A few weeks ago I came across several packs of pork belly in Costco. They pork had been skinned and cut into sections 3-4" inches thick. The price was VERY reasonable so I grabbed a few (around 5-7 lbs total ) to make some bacon.
With these many sections, I knew using my bacon hangers in the smoker would pose a problem. Instead I opted to cold-smoke the pork flat, using the non-stick Q-Matz grill mats I picked up from A-Maze-n.
Standard dry CURE rub (kosher salt, sugar, pink cure) went on all the pieces for approximately 10 days. I then applied maple sugar to some, to others a dose of fenugreek—I wanted to see how 'maple-y' those with fenugreek compared to those without. (pictured below). These went back into the fridge for a few more days
I then took the belly sections out and gave them a thorough rinse and drying.
Back into the fridge they go to form a pellicle...
Two days later, pellicle formed and firmly-cured....
Application of real maple syrup and a sprinkle of maple sugar....
Sunday was a cool, overcast day—perfect for cold-smoking.
9:00am - Into the smoker went the racks & matz with the sticky pork.
I used a pan of ice JUST to keep the temps on the cooler side (in hindsight this probably wasn't necessary, but I wasn't certain how hot the box would get when the afternoon sun hit.). I loaded both a tube and maze full of 80% applewood pellets and 20% hickory. Slow, steady smoke....
3:00pm - Six hours in...sun peeking through but temps are mild. Refilled the ice pan. Good color forming...
Nearly 11 hours into the smoke (almost 8:00pm), swapped out the finished pellet tube and replaced it with another maze for the home-stretch....
12:00 midnight - 15 hours and time to pull the pig.
I have to say, using these racks is a far easier job than maneuvering one or two loaded bacon hangers. Color is uniform top to bottom.
Now the HARD part: these will now sit back in the fridge for the next day or so to mellow. THEN we'll fry some up!
Slicing and frying still to come!...
- Kevin
With these many sections, I knew using my bacon hangers in the smoker would pose a problem. Instead I opted to cold-smoke the pork flat, using the non-stick Q-Matz grill mats I picked up from A-Maze-n.
Standard dry CURE rub (kosher salt, sugar, pink cure) went on all the pieces for approximately 10 days. I then applied maple sugar to some, to others a dose of fenugreek—I wanted to see how 'maple-y' those with fenugreek compared to those without. (pictured below). These went back into the fridge for a few more days
I then took the belly sections out and gave them a thorough rinse and drying.
Back into the fridge they go to form a pellicle...
Two days later, pellicle formed and firmly-cured....
Application of real maple syrup and a sprinkle of maple sugar....
Sunday was a cool, overcast day—perfect for cold-smoking.
9:00am - Into the smoker went the racks & matz with the sticky pork.
I used a pan of ice JUST to keep the temps on the cooler side (in hindsight this probably wasn't necessary, but I wasn't certain how hot the box would get when the afternoon sun hit.). I loaded both a tube and maze full of 80% applewood pellets and 20% hickory. Slow, steady smoke....
3:00pm - Six hours in...sun peeking through but temps are mild. Refilled the ice pan. Good color forming...
Nearly 11 hours into the smoke (almost 8:00pm), swapped out the finished pellet tube and replaced it with another maze for the home-stretch....
12:00 midnight - 15 hours and time to pull the pig.
I have to say, using these racks is a far easier job than maneuvering one or two loaded bacon hangers. Color is uniform top to bottom.
Now the HARD part: these will now sit back in the fridge for the next day or so to mellow. THEN we'll fry some up!
Slicing and frying still to come!...
- Kevin
