Rookie belly bacon

[unionguynw]

Pretty stoked to attempt belly bacon after a successful Canadian Bacon attempt using Pops brine. Picked up 8lbs of belly and watched the skinning video Martin had posted in this thread:

http://www.smokingmeatforums.com/t/133996/skin-on-or-off

Got her all skinned up and ready to go

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• unionguynw
• Jan 29, 2013

Mixed up a gallon of Pops brine and into the new brine bucket it went.

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• unionguynw
• Jan 29, 2013

Into the fridge for 12 days. I'll be back!

 

[smoking b]

Off to a good start!  

  Gotta love bacon!! 

 

[themule69]

looks good so far. i'm in

 

[roller]

Looks like a good start !

 

[kingfishcam]

Looking good. I am right behind ya, picking up my 10 pounder after work tomorrow. Probably in the brine on Thursday.

 

[unionguynw]

Took me a bit to get back here, but I did complete my first Bacon!

I ended up letting it brine for 14 days in Pop's recipe. Did a fry test and no soak was needed. Rinsed, patted dry and stuck in the fridge overnight to for the pellicle.

Here it is racked and ready. Rubbed 2 of the pieces with black pepper, the other 2 plain

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• unionguynw
• Feb 26, 2013

Into the smoker with the AMNPS loaded with hickory and Apple

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• unionguynw
• Feb 26, 2013

Plan was to let it go all day while I was at work. Got home and the AMNPS had went out about half way through. I figured it got about 6hrs smoke. I figured that wasn't enough to get a fly high, so I loaded the AMNPS back up and let her go all night!

Here it is coming out of the smoker in the morning. (Around 18hrs total)

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• unionguynw
• Feb 26, 2013

After another overnight rest in the fridge, sliced and bagged

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• unionguynw
• Feb 26, 2013

Money shots!

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• unionguynw
• Feb 26, 2013

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• unionguynw
• Feb 26, 2013

I thought it was excellent, especially for my first shot. It was also a frozen belly. A few of my tasters thought it was a bit sweet so what's a guy to do but start another batch!

 

[unionguynw]

So for round 2 I picked up a fresh belly for $3.99 a lb at Fubonn in Portland
9.61lbs of fresh pork goodness!

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• unionguynw
• Feb 26, 2013

Cut her up into 3 pieces and into Pop's brine she went

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• unionguynw
• Feb 26, 2013

I decided to cut the sugar a bit this time and went with 1/2c each of white and brown sugar. Also added 1/2tbs each of crushed and whole pepper corns. Now for the dreaded 14 day wait! Luckily I have a bit left from the first batch to hold me over!

 

[dirtsailor2003]

Nice looking bacon!!! Now that you've tried belly and Canadian give Buck Board Bacon a try!!! Bacon making is addicting!

 

[unionguynw]

Nice looking bacon!!! Now that you've tried belly and Canadian give Buck Board Bacon a try!!! Bacon making is addicting!

No kidding! I actually stopped at Safeway to check on some butts for BBB, since I thought I could fit it in the brine with the belly, but it wasn't on sale anymore. Glad it wasn't because I would've had to mix up another batch!

 

[dirtsailor2003]

Check out Cash and Carry, good price on bottom round right now and corned beef brisket! Bone in butts are usually pretty good priced too, even when not on special.

 

[cabin]

Looks great, was the price of 3.99 with or without rind?

 

[unionguynw]

Looks great, was the price of 3.99 with or without rind?

With.  I can get frozen bellies for a bit cheaper, but wanted to see how a fresh one comes out. 

 

[humdinger]

Keep up with the posts and pics. I'm watching (and learning) very closely. Plan to jump on the bacon makin' train real soon.

 

[unionguynw]

After a 14 day brine I rinsed, patted it dry and let it sit in the fridge for a day & 1\2. Picked up some bacon hooks so I wouldn't have to decide "skin up or skin down"

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• unionguynw
• Mar 15, 2013

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• unionguynw
• Mar 15, 2013

Let it go for 12 hours overnight with the amnps loaded with hickory. Into the fridge for a rest and I'll hit it with another 12 hours tonight.

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• unionguynw
• Mar 15, 2013

 

[diggingdogfarm]

Lookin' good.

~Martin

 

[chef jimmyj]

Very nice...JJ

 

[dirtsailor2003]

I'm Liking your Bacon!