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Thread: Belly Bacon

  1. #1
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default Belly Bacon

    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



    After the smoking



    Sliced



    FBJ

  2. #2
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    The butts are great but that looks really good bro!
    Didn't care for the taste?
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  3. #3
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    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.
    FBJ

  4. #4
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Quote Originally Posted by Fatback Joe View Post
    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.
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  5. #5
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by Bbq Bubba View Post
    Better than the BBB recipe??
    I'm listening.

    gotcha.........I will get them posted in the near future.
    FBJ

  6. #6
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    Looks like some fine bacon you made, Joe. Send me a sample and I'll give my opinion for what that's worth.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  7. #7
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,736

    Default

    Sure looks like bacon. Tastes like dust off a monitor screen though.
    Looking forward to your cure posts.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  8. #8
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default

    mmmmmmmmmmm bacon

  9. #9
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Quote Originally Posted by Fatback Joe View Post
    gotcha.........I will get them posted in the near future.
    Paul

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

  10. #10
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    I'll do that tonight if the schedule permits............by the weekend for sure.
    FBJ

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