First Bacon Run (from pork belly)

[drlchi]

Been awhile since I posted anything, but it feels good to be back! I was at Costco and saw some pork belly - figured I've never made bacon before so I'd give it a try. Good rainy day project (been raining all day).

pork-belly-package-01.jpeg

• drlchi
• Apr 29, 2017

pork-belly-package-02.jpeg

• drlchi
• Apr 29, 2017

Cut that bad boy into 3 hunks, vacuum-sealed 2 of them and put them in the freezer for another time. Then made a very simple rub: salt (lots of it for cure), pepper and brown sugar.

pork-belly-rubbed-sealed.jpeg

• drlchi
• Apr 29, 2017

This thing is sitting in my fridge until next weekend.

What does everyone prefer to do next? I see some like to "brine" or "soak" it - I don't think I'm going to do that. Any tips, opinions or suggestions are welcome, please.

What's everyone else smoking this weekend?

-D

 

[Bearcarver]

You didn't mention "Cure".

Gotta use Cure #1 or Tender Quick (Morton's) to make actual Bacon.

Here's how I do it with TQ:

Bacon (Extra Smoky)

Bear

 

[SmokinAl]

Yes as Bear said, I hope you used cure.

Al

 

[drlchi]

YES! HAAAA...I use Tender Quick.

tender-quick.jpeg

• drlchi
• May 1, 2017

It's coming along, by the way. I'll post some more pictures this weekend when I take it out of the vacuum seal.

-D

 

[Bearcarver]

 
YES! HAAAA...I use Tender Quick.

It's coming along, by the way. I'll post some more pictures this weekend when I take it out of the vacuum seal.

-D

Great---Just checking, because you didn't mention it.

Any time somebody posts "Making Bacon" without mentioning actual Cure, they will hear from somebody, because some people try to make it without.

Bear

 

[atomicsmoke]

"Because some people try to make it without.'
-----
Interesting how we don't hear
again from "those people". I am not implying anything macabre just that maybe the bacon without cure didn't taste like bacon.

 

[drlchi]

YO!

Sorry for the extreme delay here - just haven't had time to sit down and post results!

So I cured the pork belly for over an entire week (Saturday to Monday) and then threw that bad boy on the smoker for 6 hours, used cherry wood. We did taste test it before the smoker, it actually tasted really good! Again, simple rub on it for my first run: salt/pepper/brown sugar, that's it.

Here's some pictures of the finished product, right out of the smoker:

finished-bacon-top-view.jpeg

• drlchi
• May 18, 2017

finished-bacon-top-side-view.jpeg

• drlchi
• May 18, 2017

finished-bacon-sideview.jpeg

• drlchi
• May 18, 2017

After an hour in the fridge to cool down and harden up a bit:

finished-bacon-frying.jpeg

• drlchi
• May 18, 2017

Chopped up some nice, thick pieces for everyone to try. Everyone agreed - good ass bacon! Some said they got a maple syrup taste while others said they definitely tasted the cherry. I had pieces where I got both flavors, distinctively. Very interesting and I'm definitely pleased with the results.

I've already got another hunk of pork belly curing and my buddy promptly went out and got a pork belly for himself to start curing. We're hooked! Never buying store bacon again mwhahahahaaa!

What's everyone smoking this week?

Thanks for stopping by!

-D

 

[tallbm]

Congrats on success!!!

To answer your question, provided I get my smoker controller box outfitted with a new switch I will be taking my first stab at smoked feral hog pork franks. 

I have the franks all made (with cure), vac sealed, and frozen.  I figure I'll do about 3-4 pounds (12 franks) as a first time attempt and learn what does/doesn't go well and where I can improve before doing more or larger batches.

• The plan is 1 hour to dry at 100-120F no smoke.  Step up temp until I get to 165F or maybe 170F at the end.
• Apply smoke for 2 hours, either Maple, Cherry, Hickory blend,  100% Apple, or 70% Apple/30% Hickory blend (this is leading the pack). 
• Smoke to IT of 160F per USDA guidelines for ground wild game (including pork) , USDA documentation here: https://s3.amazonaws.com/assets.cce.../19032/Game_from_Farm_to_Table.pdf?1481131140
• Ice water bath
• Bloom 2-3 hours

I'm 100% positive I will eat a frank right when it comes out of the smoker hahaha :)

 

[drlchi]

 
Congrats on success!!!

To answer your question, provided I get my smoker controller box outfitted with a new switch I will be taking my first stab at smoked feral hog pork franks. 

I have the franks all made (with cure), vac sealed, and frozen.  I figure I'll do about 3-4 pounds (12 franks) as a first time attempt and learn what does/doesn't go well and where I can improve before doing more or larger batches.

• The plan is 1 hour to dry at 100-120F no smoke.  Step up temp until I get to 165F or maybe 170F at the end.
• Apply smoke for 2 hours, either Maple, Cherry, Hickory blend,  100% Apple, or 70% Apple/30% Hickory blend (this is leading the pack). 
• Smoke to IT of 160F per USDA guidelines for ground wild game (including pork) , USDA documentation here: https://s3.amazonaws.com/assets.cce.../19032/Game_from_Farm_to_Table.pdf?1481131140
• Ice water bath
• Bloom 2-3 hours

I'm 100% positive I will eat a frank right when it comes out of the smoker hahaha :)

Sounds great! Be sure to send me a link to the thread with pictures I assume you'll be sharing ;)

 

[tallbm]

 
Sounds great! Be sure to send me a link to the thread with pictures I assume you'll be sharing ;)

Will do :)

 

[Bearcarver]

 
YO!

Sorry for the extreme delay here - just haven't had time to sit down and post results!

So I cured the pork belly for over an entire week (Saturday to Monday) and then threw that bad boy on the smoker for 6 hours, used cherry wood. We did taste test it before the smoker, it actually tasted really good! Again, simple rub on it for my first run: salt/pepper/brown sugar, that's it.

Here's some pictures of the finished product, right out of the smoker:

finished-bacon-top-view.jpeg

• drlchi
• May 18, 2017

Thanks for stopping by!

-D

Beautiful Job!!

---

Nothing like Home Smoked Bacon!!

Looks Mighty Tasty!!

Bear