Belly bacon

[pc farmer]

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

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• pc farmer
• Mar 9, 2014

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

Broke out this ol girl for the job.

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• pc farmer
• Mar 9, 2014

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

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• pc farmer
• Mar 9, 2014

Into the smoke.

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• pc farmer
• Mar 9, 2014

11 hours later we have this.

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• pc farmer
• Mar 9, 2014

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• pc farmer
• Mar 9, 2014

In the fridge to rest for 2-3 days.

Sliced pics later in the week.

Thanks for looking.

 

[jaxrmrjmr]

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.

 

[pc farmer]

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

 

[jaxrmrjmr]

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!!!!

 

[ron maxwell]

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

 

[pc farmer]

A rub using tender quick.

 

[disco]

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

Disco

 

[pc farmer]

Thanks Disco. Wait for the sliced pics.

 

[pc farmer]

 
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!!!!

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

 

[jaxrmrjmr]

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?

 

[pc farmer]

None. Check out the link I posted above.

 

[desertlites]

Good looking belly my friend,will chime in for the sliced pics later. How do you like going with just the one temp?

 

[smoking b]

Looks great man 

   I'm out of bacon 

  I need to buy some more belly when I get out & about - until that happens I'm gonna drool all over your pictures 

 

 

 

[pc farmer]

Good looking belly my friend,will chime in for the sliced pics later. How do you like going with just the one temp?

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?

 

[pc farmer]

Looks great man 

   I'm out of bacon  :th_crybaby2:   I need to buy some more belly when I get out & about - until that happens I'm gonna drool all over your pictures  :drool   :32:   :drool

Thanks. Come back wensday with a towel.

 

[foamheart]

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

Great job man.

 

[pc farmer]

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

 

[foamheart]

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

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

 

[Bearcarver]

 
Good looking belly my friend,will chime in for the sliced pics later. How do you like going with just the one temp?

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?

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

 

 

[woodcutter]

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