Blueberry Syrup Bacon

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Devo1

Meat Mopper
Original poster
Mar 7, 2018
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480
Ontario Canada
Got a pretty good deal on a pork belly 10 days ago. Had it in the fridge curing for 9 days in a maple sugar brine and smoking today. These pork bellies come with the rib meat still attached which is a extra bonus. This will be double smoked bacon. Near the end I will brush on some Blueberry syrup so I guess you can call it blueberry bacon. Bringing the IT to only 138-142°F as I don't want it fully cooked like ham. After its smoked it will rest in the fridge over night and on to my meat slicer to be vac sealed.

Sitting in the fridge over night to dry off and the smoke will stick to it better.
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In the smoker and getting its first round of smoke.
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A couple of hours later starting to get some color.
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A couple more hours later
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Getting the last couple of smoke after the Blueberry syrup brushing.
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Well that took longer then I expected but the end product sure looks good. Now back in the fridge to stiffen up and sometime tomorrow onto the meat slicer.
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Devo1

Meat Mopper
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Mar 7, 2018
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Ontario Canada
Cut one in half this morning and sliced off a test strip. Fried it up in the CI pan. There was a hint of the blueberry favor but it was also sweet. Soaked them in fresh water for 3 hours before smoking but it was still a tad on the salty side. Might be I have cut down on salt and it seemed a little salty to me.
Now to get motivated to slice the rest up.
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JLeonard

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Got about 10 lbs of belly Saturday that I'm gonna get into cure tonight for bacon. Hope my turns out as good looking as yours.
Jim
 
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Devo1

Meat Mopper
Original poster
Thread starter
Mar 7, 2018
195
480
Ontario Canada
Got about 10 lbs of belly Saturday that I'm gonna get into cure tonight for bacon. Hope my turns out as good looking as yours.
Jim
What recipe are you following? Over the years I have found one of the biggest mistake people make is applying to much heat from the very start. Also I found after the cure process and your satisfied of the rinse process to get rid of the salt taste to an expectable level leave the belly's to air dry uncovered in the refrigerator overnight (12 – 24 hours). This helps with the smoke sticking to the meat. I usually start at 120° F for the first few hours and apply smoke. I find people forget that smoking meat is meant to be LOW & SLOW so don't rush it.
I like lots of smoke so my bellies will get about 3-5 hours of smoke. I try for a finished internal temp of 130-140° F but sometimes go over. Pretty hard to screw up bacon. LOL
 
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JLeonard

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Devo1 Devo1 just the basic recipe from Digging Dog. Salt, pepper, cure, sugar. And I do pretty much like you. Follow the same plan.
Jim
 

Buckeyedude

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Aug 5, 2018
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I tried to lick the screen on my laptop, so I'd say it looks pretty tasty!......
 
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