Question on Pork Belly. 1st time makin bacon

Discussion in 'Smoking Bacon' started by fleetside, Sep 24, 2014.

  1. Hello all,

    I am new to this forum and its a GREAT one!! This is my 1st attempt at making bacon.

    My question is:

    I am trying to cure 2 pork belly's( about 3-1/2 lbs each) for bacon and am using "Hi mountain's Buckboard Bacon Cure". I rubbed the belly's with the cure as they instructed, although I am noticing that there really isn't much water coming off of it. I have it in a glass backing pan, covered with plastic wrap and am flipping everyday at almost the exact time I prepped them. What am I doing wrong? Isn't there supposed to be more water coming out of these? Any help would be appreciated.

    Thank you in advance for your help.
  2. rexster314

    rexster314 Meat Mopper

    That's really not out of line, pork bellies have their own personality. Some will give off a lot of juices, some might just give off a teaspoon. So long as you got the cure rubbed in good follow the timeline and they'll be just fine.
  3. wazzuqer

    wazzuqer Smoke Blower

    +1, mines been in fridge 11 days and hardly any juice, which is normal for mine, just soak it then do a fry test.
  4. I smoked that bacon after 7 days and it was FABULOUS!!!
    Wife said she would never buy bacon again. Thank you all for the great advise.
    Smoking another 7 lbs right now as I type .. Hehehehe
  5. wazzuqer

    wazzuqer Smoke Blower

    Nice, I got a 11lb er gonna smoke on Sunday, I quartered it and put 2 chunks in Pops brine and 2 with buckboard bacon cure , gonna rain pepper on all 4 chunks and let the smoke begin, can't wait...
  6. Oh wow wazzuqer, that sounds great!! :)
  7. rexster314

    rexster314 Meat Mopper

     Here's my latest bacon
  8. Oh man rexster314 that looks great!!
  9. fatboyz

    fatboyz Fire Starter

    That looks amazing, I have gotta try making some bacon. I read somewhere there is a way to cut the homemade bacon so it does not shrink as much as store bought bacon. Is there any truth to this?
  10. The Bacon looks great. The best thing I found was to fry low and slow.
  11. r26017

    r26017 Newbie

    I did the same, prok bellies with this seasoning...did you cold smoke or hot smoke?  how long and temps?
  12. Don't worry to much about that, sometimes you get more juice than other times.

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