My Try at Making Bacon

[Vermin999]

Bought a 10 lb pork belly, cut it in half and made a cure of Tenderquick, brown and white sugar and a little black pepper. Left the belly in the cure for 8 days, flipping them every morning. Rinsed them, patted them dry and put them in the fridge uncovered overnight.

Added a bunch of black pepper and on the drum at 190* with some hickory for smoke

Pulled the bellies when they hit an internal temp of 150*

Removed the rind and had to try a couple of pieces

Pretty good stuff!!

 

[bbquzz]

John, I don't even know what to say about that .... YOU ARE THE MAN!

 

[ronbeaux50]

Beautiful!

 

[Nick Prochilo]

I'm with Buzz on this one!

 

[wittdog]

Looks good. Next time try to keep the temp lower. You'll keep more of the fat in the bacon.

 

[Vermin999]

Looks good. Next time try to keep the temp lower. You'll keep more of the fat in the bacon.

This bacon did have more of a ham taste than a bacon taste.
Next time I'll try and cold smoke it. Its kind of hard to do that though when its close to 80 degrees outside.

 

[Smokey Lew]

Where did you get the pork belly Vermin. Do you have a butcher in your area that gets it's product locally? Sure wish we had a good butcher in our area.

 

[bbquzz]

Next time I'll try and cold smoke it. Its kind of hard to do that though when its close to 80 degrees outside.

John, you aren't looking for any sympathy form any of us in the mid-west .... are you?

 

[Vermin999]

Check the Asian markets Lew. The bellies are usually cut up but I asked the guy behind the counter and he came out with a 10 lb belly

 

[bigwheel]

Good job. I tried to make Buckboard bacon out of a butt one time. It was also more of a country ham type flavor/texture.

 

[Toby Keil]

That looks killer V...nice job.

 

[Griff]

Man, I wish I could find a pork belly up here. Good job v9.

 

[TimBear]

This looks Great!

 

[Captain Morgan]

Looks good. Next time try to keep the temp lower. You'll keep more of the fat in the bacon.

This bacon did have more of a ham taste than a bacon taste.
Next time I'll try and cold smoke it. Its kind of hard to do that though when its close to 80 degrees outside.

never bought a belly before, but about 10 years ago I made some buckboard bacon
using butts, and they came out the same...kind of a cross between ham and bacon.
Not bad, but since then I've just bought bacon.

 

[Green Hornet]

Looks awesome!
You will not be able to eat regular bacon from now on!

 

[Tri Tip]

No Fair. Mine came out like doo doo. so salty my toe nails curled. I'm going to give it another try after seeing how good that looks. Great job.

 

[Tri Tip]

Where did you get the pork belly Vermin. Do you have a butcher in your area that gets it's product locally? Sure wish we had a good butcher in our area.

Lew I got mine from the asian market too.