Featured Latest Bacon Project

[processhead]

I just finished up a batch of bacon to get us through the last of BLT and tomato season. This uses up the last two 1/2 bellies I found on sale in the Spring at Fareway grocery for $1.99 a lb. I cleaned them out of all they had and shared some with a buddy. Sure I won't see that price again for a while, but the search shall continue.

I used a simple dry rub EQ cure using 2% salt, 2% brown sugar, and 156 ppm Cure #1. Bellies were rubbed down on the meat side, placed in a single 2 gallon zip lock bag and cured in the frig for 10 days. The bag was flipped daily, but I am told this step is probably unnecessary. Osmosis works independently of gravity.

On day 11, I rinsed them, let them air dry at room temperature for an hour, and hung them in the smoker. The smoke schedule was:

Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 138°

After smoking, The bellies got a 10 minute cold water soak, hung up to air dry, and then placed in the refrigerator overnight.
This morning everything was sliced and packaged. I have started packing 1/2 length slices which simplifies handling during packaging and seems to fit better in the frying pan. Also a better size for sandwiches and burgers.

Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 138°

 

[02ebz06]

Nicely done!
I'm right behind you. Mine comes out of fridge tomorrow for slicing and vacuum sealing.

 

[Jim_C]

Great looking bacon! Nice and lean.

 

[disco]

I just finished up a batch of bacon to get us through the last of BLT and tomato season. This uses up the last two 1/2 bellies I found on sale in the Spring at Fareway grocery for $1.99 a lb. I cleaned them out of all they had and shared some with a buddy. Sure I won't see that price again for a while, but the search shall continue.

I used a simple dry rub EQ cure using 2% salt, 2% brown sugar, and 156 ppm Cure #1. Bellies were rubbed down on the meat side, placed in a single 2 gallon zip lock bag and cured in the frig for 10 days. The bag was flipped daily, but I am told this step is probably unnecessary. Osmosis works independently of gravity.

On day 11, I rinsed them, let them air dry at room temperature for an hour, and hung them in the smoker. The smoke schedule was:

Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 138°

After smoking, The bellies got a 10 minute cold water soak, hung up to air dry, and then placed in the refrigerator overnight.
This morning everything was sliced and packaged. I have started packing 1/2 length slices which simplifies handling during packaging and seems to fit better in the frying pan. Also a better size for sandwiches and burgers.

Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 138°



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Beautiful Bacon Bro!

 

[processhead]

Thanks, Gents!

 

[mr_whipple]

Yahtzee! That looks nice. Time for a batch myself.

 

[mneeley490]

This morning everything was sliced and packaged. I have started packing 1/2 length slices which simplifies handling during packaging and seems to fit better in the frying pan. Also a better size for sandwiches and burgers.
View attachment 724146

Not to mention the slicing. I've started doing it this way also, as curling the half-frozen slabs into a "C" was getting old.

 

[1MoreFord]

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....................

Which slicer do you have?
What do you like about it or not like?
Would you buy again or if not what would you buy?

 

[processhead]

Which slicer do you have?
What do you like about it or not like?
Would you buy again or if not what would you buy?

My slicer is a 12 inch Hobart Model 512. I bought it at an auction about 15 years ago for an unbelievably low price, $35 I think. I paid 3 times as much for the sharpening attachment for it.

Like all Hobart stuff, it is top quality and designed for daily commercial use. For my occasional hobby processing, I have no doubt it will be around long after I am gone. I would absolutely buy another one. It has been bullet proof, and works on everything from roasts, steaks, cheese and loaves of bread. I originally purchased it for making whole muscle jerky from venison roasts but as I learned more, I found myself using it on a wider variety of products and projects.

I like that it is easy to clean. The carriage and knife guard are easily removed for wash-down. Everything else is clean-in-place/wipe down.

If it has a single fault, it is weight. I am sure it tips the scales at 80+ lbs and that is light compared to the more commonly found Hobart 1612 or 1712. It stays on a rolling cart so I can deal with the weight.

Part of this hobby I absolutely love is finding, fixing and using vintage commercial processing equipment. I am always on the lookout for it on FBMP and craigslist.

 

[SmokinEdge]

Beautiful work on those bellies.

 

[Gonna Smoke]

Bacon looks really good and I have a whole one thawing in my garage fridge right now. Going to get it curing tomorrow.

I paid 3 times as much for the sharpening attachment for it.

I don't understand why or how, but the sharpening attachment always seems to be missing...

 

[processhead]

I don't understand why or how, but the sharpening attachment always seems to be missing...

In hindsight, I probably didn't need the sharpener. Unless your slicer knife has been badly abused or is used daily, I suspect the rotating stone sharpener is not really needed.

When I have needed to touch up the edge of my slicer knife, I just use a diamond sharpening stone on it while the knife is spinning. Takes just a few seconds on the top side and the underside to restore a very sharp cutting edge.

 

[Faster]

Beautiful bacon processhead ...you're a real pro.

I have a question; pork belly is in the fridge for 12 days now, @1.9-3.5⁰C.
Yesterday I had a quick peek and saw there's some grayish mold on couple of small spots.
Do I need to worry? Should I scrub, rinse the mold before it goes in smoker Friday?
Thanks

 

[mneeley490]

I'd trim it off. Did you use any Cure #1, also known as sodium nitrite or Prague powder?

 

[Faster]

I'd trim it off. Did you use any Cure #1, also known as sodium nitrite or Prague powder?

Thanks for replying, I used curing salt #1 that uses 0.6% of sodium nitrite. (European regulation).
But , I will trim it off.
Thanks Tomorrow is the smoking day!

 

[ramatack]

I just finished up a batch of bacon to get us through the last of BLT and tomato season. This uses up the last two 1/2 bellies I found on sale in the Spring at Fareway grocery for $1.99 a lb. I cleaned them out of all they had and shared some with a buddy. Sure I won't see that price again for a while, but the search shall continue.

I used a simple dry rub EQ cure using 2% salt, 2% brown sugar, and 156 ppm Cure #1. Bellies were rubbed down on the meat side, placed in a single 2 gallon zip lock bag and cured in the frig for 10 days. The bag was flipped daily, but I am told this step is probably unnecessary. Osmosis works independently of gravity.

On day 11, I rinsed them, let them air dry at room temperature for an hour, and hung them in the smoker. The smoke schedule was:

Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 138°

After smoking, The bellies got a 10 minute cold water soak, hung up to air dry, and then placed in the refrigerator overnight.
This morning everything was sliced and packaged. I have started packing 1/2 length slices which simplifies handling during packaging and seems to fit better in the frying pan. Also a better size for sandwiches and burgers.

Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 138°



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How are you able to use 2% sugar? If I go over 1% it WILL burn to black and nasty. Even with 1% I have trouble, been thinking or dropping to 0.5 % or doing away with sugar all together.

 

[processhead]

How are you able to use 2% sugar? If I go over 1% it WILL burn to black and nasty. Even with 1% I have trouble, been thinking or dropping to 0.5 % or doing away with sugar all together.

I don't seem to have any problems with burning if I fry it gently with moderate heat.

 

[olecrosseyes]

I don't seem to have any problems with burning if I fry it gently with moderate heat.

Paul is correct in his comment, fry your bacon on a low heat. If you do not inject the bellies then you may not even need a splatter screen too!

 

[JLeonard]

Now you got me to thinking i need to go belly hunting!

Jim

 

[JIMSMOKES]

Now you got me to thinking i need to go belly hunting!

Jim

Hard to find good ones around me. I've resorted to buckboard.