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salchichon
Member
755 Posts |
 Posted - 05/12/2012 : 05:43:15
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 I'm thinking about smoking a pork belly for the first time. If I just want to smoke it and eat, what are the specifics? Internal temp? If I want to smoke it to use for bacon later on, what are the steps? I've read some recipes that entail brining (im not a big fan of brining) When would I have to brine it? Thanks.
Scott |
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Al Dente
Member
USA
801 Posts |
Posted - 05/12/2012 : 19:46:33
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You'd need to brine/cure it if you want to make bacon. Very simple, 48 hours in a basic water, salt, brown sugar brine. Cold smoke for 5-6 hours. Let it cool, then in the fridge to firm up prior to slicing.
I wish I was born with two stomachs. All the best, Al. |
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Cactus1
Member
USA
1630 Posts |
Posted - 05/16/2012 : 00:12:37
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I made bacon a couple times this Spring. Used a maple syrup, apple juice, brown sugar, sea salt brine - more a slather consistency. Cured for 7 days turning about every 12 hours. Air dried for 24 hours in the refrigerator before cold smoke. I used hickory for smoke.
I also did a pineapple juice, blue agave syrup, soy sauce, crushed ginger, fresh cracked black pepper cure. I only cured this for 36 hours due to concerns about the enzymes in the pineappple juice breaking down and making mushy the pork belly. Air dried for 24 hours before smoke. Used white oak for smoke. Strange as this cure sounds, the bacon was actually quite good.
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric |
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CarolinaQue
Member
USA
3687 Posts |
Posted - 05/16/2012 : 07:52:54
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Cactus...that 2nd brine sounds quite good to me!!!
As far as the brine/wet cure question...I do a wet cure for 4 days and then air dry for a day before I somke it.
If you don't want to brine it, you can do a salt cure mix and just cure for a couple of days before rinsing, drying and smoking.
For cooking to temp to eat right away, smoke it until it hits 160* or so, slice and serve.
You can also cold smoke it if you have the capability for 6 or so hours, partially freeze, slice, vac seal and freeze in portions you want to use later.
One major thing to remember. If you don't use a curing agent like Cure #1/#2 ot Prague Powder #1/#2, then your window of how long the bacon is good for shrinks and is the same as any other meat product guidlines that aren't cured.
Another major thing is doing your research on how to do bacon so you keep food safety paramount. I have done both with and with out a curing salt/powder with success.
Tim
"What you achieve, or fail to achieve is only decided by YOU"!!! |
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salchichon
Member
755 Posts |
Posted - 05/21/2012 : 15:08:49
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those are great inputs. thank you.
so brining is manditory if i want to make bacon slices afterwards, right?
how are they preaparing/cooking pork belly when i see folks make it on tv? surely they're not brining it first. internatal temp?
thanks...
scott
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 05/22/2012 : 07:57:37
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YUP THEY ARE BRINING AND SOME FOR FIVE DAYS OR MORE. THICK CUT BACON SLICES SLOW SIMMERED IN LARD. ARE TOO DELICIOUS FOR MERE MORTALS.. OF COURSE A DIET OF BACON AT THIS RATE WILL INSURE YOU WILL NOT BE MORTAL LONG..   
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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Cactus1
Member
USA
1630 Posts |
Posted - 05/22/2012 : 09:45:08
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My brines were more the consistency of a slather. Did pull a little moisture from the pork belly during the cure time that is why I turned approximately every 12 hours. When I made my first small batch, I had forgot to pick up a curing salt and used sea salt which was OK because it was sliced, fried, and consumed fairly quickly. Made about 10 lb. the 2nd time and again used the sea salt and used the soy sauce for the pineapple / blue agave because I ran out of sea salt. Most was given to family and friends and used fairly quickly. I've used some to flavor crocks of pinto beans and still have some rind vac packed and in the freezer. I also have about 2 1/2 lbs. vac packed and in the freezer to take to Ohio over Father's Day weekend. I did like the pineapple, blue agave, ginger bacon a lot. Totally different from what you normally expect bacon to be but it was quite good.
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric |
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BigEGopher
Member
USA
144 Posts |
Posted - 05/22/2012 : 12:32:04
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My 2 cents. Have done about 25 lbs. like this to very good reviews.
Equal parts kosher salt and brown sugar. Rub to coat the belly on all sides. Place in ziploc bag and put in fridge turning every day or so. After the 4th or 5th day you should have a little moisture in bag and the belly will feel firmer. I rinse, smoke to around 160, let sit in the fridge overnight and slice the next day.
Awesome stuff with no chemicals. I also will crack some fresh black pepper before smoking too..
They quit laughing when it is time to eat!
Minnesota
WSM
ECB |
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Al Dente
Member
USA
801 Posts |
Posted - 05/23/2012 : 03:56:08
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C'mon Billy. Bacon is one of the four basic food groups, isn't it? Along with salt, beer, and pork.
I wish I was born with two stomachs. All the best, Al. |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 05/23/2012 : 08:13:06
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DON'T FORGET SUGAR MY DADDY USED TO TUCK A FEW STRIPS OF FRIED BACON RIND IN MY POCKET AS I LEFT FOR OLE WEST WINDSOR SCHOOL. HE THOUGHT THE LONG WALK OF A MILE AND A HALF WAS OK BUT WAS CONCERNED THAT THE BREAKFAST OF FOUR EGGS, PILES OF TOAST WITH PEANUT BUTTER AND STRAWBERRY JAM AS WELL AS PILES OF BACON MAY NOT BE ENOUGH NOURISHMENT TO GET ME ALL THE WAY WITHOUT SUFFERING SOME HUNGER PANGS..WINTER TRIPS TO SCHOOL WERE RISKY ESPECIALLY AFTER A SNOWFALL. ONLY WAY TO SEE IF SCHOOL WAS OPEN WAS TO MAKE THE TRIP, SOMETIMES THE SNOWFALL WAS SO DEEP THAT TEACHERS COULD NOT GET THERE. IT WAS ON THOSE DAYS THAT THE BACON RINDS COMFORTED ME WHILE I WALKED BACK TO OUR FARM.. HECK MIGHT EVEN TAKE TIME TO BUILD A SNOWMAN OR HAVE TO FIGHT OFF FRIENDS WITH SNOWBALLS. THEY OFTEN ERECTED SNOW FORTS NEAR ROADSIDE TO PELT OTHERS WHO SUDDENLY HAD THE DAY OFF.. AHH BACON RINDS.. LOVE EM YET TODAY ...
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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CarolinaQue
Member
USA
3687 Posts |
Posted - 05/24/2012 : 11:24:17
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To smoke it to be able to eat right away, take it to 160* to 165*.
I find that putting it in the freezer for a couple of hours before slicing helps a great deal to get uniform slices from a sharp knife if you don't have a slicer.
Tim
"What you achieve, or fail to achieve is only decided by YOU"!!! |
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Topic |
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Pork belly questions
