Making Bacon (Up Date) Another Update 3/10/2007 - BBQ Central

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Old 02-20-2007, 07:27 PM   #1
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Making Bacon (Up Date) Another Update 3/10/2007

I picked up the pork belly this afternoon. I asked the man who slaughters hogs how he made bacon. I just salts the bellies down for a few days then either washes the salt off or just brushes the salt off then uses brown sugar and black pepper as a rub and lets that sit for about a week.

I decided that I'm going to use the same seasoning but I used a cup of salt and 4 tablespoons of cure and sprinkled the entire contents on the belly which I cut in half. I wrapped in plastic wrap and it is now sitting in the refrigerator until may late Saturday or Sunday then I'm going to remove the salt then rub down with the brown sugar and black pepper and let that sit for a week then smoke the following weekend.



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Old 02-20-2007, 07:47 PM   #2
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Looks good! Keep us informed on the progress!
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Old 02-20-2007, 07:48 PM   #3
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What Nick said...
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I get more sauced then my Ribs

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Old 02-25-2007, 05:04 PM   #4
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Update on Making Bacon

Today I took the bellies out of the plastic and rinsed the salt and cure off. On one side of the bellies there is still skin and that started turning green. I've only made bacon one other time and there was no green on the bacon. I cut the skin off that side of the bellies today. I then sprinkled with pepper and then patted with dark brown sugar. I wrapped the bellies back up in plastic wrap and put back in the plastic tub and back to the refrigerator for another week. I plan on smoking the bellies next weekend. I cut a piece off (plus little bits) today and fried it up. It was very salty. I may need to wash very well next weekend before smoking the bellies. Here are the pictures.

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Old 02-25-2007, 06:20 PM   #5
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Looks great Cleglue!

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Old 03-03-2007, 07:09 AM   #6
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Is that bacon smoking yet
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 03-03-2007, 09:00 AM   #7
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Quote:
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Looks great Cleglue!

Congrats on your 500th
Yeah looks great! I've probably had 500 posts deleted!
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Old 03-03-2007, 11:33 AM   #8
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Oh yes I have the bellies in the smoker. They are in the drying stage. I'll add the smoke in about 30 minutes. I have some pictures but I don't have time to post right now...but I will later.

Wittdog,

How do I slice the bacon. With the grain or against? It looks like that I can pick any side. I had a pretty large belly and I cut it in half when I started the making process.

Thanks in advance.
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Old 03-03-2007, 01:01 PM   #9
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I washed the bacon after coming out of the plastic. I let hem sit in front of a fan for about 1 1/2 then placed them in the smoker for about an hour at 130 to 135 degrees until dry. I started smoking with hickory chunks (that is all I had) and apple sawdust (really it looks shredded). Here are the pictures so far today.

Before washing.


After washing.


Getting ready to be dried in the smoker.
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Old 03-03-2007, 05:01 PM   #10
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Brian,

They should be coming off about 7. This is my second time doing bacon. I'm trying to get them to 127 degrees. One is at 125 the other is at 122. They have been on 6 hours at this point.

Craig
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