SmokeFire Bacon

[bbqking01]

Cured a large pork Bally for bacon. Cut it into 1/3 pieces. Used Jess Pryles recipe. Cured for 9 days, in gallon bags. Let it set out, in fridge, overnight rinsed off. Smoked for about 4 hours. Until internal temp was right at 150 for each 3 rd. Produced about10lbs of bacon.


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[rc]

Looks really good!


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[JEBIV]

good looking bacon !!

[getjeffrey]

I'm on my way over.

[JEBIV]

I'm on my way over.

Bring eggs

[AZ2FL]

@bbqking01
You nailed your bacon cook!
Looks tasty.

I'm guessing you dry cured the belly, since you had it in gallon bags?

Are you happy with the end product and salt content?

I have Canadian Bacon and buckboard bacon in a wet cure now. They will be ready for smoking next week.

[bbqking01]

https://jesspryles.com/recipe/how-to-make-bacon/ link I think . Sugar, salt, paprika, pepper, and some curing salt. Not too salty. It a dry brine. But after a day in the fridge it kinda creates  some liquid in the bag. Suppose to put I the fridge flipping it over once a day. I did 9 days. Then rinsed it off really well, paper towel led dry, set uncovered in fridge another day. Then smoked for about 4 hours at 250. Removed at 150 exactly. All three got to 150 at different times. I am very pleased with how they turned out! Want to try a different cure next time.


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[AZ2FL]

https://jesspryles.com/recipe/how-to-make-bacon/ link I think . Sugar, salt, paprika, pepper, and some curing salt. Not too salty. It a dry brine. But after a day in the fridge it kinda creates  some liquid in the bag. Suppose to put I the fridge flipping it over once a day. I did 9 days. Then rinsed it off really well, paper towel led dry, set uncovered in fridge another day. Then smoked for about 4 hours at 250. Removed at 150 exactly. All three got to 150 at different times. I am very pleased with how they turned out! Want to try a different cure next time.


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Breakfast looks good... Glad to hear your happy with the end results! Making bacon is easy and I don't understand know why more people don't give it a try. Maybe the Prague #1 pink cure scares them away.

That's typical to have liquid in the bag after belly starts to cure. That's good that you dried the bellies before smoking. Sometimes I dry them for three days before smoking.

You can also let the bacon dry uncovered in the refrigerator after smoking for a few days before slicing.

I see a deli meat/slicer in your future!

Thanks for sharing!!! Keep us posted on your next bacon expedition. Maybe Canadian bacon or buckboard bacon, it's about the same process as belly bacon.

Cheers

[bbqking01]

Thanks, I've kind of been on the prowl for a decent meat slicer. I have a really small clunky one, I cuts but it's super messy and almost more trouble than it's worth.


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[michaelmilitello]

Beautiful bacon!  .    So much better than store bought   I need to make some.  Time for a Costco trip for pork belly.

Amazon has some decent, lighter duty meat slicers for $100-$125.  I bought one and did not regret it. 


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[AZ2FL]

Thanks, I've kind of been on the prowl for a decent meat slicer. I have a really small clunky one, I cuts but it's super messy and almost more trouble than it's worth.


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I own an Avantco 10" slicer, no issues over the past three years. It slices roast beef paper thin and handles bacon with no problems.

https://www.webstaurantstore.com/avantco-sl310-10-manual-gravity-feed-meat-slicer-1-4-hp/177SL310.html

Amazon sells a similar unit, which is probably manufactured in the same Chinese factory.
https://www.amazon.com/Commercial-Electric-restaurant-Stainless-Blade-Silver/dp/B0172ATCOA/ref=mp_s_a_1_9?dchild=1&keywords=10"+meat+slicer&qid=1610671351&sr=8-9

[JEBIV]

I need to do bacon, and upgrade my shitty meet slicer too ! You guys are such enablers

[Mr.CPHo]

You guys are such enablers

Um.... look who's talking!

[JEBIV]

You guys are such enablers

Um.... look who's talking!

LOL, thought I might receive a little pushback on that comment

[FatBottomGrills]

Good looking pork belly BBking!

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