usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 39

0 members and 39 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,537
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Results 1 to 6 of 6
  1. #1
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default Belly Bacon... easy...

    Since there seems to be a good amount of talk about bacon lately, I thought I would show ya what I did about a month ago.
    When shopping at the local Mexican Market, I saw fresh pork bellys in the meat case... Had to give it a try, so I picked up 10lbs of it. Looked around the net and various forums looking to see how much Tender Quick to use and found a lot of various opinions on the subject. I sort of took all of the amounts and decided to go about half way... So for 10lbs of belly, I used 7 oz of MTQ, 1/2 cup of fresh cracked black pepper and a little more than 1/2 cup of turbinado sugar. I ran the sugar and pepper corns through the burr grinder so they were fairly small and consistant granules, but not as small as the TQ. Rubbed the various pieces of belly (drizzled two of them with real maple syrup too!) and bagged them up and put 'em in the 38 fridge. I turned them once a day for 8 days.
    Here they are fresh from the market and then rubbed up with cure.



    After 8 days in the fridge, rinsed and patted dry.

    Put the cured pieces on the big ugly pit. 2 bottom pieces with fresh cracked pepper and the 2 top pieces with Sucklebusters Hoochie Mama. The little piece was just left plain.

    Tried to keep the temps down and the smoke up, so I used the basket from one of my UDSs with some briquettes and small hickory splits.

    Temps were a little iffy in the early going (I've got a plan for better control on the next attempt). They got up to 200 for a very short while, but I managed to get the temps back down to ~150 for most of the cook. They still finished up a bit earlier than I wanted. here they are after 5 1/2 hrs.


    Wrapped and ready to sit in the chill chest for a day or so.


    I know your supposed to chill it several hours for the flavors to bloom (or what ever they call it), but I couldn't stand it no more... I had to try at least a piece, so I took the skin off the smallest slab, sliced then fried it in the old CI skillet... Over all, not bad... not bad at all really. Maybe a little salty. Next time I might back off on the TQ a bit, or leave the cure on it for 1 less day...
    These slices were only about 2/3s as long as a regular bacon slice and I sliced them a bit thicker...


    Got the rest of the bacon sliced up and most of it vac packed. Slicing by hand sure ain't no fun.I'll be looking for a decent, economically priced slicer... Maybe Santa will bring me one.

    Also had to have an obligatory BLT.

    Over all, I'm impressed with the final product. Other than having to wait a week or more, it was a very easy process and I will be doing this again and again...

  2. #2
    Join Date
    Oct 2009
    Location
    St Catharines, Ontario, Canada
    Posts
    730

    Default

    that is some nice looking Bacon, ...
    KCBS CBJ
    ZEEK




  3. #3
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    A more BEAUTIFUL BLT I have never seen, especially at 5:30am. That bacon looks quite interesting. for showing us how. When you say BLT you mean BBBBBlt. That a lot of bacon on one BLT.
    Last edited by smokinok; 12-02-2009 at 06:45 AM.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Great looking BLT and the bacon looks fantastic too.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  5. #5
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Thank you so much for posting this! I've had a fresh belly in the freezer for a while, but I've been a chicken**** about making it into bacon.
    I'm going to do this! Thanks for the inspiration!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  6. #6
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Looks good James!

    That BLT looks out of this world.I haven't had one in eons.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

Similar Threads

  1. Belly Bacon
    By Fatback Joe in forum Bacon
    Replies: 20
    Last Post: 12-01-2009, 10:54 PM
  2. Easy Dutch Oven Cobbler
    By JustJerry in forum Dutch Oven Cooking
    Replies: 12
    Last Post: 09-14-2009, 10:23 PM
  3. Replies: 16
    Last Post: 07-24-2009, 09:24 AM
  4. Canadian Bacon,Back Bacon,Peameal Bacon
    By Canadian Bacon in forum Bacon
    Replies: 8
    Last Post: 01-28-2009, 08:50 AM
  5. Quick easy din tonight
    By cabinetmaker in forum Poultry
    Replies: 6
    Last Post: 10-31-2008, 06:30 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1