Belly's are Curing

[Dollarbill]

I bought 2 pork bellys yesterday at the Viet Ho Market. Bellys just got cured. One with salt and brown sugar and one with S&P.  Ill let them sit for a week in the fridge turning 1ce a day. Ill be smoking these on Monday or Tuesday and making fresh bacon sammies. I cant wait. Ill post pics when its all done.

[johnlewis469]

i've done these a bunch of times, it'll be the best bacon youve ever had!  you are cold smoking them right?

[Dollarbill]

i've done these a bunch of times, it'll be the best bacon youve ever had!  you are cold smoking them right?

You got a recipe Jon?   This is my first time. Ive been listening to some other people on another forum who say they smoke theirs at 180 to 200* degrees.  I was going to try to cold smoke in the WSM but then after hearing the results of the hotter smoke I think I am just going to go that route. Everyone says its the best bacon you will ever have!  Really glad to hear that.   Any sugestions?  Thanks. db

[johnlewis469]

i've tried both ways, and much prefer cold smoke, but you have to keep the temps below 80, about 8 hours will do it, with fine water mist on the slabs evry couple of hours to help keep the pores in the meat open and pulling the smoke inside.  with hot smoke, you don't get nearly the amount of smoke flavor, and is not really like any bacon you've had before, it's more like roasted pork belly.  Maybe start with the hot smoke method, and when you're comfortable with the curing process, try cold smoke when the weather gets cooler--you need about 40 degrees outside.  Here's what to do.  Get an empty box(i use cardboard case of wine), cut out the bottom and put it over a hot plate with a thin pan on top and fill with wood chips as needed.  then take some of that dryer exhaust hose and run it to a large box that is elevated above the small box and not directly over it but over to the side.  Hang the bellys inside the large box, and tape it shut.  If you've got the cool weather this is a super cheap and disposable way to do it.  Also the cookbook called Charcuterie is amazing(follow the recipe for pork belly confit to a tee--it will be the best thing you've ever eaten!), the only bad thing is the author assumes the reader does not have the ability to cold smoke, although it is touched on a bit.  good luck!

[Dollarbill]

Thanks Jon! I'm tryin to get my hands on that Charcuterie book but $35 is holding me back.

Im gonna try the cold smoke after I try these out in my FE @ 180*

Whats your thought on 2 pcs. Kingsford and a chunk of wood in my wsm for a cooler smoke?

[kkeeling]

Bill have you seen this?

http://www.virtualweberbullet.com/coldsmoker.html

[OCPP2007]

Hey DB

I have a book you can use...

Cold-Smoking & Salt-Curing Meat, Fish & Game
A. D. Livingston

Lots of interesting concepts for the cold smoking proceedure...

Let me know if you want to borrow this book...

[Dollarbill]

Hey DB

I have a book you can use...

Cold-Smoking & Salt-Curing Meat, Fish & Game
A. D. Livingston

Lots of interesting concepts for the cold smoking proceedure...

Let me know if you want to borrow this book...

I'll take it!  Yep. I want to start getting into that.  Im gonna get that Charcuterie  book in about a week. Id love to read up before then.

[Dollarbill]

Bill have you seen this?

http://www.virtualweberbullet.com/coldsmoker.html

Thanks Kevin. No I havent seen that. It looks like a mickey mouse trap but I think that might be why I want to build one now. I might have that stuff in my garage! Finding it is another story.   

[Dollarbill]

Ok, I got the book Charcuterie from the library today and so far its great.  I got 2 belly slabs on the wsm at about 140* to 160* maybe 180 range.  The light wind 23 pcs. kingsford , a small chunk of hickory and large chunk of apple and light rain couldnt be more perfect circumstances right now. I cant wait for internal temp to come up. My neighbor said he has a slicer and said if that don't work we'll take it to the deli he works at.  woo hooooo! Ill post pics as soon as I move them from the camera to the computer.  I think I saw my first pellicle today before I smoked it.     Although i got about 3 different angles i'm workin' the bellies from the book is not one of them.....I cant wait to try this. Sorry just had to share. db