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  • LovethatSmoke556
    Club Member
    • Aug 2020
    • 2

    Bacon

    You say not to use sliced belly for bacon, but I tried it and it was perfect. Is there something I am missing here?
  • ecowper
    Founding Member
    • Jul 2014
    • 3267
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      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"


      Eric Cowperthwaite aka ecowper

    #2
    Generally, it is difficult to get the brine/cure correct since the belly is already sliced into very thin strips. I'd be interested in how you cured and smoked, personally.

    Comment

    • LovethatSmoke556
      Club Member
      • Aug 2020
      • 2

      #3
      I used the recipe for basic bacon from Meathead. The slices were 2" wide and 1.5" thick. Total of 6 slices. I put them together the way they came sliced and sucked most of the air out of the Ziplock. Then just followed the instructions for the curing process from Meathead. Being in Missouri, I can get whole belly's, but had already bought the first round sliced, so I figured I would try it. Smoked them in my Kamado Joe. Really turned out great.

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10597
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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        #4
        We say not to use sliced belly because it is easier to cure evenly with the whole belly. It is also easier to do the calculations for one piece of meat as opposed to strips of meat. The concern with curing is making sure that you are getting the correct amount of PP#1 into the cure mixture. With strips of meat, this can be difficult to do accurately. It also may come out very salty, but it sounds like you did not have this issue.

        Comment


        • LovethatSmoke556
          LovethatSmoke556 commented
          Editing a comment
          The strips were tight together in the curing mixture so the edges of the strips would not allow the mixture to go between them. Not too salty.
          We love bacon and I was very pleased with the outcome.

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