sptucker
08-26-2015, 09:38 PM
My first pics in a while...
Well, I was perusing my local Costco, and a minor miracle occurred: they had a great big pile of pork bellies for $2.39/lb. I bought an 8 pounder and the pics tell the tale!
Squared off and ready for curing:
http://img.photobucket.com/albums/v324/sptucker/cooking/104884A4-B587-4F81-B187-BE35B7F56DF5.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/104884A4-B587-4F81-B187-BE35B7F56DF5.jpg.html)
Dry cure applied:
http://img.photobucket.com/albums/v324/sptucker/cooking/B497BC8C-C8F5-4E70-ACB8-45C52B6D760D.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/B497BC8C-C8F5-4E70-ACB8-45C52B6D760D.jpg.html)
Overhauled and massaged every other day. 8 days later rinsed and let sit on rack in fridge for 24 hours, then smoked with hickory pellets in MAK Super Smoker Box 9 hours (overnight). MAK was on SMOKE mode, Maverick said temp was 90-100 degrees in Box. Slabs were hung vertically, but I got no pics cuz it was too dark, plus I was asleep. :rolleyes: Next morning, I upped the temp to 250 until bacon internal temp was 150:
http://img.photobucket.com/albums/v324/sptucker/cooking/03C880CD-A3B5-4B34-AD68-EA1260B41995.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/03C880CD-A3B5-4B34-AD68-EA1260B41995.jpg.html)
Put in freezer for 2 hours, then sliced!
http://img.photobucket.com/albums/v324/sptucker/cooking/8FBB2F06-2409-48EC-A0E1-822F67CA6CD0.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/8FBB2F06-2409-48EC-A0E1-822F67CA6CD0.jpg.html)
http://img.photobucket.com/albums/v324/sptucker/cooking/B4409389-DC5A-4AFF-ADB2-020BFF9A4A2F.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/B4409389-DC5A-4AFF-ADB2-020BFF9A4A2F.jpg.html)
Result: BEST BACON EVER. I will be using the Super Smoker Box from now on!
Well, I was perusing my local Costco, and a minor miracle occurred: they had a great big pile of pork bellies for $2.39/lb. I bought an 8 pounder and the pics tell the tale!
Squared off and ready for curing:
http://img.photobucket.com/albums/v324/sptucker/cooking/104884A4-B587-4F81-B187-BE35B7F56DF5.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/104884A4-B587-4F81-B187-BE35B7F56DF5.jpg.html)
Dry cure applied:
http://img.photobucket.com/albums/v324/sptucker/cooking/B497BC8C-C8F5-4E70-ACB8-45C52B6D760D.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/B497BC8C-C8F5-4E70-ACB8-45C52B6D760D.jpg.html)
Overhauled and massaged every other day. 8 days later rinsed and let sit on rack in fridge for 24 hours, then smoked with hickory pellets in MAK Super Smoker Box 9 hours (overnight). MAK was on SMOKE mode, Maverick said temp was 90-100 degrees in Box. Slabs were hung vertically, but I got no pics cuz it was too dark, plus I was asleep. :rolleyes: Next morning, I upped the temp to 250 until bacon internal temp was 150:
http://img.photobucket.com/albums/v324/sptucker/cooking/03C880CD-A3B5-4B34-AD68-EA1260B41995.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/03C880CD-A3B5-4B34-AD68-EA1260B41995.jpg.html)
Put in freezer for 2 hours, then sliced!
http://img.photobucket.com/albums/v324/sptucker/cooking/8FBB2F06-2409-48EC-A0E1-822F67CA6CD0.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/8FBB2F06-2409-48EC-A0E1-822F67CA6CD0.jpg.html)
http://img.photobucket.com/albums/v324/sptucker/cooking/B4409389-DC5A-4AFF-ADB2-020BFF9A4A2F.jpg (http://smg.photobucket.com/user/sptucker/media/cooking/B4409389-DC5A-4AFF-ADB2-020BFF9A4A2F.jpg.html)
Result: BEST BACON EVER. I will be using the Super Smoker Box from now on!