Two More Bellies & Some Ribs

[KBFlyer]

Yesterday was ribs in the pit barrel cooker (Drum Smoker) and today was two slabs of pork bellies for bacon. The one slab has to be around 4 inches thick on one end.

Bacon is off to the outside fridge to firm up and later to get vac sealed. Should be good for a while. LOL

 

[Jim_C]

Good sized slabs for bacon. How long did they take? and what was your temperature?

 

[KBFlyer]

Good sized slabs for bacon. How long did they take? and what was your temperature?

225° F
Started around 9AM and took out around 2PM @ 135°F internal plus or minus depending on the thickness of the meat.

 

[jcam222]

Tasty looking slabs!

 

[Rafter H BBQ]

One day around the smoker is awesome… two in a row is amazing! Looks mighty tasty!

 

[KBFlyer]

I divided them up into 3 smaller slabs each and vac sealed them for later use. I have a lot of bacon in the freezer already from my second last smoke. I do have a large hobart slicer to slice bacon but lately I find just using my filet knife as I need some for morning cooks is all I need and I get nice even cuts if I take my time.

 

[WaterRat]

Nice slabs!

 

[forktender]

Damn!!!!
They both look KILL'er!!!

There ain't nothing better than pit smoked ribs.
I use my pit/drum on my comp ribs, for the first two hrs, then they go into the pellet puker to finish off. I do my ribs between 265-275* for 3 hrs plus until they temp out to 185-190ish between the bones.

 

[kilo charlie]

Great job!

 

[philpom]

Yeah buddy! Looks good, I love pork belly, bacon rules but sometimes I like to hot smoke a slab with black pepper and a blend of maple syrup and a good soy sauce for dinner.

Good job!

 

[KBFlyer]

Yeah buddy! Looks good, I love pork belly, bacon rules but sometimes I like to hot smoke a slab with black pepper and a blend of maple syrup and a good soy sauce for dinner.

Good job!

Ya I did try adding pepper once. Most fell off either during curing or during cooking LOL. Way back around 2014 I bought a very large box of maple bacon cure. It can either be used as a wet cure or a dry cure. When I use it as a dry cure I add it to maple syrup and thats my base before going into bags to cure. This time was a wet cure which makes curing time much shorter (6 dys compared to 12-15 days) but you need to use much more cure. I like the wet cure actually for the taste. Dry cure I find is to sweet.