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Discussion Starter · #1 · (Edited)
15lb Pork Belly smoked over hickory. Brown sugar, black pepper, kosher salt & curing salt.

Rubbed down and ready to sit for five days.




Four hrs in the smoker @ 175 and overnight rest in the fridge.

Sensitive content, not recommended for those under 18
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Result: Outstanding!

 

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Discussion Starter · #6 ·
Any special muscle from the shoulder that you use? or is is smoke what you got?聽 I know where that muscle is in the shoulder and it would be my choice for bacon due to it's fat content.
 

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Very nice!聽 I'm glad to see you're giving your new smoker a workout.聽 I think I'm going to take mine to my new restaurant and do some stuff for features.
 

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@chefbuba nice work is this your first time making bacon? First time I made it I was so intimidated about it most a fear of bacteria. You smoke at a much lower temp than I do but I notice with mine some of the bacon gets over cooked so I think I will lower my temp. Here are some photos of mine last batch:





You can see all the photos here step by step: http://www.cheftalk.com/g/a/141/bacon-i-made/
 

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Discussion Starter · #11 ·
@Nicko I have made it a couple of times before, but more like smoked belly, no cure. First time I cured it was a disaster, way too salty to eat as bacon so I chunked it up and threw it in the freezer. It was great to use in a pot of beans. I also could only smoke it on my wood burner which was difficult to keep below 250.

I smoked it to an internal temp of 150.
 

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I often cold smoke my bacon especially belly pork. I do like to hot smoke the loin I think you call it Canadian bacon and even rub maple syrup over it. I am experimenting with some fruit tree wood for smoking, I have just trimmed some Fijoa trees so I am looking forward to giving that a go it supposed to be quite a gentle smoke. I have to admit Buba yours makes my mouth water as Homer Simpson says mmm bacon.
 

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