Have some belly bacon questions

[Tatonka3A2]

I am wondering if anyone has made bacon on their grills smoking under say 130°?

If so, what was your process?

I had made up some belly bacon a couple weeks ago but at the last minute chickened out putting them on the Yoder and instead used our electric Masterbuilt and used a 50/50 mixture of hickory and maple pellets to smoke with.

Here is what I did -
Measured out the cure (1 TBS Tenderquick per pound of the belly) rubbed that in one both sides and then took some brown sugar and rubbed that in too. Didn't measure the brown sugar ... just put some in a bowl and grabbed a scoop and applied. Sealed them up in individual ziplocks and into the fridge to rest for at least a week. Tossed them around every other day until the day of the smoke.

Removed from the fridge on day 9 rinsed and soaked for 30 mins. Did a fry test and was just a tad salty. Changed the water and soaked again for another 15-20 mins and did another fry test....I know bummer right...had to sample again!! This time it was just right!

Left 2 plain and the other 2 coated with CPB.

Into the Masterbuilt they went. Had it set for 110° with maple and hickory pellets and smoked until i seen the color I wanted. Was about 8 hours to the best of my memory. We got busy doing sausage and drinking beer, so I am not positive on the time.

Here are some shots of the end results. It turned out great but I would love to make them on the pellet smoker next time around. Any advice?

 

[RickB]

Where do you live? I'm heading that way!


Ps...
You need no advice. Just keep doin what your doin!

 

[Buffalotom]

That looks better than all of the bacon that I have seen at the stores.

 

[sparky]

wow tanya. thats some pretty bacon there. your so talented. bravo.

 

[TentHunter]

I recently hot-smoked bacon on the MAK 1 Star. It worked quite well.

The whole thing from start to finish including questions & discussions is here --> http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/applewood-smoked-cider-mill-bacon-3320/

 

[sparky]

do you guys buy those slabs at your butcher? what do you call those slabs? i know its bacon. but.....and you have to cure it before you smoke it. and then slice right? note to self: ask wife for a meat slicer.

 

[ACW3]

I bought some "pork belly" from a butcher shop a while back. I took one of the two peices that come off the pig and had the butcher cut it into three slabs about 3.5 to 4+ pounds each. Each pork belly I have bought so far has been around 12 to 13 pounds. If they are much bigger you may need to have the belly cut into fourths instead of thirds.

And yes, Sparky, a meat slicer is really a big help. Nice even "thick" slices of heavenly bacon. That meat slicer is also a good idea if you make some EZ-Pastrami. There you can slice the pastrami "deli-thin". This would be a good birthday present. I "earned" mine when I was taking care of my wife after her hip replacement.

Art

 

[squirtthecat]

You done good!

I've done them in my MAK/Traeger... Cure as you did, rinse, air dry, then onto the pellet pooper at 180°-200° until the belly reaches an IT of 150°. It only takes a 3-5 hours, so keep an eye on it.

Note: Bacon prepared this way can be eaten 'raw' if you like.

 

[Tatonka3A2]

Thanks everyone for the compliments!! Like I said it turned out great but I am thinking of trying it on the Yoder if I get enough courage.

I recently hot-smoked bacon on the MAK 1 Star. It worked quite well.

The whole thing from start to finish including questions & discussions is here --> http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/applewood-smoked-cider-mill-bacon-3320/

I seen that post and it looked great! I love the idea of using apple cider.

You done good!

I've done them in my MAK/Traeger... Cure as you did, rinse, air dry, then onto the pellet pooper at 180°-200° until the belly reaches an IT of 150°. It only takes a 3-5 hours, so keep an eye on it.

Note: Bacon prepared this way can be eaten 'raw' if you like.

Do you notice any difference in how the bacon cooks up when you smoke it to 150° IT verses what you buy in the store?

do you guys buy those slabs at your butcher? what do you call those slabs? i know its bacon. but.....and you have to cure it before you smoke it. and then slice right? note to self: ask wife for a meat slicer.

We have a Cloverdale Warehouse that is a couple hours away that we can order them from. We paid $2/lb - you have to buy a case at a time which has 3 bellies/case. We smoked 2 bellies in the above post. I just called and asked if they sold pork bellies and how much they were.

 

[squirtthecat]

Do you notice any difference in how the bacon cooks up when you smoke it to 150° IT verses what you buy in the store?

Not really.. It won't be as 'smokey' as going longer at the lower temperatures, but it is a heck of a lot more convenient having it done in a few hours.

 

[TentHunter]

Do you notice any difference in how the bacon cooks up when you smoke it to 150° IT verses what you buy in the store?

What Squirt said. As far as I know most commercial bacon you buy in a store is oven cooked at hot-smoking temps for about 5 hours to reach a minimum temp of 148°.

 

[sparky]

We got busy doing sausage and drinking beer

i knew i loved you guys. sausage, bacon and beer. can i come stay w/ ya'll. i do dishes tanya. i can cook you and marty some sparky's signature ribs.

 

[Tatonka3A2]

i knew i loved you guys. sausage, bacon and beer. can i come stay w/ ya'll. i do dishes tanya. i can cook you and marty some sparky's signature ribs.

Heck ya!! If you do the dishes you can stay as long as you like