Christmas bacon

baboon · 12-21-2022, 05:14 PM

A few weeks ago they store had 2 marked down pork bellies so I bought thinking I make bacon. I use the Morton Tender Cure recipe.
https://www.copymethat.com/r/fjoHtri...nder-quick-cu/
It's sat in the cure then got washed off, to be put in the fridge to develop the pellicle. Got a late start, but finally fired up the Kamodo. Added a bit more black pepper to the top. & started smoking with pecan wood.

I'll get pictures of the finished bacon & some of it cooked.

ashhoe · 12-21-2022, 06:14 PM

That pellicle looks just right to grab that smoke and hold on for dear life.
Is that a home brewed rack under that pork belly?
Whatever it is, I like it.

baboon · 12-21-2022, 07:17 PM

Quote:

Originally Posted by ashhoe

That pellicle looks just right to grab that smoke and hold on for dear life.
Is that a home brewed rack under that pork belly?
Whatever it is, I like it.

I just hit temperature and had a bit, Fuck store bought bacon.

The rack and pan under it are from my air fryer.

Hunter07 · 12-21-2022, 08:44 PM

Damn that looks delicious! The pig I bought a few months ago, I had 'no bacon made' (smoked/cured). I wanted the pork bellies! I have 3-4 pork bellies in the freezer, that I intend on turning into bacon.......maybe one of them into 'pork belly burnt ends'....

Sanders · 12-22-2022, 08:14 AM

Quote:

Originally Posted by baboon

I just hit temperature and had a bit, Fuck store bought bacon.

The rack and pan under it are from my air fryer.

Bacon is so easy to make, and so tasty, there's no need to eat store bought again.

baboon · 01-03-2023, 04:57 PM

baboon · 01-08-2023, 11:43 AM

The last of this batch. I need to find more marked down pork bellies.

12-21-2022, 05:14 PM	#1
baboon slug Join Date: Feb 2010 Location: Out by the lake in central Texas Posts: 18,326	Christmas bacon A few weeks ago they store had 2 marked down pork bellies so I bought thinking I make bacon. I use the Morton Tender Cure recipe. https://www.copymethat.com/r/fjoHtri...nder-quick-cu/ It's sat in the cure then got washed off, to be put in the fridge to develop the pellicle. Got a late start, but finally fired up the Kamodo. Added a bit more black pepper to the top. & started smoking with pecan wood. I'll get pictures of the finished bacon & some of it cooked.

12-21-2022, 06:14 PM	#2
ashhoe Member Join Date: Oct 2014 Posts: 441	That pellicle looks just right to grab that smoke and hold on for dear life. Is that a home brewed rack under that pork belly? Whatever it is, I like it.

12-21-2022, 08:44 PM	#4
Hunter07 I'm a grumpy SOB Join Date: Feb 2008 Location: Frostbite Falls, MN Posts: 10,527	Damn that looks delicious! The pig I bought a few months ago, I had 'no bacon made' (smoked/cured). I wanted the pork bellies! I have 3-4 pork bellies in the freezer, that I intend on turning into bacon.......maybe one of them into 'pork belly burnt ends'....

01-03-2023, 04:57 PM	#6
baboon slug Join Date: Feb 2010 Location: Out by the lake in central Texas Posts: 18,326

01-08-2023, 11:43 AM	#7
baboon slug Join Date: Feb 2010 Location: Out by the lake in central Texas Posts: 18,326	The last of this batch. I need to find more marked down pork bellies.