Bacon help for a newbie

L

littledabwilldoya

New member
I am the first to admit that my smoker is still gleaming stainless steel..


I just retired and wish to make bacon.


Some friends suggest cold smoking is the only way to go, other recipes call for heating the pork belly to 140 degrees
What is correct?

Any suggestions on meat slicers would also be welcomed.

Any other suggestions also welcomed.

littledabwilldoya
 
Are you getting raw pork bellies, curing and smoking?  I'm no bacon expert, except maybe for eating it, but I would think the curing process is the most important part.  I did work in a bacon plant as a QA tech in college. 

They cured the bellies with an injected solution.  They sat for some period of time (similar to brining but in mass production).  Then they went through the smoke house (which contained no smoke) where they were covered in liquid smoke, then continued through an "oven".  IIRC, it was probably 90-110 degrees and very humid.  Then they were frozen before sliced.

Not sure if that helps. 
 
Hi LittleDab!  And yes, I remember that jingle from the Brylcream commercial!  Welcome to the party!  Let's see if we can help you knock the shiny off that new smoker!

Bacon....mmmm....a noble challenge!  OK, I've never made bacon with pork belly, but have made Canadian bacon out of pork loin.  Here's one of the sources I used in my first bacon adventure; great post on smokingmeatforums (I post over there, too) of a guy who did several kinds of bacon.  Pop's bacon brine is good.  Check this out:

http://www.smokingmeatforums.com/t/152206/my-first-bacon-all-three-types-bbb-cb-and-belly-pic-heavy

Here's a link to my first CB experiment, which I was very happy with:

http://smokinitforums.com/index.php?topic=1077.0

Check these two links out - great place to start!

Since the bacon brines take a couple of weeks (or more), I hope you're going to break-in that new smoker with some traditional Q this weekend! ;D
 
Congratulations on being retired. I think that's noble milestone no matter the field or calling for anyone!!!

Bacon, you are much more courageous than myself. Curious to see how it all works out. Once I threw bacon on my stick smoker and ruined it... But I had no idea what I was doing and adhered to none of the instructions posted here.

Godspeed and good luck!!!
 
my gawd    those are some beautiful bacon photos..

my uncured pork belly is still sitting in the frig with pink salt and a maple sugary salt

some liquid is coming off

and my new slicer arrives tomorrow

i suspect it will take some time to get this dialed in, everything good does

keep those tips coming.

 
Have you knocked the shiny off yet with a regular smoke yet, Dab?  Hope you're not waiting on the bacon! ;)  Do a Boston butt this weekend for pulled pork...I am! ;D
 
As bacon is a three part process drying, smoking and heating you do have to open door from time to time to add smoke and take it away, unless you cold smoke it but I really don't like that flavor
 
Sounds like you have some good bacon experience, Doogie!  How about some posts in the Pork forum?  (I always smile when I say "pork forum") ;D  I want to do some other bacons, so new recipes are surely appreciated!
 
That's what I figured, Doogie.  Recipes, please!  Details...brines, procedures, etc...  we love pictures and details! ;D
 
BACON!!!! One of my most favorite foods on the planet and thus the quintessential food that I most want to make with my smoker. But the time involved for a small production seems pretty high and would require me to have an extra fridge to allow for the meat. But then again I do want to buy a fridge just for my meats. I would love to see a lot of recipes and experiences of people that have done them on here. Interesting thought on the jerky fan, most likely a good idea with these smokers.
 
Buy my seasonings and cures from Curleys sausage kitchen here in Iowa website has great tutorials and helpful hints
 
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

 
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
 
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!
 
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