Bacon

[Green Hornet]

I came home from visiting my daughter in Tallahassee and my neighbor had a surprise for me. She had to do a food demonstration on how pigs are butchered. She had a big styrofoam box shipped in that had pretty much a whole hog cut up. She gave a bunch of it away at the show, including the ribs, But I got a picnic a butt and the belly!
I cut the belly up into bag sized pieces, last night, and got some cures ready. I made one with just brown sugar and salt. one with B/S, salt and black pepper. The last 3 were honey. B/S, salt. They are in the fridge right now and are retsing comfortably. I have to turn them every other day for about a week.
Keep you posted!

 

[Hillbilly1]

Looks an sounds like it gonna be rite tastey bacon! An the price was right to!

 

[bbquzz]

We should all have neighbors like yours, great looking catch!

 

[Vermin999]

Nice score!!! I just found some pork bellies yesterday but didn't get any. I need to find a good cure recipe first then will give it a try.

 

[Toby Keil]

Looks good thus far, can't wait to see the results.

 

[Puff1]

Great GH!
Glad to see you back!

 

[Green Hornet]

Took the bellies out yesterday, between fireworks and beers, and rinsed them off and let them sit in the fridge until now. To form a pellicle.

Tight fit on the WSM! Using a whole lot of Hickory chunks on this one. I really want the smoke to come through on this.
Here goes......

Going to about 150* so maybe some BLTs are in order for lunch
:Þ

 

[Cliff H.]

Hey GH, I have been wondering where you were man. I figured you have been on a year long stake out or something. Good to see you back.

Looks like you are going to be eating good real soon.

 

[Nick Prochilo]

GH, your one lucky ba$tard!

 

[Green Hornet]

I figured you have been on a year long stake out or something.

I can neither confirm nor deny that! :|
Yer right it is good to be back!

 

[Griff]

Bacon yummmmmm.

 

[Green Hornet]

Took them of a bit ago and let them cool for a second or two before cutting the skin off. Prolly enough to make a football!
The house smells awesome.

Of course I had to try a little. The batch that used brown sugar only was the big hit with the wife and kids. No after pics...they seemmed to disappear before I could snap a pic.

 

[Vermin999]

Looks great, I'm gonna have to try this.

 

[ScottyDaQ]

Looks great!!! Save the nipples for me Clark!

 

[Puff1]

Damn! 8)

 

[bbquzz]

Griff said it best... Bacon Yummmmmm!

 

[dollarbill]

What temp did you smoke them at? I just got 2 bellies yesterday came on here to ask about temps and seen your post. Im going to try Alton Browns recipe, but even there it doesn't say anything about temps? Thanks.

 

[Shores]

Excellent looking project. Might have to give this a shot sometime.

 

[Christopher1]

I tried my hand at curing bellies for bacon this past week as well. I cured for a week and cooked them on the Traeger on 'Smoke' which generally runs from 180°F to 215°F until they hit 130°F internal. They are still on the raw side and need to be cooked through to be eaten. This one was cured with Morton's Tender Quick and Honey, I think it turned out awesome for a first attempt.

 

[Puff1]

:supz: