Making bacon (and more) UPDATE

ComradeQ · Last edited by ComradeQ on Jul 17 2012; edited 4 times in total

Hey guys! I'm new to the forum and just picked up 2 pork bellies for around $15 total (around 3.5lbs each) so I thought id make some bacon with them. I made some before (first time) and smoked them at around 180, turned out great but I did end up rendering some of the fat. I don't have a cold smoker and try my best using a BBQ and some smoke pouches. Was thinking of grabbing an Amazin smoker for this batch so I can cold smoke it. What do people think of that smoker?

Also, any suggestions on bacon cures? I'm gonna try the honey bacon that Harry does but I also wanted a more traditional one.

Last, I used the remains of my first batch of bacon to make an English pork pie, with uncured belly, pork shoulder, and of course my bacon. Not sure if it belongs here but it does contain my bacon so I've added a few pics for the forum. Waiting for it to set and will slice it tomorrow. I know it's not BBQ but it is damn tasty. If anyone comes from a British family they will likely know what this is.

Happy to be here!

Before baking:

After baking:

Sorry, newbie to this, got it right now!

Beer Can BBQ · Posted: Jul 11 2012 Post subject:

Watch out smokey is coming for you your pictures are to big you may want to take a look at the sticky on posting pictures they should be no bigger than 650 on the longest side. But other than that the pie looks great i want to see what a slice looks like out of that bad boy.
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ComradeQ · Posted: Jul 11 2012 Post subject:

Thanks for the heads up, I did resize it. With the pork pie you need to let the pig trotter jelly set in it so by tomorrow it will be ready to slice, I'll take a pic then Wink

SoEzzy · Posted: Jul 11 2012 Post subject:

Please read PMPNLT650pxOTLS! 854 x 640 the 640 is fine but that's not the longest side... the 854 is! Wink

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ComradeQ · Posted: Jul 12 2012 Post subject:

For Beer Can BBQ, the pie was delicious! Best I have ever had.

AfterSlicing:

SoEzzy · Posted: Jul 12 2012 Post subject:

Thanks for your understanding and correcting it!
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ComradeQ · Posted: Jul 12 2012 Post subject:

So I decided to do the honey bacon and some maple bacon. I'm already planning on doing more, found a place in downtown Toronto that has huge, meaty Berkshire pork bellies for roughly the same price I paid for the ones I'm curing now. Will see how they turn out first ... but I want more bacon!

A question ... I'm smoking it using a #10 can and some charcoal. I did leave the rind on these two bellies, never tried with rind on. How does it affect the flavour and texture of the finished bacon? Is it preferable to remove the rind before or after smoking? Or should I leave it on and slice it? I'm stuck debating these stupid details while the bacon cures, need to distract myself from the dry aging goodness!

SoEzzy · Posted: Jul 12 2012 Post subject:

My team mate and I do buy pork belly's and make our bacon together, I like rind on, he likes rind off.

We have noticed over time that if you take the rind off you do get some additional smoke penetration, the rind on tends to have a great smoke flavor on the meat side, and a good flavor not a great smoke flavor.
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Harry Nutczak · Posted: Jul 12 2012 Post subject:

My bellies come in already skinned, But I imagine if you like crispy bacon, leaving the rind on would add another crispy component to your finished cooked product.
I see skinning a belly with a knife being a tricky and difficult operation.
While watching "How Its Made" a few weeks back, I saw that a skinning machine is used to remove the rind on raw bellies with very little product loss. A similar machine is used for skinning fish fillets. It is like a flashing machine used at tanneries.

One of my goobers left the door open on my deli-cooler for a few hours, so it decided to take a "Dirt Nap" a little over a week ago from being overworked, I have the god of refrigeration souls coming in to try and resurrect it this week (hopefully) so I can catch up on our bacon requests.
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ComradeQ · Posted: Jul 13 2012 Post subject:

Hmmm, so if I am choosing to remove the rind I should probably do it prior to smoking? I've got two bellies about 3lbs each and maybe 1.5 inches, curing using your scaled down honey and maple recipes Harry, and figured on 5 days with the rind on. Does that sound about right or should I add more time because of the rind? Also, will it affect it if I remove the rind after curing but before smoking?

ComradeQ · Posted: Jul 13 2012 Post subject:

P.S - Crisp bacon has its place but if I'm to be honest, I prefer it slightly soft. So if I'm cooking like that with the rind I'm assuming it might be too tough and chewy?

Beer Can BBQ · Posted: Jul 13 2012 Post subject:

Sorry about steering you wrong on the size of the pictures, That pie looks great i may have to try that some time. I cant wait to see some more pictures of your cooks.
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Harry Nutczak · Posted: Jul 13 2012 Post subject:

ComradeQ · Posted: Jul 18 2012 Post subject:

Update: Started smoking my bacon using a blend of two parts apple wood to one part hickory. First response decides how long i smoke for, lol!

zysmith · Posted: Jul 18 2012 Post subject:

That looks great
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ComradeQ · Posted: Jul 18 2012 Post subject:

After nearly 7 hours. One more hour and im pulling it. Did some cheese for two hours too, a medium cheddar, looks perfect!

Jarhead · Posted: Jul 18 2012 Post subject:

ComradeQ, that smoke generator looks familiar. Laughing

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ComradeQ · Posted: Jul 18 2012 Post subject:

Yes sir jarhead, it worked great! Thanks again for your help! Last pics for today. Took them off after 8 hours, very happy with the colour, bagged and put in the fridge to rest and firm up. It was all i could do to not sample it but i held strong. My big taste test will be my breakfast tomorrow morning. I can't wait!

patruns · Posted: Jul 18 2012 Post subject:

That looks great!
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ComradeQ · Posted: Jul 19 2012 Post subject:

Had the maple bacon this morning. I have to say, this is seriously the best bacon i have ever had! Gonna do a Salad Lyonnaise for dinner with the honey bacon to test that. This is honestly so good i'm gonna go out this weekend and buy more pork bellies! Must ... have ... more ... bacon! Now on to the money shots (cue gratuitous food p*rn music now)