• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Second time bacon.

fpnmf

Smoking Guru
OTBS Member
7,288
73
Joined Jul 19, 2010
Picked up a 13 pound belly at Super H Mart for 2.29 a pound. (with skin)

Followed Bears WIKI.

Cured in fridge for 10 days. Then washed and soaked.

Then back into the fridge

Out of the fridge and coated with pepper,garlic and onion.



Then off to the MES at 100 with the AMAZN filled with cherry.

Moved the temp up several times. 7 hours later the meat was at 125 and the AMAZN had burned out.



 Wraped up and back to the fridge.



 Next stop..the slicer.

Anybody have a nifty trick way to get the skin off?

The Woman smelled it after it came out of the smoker and says"Yummie,can we eat it yet?".

Thanks to Bear and all who have helped me get this smoking thing goin on!!!

   Craig
 

pops6927

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
6,900
813
Joined Jul 23, 2008
While the belly is still warm, with the skin side facing up, slide your knife under the skin and loosen it all the way around a couple inches, then grab onto it with a pair of pliers and slowly pull it back as you continue to slide your knife under it separating the rind from the belly, leaving as little fat as possible on the rind.  If you've refrigerated it, do it the same way, just leave it out for a few minutes first for the fat just under the skin to soften a bit.

At the store, we'd have to de-rind 60-75% of all bellies coming out of the smokehouse before refrigerating it (about 30 out of 40 bellies per batch, each smokehouse would hold about 350 lbs of bellies at a time or 36 hams at a time).
 
Last edited:

alblancher

Master of the Pit
OTBS Member
Group Lead
4,166
62
Joined Mar 6, 2009
It's a lot like filleting a fish if you're good at that.  A sharp fillet knife and a bit of patience the rind comes right off.  The smoked rind is great when cut up and cooked in a pot of beans.
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Now thats some fine looking bacon that you have there. Man I miss my bacon and I'm 1,000 miles away too.
 

fpnmf

Smoking Guru
OTBS Member
7,288
73
Joined Jul 19, 2010
Thanks Pops..you have been a great helper.

BTW..Where the heck were those smokehouses?

I don't recall ever seeing them.
While the belly is still warm, with the skin side facing up, slide your knife under the skin and loosen it all the way around a couple inches, then grab onto it with a pair of pliers and slowly pull it back as you continue to slide your knife under it separating the rind from the belly, leaving as little fat as possible on the rind.  If you've refrigerated it, do it the same way, just leave it out for a few minutes first for the fat just under the skin to soften a bit.

At the store, we'd have to de-rind 60-75% of all bellies coming out of the smokehouse before refrigerating it (about 30 out of 40 bellies per batch, each smokehouse would hold about 350 lbs of bellies at a time or 36 hams at a time).
 

fpnmf

Smoking Guru
OTBS Member
7,288
73
Joined Jul 19, 2010
Oh Yeah..this is good stuff. The Woman says it's a little too sweet. Oh well.

Ended up with just under 10 lbs.

 

rdknb

Master of the Pit
OTBS Member
SMF Premier Member
3,879
50
Joined Jan 23, 2010
that looks good to me, I need to find pork bellies
 

pops6927

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
6,900
813
Joined Jul 23, 2008
They were in the right rear of the building behind the meat room, and to the left of the smokehouse room was the drip room.. an area with a poured cement floor and 2x4's horizontally on the walls where we would hang hams and bacons to drip as they cooled. To the left of that was the back room where we'd climb up the back stairs to in and out side to play basketball out back, or go upstairs into the apartment, up again into the attic, etc.
 
Thanks Pops..you have been a great helper.

BTW..Where the heck were those smokehouses?

I don't recall ever seeing them.
While the belly is still warm, with the skin side facing up, slide your knife under the skin and loosen it all the way around a couple inches, then grab onto it with a pair of pliers and slowly pull it back as you continue to slide your knife under it separating the rind from the belly, leaving as little fat as possible on the rind.  If you've refrigerated it, do it the same way, just leave it out for a few minutes first for the fat just under the skin to soften a bit.

At the store, we'd have to de-rind 60-75% of all bellies coming out of the smokehouse before refrigerating it (about 30 out of 40 bellies per batch, each smokehouse would hold about 350 lbs of bellies at a time or 36 hams at a time).
 
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.