View Full Version : 50 lbs of bellies and 10 days of cure equals Bacon Bliss!!

10-30-2012, 09:07 PM
Bacon, Bacon, Bacon!!!

Started with approx. 50 lbs of pork bellies. Cut each belly into 1/3's so that I could seal them in a gallon ziplock nicely with the cure. After trimming I ended up with about 44 lbs. No fear, that extra 6 lbs all went back into the freezer for this years SausageFest Party.

Here is the stack all trimmed and ready for the cure.

http://img803.imageshack.us/img803/940/img6293b.jpg (http://imageshack.us/photo/my-images/803/img6293b.jpg/)

I used 2 different recipes - one being just a mix of tender-quick and brown sugar and the other was using TJohnson's brown sugar cure recipe. Here is a pic of some of the slabs with the brown sugar cure.

http://img252.imageshack.us/img252/4374/img6302.jpg (http://imageshack.us/photo/my-images/252/img6302.jpg/)

After 10 days in the fridge I removed them and did a good rinse and a test fry and decided to soak for 30-45 mins. Sampled again and it was good to go! Here is a shot of all the slabs laying out to dry before going into the smoker. 1/2 of the batch that was just the tender-quick and brown sugar I added some fresh cracked black pepper.

http://img594.imageshack.us/img594/5445/img6386q.jpg (http://imageshack.us/photo/my-images/594/img6386q.jpg/)

Into the smoker @ 100 with no smoke to finish drying.

http://img189.imageshack.us/img189/9683/img6393ix.jpg (http://imageshack.us/photo/my-images/189/img6393ix.jpg/)

to be continue

10-30-2012, 09:09 PM
After an hour I started the AMNPS loaded with a blend of Hickory, Cherry, and Maple and lit it at both ends.

http://img7.imageshack.us/img7/3310/img6396br.jpg (http://imageshack.us/photo/my-images/7/img6396br.jpg/)

Here is a shot about 4 hours into the smoking.

http://img252.imageshack.us/img252/1148/img6400lq.jpg (http://imageshack.us/photo/my-images/252/img6400lq.jpg/)

7 hours in... bumped the heat to 120 for a little more color.

http://img696.imageshack.us/img696/7688/img6406x.jpg (http://imageshack.us/photo/my-images/696/img6406x.jpg/)

Finally out after just under 12 hours of smoke. Let them rest for an hour and then into the fridge to firm up.

http://img20.imageshack.us/img20/6204/img6411gp.jpg (http://imageshack.us/photo/my-images/20/img6411gp.jpg/)

Here is 1/2 the batch after 2 days in the fridge.

http://img198.imageshack.us/img198/5939/img6428r.jpg (http://imageshack.us/photo/my-images/198/img6428r.jpg/)

Slicing -

http://img252.imageshack.us/img252/3746/img6440l.jpg (http://imageshack.us/photo/my-images/252/img6440l.jpg/)

Here is 1 tray ready to be packaged.

http://img441.imageshack.us/img441/5007/img6446m.jpg (http://imageshack.us/photo/my-images/441/img6446m.jpg/)

Packaged and ready for the freezer.

http://img821.imageshack.us/img821/8749/img6450lf.jpg (http://imageshack.us/photo/my-images/821/img6450lf.jpg/)

10-30-2012, 09:20 PM
That is SUPER!

What is an AMNPS?

Did you use any hat during the 12 hours or just cold smoke?

What brand of slicer is that?

10-30-2012, 09:39 PM
:wow: that is a lot a bacon and it all looks good!!!

10-30-2012, 10:18 PM
Nice job !!! That looks like some really good eating bacon.:thumbs up::thumbs up:

10-30-2012, 10:26 PM
That is SUPER!

What is an AMNPS?

Did you use any hat during the 12 hours or just cold smoke?

What brand of slicer is that?

The AMNPS is the A-MAZE-N-PELLET-SMOKER(AMNPS) - love this product!!

Started the cook at 100 and then about 1/2 way thru bumped it to 120 for a little more color.

The slicer is a Berkel.

10-31-2012, 04:32 AM
You had me at the first BACON .. then you completely stole my heart with the other two. Ya'll did some excellent work with that whole process. I love bacon :Drool2:

I've been saying for years I'm gonna cure my own bacon and never do. Thanks for more motivation and some really, REALLY tempting pics!

10-31-2012, 08:09 AM
Great pix and I'm sure the bacon is top notch!
Thanks for posting!

10-31-2012, 11:12 AM

I'm in bacon heaven!!!:roflmaoha0::thumbs up:

10-31-2012, 11:46 AM
:Drool2: :thumbs up:

10-31-2012, 05:39 PM
Whoa, Dude! :thumbs up: Outstanding looking Bacon! Thanks for the pix. Now, I have another project to embark on! :Drool2:
Bacon should have it's own foodgroup!

Slim Jim
11-02-2012, 07:55 PM