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Meat-Up in Memphis 2021

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Doing some bacon soon...

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  • Xandera_7
    Former Member
    • May 2018
    • 127
    • Halifax Canada

    Doing some bacon soon...

    Hey folks,
    I got myself some pork belly yesterday and plan on starting the cure later this week. I plan on following Meathead's recipe(s). I want to draw from your experience... Any tips or tricks you have learned along the way? Anything I need to be aware of going in?

    Thanks! 😁
  • HawkerXP
    Club Member
    • Jul 2016
    • 4933
    • Northern Virginia
    • 3 Weber kettles, and a PBC
      Dot w two probes
      Slo n Sear
      Cold beer

    Measure twice and cut once. No, that's not it.
    Lefty loosie, righty tighty. Noooo
    The sun rises in the east and sets in the west. nope
    How about, follow the directions, eat good and have FUN!


    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1149
      • Central Iowa

      Can't help with the recipe as I use Rhulman's recipe. I will say; do NOT skimp on the quality of your plastic bag(s) for curing. Zipoc (2 gal.) freezer bags are what you want. Keep the closure clean while filling so you geta good seal, or else it will get messy! Have fun and enjoy! Oh yea, the whole process may (will) be habit forming!!!


      • jfmorris
        jfmorris commented
        Editing a comment
        Xandera_7 I am not sure how well the food saver will work with the bacon recipes here. They are pretty wet, and rely on the moisture moving around the meat, as you flip it every day. I've got a Foodsaver, but do not think I would use it for the bacon curing stage, just for packing it for the freezer after its smoked and sliced.

      • Spinaker
        Spinaker commented
        Editing a comment
        I like to use a large Cambro container that I use to make pastrami. It works great. No leaks!

      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        Xandera_7 Food saver will work fine. Just watch the fluid line and hit "seal" before it reaches the vacuum chamber. Might be a good idea to double seal unless you have a "wet" setting on your food saver.
    • Spinaker
      • Nov 2014
      • 10411
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        Dexter (Beagle mix)
        Kinnick (American Foxhound)

        Big Green Egg (Large) X2
        Blackstone 36" Outdoor Griddle 4-Burner

        Broil King Keg
        Karubeque C-60
        Kamado Joe Jr. (Black)
        Lodge L410 Hibachi
        Pit Barrel Cooker
        Pit Barrel Cooker 2.0
        R&V Works FF2-R-ST 4-Gallon Fryer

        Weber Spirit Gasser
        FireBoard (Base Package)
        Thermoworks ThermaPen (Red)
        Thermoworks MK4 (Orange)

        BBQ Dragon
        Big Green Egg Plate Setter
        Benzomatic TS4000 Torch X 2
        Benzomatic TS800 High Temp Torch X 2

        Bayou Classic 44 qt Stainless Stock Pot
        Bayou Classic 35K BTU Burner

        Digi Q DX2 (Medium Pit Viper Fan)
        Dragon VT 2-23 C Torch
        Eggspander Kit X2
        Field Skillet No. 8,10,12

        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
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        Rockwood Lump Charcoal
        Apple, Cherry & Oak Log splits for the C-60

        Buck 119 Special
        Dexter 12" Brisket Sword
        Next Major Purchase
        Lone Star Grillz 24 X 48 Offset

      I would make sure to go LOW and SLOW. There is a lot of sugar in the recipe and you don't want it to burn. So take your time, enjoy the aroma and marvel as your bacon turns into a lovely, lightly-charred, golden piece of heaven.
      Click image for larger version

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      • Spinaker
        Spinaker commented
        Editing a comment
        Oh, and I like to throw some Meat Church's Honey Hog or Honey Pecan Rub on the bacon right before smoking. It gives me more texture and a boost of flavor that takes it over the top, my friends. Rod JakeT Frozen Smoke Xandera_7

      • Rod
        Rod commented
        Editing a comment
        Spinaker So is it standing on it's side? Or is it an optical illusion? The pic makes it look 5" thick!. I'm not a religious person, but if there is a heaven I hope it looks like that pic!

      • Spinaker
        Spinaker commented
        Editing a comment
        LOL, I am flattered......but, yes, it is an optical allusion. It is resting fat down, just like I cooked it. I wish it was 5"inches thick. That would be epic! Rod
        Last edited by Spinaker; July 17th, 2018, 09:20 PM.
    • Rfuilrez
      Club Member
      • Aug 2015
      • 171

      Bacon is a pretty easy one to get right. I don’t think I’ve had a batch yet that has come out bad. There’s a bunch of fat and you’re not cooking it to 190-200ish like pork shoulder or a brisket or anything.

      Just follow the steps and it’ll be good eatin!

      I’ve made “a few” batches. I’m going on 250lbs or so this summer alone. 400ish lbs last year. People at work love it and have no problem buying it from me. Click image for larger version

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      • Rod
        Club Member
        • Dec 2015
        • 578
        • Phoenix, AZ
        • Weber Genesis S330 with GrillGrates
          Weber Performer with SnS, DnG and Pit Viper mod
          Weber 26" kettle with SnS and Pit Viper mod
          Blackstone 36" SS griddle

          Thermoworks Smoke
          Thermoworks MK4
          Maverick ET-732

          Accessories ranging from a Vortex to bear claws.

        I just did this for the first time. Smoked it Sunday and we fried some up last nite. Followed Meathead's method with his simple recipe. Unbelievable and super easy. The only problem is slicing it by hand as I don't have a slicer.

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        • jfmorris
          jfmorris commented
          Editing a comment
          I don't have a slicer, but found the purchase of a high quality 12" slicing knife was a MUST to slicing up stuff like bacon and brisket properly. I've got this one:


        • Rod
          Rod commented
          Editing a comment
          jfmorris I actually saw your post about that in an older thread and made the purchase today. Thanks for the recommendation.
      • CaptainMike
        Club Member
        • Nov 2015
        • 2339
        • The Great State of Jefferson
        • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
          Old school big'ol Traeger w/Pro controller (Big Tex)
          2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
          20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
          Thermoworks Smoke and Thermapen.

        For the first batch or two follow the recipe explicitly, but think about what flavor profiles you want down the line. I like mine a little less sweet and punch it up with garlic, onion, and chipotle powders. I also use hickory or mesquite for a smokier flavor.


        • xaugievike
          Club Member
          • Jan 2017
          • 641
          • Chicagoland
          • Weber Genesis 300 series
            Weber Summit Charcoal With custom grill center
            Weber Performer w/SNS
            Blackstone 22" TableTop Griddle
            Ooni Pro Pizza oven

          Got about 9 lbs into the cure today (various flavors) - such good stuff.
          Attached Files


          • Spinaker
            Spinaker commented
            Editing a comment
            Oh baby!

          • xaugievike
            xaugievike commented
            Editing a comment
            we bought a whole hog....so theres another side of belly in the freezer too. save about 3 more lbs off this one for some burnt ends in the coming days.
        • scottranda
          Charter Member
          • May 2015
          • 1662
          • Charlotte, NC

          You’ll never go back! You’re forewarned!


          • nsbbqguy
            Charter Member
            • Feb 2015
            • 88
            • Halifax. Canada

            Click image for larger version

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ID:	533793 Nice ! Finally going the bacon route! You’ll be hooked like I am. If you like maple bacon use maple sugar in place of the sugar. ( I haven’t looked at meatheads recipe so don’t know the quantities that he calls for) But usually I substitute maple sugar for brown sugar( if it calls for a dry cure) Sometimes glaze it when smoking as well. You can’t go wrong with making you own bacon. I’ve made a ton and prefer it to store bought. Only thing I don’t like is the slicer I have only does half a belly. So can’t do whole slices. Invest in a commercial slicer if your going to do it a lots. Makes for a long time slicing belly with a knife!!!


            • HorseDoctor
              HorseDoctor commented
              Editing a comment
              Ah... but half slices are perfect for a BLT!!! Tis the season!

            • nsbbqguy
              nsbbqguy commented
              Editing a comment
              You can buy maple sugar at most grocery stores around home.

            • nsbbqguy
              nsbbqguy commented
              Editing a comment
              Yep! Half slices are perfect for BLT’s!!!
          • jfmorris
            Club Member
            • Nov 2017
            • 2728
            • Huntsville, Alabama
            • Jim Morris

              • Camp Chef FTG900 Flat Top Grill (2020)
              • Weber Genesis II E-410 w/ GrillGrates (2019)
              • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
              • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
              • King Kooker 94/90TKD 105K/60K dual burner patio stove
              • Lodge L8D03 5 quart dutch oven
              • Lodge L10SK3 12" skillet
              • Anova
              • Thermoworks Smoke w/ Wifi Gateway
              • Thermoworks Dot
              • Thermoworks Thermapen Classic
              • Thermoworks RT600C
              • Whatever I brewed and have on tap!

            Here's some bacon...

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            • Spinaker
              Spinaker commented
              Editing a comment
              Oh wow

            • PappyBBQ
              PappyBBQ commented
              Editing a comment

            • jfmorris
              jfmorris commented
              Editing a comment
              Thanks guys. It's crazy how the cure causes that red to develop in the meat. This pork belly actually had a lot more lean and less fat on it than the last one I cured.
          • FireMan
            Charter Member
            • Jul 2015
            • 7334
            • Bottom of Winnebago

            Send the invitations out early!


            • Sweaty Paul
              Founding Member
              • Aug 2014
              • 1358
              • Hays, KS
              • Green Mountain Grill - Jim Bowie
                (I've never regretted having too much grate space).

                Weber Genesis Gas grill
                Weber Kettle grills x 2





              Meat-Up in Memphis 2021

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              Click here for details. (https://amazingribs.com/memphis)
              See more
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