• 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.

TQ Bacon

Rings Я Us

Smoking Guru
6,332
904
Joined Jul 3, 2017
A nice 2 inch (mostly) thick, 10.5 lb. belly with skin off, was the subject of my recent cold smoking project.
$3.59 per lb. isn't too bad I guess.
IMG_20181025_071105.jpg


Got 3 good sized pieces I figured would be nice to hang in the wide body.
I used 1 Tbs of brown sugar and Morton's TQ per lb. I used another Tbs of cracked black per slab for this dry rub.
IMG_20181116_210012.jpg


The 2 gallon freezer bags work perfectly for this application. I rotated or flipped the bundles of joy everyday for 2 weeks.
IMG_20181116_211658.jpg

IMG_20181116_213318.jpg


Rinsed each slab for approximately 5 minutes before smoking. Did a taste test with trimmed pieces. Tasted fine.
IMG_20181130_185544.jpg

IMG_20181130_191334.jpg

Dried on wire racks for 2 days in the fridge.
Set the smoker up with 12 hours of lumberjack 100% Apple in a 5x8. I used half a dozen charcoal to get 75-85° heat.
Reapplied fresh cracked black and hung the slabs.
IMG_20181202_093812.jpg

IMG_20181202_093825.jpg


I may have used 4 or 5 small chunks of hickory in the fire box for added smokiness. Whatever the case, the temp held out fine in the 80s and I got the bacon out at like 9 pm. Put the bacon in fresh baggies and Sat those in the fridge for an additional 2 days before slicing.
IMG_20181205_210821.jpg

IMG_20181205_210604.jpg


Got to try a couple nice meals with the bacon so far. I enjoyed the taste indeed..
I see on the edges that the Brown sugar has stayed in the strips, they caramelized a bit in fact..

IMG_20181205_211934.jpg

IMG_20181205_212929.jpg


IMG_20181205_213251.jpg

IMG_20181206_204142.jpg


Overall, I would use TQ and this method again. Great coverage and not a bad result. The black pepper and brown sugar added good flavor enhancements.
Thanks for looking.
 

Attachments

gmc2003

Legendary Pitmaster
OTBS Member
9,201
3,433
Joined Sep 15, 2012
Bacon looks good rings, nice job.

Point for sure.
Chris
 

Co4ch D4ve

Smoking Fanatic
377
238
Joined Nov 30, 2017
Great job on the bacon. I use TQ with my bacon and am a fan! I think I need a couple of bellies right about now....like!
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,846
4,347
Joined Jan 6, 2011
That is some mighty fine looking Bacon, Nice Job

Gary
 

SonnyE

Master of the Pit
OTBS Member
SMF Premier Member
4,375
1,136
Joined Dec 13, 2017
Looks Great, Johnny!
I was thinking you had one piece to many of toast on your bacon sammie, but hey, it looks great!
I've looked for Tender Quick around me, but no find. So I'm using the Prague Powder I have.
Like my Pellet supply, the 1 pound jar of PP, will probably last over 100 years, at current use rates. :rolleyes:

Currently I have another slab of Pork Belly in the curing stage. I think I can see a need to keep it coming to stay ahead of the hungry mouths. ;)
 

zwiller

Master of the Pit
OTBS Member
1,913
630
Joined Nov 16, 2016
Loved it up until I saw the toast! :p LIKE
 

GaryHibbert

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
7,883
1,214
Joined Jun 20, 2013
Nice job on the bacon, Johnny. I'd sure eat some. Especially that sammie!!!!!
I sure like the TQ and brown sugar, too.
POINT
Gary
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,746
5,444
Joined Jun 25, 2014
Johnny B That is a nice looking piece of Belly,I can't find anything in my area like that. Big Points for the BBQ Skewers turned into Bacon Hooks.
Richie
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,360
9,459
Joined Sep 12, 2009
Bacon Looks Real Nice!!
Good Job!
Like.

Bear
 

Rings Я Us

Smoking Guru
6,332
904
Joined Jul 3, 2017
Nicely done !
Like
That is some mighty fine looking Bacon, Nice Job

Gary
Looks Great, Johnny!
I was thinking you had one piece to many of toast on your bacon sammie, but hey, it looks great!
I've looked for Tender Quick around me, but no find. So I'm using the Prague Powder I have.
Like my Pellet supply, the 1 pound jar of PP, will probably last over 100 years, at current use rates. :rolleyes:

Currently I have another slab of Pork Belly in the curing stage. I think I can see a need to keep it coming to stay ahead of the hungry mouths. ;)
Loved it up until I saw the toast! :p LIKE
Nice job on the bacon, Johnny. I'd sure eat some. Especially that sammie!!!!!
I sure like the TQ and brown sugar, too.
POINT
Gary
Johnny B That is a nice looking piece of Belly,I can't find anything in my area like that. Big Points for the BBQ Skewers turned into Bacon Hooks.
Richie
Very nice.I reckon the equal part brown sugar beat the excessive salt of the TQ down?
View attachment 382219
So many nice people in here.. Thanks all.
:)

Yeah, those hooks are junk skewers.. Haha I was going to toss them away but kept them anyway.
I use a lb of the pink salt #1 in about 6 months here.. making jerky all the time. 10 lbs a week sometimes.. I guess that's like 5 tsp a week in the marinade liquids I use.
I'm doing 6 lbs of the chili & lime jerky right now. I use the lime juice and garlic chili sauce only. Then I use a rub before it goes in the smoker. It's this Weber chili lime rub. Adds great flavor.
15442266780852122103118.jpg
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,443
6,174
Joined Jun 22, 2009
That is some awesome looking bacon there Johnny!
Nice work!
Al
 

Hot Threads

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.