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    Its Time For More Bacon! (my first try at #makinbacon)

    Posts: 46
    in EggHead Forum
    After all of the talk on here about how good homemade bacon was I thought it was time to give it a try!

    I had the hardest time trying to find pork belly for a reasonable price. The first place I went (fancy butcher shop) had pork belly but was selling it for $8.99/lb... no thanks. Then I went to my local Harris Teeter and he said that they used to carry it but no one bought it, so they stopped selling it. He did tell me about another location that might have it. I called over there and they said they didn't usually stock pork belly but it was my lucky day because they had some in stock for $3.99/lb... yes please. (it actually ended up being on sale for $2.99/lb)

    Once I got there he asked me how much I wanted, and being a new pork belly buyer, I had no idea. He brought out the big slab so I could see it and he also weighted it for me, 18 pounds! I thought that might be a bit much for my first try so I decided to go for half. I ended up with just under 9 lbs. 

    I did not get a pic of the raw belly but here is the rest of the prep...

    Starting the cure:


    Both sets ready to be sealed up:


    Vacuum sealed and ready to be refrigerated:


    The cure on the left is basically the Ruhlman recipe which I saw someone on here recommend minus the juniper berries and thyme (http://ruhlman.com/2010/10/home-cured-bacon-2/). The cure on the right has the same amount of curing salt from the Ruhlman recipe with more brown sugar and maple syrup added.

    I will let this cure in the fridge for 7 days and wash and bathe it to remove the excess salt. 

    Question... is there an easy way to do the cold smoke with the Egg? I was just going to do a low temp hot smoke but I saw quite a few people say that they prefer the cold smoke. 

    Thanks for all of the answers comments in advance!

    -Scott

    Raleigh, NC
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    Comments

    • Posts: 2,657
      i go six days, fwiw. it will be cured by then, and there'll be less salt.  i don't soak out.

      cold smoking is a whole other discussion. i use my small egg as a firebox and connect to the large (out the small's upper chimney/vent in in to the large's lower vent) with a flexible foil THREE inch dryer-vent hose.




      [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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    • Posts: 23,161
      I use the A-Maze-N Smoker to cold smoke. Works well for me and does not add much, if any, to the ambient temp. I use Traeger apple pellets FWIW

      https://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
      Keepin' It Weird in The ATX FBTX
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    • Posts: 4,974
      Don't feel that you have to do the cold smoke. Yes, the consistency will be like store bought bacon. But hot smoked bacon is still awesome. 
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • Posts: 46
      Thank you all for your posts. I do have an old Weber that I could set up what I need for a cold smoke. Though, I think that I will try hot this time and cold another. This way I can see the difference between the two.

      A few questions on the hot smoke...
      1. It is best to have the lowest temp possible, right? Any specifics on vents for this?
      2. Ratio of lump to wood chunks?
      3. Indirect, right?
      4. Should I put the pork as high in dome as possible?
      5. Anything else?

      Thanks!
      Raleigh, NC
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    • Posts: 4,974
      Indirect. You don't have to try for super low. 250 is fine. Start a small amount of lump and arrange the smoking chunks so that they light up as the fire spreads. I take my bacon to about 150.

      also, slicing is a lot easier when it's cold. I leave it in the freezer for a few hours then slice and pack it up. 
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • Posts: 46
      Thanks for the info blind99. I'm glad I don't have to worry about getting the temp too low.

      Forgot to ask this earlier. Before curing I was searching around the forum to see what to do with the skin, on or off. I ended up leave it on because most people said it was easier to take off once it was done smoking. Are there any tricks to taking it off?

      Also anything good to use if for after I take it off? 
      Raleigh, NC
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    • Posts: 4,974
      All the bellies I get are skin off. I imagine the skin would slice right off with a long blade. I'd be tempted to deep fry little strips of it, salt, and enjoy with some hot sauce and beer. Damn now I'm hungry. 
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • Posts: 2,657
      I started some bacon this sunday. Skinned it with a filet knife. I want it off before i smoke, because then i am taking off half the smoke flavor if i were to skin it after 

      i had the best results so far with the skin. Simply rolled the skin tight and slivered off strips. Then cut the still couled strips in half to make bits about an inch long

      Covered them with salted water and boiled them for the better part of 45 minutes. 

      Took them off, tossed them on a foiled tray, hit them with salt and pepper, and into the BGE at 250 for a few hours, maybe four or five, until they crisped up

      i've done this before without boiling, and it took FOREVER and generated too much fat. And they never got truly crisp, but were tough and chewy. The boiling step really improved them.




      [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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    • Posts: 46
      edited March 2016
      Ok, I was finally able to cook the pork belly on Sunday. Hot smoke @275ish until they were about 155ish. Smoked two with the skin and two with the skin off. The skin was a lot easier to take off after the smoke, which I had heard on here before. All in all I think it was good. A lot less salty than I expected. Maybe I will have to add more salt next time because as with most breakfast meats, I expect to taste salt. 

      I will have to try it again.... after I run out of 100 slices of bacon. ha

      FYI I know I need a new digital therm. Mine broke right before the cook.


      Raleigh, NC
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    • Posts: 46
      Hi All. Bringing this back up because I didn't get much noticeable flavor on my last pork belly cook(garlic pepper and maple brown sugar). I just picked up a new belly(12lb) from Costco for $2.89/lb this past weekend.

      In all of the recipes I have looked at it does not seem like anyone put rub/flavoring back on the belly after the cure rinse. Wouldn't this give the belly some more flavor to cook with? 

      If anyone has any recipe recommendations that would be appreciated too. 
      Thanks.
       
      Raleigh, NC
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    • Posts: 1,980
      SGrabs33 said:
      Hi All. Bringing this back up because I didn't get much noticeable flavor on my last pork belly cook(garlic pepper and maple brown sugar). I just picked up a new belly(12lb) from Costco for $2.89/lb this past weekend.

      In all of the recipes I have looked at it does not seem like anyone put rub/flavoring back on the belly after the cure rinse. Wouldn't this give the belly some more flavor to cook with? 

      If anyone has any recipe recommendations that would be appreciated too. 
      Thanks.
       
      I usually put something back on after rinsing based on the original cure. 
      Inrecently did a sriracha garlic and a honey chipotle bacon 
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    • Posts: 46
      hondabbq thanks for your response. I will definitely try putting something back on for the smoke.

      I put everything together last night to start he cure. Also, I decided to get the wife involved and had her pick out the recipes to use for this batch.

      10.25lb pork belly, eventually sliced into 4 pieces.
       
      Top is a new version of maple bacon with molasses. Bottom is mainly ground pepper. 



      All sealed up and ready for the cure.

      Raleigh, NC
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    • Posts: 4,484
      So by curing the bacon this way there is less water in it?  Are you using the pink curing salt in you mixes?  I am thinking of doing this and I of a few places to get pork belly.
      XL, WSM, Coleman Road Trip Gas Grill

      Kansas City, Mo.
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    • Posts: 46
      Sorry for the delayed response Ladeback69. I am not sure about the water content. I am using Prague Powder #1 for the cure. 
      http://www.amazon.com/Hoosier-Hill-Farm-Prague-Powder/dp/B008X6KE0E?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00

      Side note... I am going to try the cold smoke this time. Is there a specific type of dryer vent hose I should use? I think the below is what I recently bought but a fried said I need to make sure it is food safe.
      http://www.homedepot.com/p/Everbilt-4-in-x-8-ft-Dryer-Vent-Duct-BTD48HD/203626496

      Raleigh, NC
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    • Posts: 156
      Never done this...yet, but Darby in his post uses 3 inch dryer hose.  
      XL BGE, Lg BGE, MiniMax BGE, Mini BGE

      Appleton, WI 
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    • Posts: 46
      Yep. I think there are maybe different grades of dryer hose. I just want to make sure that nothing will come off of the hose when I am cooking and contaminate the meat.
      Raleigh, NC
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    • Posts: 46
      @Darby_Crenshaw do you know. sorry for the rush but I was trying to smoke tonight. the belly has been in the cure for 8 days now.
      Raleigh, NC
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    • Posts: 4,974
      @SGrabs33 there may be a plastic lining inside the metal tube. If the small egg gets too hot it can melt. (I've done this. Still standing.) to avoid doing this I just light a few pieces of lump, add the smoking wood, and put in the plate setter legs down to diffuse the heat before it hits the dryer vent tubing. 
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • Posts: 2,657
      Oh christ. Just buy a cheap foil 3" tube (duct/vent)

      it wont melt. The temp in the fire box may be 300 but that wont melt anything

      even if it does, trim it off next time

      the thing is 24 feet long i think. God forbid we trim a few inches once or twice a year

      You'll be fine. I don't have a link handy, but it's basically theee inch foil duct. Not a dryer vent (which i may keep making the mistake of calling it), but basically a small diameter mylar foil duct for A/C supply from a big main to a small ceiling diffuser
      [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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    • Posts: 46
      Cold smoke has started. 815am this morning. I have no idea how long it will take. Anyone know? I know there isn't really a temp to go by. Thanks for the help. 
      Raleigh, NC
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    • Posts: 729
      How do you guys connect the duct to the bge lower vent?
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    • Posts: 8,364
      Uffda.
      Ditch the duct.  Buy an amazn or pro-q cold smoke generator.  $30....makes life much easier if you plan on cold smoking habitually.  You can thank me later. 
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 46
      Stomp box - just open the airflow all the way, stuff in the duct, and then close the metal gate. Pretty simple and works descently. It was a lot harder to attach the other end to my weber. Gorilla tape was not holding it on too well with the heat. 

      Folker - I probably agree with you already. Putting this set up together wasn't the easiest and probably spent that much or more on supplies. 

      Ok. I had the pork on smoking for 13 hours at somewhere between 50 and 100 degrees I would say. The BGE guage isn't very specific with low temps. I think I got descent color on these. They are off to the fridge for cooling. Will most likely slice and test tomorrow night. Thanks all for your advice. 


      Raleigh, NC
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    • Posts: 46
      Ok, here is the final product. I haven't have too much time to taste test but first observation is there is less salt than normal store bought bacon. I would prefer more salt. I will have to do more taste testing this weekend!

      Raleigh, NC
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    • Posts: 76
      That looks great.  Love bacon. 

      East TN- Large BGE, Cyber Q, Kick-Ash-Basket, Smokeware Cap, Anova Sous Vide, Pizza Stones

      #BBN

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    • Posts: 23,161
      SGrabs33 said:
      Sorry for the delayed response Ladeback69. I am not sure about the water content. I am using Prague Powder #1 for the cure. 
      http://www.amazon.com/Hoosier-Hill-Farm-Prague-Powder/dp/B008X6KE0E?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00

      Side note... I am going to try the cold smoke this time. Is there a specific type of dryer vent hose I should use? I think the below is what I recently bought but a fried said I need to make sure it is food safe.
      http://www.homedepot.com/p/Everbilt-4-in-x-8-ft-Dryer-Vent-Duct-BTD48HD/203626496

      just order an A-Maze-N-Smoker and use that to cold smoke. It's $30 and works like a champ.

      http://www.amazenproducts.com/product_p/amnps5x8.htm
      Keepin' It Weird in The ATX FBTX
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