Labor Day weekend I got about a 40lb case of fresh skinned bellies(3). I trimmed them up and squared em off and into the freezer save one 5lb piece. This one I want to try a few things in combination that have worked well in the past. So this was wet cured and then giving a very light coating of molasses and then packed the outside with heavy fresh cracked black pepper.

Wet cure was

1 quart of water
1/4 kosher salt
1/4 cup brown sugar
1 tsp insta cure #1

Cured in the fridge flipping daily(almost) for 10 days. Here is a shot of the cured belly.

http://i267.photobucket.com/albums/ii317/lcruzen/IMG_0024-2.jpg

And a shot of the edge that the bacon will look like. Pretty meaty.

http://i267.photobucket.com/albums/ii317/lcruzen/IMG_0025-2.jpg

Then coated with the molasses and CBP.

http://i267.photobucket.com/albums/ii317/lcruzen/IMG_0028.jpg

Now onto the smoker overnite with apple smoke.

http://i267.photobucket.com/albums/ii317/lcruzen/IMG_0029-1.jpg

Hoping this will be done by the time I leave for work in the morning but we'll see. Might have to have the wife pull my meat for me.:lol: More pics of the finished product to follow.

Man ya got my attention!

Don't forget to try some of the Hunky paprika bacon Lou...you WILL not be dissapointed! Looks good man!

Lookin good Lou, can't wait to see the sliced goodies!:thumb:

Nothing better than fresh bacon.:thumb:

I have been meaning to try this. I found a good price on bellies from a local guy and just haven't gotten around to it. This post is gonna push me over the edge and get it done. :thumb:

I have been meaning to try this. I found a good price on bellies from a local guy and just haven't gotten around to it. This post is gonna push me over the edge and get it done. :thumb:

U Do Wu! You will be SOOO happy! :sausage:

Mmmm.. Lou! Lookin' great so far, can't wait to see it finished. :cool:

Don't forget to try some of the Hunky paprika bacon Lou...you WILL not be dissapointed! Looks good man!

I do want to try that but I'll most certainly need some direction.


Thanx all for the positive comments. The slab was at 118o this morning so Cathy will have to take it off later. According to Rytek's book it needs to go to 128o.

Looking good.This is on my to-do list...

Hey Lou, that bacon yer doin is startin to look and sound mighty good. Can't wait to see it done.

Ain't nuthin' better than to have to missus help when yer makin' bacon.

That is gonna be gooood!

According to Rytek's book it needs to go to 128o.

I'm not sure why 128 is the magic number. It may well be the warmest the meat can get without actually cooking. I have found that you can smoke to a desired color, rather than a temperature. I certainly would not want to get it hotter than 128, but my wintertime bacon never gets over 100.

Of course no one has asked me to write a book.:noidea:

That is gonna be gooood!



I'm not sure why 128 is the magic number. It may well be the warmest the meat can get without actually cooking. I have found that you can smoke to a desired color, rather than a temperature. I certainly would not want to get it hotter than 128, but my wintertime bacon never gets over 100.

Of course no one has asked me to write a book.:noidea:

I get a little confused at the different temps to obtain for different products. Smoked sausage seems to be around 152o, bacon 128o and I've seen a few other. When I left for work this morning I almost pulled it at 118o but since the wife was home I let is get up to the recommended temp. With all the pepper packed on and it being dark out this morning I really couldn't judge the color anyway.

Lou,
It is a nice meaty slab, its going to be yummy for sure! :thumb:
I have tried Sir Rich's hunky bacon... delicious... easy too.. make sure you leave a hunk and dont slice all the bacon, he will give you the step by step, it's more like a step and a half.. lol!

I'm really happy with the way this bacon turned out. I put it in the freezer for a couple of hours and it firmed up real nice for slicing. I like the lean fat ratio and the flavor is what I was hoping for.

Here is part of the slab sliced up. You can see the pepper crust on the top edge.

http://i267.photobucket.com/albums/ii317/lcruzen/IMG_0031-1.jpg

And of course a few end pieces to sample.

http://i267.photobucket.com/albums/ii317/lcruzen/IMG_0035.jpg

I'd like to make a BLT right now but gotta fast for blood work tomorrow but watch out Saturday morning! Fried swine flesh and chicken embryos, meps, meps.

Thats some fine looking bacon Lou... You are right, don't get any better than swine flesh and rooster bullets..

Very nice and good Job on the bacon....Good smoke and from what I could tell very Meaty....poi-nts

I have been meaning to try this. I found a good price on bellies from a local guy and just haven't gotten around to it. This post is gonna push me over the edge and get it done. :thumb:

x2

gotta find my hook up for extra now... I go through bacon quick... probably 100 lbs a year easy...