ChicagoDave
has rocks in the head
Member since June 2016
Posts: 720
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Post by ChicagoDave on Apr 8, 2017 9:57:26 GMT -5
Well, I just pulled 10 pounds of pork belly from the fridge after curing for 14 days and then letting it sit and dry out for 2 more. Turned the smoker on at 7am and will be attempting to "cold" smoke this for 12 hours using a mixture of apple and pecan wood. It's supposed to be 70 here today so I've already had to start adding ice to keep the chamber temps below 100. This would be my other hobby! I really enjoy making jerky, sausages and bacon. I'll post some updates as things progress.  |
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Post by wigglinrocks on Apr 8, 2017 10:08:24 GMT -5
Try cherry wood sometime , good with just about everything . Which reminds me I still have a couple logs to cut up .
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Post by rockjunquie on Apr 8, 2017 10:37:47 GMT -5
MMMMMMMMM *mouth watering* I can smell it from here.
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Post by Garage Rocker on Apr 8, 2017 11:44:31 GMT -5
Now you're talking, Dave. I love me some pork! From the rooter to the tooter, it's all good!!!
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Post by aDave on Apr 8, 2017 11:50:50 GMT -5
Nice ChicagoDave. I love smoking meats, but I've never done bacon. We got a Traeger smoker about 7 years ago and we use it constantly. We actually sold our first one to our neighbor and upgraded. We'll never get tired of using it. Dave |
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Post by Pat on Apr 8, 2017 12:46:24 GMT -5
Wow! Didn't know you could make your own bacon at home. I love crispy bacon. Put a piece on my English muffin every morning. Yummmm! and sausage: I don't think I would ever get tired of sausage with cold catsup !
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ChicagoDave
has rocks in the head
Member since June 2016
Posts: 720
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Post by ChicagoDave on Apr 8, 2017 13:57:20 GMT -5
Bacon is actually really easy to make assuming you've got a way to smoke it. The only weird ingredient is curing salt, but it is easily ordered online. That gets combined with kosher salt and sugar to make a curing rub. You can add any other flavors you like after that. The biggest issue is making sure to weigh everything so you know exact amounts of cure. Then it's just a long day of watching the smoker. But the finished product is amazing (and MUCH faster than tumbling rocks).
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Post by Pat on Apr 8, 2017 14:09:27 GMT -5
Can I get the meat at the grocery store butcher? Do they just slice up a pig?
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ChicagoDave
has rocks in the head
Member since June 2016
Posts: 720
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Post by ChicagoDave on Apr 8, 2017 14:21:11 GMT -5
Can I get the meat at the grocery store butcher? Do they just slice up a pig? I get the pork belly from Costco. I doubt most grocery stores carry that particular cut, but if you have an old-school butcher shop nearby I'm sure they have it available. |
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Post by Pat on Apr 8, 2017 14:29:42 GMT -5
Thanks. Can I do it in the oven, or does it get too smokey?
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ChicagoDave
has rocks in the head
Member since June 2016
Posts: 720
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Post by ChicagoDave on Apr 8, 2017 14:50:05 GMT -5
Thanks. Can I do it in the oven, or does it get too smokey? You would definitely need to do this outside. You'd set all the smoke alarms off in the house! |
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Fossilman
Cave Dweller 
Member since January 2009
Posts: 20,723 
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Post by Fossilman on Apr 8, 2017 15:18:39 GMT -5
I'll be right over...... I just finished a few rolls of sausage the other day....I like doing it all too...
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ChicagoDave
has rocks in the head
Member since June 2016
Posts: 720
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Post by ChicagoDave on Apr 8, 2017 19:20:51 GMT -5
Well, 12 hours of smoking has been finished and here is the final product. This will get wrapped up and stored in the fridge for 5 or 6 days to let the smoke mellow out a bit. I'll slice it up and vacuum seal a bunch of bags and then it's off to the freezer.  |
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Post by Pat on Apr 8, 2017 19:28:47 GMT -5
Interesting. Thanks for taking us through the process.
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droseraguy
Cave Dweller
Member since April 2012
Posts: 426
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Post by droseraguy on Apr 8, 2017 21:16:23 GMT -5
Dang that looks good. What time is breakfast ?
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Post by MrMike on Apr 8, 2017 21:22:07 GMT -5
Well, 12 hours of smoking has been finished and here is the final product. This will get wrapped up and stored in the fridge for 5 or 6 days to let the smoke mellow out a bit. I'll slice it up and vacuum seal a bunch of bags and then it's off to the freezer. Now them are some purdy slabs Dave. |
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Post by toiv0 on Apr 8, 2017 21:38:38 GMT -5
Nice, I love bacon. We have a local meat company that made the best bacon I have eaten this last fall. Their hams fell short though and I have been giving them away. One year someone gave me a small pig about 100 lbs live weight for butchering their larger hog. I had the whole thing smoked...wow smoked hocks, hams, ribs, chops....I am going to raid the fridge now.
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ChicagoDave
has rocks in the head
Member since June 2016
Posts: 720
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Post by ChicagoDave on Apr 8, 2017 21:48:54 GMT -5
Nice, I love bacon. We have a local meat company that made the best bacon I have eaten this last fall. Their hams fell short though and I have been giving them away. One year someone gave me a small pig about 100 lbs live weight for butchering their larger hog. I had the whole thing smoked...wow smoked hocks, hams, ribs, chops....I am going to raid the fridge now. Yum! That sounds delicious. |
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