Bacon!!!!!!!!!!!!!


 
B

Bob Whitney

TVWBB Fan
Bacon!!!!!!! (Updated / Sliced)

After years of being on my To-Do list I finally got to cross this off today. Last week I went to a local Korean Market and bought a 13# Pork Belly. I did alot of homework for a couple days and figured out a game plan. First the Cure. I used Morton's Tender Quick, Brown sugar and Sea Salt. Rubbed it up and went to the Fridge for six days turning it everyday.





Sunday afternoon I took it out and gave it a rinse. Then as advised I cut off a piece and fried to check the salt. Very Salty so I gave it a two hour bath.




Then back to the fridge with a good layer of fresh crushed Pepper to air dry overnight. This afternoon I got the Ranch Kettle Ready. I used regular Kingsford and six good sized chunks of Apple. I really wanted to hit it hard with smoke. I dialed the Ranch in at 220. Started the cook at 3:45



At 5:20 the internal temp hit my goal of 140 deg.

Had to give it a taste test right? Soooooooooo F ing Good.










Let it rest for an hour then foiled and back to fridge. Slicing tomorrow more pics to come. Thanks for looking.
 
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I will be curious how the pics look. Is this more of a side dish or main course? How will you treat the left overs? Can't decide if this is a bucket list item or not. Thanks for the post.
 
Very nice. Just wondering, I have done just two slabs so far so by no means an expert. What I found is that just using the MTC it had all the saltiness it needed I can't see adding more salt. If you found it way too salty try just adding the sugar and pepper and you may not need to soak it for two hours.
 
Tex Slater said:
I will be curious how the pics look. Is this more of a side dish or main course? How will you treat the left overs? Can't decide if this is a bucket list item or not. Thanks for the post.
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It's much more than a bucket list item. Once you do it you will be amazed at the difference in flavor and quality over store-bought bacon. Much of what you find in grocery stores is wet-cured. There is simply no way to compare that - even the high-quality grocery store stuff - to bacon dry cured and smoked yourself. And best of all, it is almost impossible to screw up. We cure and smoke bacon about once a month at our house now. Try it and I guarantee you'll love it!
 
interesting way to butcher the ribs out. is that how it's typically done for bacon? seems like it would leave a lot of meat on the belly that way which is great. i've always just taken the rack off to have a rack to cook up while i wait for the cure to finish.
 
Done.













Doing this was fun but most of all Bacon at the Market is Almost $6.00/lb. I made $100.00 of bacon for a little over $30.00 and from the first couple pieces I fried up there's no comparison. Thanks for following this.
 
Okay, thanks a lot! I'm just about to make (store bought) bacon and eggs for dinner... now I know it's going to suck compared to your bacon!

Bravo!

Now, to find room in the freezer for 12+ pounds of bacon, so I can buy a pork belly before my wife gets back from her business trip! ;)
 
DBWallis said:
Okay, thanks a lot! I'm just about to make (store bought) bacon and eggs for dinner... now I know it's going to suck compared to your bacon!

Bravo!

Now, to find room in the freezer for 12+ pounds of bacon, so I can buy a pork belly before my wife gets back from her business trip! ;)
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Thanks, just throw away those green things called Veggies.
 
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