Dry Box Cured Bacon With Q View!

Discussion in 'Smoking Bacon' started by navionjim, Jan 28, 2008.

  1. navionjim

    navionjim Smoking Fanatic OTBS Member

    I went by my local Carneacia on Saturday and asked in my broken Spanish if they had any pork bellies. They use them to make cicerones or “pork rinds†to you Yankees and “cracklins†to you Southern boys. If you’ve never had hot fresh Mexican fried pork fat with hot sauce, you’re really missing out!

    Any way it was pretty funny as the butcher had to lift an 80 pound case of four pork bellies over his head and smash it on the tile floor several times to break one lose from the solidly frozen block of meat. I ended up with a 22 pound belly that took 24 hours to thaw out.

    This batch deviates slightly from my recently published diatribe on making bacon in difference to Rytec Kutas’s instructions in his book. I left the skin on the bellies this time, I hope it proves easier to remove once the meat is cured and smoked!
    I trimmed the belly and rubbed it with my previously posted dry cure, then “hammered†them into the curing box to remove any air pockets between the layers. Per the “Sausage Maker†book, the bellies were placed meat side to meat side with the skin on the top and the bottom. The box I’m using is a food grade plastic ice container from an airline galley cart that I normally reserve for making corned beef briskets. Once I had everything in the box, I covered it with plastic bags and a metal rack, then weighted it down with a gallon jug and stuck it in my fridge.

    I plan to use my standard methods from here on out with the “wash†being of the honey variant I previously posted. I’m going to smoke with hickory and pecan for an American style bacon, but I’m still going to do my regular dip and dry step prior to smoking the bacon. I’ll overhaul the bellies in a few days and hope to be ale to dip, dry and smoke sometime next week. I’ll post more pictures for y’all later!

  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What a great project! You're so lucky to have a local carneceria, and your right about the fresh fried chicharone with hot sauce. I'm looking forward to more pics!
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks wonderful Jimbo!
    Looking forward to your finished shots.[​IMG][​IMG]
  4. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Jimbo great start! Keep us posted and good luck!
  5. richtee

    richtee Smoking Guru OTBS Member

    The oxydizer of choice? And that was NOT a "diatribe". If you so insist, I must respectfully disagree.

    BTW oops parallel wound so that was one prob.
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    IMO it is easier......I always leave the skin on. I smoke it then chill it then cut it into sizes that I can lay in my slicer with the skin side facing the blade. Push it flat and run it once across the blade and the skin usually comes off in one piece. The skin is usually firm enough that once the blade gets between the meat and the skin is just holds on to that spot and the skin comes off easily.

    If you aren't running it through a slicer, it is still easier with a knife IMO. Also, I noticed no difference in the final product in waiting until the end to remove the skin.
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    wow.........a 22 lb belly.........at my local mex grocery i can only get em 4-5lb...........

    kewl, bout keep the skin on..........i was sweating that step, when i thaw out my belly...........i think i will wait till you are completely done, THEN ask for instructions.......hehehhe

    besides, at the moment my plate is full........brining a loin for c bacon for superbowl sunday..........and then a practice run on making summer sausage........

    so i sit on the edge of my seat, waiting for your endevor to be completed
  8. navionjim

    navionjim Smoking Fanatic OTBS Member

  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    i trim because i need the fat for sausages..........thats nother thing i can't find round here.........all the grocery stores get there meat in boxes........no more of the carcass trimming..............

    yeah.......for pancetti, my next project, i will need to trim the skin off

    now........what to do with the skin after trimming?
  10. fatback joe

    fatback joe Master of the Pit OTBS Member

    Make a mask, Hanible Lector style. [​IMG]
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    HAHAHAHAHAHAH.............good one...........but that would be more along the line of TEXAS CHAIN SAW MASSACRE!!!!!!!!

    Hannibal's was made outta leather.......
  12. fatback joe

    fatback joe Master of the Pit OTBS Member

    Yeah.........either way the kids get a kick out of it.........my wife jsut said "make sure you put your disgusting *** in the shower when you are done"
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    not to highjack the thread......but just one more question.........

    where ARE you putting that mask on
  14. navionjim

    navionjim Smoking Fanatic OTBS Member

    Right you are Steve and this is Texas after all.. But If I were to do anything with the skin it would be to make chicaronies just like they do at the Carneacia. Cracklins would be the Souther edition of that and you need to check out this guys site for how to do it. While your there have a look around because Jr. has some good stuff here on the Delta Blues and general stuff of interest about this area. Caution that some of this aint for kids.

  15. walking dude

    walking dude Smoking Guru SMF Premier Member

    dude.......i am a delta blues fan from YEARS ago........thankx for the link
  16. walking dude

    walking dude Smoking Guru SMF Premier Member

    i have that site bookmarked from google searching........but the skin they are using, has meat on it..........i am hoping to remove the skin withOUT any meat on it.........i know you can't do it perfect............but i don't want meat left on like they are talking bout
  17. desertlites

    desertlites Master of the Pit OTBS Member

    WD a cracklings ain't cracklings if a-little meat ain't left on them-ya i love the blues site also. My lady is a cajun,born & raised we got a pit out back to make them,no mex kind holds a stick to these.her cajun & me southwest cooking,we make some pretty spicy eats!!
  18. walking dude

    walking dude Smoking Guru SMF Premier Member

    okay............so then.........after i smoke, and the skin comes off clean......mite as well throw it away?
  19. desertlites

    desertlites Master of the Pit OTBS Member

    we cut the fat off with a little meat first-meat goes to smoke and fat for the pot,so ya if u not gonna make cracklings you gonna throw away
  20. walking dude

    walking dude Smoking Guru SMF Premier Member

    with this belly, i plan on making bacon........so i don't want to take much meat off...........this is NOT the thickest belly i have ever seen.........

    i guess i need to wait till i get ready to do the bacon.........after Jim is done..........sorry for the highjack Jim...........then thaw........take pics.....and THEN ask questions

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