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10 Days Bellies to Bacon

Always SmokinAlways Smokin Posts: 111
edited 1:06AM in EggHead Forum
10 DAY BACON:
Cure for 7 days. Dry for 2 on racks in the fridge. Smoke for 6 hours at 150. Freeze so they slice better. Enjoy!
IMG_6039.jpg
IMG_6041.jpg
Dryed for 2 days in the fridge.IMG_6142.jpgSmoked for 6 hours at 150.
IMG_6146.jpgFrozen then sliced.
IMG_6167.jpgLook at all the bacon. IMG_6166.jpgNow cook and enjoy!
IMG_6169.jpg Now we have lots to make, like some carmel bacon cashew popcorn. Ill show ya that next time.
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Comments

  • FidelFidel Posts: 10,168
    Awesome job. Looks terrific. Tell me you used a slicer
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  • Mr HollowayMr Holloway Posts: 2,034
    Man, I gotta get me some bellies :laugh:
    Really nice job, thanks for posting
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  • HossHoss Posts: 14,587
    That is ABSOLUTELY BEAUTIFUL! ;)
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  • thechief96thechief96 Posts: 1,908
    That looks like pure flavor. :)
    Dave San Jose, CA The Duke of Loney
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  • 2Fategghead2Fategghead Posts: 9,623
    Great post. I plan to cure something up myself soon. I must ask you how you liked it? I seen you had brown sugar and maple syrup how was that? What smoke flavor? Spill the beans man! Tim :P
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  • Very pretty bacon, AS. Nice job.
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  • cookn bikercookn biker Posts: 13,374
    Sweet!! I took some of my very first batch of bacon to the Texas fest. They all went nuts for it!! It's so easy to do.
    Yours looks great, what flavor wood?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • You have to use a professional slicer. I'm lucky, I get to use the one at a meat market next to my work.
    I used herbs de provence, brown sugar, maple syrup, bay leaves, kosher salt and curing salt. I'm not sure if any of it made a difference. I did not measure anything. This is the second time I made bacon. The last time I did not use as many ingredients, mostly the curing salt and kosher salt. It tasted very good also. I smoked with big chunks of apple wood and a couple of cherry at 150(gotta keep it low). Some people soak the bellies in water after the cure. I don't, I like to have bacon that is salty, like bacon should be. You have to get FRESH bellies. I freeze in food saver bags and have bacon for months for ABT's, breakfast, and popcorn. Enjoy!
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  • cookn bikercookn biker Posts: 13,374
    I got the fresh bellies. Used the Hi Mnt cure, half with maple flavoring and the other with pepper garlic. I work in a kithchen but just hand cut thick slices. Also used apple and cherry. So dang good!! Oh, and I only rinsed once, no soak.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Hawg FanHawg Fan Posts: 651
    I wasn't going to post a reply, but couldn't help myself. I've never made bacon, but after reading your post and Molly's, it's on my list of things to cook this winter. Now I need to find some pork bellies. Hopefully, my butcher will have them.

    Great job and thanks for posting your trade secrets.

    Any road will take you there if you don't know where you're going.

    Terry

    Tulsa, OK
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  • Nothing like homemade bacon, yours' looks delicious! I had to laugh when I read Fidel's reply, I was thinking the same thing about the slicing,lol.
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    That looks so good it's scarry! A really exceptional job and one I have not got around to yet but must.
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  • Very nice. As I write this my wife is cooking up some store bought bacon as the stuff I made ran out. Now after seeing yours I know what I am doing this week.
    Everyday is Saturday and tomorrow is always Sunday.
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  • Always Smokin,

    That looks amazing! Is that all knife work or did you use a slicer? I've only tasted homemade bacon once on a fishing trip and it was awful. Yours looks great!

    Steve

    Steve 

    Caledon, ON

     

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  • I did all this with a professional slicer. the $100-$300.00 ones do not work and they are not big enough. make a friend at a resteraunt or deli. This stuff is really tasty!!
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  • HossHoss Posts: 14,587
    I cannot believe that YOU have never made bacon! :blink:
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  • 2Fategghead2Fategghead Posts: 9,623
    That's what I was thinking. A man of his caliber... :huh:
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  • HossHoss Posts: 14,587
    :blink: :unsure: :ermm: :S
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  • Dude,

    I can cook but charcouterie is very new to me.

    Steve

    Steve 

    Caledon, ON

     

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  • 2Fategghead2Fategghead Posts: 9,623
    Just kidding you Steven. I know you could out cook me any day. On top of that I never heard of that word. "charcouterie" I had to look it up. Ha :lol:
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  • HossHoss Posts: 14,587
    It sounds suspicious!!! B)
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  • Hoss,
    No Sh!t man. I'm really not a que'er.

    Steve

    Steve 

    Caledon, ON

     

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  • HossHoss Posts: 14,587
    Hey,watch that spellin!!! :laugh: ;)
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  • What?

    Steve 

    Caledon, ON

     

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  • HossHoss Posts: 14,587
    que'er......Folks mite start talkin!!! :laugh: :evil: Just funnin!!! :laugh: B)
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