Pork Belly BACON!!!!

[moneymike]

My adventures started about a week ago when I decided to make some bacon.

I started with about 30 pounds of pork bellies.

Two fresh whole bellies from the butcher and six smaller pieces that were previously frozen and given to me by a friend.

I tried some of Excaliber's Bacon Cure. Rubbed the bellies down and set in the fridge to cure for just about a week.

Yesterday I pulled the bellies out of the fridge and rinsed several times and then soaked for about 30 minutes. I then dried them off and got them ready for the smoker.

 

[moneymike]

Here are the pork bellies after being put into the smoker.

image.jpg

• moneymike
• Dec 4, 2013

 

[pc farmer]

Yummmmmm. I love bacon.

 

[moneymike]

I started the smoke around 6pm yesterday evening. I am smoking with a combination of apple and hickory. Here is a picture at the 24 hour mark. How long should I go??

image.jpg

• moneymike
• Dec 4, 2013

 

[pc farmer]

Cold smoke?

 

[moneymike]

Yes cold smoking.

 

[pc farmer]

When I cold smoke 12 hours was enough for me.

 

[mneeley490]

Cold smoking, you can go for days. It depends on the wood you're using, and your taste.

Last time I cold smoked, I used peach for 3 days. It still had a light smokey taste. Could've gone for another day or 2.

Apple & hickory? I don't know. It just depends on how you like it.

 

[pc farmer]

I don't know how people smoke for days.

I use hickory thou.?????

 

[mneeley490]

It's easy with an AMNPS.

 

[pc farmer]

Used that with my mes.