Bacon help for a newbie

[doogie]

Ben I do all small runs get fresh bellies cut them into workable pieces weigh them and vac pak, pull out and do a few pounds at a time when I am doing other things

[benjammn]

I have to do it, it must be done. I will quote Catp Piccard....Make it so!

[DivotMaker]

I have to do it, it must be done. I will quote Catp Piccard....Make it so!

That's the spirit!  Go Ben, go!!!

[littledabwilldoya]

so i did my first batch of bacon

pork belly sat in the frig for about a ten days with a maple/salt mix and some nitrite containing salt

took it out and rinsed then soaked the bellies

back in the frig uncovered to dry overnight

placed it in the smoker with apple wood

it came up to temp too fast

if i had it to do again, would not have soaked the bellies after the cure, just rinsed and dried

i might consider using the cold smoke plate to keep it in the smoker longer

it was OK, but not yet great

more experimentation to be done

wonder if i should have used a lower temp

should the length of time in the smoker be determined by temp of the belly, i took it out when the center of the meat was abouit 140


i have the "charcuterie" book ordered and hope to learn more

i am still very much open to new suggestions

i note that some use brines instead of a rub
but I thought the whole idea of a cure was to remove moisture from the pork belly prior to smoking

i apologize if i am stepping on anyone's toes

i have much to learn
so much

littledabwilldoya

[DivotMaker]

What temp did you use, Dab?  I know the technique I used on the Canadian bacon was perfect for a thick pork loin, but not sure how it would work on belly bacon.  I believe the cold smoke plate would be the way to go on belly bacon, since you want it nice and smoky, but not fully-cooked.  I'm not certain...just my guess!

[littledabwilldoya]

I started at 180, later turned down when i saw how fast the temp was rising

[DivotMaker]

I started at 180, later turned down when i saw how fast the temp was rising

There you have it.  I re-read the post in the link I put on about belly bacon (couldn't remember what he did on the belly bacon).  I see that he cold-smoked it for 12 hours only.  I believe this is the way to go with bacon.  No heat, just smoke, for a long period.  Makes sense, since the bacon is cured, you just want to add smoke, and then cook it after it's sliced.  The Canadian bacon is fully-cooked when it comes out of the smoker (you can eat it cold).

I don't know if you have the cold plate or not, so ask us for advice on that if you don't know. 

[littledabwilldoya]

i have the cold plate and will be using it next time.

Just got back from a nice little vaca to the bahamas.    Not much smoking going on there, but great conch if you ever visit.  Now back in Portland OR and too much ice on the road to go for more pork belly.

Thanks guys for all of your suggestions and keep them coming.

[TheSneakyZebra]

I do bacon all the time and cooking at 180 is fine. How long did you cook it at this temp? What IT did you pull it at? Many prepackaged cures will require a good soaking. The recipe in charcuterie is a good starting point but very basic.

I am actually picking up to pork sides tomorrow, I should be able to get about 25 pounds of bacon out of it. I am nervous about making my beloved bacon in the SI but I am going to give it a chance. I will document it and post it.