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Discussion in 'Smoking Bacon' started by bearcarver, Jul 16, 2010.
This is all your fault Bear!!!!
A belly in cure after one day. Another 8 days and it will be ready for smoke.
Looks good already AK1 !
Best answer I have for that one is:
"I've been blamed for a lot worse!"
LOL----The small towns around here don't have lineups----not enough people.
I did once have a young Quakertown Cop say he ought to lock me up.
I said, Yeah?---And where would that be?
Even he had to laugh.
Hey Bear, You know you're not that far from me down here. Actually my son and husband shoot in a winter trap league and Topton is one of the gun clubs they shoot at, I think that's up by you there...
Very nice Bear! Thank you much for taking the time to include all the details...
My Son shoots someplace around here, but I don't know where.
Topton is real close to here.
We lived in Coopersburg for 10 years, and Macungie for the last 8 years, but the earlier part of my life was all around the Quakertown area, and my Heart will always be in Quakertown/Richlandtown.
I worked on a few Hotel rooftops in Valley Forge/King of Prussia (building cell phone antenna sites).
Thank You Steve !
Hmm...now I am a bit concerned. I have about 5 pounds of pork bellies that I put into my dry cure a week ago Monday. I went with these portions from another smoking site:
"The recipie I found and used was as follows:
for 50# of pork belly (adjust according)
1 1/4 lb. of kosher salt
1 lb. of brown sugar
4 oz. oz Tenderquick"
So I basically went with:
1 oz of TQ
2 oz salt
1.6 oz Brown sugar as I was only going with 5 pounds.
Looks to me you are using massively more TQ than I did.
I plan on sticking them in the smoker on Sat at 190 F and take them to 145 F internal.
You should use 1 ounce (2 TBS) of TQ for every 2 pounds of whole meat.
5 pounds should get 2 1/2 ounces (5 TBS).
Then you could cold smoke, warm smoke or whatever for many hours, but you would still have to cook them later to 160˚ before eating.
If you only used 1 ounce of TQ with 5 pounds of Belly, you should be OK if you put it in your smoker at 190˚, and take it to 145˚ internal.
Just don't try to cold smoke it, or low and slow it for too many hours.
Also make sure you bake it, or broil it, or fry it before you eat it.
Since it at least has some cure in it, it might still taste like Bacon.
That's all I can think of saying about that right now,
Thanks, I appreciate that. Was not aware that the TQ impacted the flavor, just assumed it was part of the preservative process.
That's not what I meant about tasting like Bacon:
If you don't cure pork, and then smoke it, it will taste like smoke/cooked pork.
If you cure it & smoke it, it will taste like Ham or Bacon.
If you only used 1 ounce of TQ on 5 pounds of belly, and cook it at 190˚ until it is 145˚ internal (like you said), it will be safe to eat if you fry it before eating (like regular Bacon), but I don't know what it will taste like, because you will have only used 40% of the cure that was needed to properly cure it. It will probably taste about 40% like Bacon, and 60% like smoke/cooked pork.
There are hundreds of threads on here about curing Bacon. Check a few out, before getting into trouble. Then ask questions. Everybody on this forum is glad to help.
Not sure how I've missed this thread, thanks Bear, been wanting to try some bacon, your mix looks about the easiest, so I'll give it a go.
This one is actually more popular:
Bacon (Extra Smoky)
Just placed 40 lbs of Pops Brine cured to the smoker. I let it ride for 30 days in his brine and then rinsed very well, patted dry and left in the fridge for 24 hours on racks to rest. Now smoking with the Apple wood on the mazing smoker and the MBS at 140F for 12 hours. No rendering but some water condensation on the window after 3 hours.
I am planning on an internal of 140F before taking off and wrapping in plastic wrap and resting for 2 days at 39F.
I did modify and adjust the mix with the addition of maple sugar and a few ounces of Makers Mark for flavor.
This is my first smoke for bacon, and I have a few questions: Is 12 hours too long at 140 or should I take it down to 100F and let her go? I am watching for rendering during this whole process and see none so far but also see fair amount of condensation (which I consider as normal) am I correct with my timing and process? I know that this step is just for the smoke, but, things like pathogens scare me!
Any advise would be greatly appreciated and most welcome!
I would not shoot for 140° IT.
I would try to hold the smoker temp between 100° and 130°, and give it your 12 hours of light smoke. By then you should have great color & awesome flavor.
You will still have to fry it before eating it, but it will be Awesome!!
This one is easier to follow (Better detail):
Bacon (Extra Smoky)
No one seems to have answered your important question.
Yes, he is related to AK47...he's a "son of a gun."
I'm so sorry it took me so long to reply back, that nasty thing called work had me traveling around the world again. I really appreciate the quick response, and by following your directions, it came out wonderful!!! That stuff went quicker than free donuts at a weight watchers meeting.....
I will surely follow the suggestions on your link, since I need to restock after the kids, brother inlaw, wife, random guest, and lord knows who else, raided my freezer while I was gone!!
That's Great, Stones!!
You're hooked now!!
Yup---Doesn't last long with all that help!!!