Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

1st Run of Bacon!

minniemoh
minniemoh Posts: 2,145
in Pork
After much research and reading threads until I'm totally confused, I have the belly cured (8 days in Ruhlman's) and now it's time for the smoke. One of the pieces looks great and the other one is really a pretty poor quality piece of belly. I had to buy them frozen so I couldn't see the issues with one piece. If nothing else, I'll fry it up for beans and baked potatoes or something. I sure hope the cure was complete but I don't know how to tell other than feel and the nice looking piece is firm. The other one is kind of falling apart. At least I should get one good piece from this run.

I have it on at 200 deg with the CyberQ keeping temp. It's puffing a little blue hickory smoke and I have my fingers crossed that this turns out. 


imageimage
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
eggAddict from MN!
· Share on FacebookShare on Twitter

Comments

  • buzd504
    buzd504 Posts: 3,855
    Pork belly is ugly by nature.  After you smoke it, trim off the really offensive parts, and I think you will be surprised at how much usable delicious bacon you end up with.
    NOLA
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 12,105
    Looking good!
    canuckland
    · Share on FacebookShare on Twitter
  • cook861
    cook861 Posts: 872
    looks good  can't waite to see the out come
    Trenton ON 1 mbge for now
    · Share on FacebookShare on Twitter
  • Cookinbob
    Cookinbob Posts: 1,691
    I think it looks great, and I think you're going to love it! Dice up the trimmings and use it in pasta, omelettes, beans, or anything else.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    I went to whole foods yesterday and they wanted $6.99lb for whole bellies! I went to Restaurant depot today and bought 36lbs of great looking skinned bellies for $2.22lb. Also Bought 2 shoulders for $1.42lb. It's going the be the bacon-pocalypse at casa centex in 7-8 days.
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • minniemoh
    minniemoh Posts: 2,145
    @The Cen-Tex Smoker - you definitely scored a deal! I may have to join KCBS just to get in on those savings here in the Twin Cities. I wish I had soaked it for a couple of hours like you said on another thread. It tastes great but is plenty salty. 

    Anyway, here's the final product. I sliced the piece that didn't look all that good after the cure and I must say, it was better than I had hoped. I fried up the short end pieces and scraps and my family devoured it. 



    imageimageimage
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Score! I can't even eat normal store bought anymore. There are a few boutique brands out there that are ok but they aren't even close to homemade.
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter

Categories