Fresh Bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tony111

Smoke Blower
Original poster
Nov 7, 2007
101
49
W.C. OHIO
Got a good deal on some pork belly. Whole hogs on the hoof at 75 bucks a piece. They scaled in from 250# to 350# . I cured with Mortons sugar cure for 8 days ,water bath for about 30 min then pat dry. Into the smoker with some hickory apple and sassafrass for 4 hours, then let then cool at shop temp. [45 deg.] then into the freezer for a few hours. I sliced it a little thicker than I usually do and it came out pretty well. The down side is the doctor told me I should only eat bacon once a week !!!   I need to find a new doctor.

80584cc0_ba02.jpg


My prep. area  the wife calls it my happy place

a19cfe0d_ba01.jpg


Ready for the cooler

47ad34b1_012.jpg


cure on

3a937ae9_ba04.jpg


after the smoke

a31cf260_ba05.jpg


sliced up and ready to bag...just what the doctor ordered
icon_biggrin.gif
 

scarbelly

Gone but not forgotten. RIP
OTBS Member
Jul 26, 2009
14,317
73
Ok can I send my stuff to you to process - what a great looking processing facility
 

smokeamotive

Smoking Fanatic
Jul 1, 2009
709
15
Lees Summit Mo.
Man that is a sweet price on those pigs. One of the guys at work just said yesterday he would sell me pigs for @ $125 to $140 for the same weight class. Nice man cave too. But what happened to the rest of the pork?
 

Bearcarver

Gone but not forgotten RIP
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
45,281
18,160
Macungie, PA
Very Nice Tony !!!!!

Dr says once a week?

Didn't say how much?

I would think two slices every other day, would be much better than a pound of Bacon once a week.

That'll be $200 for the house call.

Thanks,

Dr Bear
 

tony111

Smoke Blower
Original poster
Thread starter
Nov 7, 2007
101
49
W.C. OHIO
Thanks to all for looking. I used the MES to smoke and started low at 100,the shop was cold so it took a while to get up to temp. I would open the door and bump the temp 10 deg. every 45 min to an hour.I think I finished around 140 smoker temp.

As for the rest of the pork it was divided up with my uncle and a fellow smoker. It is nice to start off a new year with meat in the freezer.

I rendered some lard and made cracklins also. Will try to get a post up.  
 

Bearcarver

Gone but not forgotten RIP
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
45,281
18,160
Macungie, PA
Thanks to all for looking. I used the MES to smoke and started low at 100,the shop was cold so it took a while to get up to temp. I would open the door and bump the temp 10 deg. every 45 min to an hour.I think I finished around 140 smoker temp.

As for the rest of the pork it was divided up with my uncle and a fellow smoker. It is nice to start off a new year with meat in the freezer.

I rendered some lard and made cracklins also. Will try to get a post up.  
Great!

I smoked Bacon at a lot of different temps, and my best tasting Bacon was when I used about those same temps!

I smoke it for longer times though---maybe 7 to 12 hours, taking the internal temp anywhere from 100˚ to 130˚. They're all good.

Bear
 
Last edited:

mballi3011

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Mar 12, 2009
14,477
58
icon_cool.gif


NBow thats wat I call a happy place too. You have some of the finest bacon that I have seen in awhile. So I had to make some bellie bacon and BBB yesterday. 
 

paredneck42

Newbie
Jan 31, 2011
18
11
Halifax,Pennsylvania
Nice shop there very impressive! I just finished some bellies friday and am picking up more this friday! I use the same wood Hickory,Sassafras but i use Cherry in the last 2 hours. I keep my air temps under 150 and internals i dont let it get above 130 or u will be cooking the meat. I smoke for about 6 hours in a homemade smoker i made with indirect heat! Ur bacon looks good and i know it tastes as good as it looks. Ill get some pics up when i do these bellies in about 2 weeks. Take Care and Good Job!!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads