The Texas BBQ Forum

Started a case of pork bellies today. One belly is country sugar, the other is maple sugar, and the third is chipotle and pepper. They'll cure for five days, and I'll cold smoke them this coming weekend.



Rubbed and ready for the refrigerator for five days.

Nice meaty looking bellies. Be very interested in how the different cure taste. What kind of wood you going to use for smoke? I use hickory or pecan. I have used sassafras but not lately.
I priced pork bellies from Sysco Friday $1.90 pound for 65 pound case. Looking for some one here to take about half. I think the last I got was 4 slabs to the case. They sell farmland products. CF

ChileFarmer wrote:Nice meaty looking bellies. Be very interested in how the different cure taste. What kind of wood you going to use for smoke? I use hickory or pecan. I have used sassafras but not lately.
I priced pork bellies from Sysco Friday $1.90 pound for 65 pound case. Looking for some one here to take about half. I think the last I got was 4 slabs to the case. They sell farmland products. CF

That's a good price. These are Seaboard Farms skinless bellies. $2.50 something a pound three belly cases.
I've been cold smoking using an Amaze-Tube in my Backwoods Competitor with an Oak, Hickory, and Apple blend. If I "Hot Smoke" it, I'll use Oak and Hickory.

Thanks for the info. I have been seeing the Amaze-Tube Smoker over on the smoking meat forum. I just don't like having to buy special wood to use it. But can see that it does have cold smoking without much heat at all. Guess I will just have to buy one. You like the tube better than the original? 12"-18" ? Guess if you had the 18" would not have to fill it full. CF

ChileFarmer wrote:Thanks for the info. I have been seeing the Amaze-Tube Smoker over on the smoking meat forum. I just don't like having to buy special wood to use it. But can see that it does have cold smoking without much heat at all. Guess I will just have to buy one. You like the tube better than the original? 12"-18" ? Guess if you had the 18" would not have to fill it full. CF

I've got the 18 inch. As you said, don't have to fill it all the way. Also, you can use sawdust, wood chips, or even broken up pieces of lump. I use the pellets as I have a great local source for them.

Bacon is out of the cure and letting the pectin form.

Bacon is coming along nicely. Nine hours in the cold smoker.

The bacon is done, and hanging to bloom. Overnight in the refrigerator and sliced tomorrow.

I'm on my way and I'll bring the ice cold milk and eggs!

man that looks really really good..

Mark, I am loving the color, Can't wait to see some slices. I got a case ordered, be here some time this week. Got to get my cold smoker ordered. CF

ChileFarmer wrote:Mark, I am loving the color, Can't wait to see some slices. I got a case ordered, be here some time this week. Got to get my cold smoker ordered. CF

Sorry I didn't post this before, but here it is. This 2 pd. piece is all that's left of that case.

Now that is one beautiful picture. Good looking bacon. CF

Outstanding!

That is beautiful!