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From bellies to bacon with pics!
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exspo
Posts: 51
I visited a local farm and picked up a couple of fresh pork bellies. This is a picture of the boar. His job is to eat, sleep and attend to the ladies. That's all I'm going to say about that. In this picture, he's fast asleep. It's 11 am.
The bellies were all fresh.
Bellies going in for brining
7 days later, all cured
Onto the egg for smoking - hickory chips. About 2 hours at 200 deg
All done! Delicious!
Comments
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Do you use salt petre? Can you cold smoke them? Also, how long will the bacon keep in the fridge?
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@jerrypDidn't use salt peter. I didn't cold smoke because i wasn't real sure i could keep the fire going at a temp of 80deg. there might be others on this forum who would know how to do that. I am freezing one of the finished bellies and the other will keep the week i'm sure.
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I've been wanting to try making bacon, but I'm not sure where to buy the fresh bellies. Also, how hard is it to slice into breakfast bacon thickness. I do like thick cut bacon, but would want to have the slices about 1/8 inch thick. The meat slicer I have at my disposal is old and corny, barely cuts brisket. Thanks for the advice.
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i found fresh bellies at a local farm. it is not something i found in my local grocery store.i don't have a meat slicer but i have a damn sharp knife and was able to cut the slices at an acceptable thickness. if you want to go thinner then you need a real meat slicer. Personally, I thought they tasted great and didn't require a knife to eat so that works for me.
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Talk about Documenting the process!
Where I'm from, pork belly is practically currency and you sir, are a very rich man!
Is this your standard process? Is there anything you would have done differently or recommend?
Thanks for sharing, fantastic post!
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"His job is to eat, sleep and attend to the ladies"
I love it
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=P~I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
@UrbanEgg
This is my first time so I don't think it qualifies as a standard process yet
It came out well from my perspective. I'd also like to try a dry rub cure as well as cold smoking, but for now I have 3 lbs if bacon to get through!
This is the kind of stuff that I never dreamed of doing before getting an egg! -
Keep us posted. I would love to try this myself. Enjoy the bacon!
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