step "Bacon (Extra Smokey)" that Adam used was basically set at 120* for 9 1/2 hours after putting the AMNS in.

    The only change I made then was 130* (10 more degrees) for the last 2 hours. That was just to add a little more color.

    That last 2 hours was the only difference between yours & mine, and 10* for 2 hours isn't really a difference.

    Your Bacon looks Beautiful, Adam!!!

    I'm betting it tastes even better, too!!!

    Nice Job,

    Bear

     
  20. woodcutter

    woodcutter Master of the Pit OTBS Member

    Good idea getting it before the summer heat gets here. It turned out very nice!
     

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