Dionysus
04-10-2010, 10:22 PM
Finally was able to find pork bellies here. Have only ever done the Buckboard Bacon (Butts) up until now. Seems to have been a success, at least I'm happy. Used the Buckboard cure (didn't have anything else). 2 weeks in the fridge and then smoked today @ 200º for about 2 hours to a temp of 140º with maple wood.
Buckboard applied and ready for the fridge
http://i166.photobucket.com/albums/u98/rwm8634/IMGP1311Large.jpg
About 1 hour in @ 200º
http://i166.photobucket.com/albums/u98/rwm8634/IMGP1315Large.jpg
All done ready for the slicer
http://i166.photobucket.com/albums/u98/rwm8634/IMGP1317Large.jpg
Sliced and ready to vacuum seal
http://i166.photobucket.com/albums/u98/rwm8634/IMGP1327Large.jpg
I am pleased, next time I'll get about 10-15 lbs of bellies and make it worth while.
Bassman
04-10-2010, 10:26 PM
Nice looking bacon. That has to be so much better than store bought.:thumb:
minnbill
04-10-2010, 10:48 PM
Dang nice job wish I could find some bellies:drooling::drooling::cool:
GOT14U
04-10-2010, 10:49 PM
You really screwed up now.....store bought bacon will not do anymore....great job!:thumb:
Big Guy
04-11-2010, 08:19 AM
Your in big trouble now! You won't be able to make enough of it. LOL:banana_smiley:
smokemania
04-11-2010, 08:25 AM
That is some good looking bacon:banana_smiley:
curious aardvark
04-11-2010, 08:30 AM
looks good :-)
First time I think I've seen anyone hot smoke bellies, looks pretty good.
Did much of the fat cook off ?
moselle
04-11-2010, 09:30 AM
What temp did the meat get too?
Looks great!!
Fishawn
04-11-2010, 11:17 AM
I can't get good stuff like that where I am at.... :thumb:
Dionysus
04-12-2010, 09:49 AM
What temp did the meat get too?
Looks great!!
Took the internal temp to about 145º. But of course the bacon still needs to be fried up ....
looks good :-)
First time I think I've seen anyone hot smoke bellies, looks pretty good.
Did much of the fat cook off ?
Not so much. I trimmed the bellies pretty good. They actually still had some of the skin on them and pretty big fat layer.
I started them at about 150º for 45 minutes and then upped the temp to 200º until they hit about 145º internal.
Fantastic looking bacon.......:thumb::hail:
cajun_1
04-16-2010, 08:56 PM
Dang nice job wish I could find some bellies:drooling::drooling::cool:
Same here ...
Bbqgoddess
04-17-2010, 01:53 AM
Congrats on your belly bacon... its really yummy! I have a stash of bellies in the freezer I have to get to... so much meat so kittle time! Your first go looks fantastic... wish I had a scatch and sniff puter!:thumb:
WALLE
04-17-2010, 07:14 AM
... wish I had a scatch and sniff puter!:thumb:
:lol: :whistle:
Great looking bacon, Dion!
I finally found some from a local butcher but can only get them in 30# lots...
Whisky Fish
04-17-2010, 07:33 AM
Great work! I'm about due for another batch myself.poi-nts, for your first go!