• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

belly in the smoke - first attemp Q-VIEW

jdwalker

Newbie
24
11
Joined Oct 3, 2013
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.

JD
 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,414
3,581
Joined Feb 17, 2013
I am watching.

I love making bacon. Lol
 

jdwalker

Newbie
24
11
Joined Oct 3, 2013
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
longer?
 

woodcutter

Master of the Pit
OTBS Member
3,323
163
Joined Jul 2, 2012
It should mellow pretty good in 2-3 days. You're going to have a great breakfast on Sat.
 

kathrynn

Legendary Pitmaster
OTBS Member
9,452
117
Joined Jun 13, 2012
Wanna see those slices....keep telling my Hubby about home done bacon....gotta try some soon.

Kat
 

jdwalker

Newbie
24
11
Joined Oct 3, 2013
I'm looking forward to it. I will post the final results this weekend. Thanks for the reply

JD
 

foamheart

Epic Pitmaster
OTBS Member
SMF Premier Member
10,972
2,805
Joined Apr 4, 2013
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.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,443
4,180
Joined Oct 31, 2012
I love your setup and can't wait to see the finished product!

Disco
 

jdwalker

Newbie
24
11
Joined Oct 3, 2013
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.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,443
4,180
Joined Oct 31, 2012
It's ok. Recognizing you have an addiction is the first step. Sadly, no one gets "cured" from a bacon addiction.

Disco
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.