All this talk about bacon I figured I needed to make some. I bought 2 skinless bellies from Super H Mart, it's a Korean grocery store, they've got stuff in there I never even heard of,...including Durian fruit ( that stinky fruit).
On the counter in the cyrovac:
In the meat lug with the Morton's sugar cure & brown sugar:
After 10 days, washed and soaked for 1 hour and into the smoke house:
After drying for 1-2 hours at 110F, I started the smoke using Hickory sawdust. My smoker is in my garage, and I have it vented out the side:
After about 14 hours at 135F, they were at 128F internally:
After a overnight rest in the fridge, I took them out to slice:
Cut in half to fit on my slicer:
Started to slice some, and did a fry test, Man-O Man is it good!!:
What I got from 1/2 a belly:
Hope you enjoyed my Qview as much as I'm going to enjoy this bacon
Dave
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On the counter in the cyrovac:
In the meat lug with the Morton's sugar cure & brown sugar:
After 10 days, washed and soaked for 1 hour and into the smoke house:
After drying for 1-2 hours at 110F, I started the smoke using Hickory sawdust. My smoker is in my garage, and I have it vented out the side:
After about 14 hours at 135F, they were at 128F internally:
After a overnight rest in the fridge, I took them out to slice:
Cut in half to fit on my slicer:
Started to slice some, and did a fry test, Man-O Man is it good!!:
What I got from 1/2 a belly:
Hope you enjoyed my Qview as much as I'm going to enjoy this bacon
Dave
Edit/Delete Message
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