50 lbs of bellies and 10 days of cure equals Bacon Bliss!!

[tatonka3a2]

Bacon, Bacon, Bacon!!!

Started with approx. 50 lbs of pork bellies. Cut each belly into 1/3's so that I could seal them in a gallon ziplock nicely with the cure.  After trimming I ended up with about 44 lbs.  No fear, that extra 6 lbs all went back into the freezer for this years SausageFest Party :thumb:

Here is the stack all trimmed and ready for the cure.



I used 2 different recipes - one being just a mix of tender-quick and brown sugar and the other was using TJohnson's brown sugar cure recipe.  Here is a pic of some of the slabs with the brown sugar cure.



After 10 days in the fridge I removed them and did a good rinse and a test fry and decided to soak for 30-45 mins.   Sampled again and it was good to go!  Here is a shot of all the slabs laying out to dry before going into the smoker. 1/2 of the batch that was just the tender-quick and brown sugar I added some fresh cracked black pepper.



Into the smoker @ 100° with no smoke to finish drying.



After an hour I started the AMNPS loaded with a blend of Hickory, Cherry, and Maple and lit it at both ends.



Here is a shot about 4 hours into the smoking.



7 hours in...



Finally out after just under 12 hours of smoke. Let them rest for an hour and then into the fridge to firm up.



Here is 1/2 the batch after 2 days in the fridge.



Slicing -



Here is 1 tray ready to be packaged.



Packaged and ready for the freezer. 

[teesquare]

Bacon should be acceptable  as a form of payment!

"Will that be Visa, Mastercard..or BACON?"

Looks great! Do you have a feel for your cost per lb? I will bet you saved a lot over buying good quality bacon like you made.
T

[Pappymn]

Speechless. This might be the best post I have seen in sometime. Curious, what does the per pound cost come to? Can't say I ever see pork bellies in the store. Where does one get these. I really want to try this.

[sparky]

me too.  it might be cheaper just to send tanya some money for some of that goodness.

[Smokin Soon]

Pappy, if your local market cannot order it for you, see if there are any asian markets around. Here in Norcal I usually find it from 1.99 - 2.29 a lb.

[squirtthecat]

YOU GO GIRL!!

[ACW3]

WOOOW!!!

Art

[Ka Honu]

Bellies here generally run about $2/pound.  With other expenses, I usually figure I'm getting sliced bacon for about $3 and trimmed ends for other uses for free.  Comparable "gourmet" bacon runs $6 and up.  Even a nice Jewish boy like me can't resist a deal like that.

[teesquare]

Bellies here generally run about $2/pound.  With other expenses, I usually figure I'm getting sliced bacon for about $3 and trimmed ends for other uses for free.  Comparable "gourmet" bacon runs $6 and up. Even a nice Jewish boy like me can't resist a deal like that.

You meshugana goyem.....

[TentHunteR]

Very nice Tanya.

A while back you were debating about trying to smoke some bacon in your Yoder. Have you tried it yet?

Bellies here generally run about $2/pound.  With other expenses, I usually figure I'm getting sliced bacon for about $3 and trimmed

I just did a 12 lb pork belly.  Around here Pork bellies are now around $2.79/lb.  But even after the weight loss from smoking (you loose around 15-17% weight) and additional expenses (fuel, brine/curing ingredients) I figure I still got them cured/smoked/sliced for around $4/lb. and that is still a good deal for high quality bacon.

[tatonka3a2]

Bacon should be acceptable  as a form of payment!

"Will that be Visa, Mastercard..or BACON?"

Looks great! Do you have a feel for your cost per lb? I will bet you saved a lot over buying good quality bacon like you made.
T

Speechless. This might be the best post I have seen in sometime. Curious, what does the per pound cost come to? Can't say I ever see pork bellies in the store. Where does one get these. I really want to try this.

I paid $1.97/lb for the bellies so considering that and how much better we like it, I would pay more and still make it myself compared to the stores. 

There is 2 recipes I used.  1st being just tender-quick and that is 1 TBS per pound of belly and then some brown sugar rub on top - I would guess I used about 1/4 cup per slab.   

The second recipe is a bit more but nothing too crazy.   

BACON CURE RECIPE

12# Pork Bellies or Pork Shoulder
4 oz. Country Brown Cure(.32 oz. Cure/lb. Meat Adjust for Amount of Meat)
1 Cup Brown Sugar
2 tsp. Allspice(Optional Ginger)
2 TBSP Cracked Black Pepper(CBP)
2 tsp. Garlic Powder
2 tsp. Onion Powder
2 tsp. Cayenne Pepper
1 TBSP Kosher or Sea Salt(Optional 2-3 TBSP Salt).

[tatonka3a2]

Very nice Tanya.

A while back you were debating about trying to smoke some bacon in your Yoder. Have you tried it yet?

I haven't... it is just so dang good out of our other smoker that I haven't given it a whirl.  I suppose I could.... the Yoder goes down to 150°. hmm.....

[flbentrider]

Nice job on the bacon.