Makin' Bacon (w/ PrOn)

"Bone to Bark" BBQ · 02-19-2013, 06:49 PM

Started with a 7.25# pork belly, made up a curing rub, split it into two pieces, rubbed, wrapped and now the hard part.... WAITING! Gonna smoke it after curing with some hickory and apple wood!

Big M1ke · 02-19-2013, 07:32 PM

Thats gonna be amazing!

jsperk · 02-19-2013, 07:43 PM

I bet that's going to be good.
I can't find pork belly for a good price. I wonder if bonless pork butt would be good to use.

KotaChuk678 · 02-19-2013, 07:54 PM

Wow, looking like a good project there

GL-BBQ · 02-19-2013, 08:04 PM

looks great

rondini · 02-19-2013, 11:36 PM

jsperk butt makes buckboard bacon. Different but still good.

Bone, we're waiting with anticipation for more picts.

"Bone to Bark" BBQ · 02-20-2013, 04:59 PM

Oh yeah, there will definitely be more pics coming.......

Hog · 02-20-2013, 05:51 PM

Can't wait for a picture update!

jsperk · 02-24-2013, 04:48 PM

Would you mind sharing the curing rub?

I just finally found a pork belly. I can't pass up for $2.19 a pound, its an 8 pounder.

Thanks

samfsu · 02-24-2013, 06:04 PM

Yep would love to know the rub and if you are going to hot or cold smoke.

Crazy Harry · 02-24-2013, 06:07 PM

you'll never buy bacon again.

Handsome Jack · 02-24-2013, 10:05 PM

Looks great

Handsome Jack · 02-24-2013, 10:15 PM

Bacon looks great, do you use a curing salt?
Cant wait for update

"Bone to Bark" BBQ · 02-25-2013, 07:43 PM

Actually, my curing rub was very simple. For a 7# pork belly, I used:

1 cup kosher salt
1/2 cup brown sugar
1 tbsp. black pepper
3 tbsp. real maple syrup (optional)

Tomorrow is 7 days, and I might have to smoke them by Wed. or Thursday. I can't wait much longer. I will hot smoke them since cold smoking is mostly done during the actual curing process. I will smoke til the IT reaches 150, then cool and they're ready to slice.

samfsu · 02-26-2013, 07:58 AM

Quote:

Originally Posted by "Bone to Bark" BBQ

Actually, my curing rub was very simple. For a 7# pork belly, I used:

1 cup kosher salt
1/2 cup brown sugar
1 tbsp. black pepper
3 tbsp. real maple syrup (optional)

Tomorrow is 7 days, and I might have to smoke them by Wed. or Thursday. I can't wait much longer. I will hot smoke them since cold smoking is mostly done during the actual curing process. I will smoke til the IT reaches 150, then cool and they're ready to slice.

So no curing salt (Cure#1 or TQ)? Interesting. Does it taste/look diff than nitrite cured bacon?

02-19-2013, 07:32 PM	#2
Big M1ke Full Fledged Farker Join Date: 02-05-13 Location: Philadelphia PA Downloads: 0 Uploads: 0	Thats gonna be amazing! __________________ 22.5 OTG "when i read about the evils of drinking, i gave up reading"

02-19-2013, 07:54 PM	#4
KotaChuk678 On the road to being a farker Join Date: 01-28-13 Location: White Plains, N.Y. Downloads: 0 Uploads: 0	Wow, looking like a good project there __________________ bandera owner

02-19-2013, 11:36 PM	#6
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI Downloads: 0 Uploads: 0	jsperk butt makes buckboard bacon. Different but still good. Bone, we're waiting with anticipation for more picts. __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)

02-20-2013, 04:59 PM	#7
"Bone to Bark" BBQ Full Fledged Farker Join Date: 01-28-12 Location: Hagerstown, MD Downloads: 0 Uploads: 0	Oh yeah, there will definitely be more pics coming....... __________________ UDS, Backwoods G2 Party, Weber OTS, https://www.facebook.com/bonetobarkbbq

02-24-2013, 06:04 PM	#10
samfsu Full Fledged Farker Join Date: 05-18-10 Location: Wellington, FL Downloads: 0 Uploads: 0	Yep would love to know the rub and if you are going to hot or cold smoke. __________________ Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold

02-19-2013, 07:43 PM	#3
jsperk is one Smokin' Farker Join Date: 09-27-08 Location: Pittsburgh PA Downloads: 0 Uploads: 0	I bet that's going to be good. I can't find pork belly for a good price. I wonder if bonless pork butt would be good to use.

02-19-2013, 08:04 PM	#5
GL-BBQ On the road to being a farker Join Date: 02-24-12 Location: Montgomery, AL Downloads: 0 Uploads: 0	looks great

02-20-2013, 05:51 PM	#8
Hog Knows what a fatty is. Join Date: 11-07-12 Location: Leesburg, OH Downloads: 0 Uploads: 0	Can't wait for a picture update!

02-24-2013, 04:48 PM	#9
jsperk is one Smokin' Farker Join Date: 09-27-08 Location: Pittsburgh PA Downloads: 0 Uploads: 0	Would you mind sharing the curing rub? I just finally found a pork belly. I can't pass up for $2.19 a pound, its an 8 pounder. Thanks

02-24-2013, 06:07 PM	#11
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	you'll never buy bacon again. __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD???

02-24-2013, 10:05 PM	#12
Handsome Jack Found some matches. Join Date: 02-20-13 Location: Quad Cities, Illinois Downloads: 0 Uploads: 0	Looks great __________________ If the women don't find you Handsome, we're probably not related.

02-24-2013, 10:15 PM	#13
Handsome Jack Found some matches. Join Date: 02-20-13 Location: Quad Cities, Illinois Downloads: 0 Uploads: 0	Bacon looks great, do you use a curing salt? Cant wait for update __________________ If the women don't find you Handsome, we're probably not related.

02-25-2013, 07:43 PM	#14
"Bone to Bark" BBQ Full Fledged Farker Join Date: 01-28-12 Location: Hagerstown, MD Downloads: 0 Uploads: 0	Actually, my curing rub was very simple. For a 7# pork belly, I used: 1 cup kosher salt 1/2 cup brown sugar 1 tbsp. black pepper 3 tbsp. real maple syrup (optional) Tomorrow is 7 days, and I might have to smoke them by Wed. or Thursday. I can't wait much longer. I will hot smoke them since cold smoking is mostly done during the actual curing process. I will smoke til the IT reaches 150, then cool and they're ready to slice. __________________ UDS, Backwoods G2 Party, Weber OTS, https://www.facebook.com/bonetobarkbbq