Haven’t posted for awhile so thought I’d show some meat pics of Meatheads homemade bacon recipe, made a 10lb belly on the wsm 22 . Smoked around 240 for about 2 hrs, with cherry wood and a lil hickory. Will vac seal and give some away for gifts and eat a bunch 😄you need to try this stuff if haven’t made it before,,,,, delicious
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Founding Member
- Jul 2014
- 5714
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
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Club Member
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Oklahoma Joe Bronco
I have made his maple syrup bacon, a couple of bellies. Outstanding. Used my new to me Smoke Vault, aka ResQ.
Current project is beef bacon, from Beef belly, navel cut. Recently started a thread on that, the beef bacon chronicles. Still working out some kinks there.
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Club Member
- Jun 2016
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- Rockland county New York
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- Nov 2014
- 13953
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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That looks great! I love that recipe. The one thing that you have to remember about making bacon.......even if you screw up, you still have bacon......or at the very least.....pork belly!
That being said, it looks like you nailed.
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Club Member
- Aug 2020
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- Houston, Texas
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That does look great! I’ve never done a pork belly either, but your post makes me want to try it!……along with the other comments about never buying store bacon again. Can I do this on my Bronco or SNS Kettle? Would the Bronco be better since it’s more of a dedicated smoker? What’s the best way to slice it after it’s done? Details please?
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It would work on either grill. I use a 22” WSM.
The first couple of times, I cut it by hand. Found I could cut it fairly evenly. A bit time consuming but that’s what music is for. Found a meat slicer on Woot and have been using it ever since. I do wonder if the reduced time in cutting is lost during the cleaning.
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It is pretty easy actually. I have done it on the wsm, the bronco and on the kettle. Last time I did so much that I used the wsm and the bronco at the same time. I haven’t done it in awhile because I cut back on pork, but it is about time again. I use meatheads recipe pretty much verbatim. Except I put a pretty heavy coat of pepper on before I smoke it.
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Panhead John RiverJeff
I have made this recipe several times and it always turns out great, it is very easy to make, mix a few ingredients (I use gallon ziplock bags) and let the belly cure (I let cure for 5days) flipping bag every day.
You can smoke it on any either smoker panhead John, I would just recommend indirect. You will need Prague powder #1 which I had to order online (Amazon)as I couldn’t find any locally .
I let it cool overnight in fridge then slice it to desired thickness using my cheap electric meat slicer. Before I had a meat slicer I just cut by hand, pieces just weren’t perfectly same thickness. It’s also great to cube some up and use in thing like green beans, omelette,potatoes ect. It’s also cheaper in the long run than buying store bought as this stuff won’t shrink up to nothing and it doesn’t have all the preservatives in it!!! Give it a try, check out meatheads homemade bacon recipes on the free side with the curing calculator!!!!
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Club Member
- Mar 2020
- 4736
- Near Chicago, IL
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Panhead John the above is accurate. I don’t think it matters which smoker you’d be using as it is only a few hours of smoking to hit 155. And yeah, you need an electric deli slicer. I did it without one a few years ago and obviously you cannot slice bacon very well by hand. I did have to double bag my pieces for the curing part to avoid leaks.
My wife asked for Maple-Whiskey Bacon for Mother’s Day and who am I to say no to such a request. So, 2 weeks ago I bought a 12 pound pork belly (that’s a heckuva big belly). Let it sit in cryovac for 5 days and then started it curing last weekend. Cut into 3 lb slabs, each slab fits just right in a gallon ziplock bag.
Results here:
Seasons change, as do our seasonal "Show Us What You're Cooking!" topics. So with the arrival of fall (autumn) here is a brand new SUWYC, Volume 31! (Link to the expired Vol 30, Summer 2023: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1440761-show-us-what-you
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Just get a thin blade slicing knife. That’s all you need. Slice it cold and you’ll be just fine with what you’ve already got. Panhead John
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Panhead John I am 100% certain I was using the wrong knife for the job so I am sure you can improve on that with a proper knife.
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Moderator
- Nov 2014
- 13953
- Land of Tonka
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John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Originally posted by Panhead John View PostThat does look great! I’ve never done a pork belly either, but your post makes me want to try it!……along with the other comments about never buying store bacon again. Can I do this on my Bronco or SNS Kettle? Would the Bronco be better since it’s more of a dedicated smoker? What’s the best way to slice it after it’s done? Details please?
But I’ve done it in my KBQ, PBCs, BGEs they all work great for makin’ bacon.
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