Click here to see my Belly

[wutang]

I finally got around to getting a belly bacon project going. I obtained a hunk of pork belly. The slab weighed in at just under 6 lbs.

Here are a couple pics of the belly




I kept the cure very simple. I measured out the appropriate amount of TenderQuick and added 2 tablespoons each of white & brown sugar. I rubbed it down on all sides and edges for a few minutes.


It is now taking a nap in the fridge til next week. I was going to cold smoke it in my offset by tending a small fire in the firebox and cracking the lid open as needed to keep the temp down...similar to what I have done to smoke cheese. I will of course post some more pics when we get to that part of the process.

[SMOKE FREAK]

I am so glad that it was bacon that you showed me...coulda been sorry...

[lcruzen]

Was hoping for a pierced naval shot but a rubbed belly will do.

[Richtee]

Allright! Remember to rinse the hunk, and fry a test strip for salt content before smoking. Yer gonna like that stuff!

[wutang]

Allright! Remember to rinse the hunk, and fry a test strip for salt content before smoking. Yer gonna like that stuff!

Rich, I was planning on rinsing, then soaking for a couple hours before the fry test. This is because the Canadian bacon I made using TQ was a just a tad salty even after soaking. I suppose it isn't a big deal to fry, soak if needed, then fry again to check. Any thoughts??

[mulepackin]

Well now we know you can rub your belly, but can you pat your head at the same time? Nice looking piece of meat.

[Richtee]

Rich, I was planning on rinsing, then soaking for a couple hours before the fry test. This is because the Canadian bacon I made using TQ was a just a tad salty even after soaking. I suppose it isn't a big deal to fry, soak if needed, then fry again to check. Any thoughts??

Nope- don't think that's a problem. I have a bit of an issue with belly bacon curing, tho. Seems to me there's at least 40% fat. I think the cure amounts could be cut, and concentrated mainly on the meaty portions. Fat does not cure. Nor does it carry the cure thru it either I don't believe. I dunno... I'm gonna point BBally to this thread and ask his opinion.

[wutang]

From yours and bballys previous comments regarding this I did place more emphasis on the meatier portions when rubbing in the cure. The side facing down in the pics was almost all fat but I didn't want to trim it all off-it is BACON after all. So while I did rub cure into all surfaces, I put more on the "top" than the "bottom." I figured I could always leave it in the fridge curing for an extra day or two if needed to get full cure penetration.

[Kingudaroad]

Try not to have preconceived ideas about soaking times. All bellies seem to be different for me. I rinse off the cure while scrubbing with a little dishwashing brush. After you get the cure off the outside is the time for the first taste test. It will probably be too salty, but it might not. If too salty soak for a half hour and taste again. If still too salty, change water and go another half hour.

Lather, rinse, repeat

This method will insure the perfect saltiness for your palate. After all it's your bacon.

[Bassman]

I'll be watching this closely. I haven't seen any bellies around here, but maybe I can talk WALLE out of a fresh one.

[sweet_magnolia]

I'll be watching this closely.

Me, too, Adam! Looking forward to seeing how this turns out for you...which I'm SURE will be great!

[minnbill]

Mmm bacon i will be watching and drooling

[T-bone Tim]

nice lookin piece o belly , can't wait to see the end product

[Slanted88]

I gotta belly up & do this gig....no pun....just need time.....

[GratefulDave]

Where in Omaha?

I finally got around to getting a belly bacon project going. I obtained a hunk of pork belly. The slab weighed in at just under 6 lbs.

Here are a couple pics of the belly




I kept the cure very simple. I measured out the appropriate amount of TenderQuick and added 2 tablespoons each of white & brown sugar. I rubbed it down on all sides and edges for a few minutes.


It is now taking a nap in the fridge til next week. I was going to cold smoke it in my offset by tending a small fire in the firebox and cracking the lid open as needed to keep the temp down...similar to what I have done to smoke cheese. I will of course post some more pics when we get to that part of the process.

Wu...Dude! Where did you find belly in Omaha? I have been DYING to do this and didn't know where to start.

Dave