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-   -   Warm smoked belly bacon (pic heavy) (http://www.homebrewtalk.com/f172/warm-smoked-belly-bacon-pic-heavy-339753/)

SuperiorBrew 07-05-2012 09:12 PM

Warm smoked belly bacon (pic heavy)
 
I picked up a frozen case of 4 skinned slabs average weight about 12 lbs each. I pulled 2 slabs out and thawed, cut them roughly in half and did a dry rub using Alblancher's Dry Cured Bacon Calculator

I did two at 3% salt & two at 4% using brown sugar on two and maple sugar on the other two.

Piece #1 (4% salt):
6lb 5.5oz (6.344lb)
115g Kosher Salt
9.2g Cure #1
43.1g Maple Sugar

Piece #2 (4% salt):
4lb 14.8oz (4.925lb)
89.1g Kosher Salt
7.1g Cure #1
33.5g Dark Brown Sugar

Piece #3 (3% salt):
6lb 8oz (6.5lb)
88.4g Kosher Salt
9.43g Cure #1
44.2g Maple Sugar

Piece #4 (3% salt):
4lb 14.8oz (6.34lb)
86.4g Kosher Salt
9.13g Cure #1
43.2g Dark Brown Sugar

Since I was going to be out of town for 6 days I applied all the cure and vacuum sealed them, they were flipped and massaged every day, 10 days total.

I rinsed them and tried a couple slices from the 3% and 4% and thought the 4% was slightly too salty but not enough to bother soaking.

I marked and hung the slabs in my garage beer fridge for 1.5 days to develop the pellicle.
http://inlinethumb48.webshots.com/48...600x600Q85.jpg

I pulled slab #1 and Slab #4 out and brushed #1 with a 75/25 mix of molasses and maple syrup, slab#4 went in the smoker commando.
http://inlinethumb64.webshots.com/51...600x600Q85.jpg

http://inlinethumb53.webshots.com/32...600x600Q85.jpg

http://inlinethumb64.webshots.com/50...600x600Q85.jpg

I filled the A-MAZE-N-TUBE-SMOKER with a mix of pellets 1/3 Hickory/Cherry/Maple Let it go till it burned out (5.5 hours) then I filled the A-MAZE-N-PELLET-SMOKER with the same pellets and lit both ends I am 1 hour into this and expect it will burn for 6-7 more hours.
http://inlinethumb02.webshots.com/50...600x600Q85.jpg

http://inlinethumb35.webshots.com/29...600x600Q85.jpg

After 5.5 hours:
http://inlinethumb60.webshots.com/50...600x600Q85.jpg

Outside temps today were 72 at start up and 84 now. The smoker cabinet temp started at 100 and has got as high as 134


I am thinking of leaving the other two slabs dry age a a few more days before smoking them.

The AMPS lit on both ends burned for 4.5 hours the temp got as high as 150 the bacon ended up at 120

http://inlinethumb44.webshots.com/29...600x600Q85.jpg

http://inlinethumb49.webshots.com/47...600x600Q85.jpg

http://inlinethumb47.webshots.com/50...600x600Q85.jpg

Have it in the fridge cooling, may sample couple slices off each in a while.

They both tasted great, #1 that had the maple sugar and was brushed with the maple - molasses wins by a nose.
http://inlinethumb63.webshots.com/50...600x600Q85.jpg

Got the old trusty craigslist Hobart slicer out and sliced them nice and thick.
http://inlinethumb34.webshots.com/49...600x600Q85.jpg

http://inlinethumb11.webshots.com/51...600x600Q85.jpg

http://inlinethumb09.webshots.com/50...600x600Q85.jpg

All sealed up.
http://inlinethumb62.webshots.com/28...600x600Q85.jpg

Made some mighty tasty BLT's too.

http://inlinethumb10.webshots.com/51...600x600Q85.jpg

Next two half slabs:

I put slabs #2 & 3 in the smoker last night after letting them hang for 3 more days. (4.5 days total)

This time I lit both the A-MAZE-N-TUBE-SMOKER & the A-MAZE-N-PELLET-SMOKER the outside temp is 71 and will drop to 68 the smoker temp was 100 when I lit the AMPS.

The AMPS burned for 11 hours, smoker temperature got as high as 140 but averaged 115. Internal temp was also 115 when pulled.
Off to the fridge for another day or two before slicing.

http://inlinethumb53.webshots.com/49...600x600Q85.jpg

http://inlinethumb27.webshots.com/49...600x600Q85.jpg

Rich

Greenbasterd 07-05-2012 09:43 PM

wow!! that looks awesome, i've haven't done my own bacon yet. this just gave me the kick in the ass i needed tho.. i am soo doing this!!!

kellzey 07-05-2012 09:57 PM

Damn I'm hungry! Send me some! LOL

Reelale 07-05-2012 10:04 PM

Wow! Where did you get the case of slabs? For that matter, what do you even ask for? I want to to try this....badly.

SuperiorBrew 07-05-2012 10:08 PM

Quote:

Originally Posted by Reelale (Post 4227945)
Wow! Where did you get the case of slabs? For that matter, what do you even ask for? I want to to try this....badly.

Ask for a pork belly, they come with the skin on or off. I had my butcher order me the case so I could keep some in the freezer, friends and family drain my supply almost as fast as I can make it.

Sams Club normally has slabs as well as many large grocery stores, Asian markets etc.

Reelale 07-05-2012 11:25 PM

Quote:

Originally Posted by SuperiorBrew

Ask for a pork belly, they come with the skin on or off. I had my butcher order me the case so I could keep some in the freezer, friends and family drain my supply almost as fast as I can make it.

Sams Club normally has slabs as well as many large grocery stores, Asian markets etc.

Thanks. I guess you can get the hanging hooks from the same place as the cure?

SuperiorBrew 07-05-2012 11:27 PM

Quote:

Originally Posted by Reelale (Post 4228113)
Thanks. I guess you can get the hanging hooks from the same place as the cure?

Yup, http://www.butcher-packer.com/

runningweird 07-05-2012 11:41 PM

That looks fantastic - What kind of vacuum sealer is that? looks nice.

Reelale 07-05-2012 11:42 PM

Quote:

Originally Posted by SuperiorBrew

Thanks again. I usually order from waltonsinc.com. Pretty sure they have them.

SuperiorBrew 07-05-2012 11:46 PM

Quote:

Originally Posted by runningweird (Post 4228152)
That looks fantastic - What kind of vacuum sealer is that? looks nice.

It's a Weston 2300 Cabelas has a private Labeled version with digital controls but it's $100 more.
I went through 2.5 foodsaver brand sealers (one was used) this one weighs more than all of them combined, much stronger vacuum and will do up to 15" wide.


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