02-13-2016, 22:19
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#1
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Homemade Bacon
Bought a nice piece of pork belly (10 lbs) at Costco. I used it to make bacon. First 2 pics are different views of the raw product. 3rd pic is brine ingredients.
First step was to remove the pork belly from the package, wash, pat dry then cut into thirds. Second step was to mix the brine. I injected some of the brine into the pork belly pieces. Next I placed each piece into a ziplock bag with a cup of the brine. Seal the Ziplock bags and place the bags in the refrigerator. Leave them there for 2-3 weeks. After the brining, I smoked the pieces using Pecan wood at 225 degrees for about 2-3 hours, getting the internal temp to 150-160 degrees. After cooling, I vacuum packed them until ready to cut and cook...
Last edited by mark46th; 02-13-2016 at 22:34.
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mark46th is offline
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02-13-2016, 22:24
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#2
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Here are the last three pics of the series... Brining in Ziplock, vacuum packed after smoking and sliced, ready to cook...
Last edited by mark46th; 02-13-2016 at 22:37.
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mark46th is offline
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02-14-2016, 08:42
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#3
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Quiet Professional
Join Date: Apr 2008
Location: 18 yrs upstate NY, 30 yrs South Florida, 20 yrs Conch Republic, now chasing G-Kids in NOVA & UK
Posts: 11,901
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IF, I say if you need a comparatively independent, impartial, non-judgmental, but fair product taster/tester..
I volunteer my services..
 
__________________
Go raibh tú leathuair ar Neamh sula mbeadh a fhios ag an diabhal go bhfuil tú marbh
"May you be a half hour in heaven before the devil knows you’re dead"
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JJ_BPK is offline
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02-14-2016, 15:35
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#4
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Next time I am in Florida!!
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mark46th is offline
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02-14-2016, 17:03
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#5
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,849
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Looks great!
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cbtengr is offline
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02-14-2016, 17:44
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#6
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,841
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How is the belly on a boar? Enough fat to make bacon? 
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Roguish Lawyer is offline
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02-14-2016, 18:09
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#7
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Generally not fat enough for bacon, R.L. The boar tend to be on the lean side. When I make sausage out of it, I use 50% boar, 40% store bought pork and 10% beef fat...
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mark46th is offline
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02-14-2016, 19:13
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#8
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,841
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Quote:
Originally Posted by mark46th
Generally not fat enough for bacon, R.L. The boar tend to be on the lean side. When I make sausage out of it, I use 50% boar, 40% store bought pork and 10% beef fat...
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Can you smoke the shoulder?
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Roguish Lawyer is offline
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02-14-2016, 21:53
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#9
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Yes, but it tends to be dry. The loins and tenderloin, however, are delicious. I keep these pieces and have the rest ground up. I use it to make sausage. , I'll bring you some...
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