עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-26-2013, 07:46 PM   #16
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default

No curing salt.... The look isn't much different than store bought bacon, and as far as taste, I just pulled one piece out of the bag and rinsed it really good. Dried it and sliced a couple slices and fried it up. Of course I haven't smoked it yet, so it didn't have that classic bacon taste, but I was mainly checking for the saltiness. I discovered that I need to soak it for an hour or so, which is what I'm doing now, and I'll probably smoke this piece tomorrow with applewood!
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Unread 02-26-2013, 10:04 PM   #17
samfsu
Full Fledged Farker
 
samfsu's Avatar
 
Join Date: 05-18-10
Location: Wellington, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by "Bone to Bark" BBQ View Post
No curing salt.... The look isn't much different than store bought bacon, and as far as taste, I just pulled one piece out of the bag and rinsed it really good. Dried it and sliced a couple slices and fried it up. Of course I haven't smoked it yet, so it didn't have that classic bacon taste, but I was mainly checking for the saltiness. I discovered that I need to soak it for an hour or so, which is what I'm doing now, and I'll probably smoke this piece tomorrow with applewood!
Cant wait to hear how it tastes vs using curing salt.
__________________
Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold
samfsu is offline   Reply With Quote


Unread 02-27-2013, 08:11 PM   #18
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default

Ok, here's half the pork belly, fresh off the smoker. Did it with hickory & applewood. Hopefully we're gonna have some for breakfast Saturday! I still have another half to smoke Saturday..... can't wait!
Attached Images
File Type: jpg 2-27-13 001.jpg (76.8 KB, 73 views)
File Type: jpg 2-27-13 004.jpg (76.5 KB, 72 views)
File Type: jpg 2-27-13 007.jpg (66.6 KB, 73 views)
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Unread 02-27-2013, 08:21 PM   #19
jsperk
is One Chatty Farker
 
Join Date: 09-27-08
Location: Pittsburgh PA
Downloads: 0
Uploads: 0
Default

That looks real good.
I just started a a pork belly for the first time. I think mine was a lot thinner. Maybe I need to find another place. That looks pretty thick.

I wonder if I shouldn't cure for a full 7 days since seems thinner.
jsperk is online now   Reply With Quote


Thanks from:--->
Unread 02-27-2013, 08:48 PM   #20
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jsperk View Post
That looks real good.
I just started a a pork belly for the first time. I think mine was a lot thinner. Maybe I need to find another place. That looks pretty thick.

I wonder if I shouldn't cure for a full 7 days since seems thinner.
I don't think 7 days would be too long, but you could try for 5.
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Unread 02-27-2013, 10:37 PM   #21
jsperk
is One Chatty Farker
 
Join Date: 09-27-08
Location: Pittsburgh PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by "Bone to Bark" BBQ View Post
I don't think 7 days would be too long, but you could try for 5.
Thanks. I thought maybe since it was thinner. I'll stick it out for the 7 days.
jsperk is online now   Reply With Quote


Unread 02-28-2013, 07:29 AM   #22
CustomBBQ
Knows what a fatty is.
 
Join Date: 09-04-12
Location: New Bedford, MA
Downloads: 0
Uploads: 0
Default

Hey Bone, what temperature did you smoke the bacon at? I'm trying my own bacon as well and I keep tossing around the idea of cold smoking it, not sure what I want to do yet. I'm also just using salt as well. You should send me a piece of your bacon, I'll taste test, haha.
__________________
30 Gal. UDS, 18.5" 70's Redhead
CustomBBQ is offline   Reply With Quote


Unread 02-28-2013, 08:08 AM   #23
BBQ Bacon
is one Smokin' Farker
 
BBQ Bacon's Avatar
 
Join Date: 09-22-11
Location: Calgary, Alberta
Downloads: 0
Uploads: 0
Default

Mmmmmmm Bacon. Looks great. Going to have to try and make my own.
__________________
Did someone say Bacon?
18.5" Weber Smokey Mountain Cooker.
www.canuckfoodie.com

Black Thermopen <- the colour of speed!
BBQ Bacon is offline   Reply With Quote


Thanks from:--->
Unread 02-28-2013, 04:33 PM   #24
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by CustomBBQ View Post
Hey Bone, what temperature did you smoke the bacon at? I'm trying my own bacon as well and I keep tossing around the idea of cold smoking it, not sure what I want to do yet. I'm also just using salt as well. You should send me a piece of your bacon, I'll taste test, haha.
I ran my temp right around 200 or a little below, and it only took about 2.5 hours. Now keep in mind I only smoked half of the 7# belly...... I let the other half cure an extra couple days just to see if there was a taste difference. I brought the IT up to 150, then pulled it off cooled it and vacu-sealed it for a couple days to let the smoke flavor penetrate more deeply. Cold smoking, as I understand it, takes days at a much lower temp and a steady flow of smoke! I don't have time for all that.
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Unread 02-28-2013, 07:25 PM   #25
CustomBBQ
Knows what a fatty is.
 
Join Date: 09-04-12
Location: New Bedford, MA
Downloads: 0
Uploads: 0
Default

I'm assuming that it wasn't cooked through, correct? My first attempt at this I didn't cure nearly long enough, and my temps were way to high, haha, oooops. I cooked it all the way, insanely tender and juicy, but by no means was it bacon. Thanks for the info.
__________________
30 Gal. UDS, 18.5" 70's Redhead
CustomBBQ is offline   Reply With Quote


Unread 02-28-2013, 07:27 PM   #26
Hog
Knows what a fatty is.
 
Join Date: 11-07-12
Location: Leesburg, OH
Downloads: 0
Uploads: 0
Default

That's what i am talking about! Yummy!
Hog is offline   Reply With Quote


Unread 03-02-2013, 09:09 PM   #27
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by CustomBBQ View Post
I'm assuming that it wasn't cooked through, correct? My first attempt at this I didn't cure nearly long enough, and my temps were way to high, haha, oooops. I cooked it all the way, insanely tender and juicy, but by no means was it bacon. Thanks for the info.
No it was not cooked during the smoking process.... I had my first taste of the finished product this morning, and I'll probably never use store bought bacon again! Here's a few pics!
Attached Images
File Type: jpg 001.jpg (43.7 KB, 26 views)
File Type: jpg 002.jpg (56.5 KB, 26 views)
File Type: jpg 003.jpg (86.4 KB, 26 views)
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:20 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.