Finally picked up a pork belly

[chadinclw]

I coordinated with the local supermarket to get a pork belly.

So, yesterday I picked up this 14.3 pound Smithfield belly.

$2.99 per pound so I didn't feel robbed!

I'll get it cut/trimmed and such later this week and get it curing by the weekend. Have to plan these things out and put the smoke date on the calendar!!

I'm going to do part as American bacon, part as pancetta, some trimmings will be salted for "salt pork" and the balance of the trimmings saved for adding to sausage.'

pork belly2 1-14-13.jpg

• chadinclw
• Jan 15, 2013

 

[smokinhusker]

Nice belly! Keep us posted on what you make! 

 

[dirtsailor2003]

Nice looking belly! Looking forward to seeing your process and the final Bacon Q-views!

 

[sam3]

Nice score!

 

[fpnmf]

Looking good..

How is the vinegar coming???

   Craig

 

[chadinclw]

Looking good..

How is the vinegar coming???

   Craig

I've got some bottled and some waiting for me to get around to bottling! Thanks for asking. 

 

[themule69]

waiting for more.

 

[chadinclw]

waiting for more.

Some of us have day jobs! I'm hoping the skin and portion the belly tonight. 

 

[themule69]

Some of us have day jobs! I'm hoping the skin and portion the belly tonight. 

save the skin and make some pork rind pellets. they are great.i have a day job. i'm there now. hope the boss doesn't find out i'm on here. oh wait now i remember. i am the boss.

happy smoken.

david

 

[chadinclw]

Trimmed the belly last night:

4# to sweet bacon (cure, brown sugar)

3# to savory bacon (cure, black pepper, bay leaf, garlic)

3# to pancetta (cure, corriander, juniper, garlic, thyme, black pepper)

All in the fridge getting happy for the next 7-9 days.

The trimmings are in the freezer awaiting the next sausage project.

Bacon 003.jpg

• chadinclw
• Jan 17, 2013

 

[njfoses]

Trimmed the belly last night:

4# to sweet bacon (cure, brown sugar)

3# to savory bacon (cure, black pepper, bay leaf, garlic)

3# to pancetta (cure, corriander, juniper, garlic, thyme, black pepper)

All in the fridge getting happy for the next 7-9 days.

The trimmings are in the freezer awaiting the next sausage project.

Bacon 003.jpg

• chadinclw
• Jan 17, 2013

Looking good!

 

[chadinclw]

Rinsed the pork belly slabs last night and let them set in the fridge to develop the pellical. The pancetta piece will reside there for a week or so. One of the others got maple syrup and the savory got mired black pepper and some cane syrup. They are now in the MES40 with apple pellets using one of Todd's products. I'm cold smoking and things started at 60 degrees.

 

[roller]

Your doing a good job  and your going to love that bacon....

 

[lu1847]

Looking good there. How long you planning to smoke?

 

[themule69]

looks great. your going to have some good eaten.

david

 

[chadinclw]

Seeing as I'm in Florida, keeping the temp don is an issue. I've got ice bottles in the cabinet but I can't keep below 105 or so. I'll see how it goes. The plan is 8 hours or more...I will have to reload Todd's AMAZNP. If it gets much warmer I'll switch to hot smoke and finish it at 150. Smells great here on the lanai with the apple smoke! Cigar, coffee, and the smoker going--it doesn't get much better on a Florida Gulf Coast morning! Here's a shot of my plant nursery and herb garden!

 

[fpnmf]

Looks great!!

Up here in the panhandle it's a beautiful day too!!!

P1010002.JPG

• fpnmf
• Jan 26, 2013

 

[chadinclw]

Just reloaded the AMAZNP with about 2/3 of a load of apple to get a few more hours of smoke. The box has stayed around 90 and the meat is up to about 73.

 

[chadinclw]

Finished! Tasted a slice from each and wife said "that's sure not bacon from Publix."

Removed the skin and all is bagged up and chilling. This belly was pretty fat but I'll post slices later.

 

[wes w]

I'm thinking of trying my hand at cold smoking bacon.   Yours looks awesome!

Question.  Where did you get the claw hooks?   It may be a dumb question, but I know nothing about cold smoking or making bacon.  

I'm also concerned about being able to keep my temp low enough.    As long as you make smoke it doesn't matter how low the temp is?

Love your bacon.  I got to do this and soon!