The Texas BBQ Forum

OK, Guys and Gals, we were makin' bacon yesterday.

*edited*

I got this recipe from Harry. Thanks Harry.(see below)

I bought a case of pork bellies. They had the skin removed, but still needed trimming and cleaning up.




Sticker shock



Got my cure #1 measured out. 1.1 grams per pound. Ya gotta have a scale. I got this one from Harbor Freight for about $20, I think.



The ingredients



I mixed everything into a little shaker jar. Makes it easier to mix and apply. (top left)




Rub into the meat. Use it all.



I then applied the Maple Syrup, Honey or left Plain for Pepper Bacon.
Wear disposable gloves and get ready for the biggest, stickiest mess that you have ever seen. No pictures of that, but here is the finished version all rolled and bagged up in 2 gallon ZipLock Bags. (l to r, Honey, Plain, Maple Syrup x 2)



Into the fridge for a 7 to 10 day cure.

Ingredients:
For each pound:
1.1 grams Cure #1
2.5 tsp Kosher Salt
2.5 tsp Granulated Sugar

These trimmed bellies weighed 7.5 to 9 pounds each so I used 1.5 to 1.75 Cups of Honey or Maple Syrup.
For the plain one, to be peppered later, I plan on 1/2 pound Cracked Black Pepper.

To Be Continued.
Thanks for lookin' and stay tuned.

Looks great man. In what and what temps are you going to smoke it?

Can't wait to see the finished product.


-Nick

Thanks Nick.
Gonna use the FEC-100 with a #10 can, charcoal briquettes and hickory chunks. I will try to keep it approx 100 or so for at least 6 hours. The time is what I'm unsure of.
I'll post more pics of my madness as it happens.

Dang Gunny, sure looks like you gonna be in the bacon. I have one slab in the cure. 11 pounds. Got another ordered be here Friday. Be sure and keep us posted. CF

Thanks CF. I hope this lasts me through the BLT and Fatty season.
Yeah, I was expecting 2 or 3 - 12.5 avg bellies per case. These were small.
And they even kept my skin. So, I still gotta buy them danged ole packaged ones.
How long are you smoking it for and are you keeping it right about 100?
Right there is where I need the help. I forgot.

Jarhead , that is gonna be a serious BLT blowout.
Thanks for sharing brutha,

Thanks Limey.
Bring on the Home Grown Tomatoes. I'm ready.

Finally. Today's the day.
Soaked in water, changing every hour, for 4 hours.
From top down. Maple, Honey, Peppered Maple and Just Peppered.
In the FEC with my #10 smoke generator.




Just had to try a sample at the 5 hour mark, so I sliced up one of the trim pieces. It was Maple. Jimmy Dean would be jealous.



Thanks for lookin'

Thinking you didn't do bad price wise. I'm paying just over $3.00 a pound with the rind still on them. I'm thinking you're about ready for some of those home grown Missouri tomatoes. Arizona wouldn't know a real tomato if it bite the state in the butt. Looked good my friend.

Thanks Mark. Just pulled it off. I'll cool it, wrap in plastic and stick in the fridge overnight.
Slice and vacpac tomorrow.
But I had another piece of trim. This one was honey.
Sliced er up and made me a couple BLTs.
There are no words to describe a Honey Bacon BLT.



We won't have home grown until around the 4th of July. Maybe some Arkansas ones in June.
Yeah, I had to buy one of those cardboard tomatoes tonight.

Well Gunny, you sure make it look easy. I haven't done the honey yet. what was your favorite? Love your smoker. Gotta get me a smoke house.
If my thinking is right you got a case of pork belly for $2.19 pound/ skin on. Where are you buying your belly from? What was your finished weight? I am finding I lose about half. CF

Called my son in Monett and his tomatoes aren't ripe yet,,,,, So if it wouldn't be too much trouble could you schedule another batch for July?????

Thanks CF. You're right $2.19 without the skin.
I buy at a local store. He owns 4. It's called Murfin's Market. I made friends with the butcher and get a case at cost plus 5%. He special ordered these for me.
I lost about 5 pounds of fat. I think. The trimmed weight was a bit less than 34 pounds.
I haven't started slicing yet, just being lazy. I guess I'd better git it in gear though.
I'll weigh it up and get you a final weight.

Papa Tom, come on over. It's only 30 miles or so. Bring tomatoes.

Weighed em up just before the slabs hit the freezer for slicing.
28.94 pounds. ~$3.00 per pound with no added water or liquid smoke.
Next I'll weigh the ends and pieces, then fry them up and see what that loss will be.
Will git back later.
A Chef Salad sounds good to use them on. Shhhhh...Don't tell anybody I'm a eatin' rabbit food today.

I have been wondering if there are different grades for pork belly. Haven't found anything on it yet. Anybody know? CF