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Welcome to our newest member, SmokyOkie
Results 1 to 10 of 10
  1. #1
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default My Try at Making Bacon

    Bought a 10 lb pork belly, cut it in half and made a cure of Tenderquick, brown and white sugar and a little black pepper. Left the belly in the cure for 8 days, flipping them every morning. Rinsed them, patted them dry and put them in the fridge uncovered overnight.

    Added a bunch of black pepper and on the drum at 190* with some hickory for smoke


    Pulled the bellies when they hit an internal temp of 150*


    Removed the rind and had to try a couple of pieces


    Pretty good stuff!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Looks wonderful John! Looks like everything turned out great and tastey!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Looks great, but how did it taste?
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  4. #4
    SmokyOkie Guest

    Default

    Looks good.

    When I first saw your title I thought of this

    Name:  makin bacon.jpeg
Views: 76
Size:  3.4 KB



  5. #5
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Great look'n bacon! Next time will you do anything different?

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

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

    Default

    Looks Great, Good Job!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  7. #7
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    It tasted pretty good but it tastes more like ham than it does bacon. Next time I'll research and find a better recipe, this time was just a basic one.

    A trivial thing but it really pissed me off for some reason. I bought some cheap 2 gallon bags and bought some 2.5 gallon hefty bags with the little sure lock thingy thinking if the cheapos are junk I can rely on the Hefty bags. I decided to use the Hety bag and that sure lock thing would seal sh*t and the cheapy's worked like a charm. Like I said, really trivial thing but it really got to me.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  8. #8
    Join Date
    Jun 2008
    Location
    Same place I pay the mortgage
    Posts
    129

    Default

    You might have some better luck with the flavor by not cooking it on the smoker. Do a cold smoke- keeping temps below 100 and 6-8 hours worth.

  9. #9
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Looks great! Home made bacon is the bomb!

    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  10. #10
    Join Date
    Jul 2008
    Location
    NE Okla
    Posts
    127

    Default

    Looks like good bacon ...but i agree I would smoke cold because your going to cook it later ,,,Still Good on ya you can only get better and better..... looks like a good process and the cure went deep (through the meat) good job
    And yea sometimes the most costly bag (name brand) can let ya down.
    Last edited by okie joe; 02-02-2011 at 12:33 AM. Reason: spell


    So many smokers so little time
    Decisions, decisions, gas, lump, chip, chunks.

    Brinkman Smoking Pit Professional w/Baffel mods
    2 ECB Smoking Grills Married w/mod
    Char-Broil Propane Grill
    Strato Golden Clasic Propane w/mod
    GOSM Propane w/mod For Vertical Smoker
    ( Wok rack on a Brake drum. Lump and Chunks)
    Ugly Drum Smoker

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