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belly in the smoke - first attemp Q-VIEW

Discussion in 'Hot Smoked Bacon' started by jdwalker, Oct 22, 2013.

  1. jdwalker

    jdwalker Newbie

    After 12 days in Pop's brine and 2 days drying in the icebox, I put the smoke to my pork belly.

    The meat as it came out of the bag.

    The meat as it came out of the cure. Used Pop's recipe except I substituted maple syrup for the granulated sugar.

    The setup.

    ammo can mod

    Connected to my Primo XL.

    a mix of apple and maple in the amnps. lit both ends for more smoke.

    I cut my belly in two thinking I would cold smoke one and hot smoke the other. I changed my mind and decided to cold smoke both. Rubbed one half with cracked pepper and left the other alone. Onto the smoker for a while.

    after 2 hours of smoke. 66 deg inside 67 ambient.

    still lots of thin blue coming out the vent

    that's as far as I am right now. I will keep you posted. Thanks for looking.

    disco likes this.
  2. jdwalker

    jdwalker Newbie

    Almost 7 hours in and the AMNPS is still producing some great smoke.
  3. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I am watching.

    I love making bacon. Lol
  4. jdwalker

    jdwalker Newbie

    I took the belly off after 7 hours and stuck it in the fridge overnight. I put it back in the smoke this afternoon. I plan on finishing the smoking tonight and letting it rest in the fridge until this weekend. Is that enough rest time or should I go
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    It should mellow pretty good in 2-3 days. You're going to have a great breakfast on Sat.
  6. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Looks good! Can't wait for the sliced pics [​IMG]

  7. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    Wanna see those slices....keep telling my Hubby about home done bacon....gotta try some soon.

  8. jdwalker

    jdwalker Newbie

    I'm looking forward to it. I will post the final results this weekend. Thanks for the reply

  9. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    I like your setup, your on track for some nice bacon.

    I had an idea the other day, I think I am going to stop slicing all of mine. Cut in half a couple of slabs, skin and freeze. That really get folks attention when ya grab one of those small whole slabs and hand it to them vice a cryo pac of sliced. Besides who knows how they like their bacon sliced.

    Maybe I can run out of bacon soon....LOL  It would help had I yard birds still. [​IMG]
  10. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    I love your setup and can't wait to see the finished product!

  11. jdwalker

    jdwalker Newbie

    Thank you for your comments. I can't wait til I run out to make more. I plan on picking up another belly on Friday and starting a dry cure.
  12. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Once you've made bacon, its always that way.....
  13. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    It's ok. Recognizing you have an addiction is the first step. Sadly, no one gets "cured" from a bacon addiction.