Rubbed the belly, it's Bacon time!

[dirtsailor2003]

It's been a while since I've done a dry rub cure on my bacon. You really need a good digital scale and when mine broke several years back I didn't replace it because I got lazy and started using Pop's brine. Which there's nothing wrong with Pop's brine.

A while back I bought some bellies from Costco and it finally has cooled off a bit so I can cold smoke at night. Thawed out the bellies and today I rubbed them down!

Used Martin's cure calculator

http://diggingdogfarm.com/page2.html

Added some spices to a few of the belly chunks.

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• dirtsailor2003
• Oct 14, 2015

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• dirtsailor2003
• Oct 14, 2015

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• dirtsailor2003
• Oct 14, 2015

More on the 24th as that will be smoke day #1!

 

[chef jimmyj]

I too am itching for some Bacon but I also want to play with Pancetta and Tiawanese Braised Belly on Steamed Buns ( Gua Bao )...JJ

 

[pc farmer]

Sweet. I need to check bellie prices again with pork getting cheaper.

 

[dirtsailor2003]

I too am itching for some Bacon but I also want to play with Pancetta and Tiawanese Braised Belly on Steamed Buns ( Gua Bao )...JJ

In Hawaii, Manapua, is the steamed bun delight filled with pork, goat, Kaluha pork, spam, oh so good!

I do have a special plan for one of these hunks of pork belly. But it's top secret and will be in another thread! (here's that thread: http://www.smokingmeatforums.com/t/241314/schweinebauch)

 

[dirtsailor2003]

Sweet. I need to check bellie prices again with pork getting cheaper.

Averaging around $2.29-$2.69 a pound here for bellies.

 

[chef jimmyj]

Averaging around $2.29-$2.69 a pound here for bellies.

That is a great Price! I've traveled extra miles for anything under $3.50...JJ

 

[dirtsailor2003]

That is a great Price! I've traveled extra miles for anything under $3.50...JJ

It's about the only good prices meat here! Pork butts, and chicken are more expensive!

 

[tropics]

Tried to get some Bellies when I was in Ga. last week,Sams did not have them.Briskets were $2.87 pound 

Richie

 

[dirtsailor2003]

 
Tried to get some Bellies when I was in Ga. last week,Sams did not have them.Briskets were $2.87 pound 

Richie

I can buy them by the case at our local restaurant supply for $2.69 or at Costco. I did the math last night, with spices, cure, pellets, vac pack bags etc, it works out to be just under $3.00 per pound. The good bacon here in the store goes from $6.99-$12.99 a pound. In my books that's a great savings!

Today when I get home I will massage each bag, flip and wait. I put white pepper on one of the batches. Will be interesting to see how it tastes.

 

[daveomak]

I'm in....... looking good......

 

[dirtsailor2003]

Is it done yet? Is it done yet? Snore, waiting is a bore!

 

[twoalpha]

I'm in 

 

[driedstick]

Looks good DS I will be following still need to do a Belly, thanks for that calculator,,, How long in the brine and are you going to put in fridge for a couple days or under a fan for pellicle 

Dave just posted a link for a scale it is good I have one 

http://www.smokingmeatforums.com/t/...-etc-be-safe-weigh-your-stuff-and-be-accurate

A full smoker is a happy smoker 

DS
 

 

[bladebuilder]

Im watching!

 

[dirtsailor2003]

Getting close!!!! Getting excited! Wait gotta air dry for days now, oh geez!!!!!!

 

[oregon smoker]

 
I can buy them by the case at our local restaurant supply for $2.69 or at Costco. I did the math last night, with spices, cure, pellets, vac pack bags etc, it works out to be just under $3.00 per pound. The good bacon here in the store goes from $6.99-$12.99 a pound. In my books that's a great savings!

Today when I get home I will massage each bag, flip and wait. I put white pepper on one of the batches. Will be interesting to see how it tastes.

Case,

I use equal parts onion powder and garlic powder and when I use white pepper (quite often) I use one half ratio to the OPGP ratio. I mix the powders together and then sprinkle/apply as one, it seems to be the right level for most people, in seeing the many things (flavorfull) that you make I think you will realy like the addition of the white pepper. it really is not as bold as one would think once smoked IMO.

Tom

 

[dirtsailor2003]

 
Case,

I use equal parts onion powder and garlic powder and when I use white pepper (quite often) I use one half ratio to the OPGP ratio. I mix the powders together and then sprinkle/apply as one, it seems to be the right level for most people, in seeing the many things (flavorfull) that you make I think you will realy like the addition of the white pepper. it really is not as bold as one would think once smoked IMO.

Tom

Yeah I'm sure that I will. I use it in my jerky rubs. Which I need to make some more jerky soon!

 

[oregon smoker]

 
Yeah I'm sure that I will. I use it in my jerky rubs. Which I need to make some more jerky soon!

Ya, I got my marching orders

 from the power to be, have jerky ready for our boys before we run to Medford for turkey day. starting to run out of time.

Tom

 

[dirtsailor2003]

 
Ya, I got my marching orders

 from the power to be, have jerky ready for our boys before we run to Medford for turkey day. starting to run out of time.

Tom

Tom when you make your jerky, make a batch of the Thai jerky I posted. Its become mine and my kids favorite jerky we make. I've been adding garlic to the mix and cracked black pepper on top.

http://www.smokingmeatforums.com/t/233270/thai-jerky

 

[oregon smoker]

 
Tom when you make your jerky, make a batch of the Thai jerky I posted. Its become mine and my kids favorite jerky we make. I've been adding garlic to the mix and cracked black pepper on top.

http://www.smokingmeatforums.com/t/233270/thai-jerky

I already printed out a  copy of it when you posted it a while back...LOL

 it is on the to do list . we all love anything Thai, my boys were darn near raised on it.