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Fatback Joe
06-29-2008, 05:45 PM
Had a couple of pieces of belly (about 2lbs) in the freezer doing nothing, so I thawed them out and hit them with the Hi Mountain Buckboard cure. Never had used it on belly, just on butts so was curious how it would come out........and it was easier than making my own cure.

Had them curing for a week or so, then soaked, and smoked with hickory while I was making jerky. End result.........tasted like bacon.......imagine that, but I think I like it better on butts then on belly FWIW

Out of the cure and soaked

http://usera.imagecave.com/jboyd04/Bacon2/Raw.JPG

After the smoking

http://usera.imagecave.com/jboyd04/Bacon2/Smoked.JPG

Sliced

http://usera.imagecave.com/jboyd04/Bacon2/Pileofslices.JPG

http://usera.imagecave.com/jboyd04/Bacon2/Slice.JPG

Bbq Bubba
06-29-2008, 05:49 PM
The butts are great but that looks really good bro!
Didn't care for the taste?

Fatback Joe
06-29-2008, 05:57 PM
No, it tasted just fine. I think the problem was that my mind was looking for the butt texture to go with that flavor.

Guess it was a mental thing. I would recommend using it on belly, I just have recipes that I like better for belly.

Bbq Bubba
06-29-2008, 07:29 PM
No, it tasted just fine. I think the problem was that my mind was looking for the butt texture to go with that flavor.

Guess it was a mental thing. I would recommend using it on belly, I just have recipes that I like better for belly.

Better than the BBB recipe??
I'm listening.

Fatback Joe
06-29-2008, 08:05 PM
Better than the BBB recipe??
I'm listening.


:msn-wink: gotcha.........I will get them posted in the near future.

Short One
06-29-2008, 09:09 PM
Looks like some fine bacon you made, Joe. Send me a sample and I'll give my opinion for what that's worth.

peculiarmike
06-29-2008, 10:00 PM
Sure looks like bacon. Tastes like dust off a monitor screen though. :ack2:
Looking forward to your cure posts.

BlazerQue
06-29-2008, 11:43 PM
mmmmmmmmmmm bacon

californiasmokin
10-29-2008, 07:58 AM
:msn-wink: gotcha.........I will get them posted in the near future.

:bump:

Fatback Joe
10-29-2008, 08:13 AM
:oops: I'll do that tonight if the schedule permits............by the weekend for sure.

Fatback Joe
11-14-2008, 10:14 AM
:oops: I'll do that tonight if the schedule permits............by the weekend for sure.

From the better late than never file...........

Maple Cured Bacon

2 oz kosher salt
2 tsp Instacure
1/4 C Brown Sugar
1/4 C Maple Syrup

5 lbs Pork Belly

Mix the 3 dry ingredients thoroughly before you add the syrup. Mix it and rub it over the surface of the meat. Put the meat skin side down in a bag or container and put in the fridge, flip it every other day for a week or so. The meat should feel firm when it is ready to be smoked. You will notice some fuild it in the bag as the meat cures....don't dump it out.

When the meat is ready, rinse it thoroughly and pat it dry. Put it back in the fridge on a rack uncovered for 12 to 24 hours.

After that, smoke away, and slice as needed.

Auzzie-highwaycruiser
11-16-2008, 02:22 AM
good lookin bacon joe, thats one thing i need to try 1 day, ive had belly pork b4, what i did was actually put it a pot over the stove with garlic, onions, carrots,corn string beans, with equal parts of bbq sauce, water, and honey...then just boiled away on a slow heat until tender, and when it's ready, you just reduce the liquid into a nice sauce.......im a sicko, i love any kind of fat, especially from chops.....

Fatback Joe
11-16-2008, 08:53 AM
im a sicko, i love any kind of fat

Me too........fat is good on everything but women. :msn-wink:

Jake
11-16-2008, 02:34 PM
Sure looks like bacon. Tastes like dust off a monitor screen though. :ack2:
Looking forward to your cure posts.

:roflmaoha0::roflmaoha0::roflmaoha0::roflmaoha0:

were the pics of that late post:shrug:

PigCicles
11-16-2008, 09:04 PM
Here's a flow chart so you know to keep plenty of bacon on hand ...

http://www.esreality.com/files/placeimages/2007/61825-bacon-_flowchart.jpg

Auzzie-highwaycruiser
11-16-2008, 11:28 PM
Someone's got too much time on there hands....:roflmaoha0::roflmaoha0::roflmaoha0:, did you feel like bacon after drawing that up...:drooling:......

PigCicles
11-17-2008, 02:14 PM
Oh I can't take credit for that one. It's been around for a while. I just put the link to it so it would appear.

As a matter of record - I'm always ready for bacon. Fried, wrapped, baked, smoked ... anything except boiled.

cabinetmaker
11-17-2008, 03:15 PM
Whaaaaaat?????? You don't boil some bacon when you boil the ribs?:roflmaoha0::roflmaoha0::roflmaoha0::roflmaoh a0:

PigCicles
11-17-2008, 07:34 PM
:roflmaoha0: :roflmaoha0: Nope but I bet Bubba does while he's boiling his ribs :roflmaoha0: :roflmaoha0:

Jake
11-18-2008, 09:13 PM
thats just wrong, whats next using the flipper to push down on the burgers etc your cooking :msn-wink: :roflmaoha0:

californiasmokin
12-01-2009, 10:54 PM
Here's a flow chart so you know to keep plenty of bacon on hand ...

http://www.esreality.com/files/placeimages/2007/61825-bacon-_flowchart.jpg



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