BACON w/pics
- Thread starter Robert Clark
- Start date
Mike Stevenson
TVWBB Super Fan
Nice looking Bacon!
Robert Clark
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
Well, it looks pretty good. Narrative?
Bill </div></BLOCKQUOTE>
2 slabs were done with this recipe.
One was made with Old Bay.
The third was flavored with Rosemary and Garlic.
All were smoked over Humphrey's Lump and apple wood to an internal temp of 147.
It was about 20 lbs of fresh pork belly I got for $2.49/lb at Galvinell's (local buthcher shop).
Cured for seven days - let air dry for 24 hours - smoked until done.
Well, it looks pretty good. Narrative?
Bill </div></BLOCKQUOTE>
2 slabs were done with this recipe.
One was made with Old Bay.
The third was flavored with Rosemary and Garlic.
All were smoked over Humphrey's Lump and apple wood to an internal temp of 147.
It was about 20 lbs of fresh pork belly I got for $2.49/lb at Galvinell's (local buthcher shop).
Cured for seven days - let air dry for 24 hours - smoked until done.
Bill Hays
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert Clark:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
Well, it looks pretty good. Narrative?
Bill </div></BLOCKQUOTE>
2 slabs were done with this recipe.
One was made with Old Bay.
The third was flavored with Rosemary and Garlic.
All were smoked over Humphrey's Lump and apple wood to an internal temp of 147.
It was about 20 lbs of fresh pork belly I got for $2.49/lb at Galvinell's (local buthcher shop).
Cured for seven days - let air dry for 24 hours - smoked until done.
</div></BLOCKQUOTE>
Why, thank you.
What was your pit temp, how long did it take to get to 147º, and, most importantly, how did you like it?
Bill
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
Well, it looks pretty good. Narrative?
Bill </div></BLOCKQUOTE>
2 slabs were done with this recipe.
One was made with Old Bay.
The third was flavored with Rosemary and Garlic.
All were smoked over Humphrey's Lump and apple wood to an internal temp of 147.
It was about 20 lbs of fresh pork belly I got for $2.49/lb at Galvinell's (local buthcher shop).
Cured for seven days - let air dry for 24 hours - smoked until done.
Why, thank you.
Bill
Robert Clark
TVWBB Pro
[/QUOTE]
Why, thank you.
What was your pit temp, how long did it take to get to 147º, and, most importantly, how did you like it?
Bill[/QUOTE]
Pit temp was between 170 - 200.
Took about 3 1/2 hour to get to temp.
Bacon is hard for me to judge because it is not a consistent thickness.
I shoot for a temp of about 140 in the thickest part of each slab and assume the rest is done at that point.
This is the second time I've done my own maple bacon.
I think it is very good.
Other people say it is too sweet; personal preference I guess.
I hate to say it, but I cant tell which is the Old Bay slab because I forgot to mark it.
The Rosemary Garlic slab tasted very good when I cooked it .
Hopefully I will be able to taste the Old Bay when I cook it.
Why, thank you.
Bill[/QUOTE]
Pit temp was between 170 - 200.
Took about 3 1/2 hour to get to temp.
Bacon is hard for me to judge because it is not a consistent thickness.
I shoot for a temp of about 140 in the thickest part of each slab and assume the rest is done at that point.
This is the second time I've done my own maple bacon.
I think it is very good.
Other people say it is too sweet; personal preference I guess.
I hate to say it, but I cant tell which is the Old Bay slab because I forgot to mark it.
The Rosemary Garlic slab tasted very good when I cooked it .
Hopefully I will be able to taste the Old Bay when I cook it.
Eric Simon
TVWBB Fan
I like your 3-rack set up. Can you describe it? Do you have a "recipe" for the washer/nut combo that you use to hold up the extra racks?
Thanks!
Thanks!
Robert Clark
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Simon:
I like your 3-rack set up. Can you describe it? Do you have a "recipe" for the washer/nut combo that you use to hold up the extra racks?
Thanks! </div></BLOCKQUOTE>
I actually used four grates.
I used a grate for a 18 inch Weber.
5 inch bolt 3 nuts and 3 washers.
Very similar to Pic 6.
I like your 3-rack set up. Can you describe it? Do you have a "recipe" for the washer/nut combo that you use to hold up the extra racks?
Thanks! </div></BLOCKQUOTE>
I actually used four grates.
I used a grate for a 18 inch Weber.
5 inch bolt 3 nuts and 3 washers.
Very similar to Pic 6.
Robert Clark
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
And where was all that bacon when I was at your house a few weeks ago???
I see how your are.
Looks great Robert, nice job on the slabs.
</div></BLOCKQUOTE>
That was the day I picked up the pork bellies.
You were one week too soon.
And where was all that bacon when I was at your house a few weeks ago???
That was the day I picked up the pork bellies.
You were one week too soon.
Steve Whiting
TVWBB All-Star
Stupid question but in terms of thickness did you trim the pork bellys to "bacon size"? those slabs are not the normal pork belly size are they?
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:
Stupid question but in terms of thickness, those slabs are not the normal pork belly size are they? </div></BLOCKQUOTE>
Thickness yes, bellies vary greatly. A whole belly is long, so if you buy trimmed bellies, they square them up for you. I buy my bellies whole, ribs still attached, and square them up. The smaller tapered pieces are used for roast pork belly. HTH
Stupid question but in terms of thickness, those slabs are not the normal pork belly size are they? </div></BLOCKQUOTE>
Thickness yes, bellies vary greatly. A whole belly is long, so if you buy trimmed bellies, they square them up for you. I buy my bellies whole, ribs still attached, and square them up. The smaller tapered pieces are used for roast pork belly. HTH
Robert Clark
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:
Stupid question but in terms of thickness did you trim the pork bellys to "bacon size"? those slabs are not the normal pork belly size are they? </div></BLOCKQUOTE>
That is how I bought them.
When I went to the butcher, I asked for fresh pork bellies and that is what I got - rind already removed.
Should I be asking for something else?
Stupid question but in terms of thickness did you trim the pork bellys to "bacon size"? those slabs are not the normal pork belly size are they? </div></BLOCKQUOTE>
That is how I bought them.
When I went to the butcher, I asked for fresh pork bellies and that is what I got - rind already removed.
Should I be asking for something else?
Steve Whiting
TVWBB All-Star
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert Clark:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:
Stupid question but in terms of thickness did you trim the pork bellys to "bacon size"? those slabs are not the normal pork belly size are they? </div></BLOCKQUOTE>
That is how I bought them.
When I went to the butcher, I asked for fresh pork bellies and that is what I got - rind already removed.
Should I be asking for something else? </div></BLOCKQUOTE>
Not to my knowledge. I have never seen a pork belly. I have seen pictures of other posters bacon and I remember it always being larger cuts of bacon, simular to what we call Canadian bacon. Your cuts look more like the bacon I buy in the store. Long and even sized. I like it.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:
Stupid question but in terms of thickness did you trim the pork bellys to "bacon size"? those slabs are not the normal pork belly size are they? </div></BLOCKQUOTE>
That is how I bought them.
When I went to the butcher, I asked for fresh pork bellies and that is what I got - rind already removed.
Should I be asking for something else? </div></BLOCKQUOTE>
Not to my knowledge. I have never seen a pork belly. I have seen pictures of other posters bacon and I remember it always being larger cuts of bacon, simular to what we call Canadian bacon. Your cuts look more like the bacon I buy in the store. Long and even sized. I like it.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:
I have seen pictures of other posters bacon and I remember it always being larger cuts of bacon, simular to what we call Canadian bacon. Your cuts look more like the bacon I buy in the store. Long and even sized. I like it. </div></BLOCKQUOTE>
Canadian bacon is made from pork loins. Then you have buckboard bacon, made from boneless butts. Reg bacon, like you buy in the store is made from bellies. HTH
I have seen pictures of other posters bacon and I remember it always being larger cuts of bacon, simular to what we call Canadian bacon. Your cuts look more like the bacon I buy in the store. Long and even sized. I like it. </div></BLOCKQUOTE>
Canadian bacon is made from pork loins. Then you have buckboard bacon, made from boneless butts. Reg bacon, like you buy in the store is made from bellies. HTH
Steve Whiting
TVWBB All-Star
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:
I have seen pictures of other posters bacon and I remember it always being larger cuts of bacon, simular to what we call Canadian bacon. Your cuts look more like the bacon I buy in the store. Long and even sized. I like it. </div></BLOCKQUOTE>
Canadian bacon is made from pork loins. Then you have buckboard bacon, made from boneless butts. Reg bacon, like you buy in the store is made from bellies. HTH </div></BLOCKQUOTE>
Thanks Bryan, I was thinking of the pictures of Buckboard bacon I have seen here. I was not aware it was made from a different cut of pork.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:
I have seen pictures of other posters bacon and I remember it always being larger cuts of bacon, simular to what we call Canadian bacon. Your cuts look more like the bacon I buy in the store. Long and even sized. I like it. </div></BLOCKQUOTE>
Canadian bacon is made from pork loins. Then you have buckboard bacon, made from boneless butts. Reg bacon, like you buy in the store is made from bellies. HTH </div></BLOCKQUOTE>
Thanks Bryan, I was thinking of the pictures of Buckboard bacon I have seen here. I was not aware it was made from a different cut of pork.
John Wallace
TVWBB Member
That looks beautiful! Gosh, I'm not sure I could find a pork belly around here. Larry R? I'd love to give this a try.
Robert Clark
TVWBB Pro
The place I buy the bellies from is a butcher shop that normally does not sell the bellies fresh.
They get them in to make their own bacon.
If I call, they will set some aside for me to pick up.
It usually take 1 - 2 weeks to get them.
They get them in to make their own bacon.
If I call, they will set some aside for me to pick up.
It usually take 1 - 2 weeks to get them.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Wallace:
Gosh, I'm not sure I could find a pork belly around here. Larry R? I'd love to give this a try. </div></BLOCKQUOTE>
John, Check Asian markets for pork belly.
Gosh, I'm not sure I could find a pork belly around here. Larry R? I'd love to give this a try. </div></BLOCKQUOTE>
John, Check Asian markets for pork belly.