Bacon making with a unique flavor


 
Marty Owens

Marty Owens

TVWBB Fan
Applied the dry cure to the pork belly and then added a generous amount of Tatonka Dust seasoning to get the flavor deep through out the meat during the 9 day cure in the fridge.

Here is a pic of the pork belly unwrapped after it rest in the fridge and in the sink just before rinsing and soaking.


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This is the pork bellies after a few fry tests and rinsing and soaking for 2 1/2 to 3 hours to get the salt taste down.


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Pork bellies getting a light shake of the Tatonka Dust to freshen the flavor. Then the pork bellies went back into the fridge unwrapped overnight to form a nice pellicle on them.


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In the smoker getting 14 hours of apple smoke from the tube smoker and the smoker cold smoking at 100º.


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Close up in the smoker.


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Pork bellies just out of the smoker, they have a good color to them!


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Pork belly going through the meat slicer and making bacon...


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A pan of bacon from the 2 pork bellies.


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and the cooked up money shot... Mmmm bacon... this experiment was an absolute hit, the taste is so unique and perfect for bacon; we will being doing this again!



Thanks for looking!
 
Bacon is not typically a full cooked item. Most commercial makers take bacon to 138 during smoking, the salt and curing agents should suffice under proper storage until fully cooked.
 
Very nice Marty! I made some bacon as well, using the Tatonka Dust as a rub I applied when I hot finished my bacon while smoking it. I liked it, but really want to do it the way Marty did so the belly has a week to pick up the flavor. I use a maple sugar cure mix I make and it seems to go quite well with it.
 
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