This spot reserved for bacon!

Sausage making and curing meats.

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Txdragon
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This spot reserved for bacon!

Postby Txdragon » Fri Aug 12, 2016 5:58 pm

Got some pork belly going through the final parts of curing and will be finishing tomorrow. I did my usual dry/wet cure. Dry cured with salt for 12 days, then in a brown sugar/pink salt bath for 3 days. Going to rinse it and let it dry tonight then pepper it up and smoke it tomorrow. Pics of the slab when I get home!
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ChileFarmer
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Re: This spot reserved for bacon!

Postby ChileFarmer » Fri Aug 12, 2016 7:48 pm

I am looking forward to your photos. I to am out of bacon, my vendor has the bellies (farm land I think). I have to buy a full case, about 60#. CF :D
OK, get over it, you lost. God bless America

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Txdragon
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Re: This spot reserved for bacon!

Postby Txdragon » Sat Aug 13, 2016 6:46 am

Here it is before smoke. Simple cure and then peppered. I cut about a 4lb chunk from the 10 lb slab for this batch. I have a piece I'm gonna use for pork belly po' boys also.

Image


It's been raining all night and when I got home before the storm, I didn't think to move any wood under the carport. So needless to say, I've gotta dry some wood before I can begin.. :(
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Txdragon
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Re: This spot reserved for bacon!

Postby Txdragon » Sat Aug 13, 2016 6:50 am

ChileFarmer wrote:I am looking forward to your photos. I to am out of bacon, my vendor has the bellies (farm land I think). I have to buy a full case, about 60#. CF :D

I would be in literal hog heaven with a full case of pork belly! I buy beef cheek for barbacoa tacos by the half case here. 20lbs lasts us a good while too. I usually do that in the oven though, but next time I'm gonna pit it and see how it goes. Give it a couple hours of smoke before the oven at least.
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Txdragon
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Re: This spot reserved for bacon!

Postby Txdragon » Sat Aug 13, 2016 1:31 pm

5.5 hours at 180 degrees and poof! I'll get some slices after it rests a bit.

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Re: This spot reserved for bacon!

Postby OldUsedParts » Sat Aug 13, 2016 2:56 pm

Do you realize the pain that you're causing your feller members :?: :cheers: :cheers: :cheers:
OUP

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Re: This spot reserved for bacon!

Postby spacetrucker » Sat Aug 13, 2016 3:37 pm

td that's lookin purdy special :cheers:
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ChileFarmer
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Re: This spot reserved for bacon!

Postby ChileFarmer » Sat Aug 13, 2016 6:57 pm

Looking like bacon, sliced thick or thin? what kind of smoke? CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
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Txdragon
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Re: This spot reserved for bacon!

Postby Txdragon » Mon Aug 15, 2016 3:41 pm

ChileFarmer wrote:Looking like bacon, sliced thick or thin? what kind of smoke? CF :D


I sliced 'em thick! Smoke was from white oak. I wanted to hit it with apple, but forgot to grab it at the store when I was there :(
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