Bacon 1st shot

[tnlyne]

Good job Greg. I've been contemplating doing this myself so I'm still waiting to see your final results and if you believe it was "worth the effort" or if it's something you'd just do on special occasions or never again. It looks mighty fine by these first pictures to me.

 

[gregbooras]

I sliced the bacon this morning, wasn't to bad about 15 minutes or so. In stead of slicing the bacon long way, I cut the belly in half and made smaller slice. The slices ended up just being the right length for a slice of bread.

The beginning weight of the belly was just slightly under 4 lbs., the final weight ended up being slightly over 2 lbs. I thick sliced the bacon and got about 55 slices out of it with a few smaller pieces at the end I will use in pork and beans.



Greg

 

[Pork Belly]

I'm still waiting to see your final results and if you believe it was "worth the effort" or if it's something you'd just do on special occasions or never again

Bacon is not hard to make or really any effort at all. It is by far the easiest curing project you can attempt.

 

[gregbooras]

I'm still waiting to see your final results and if you believe it was "worth the effort" or if it's something you'd just do on special occasions or never again

Bacon is not hard to make or really any effort at all. It is by far the easiest curing project you can attempt.

I agree with Brian making the bacon was easy, but only because Brian and a few others posted how they did it

As I said in my earlier post, my biggest obstacle was finding the belly. 

Greg

 

[gregbooras]

Good job Greg. I've been contemplating doing this myself so I'm still waiting to see your final results and if you believe it was "worth the effort" or if it's something you'd just do on special occasions or never again. It looks mighty fine by these first pictures to me.

Tony,

It was really easy I just had two obstacles. Find a belly, 40+ miles away and the be around to flip the darn thing every day, since I travel so much. Smoking the belly was easy and so was cutting it (need a sharp knife).

Is this the best bacon I have ever had... I would probably say no to that, but it is good tasting and I know how it was made.

I will give it another shot later this summer.

Greg

Give it a try, heck you should be able to find some good belly in Iowa.

 

[tnlyne]

Thanks Greg-

I'll likely give it a try sometime. I'd think I should be able to find some good pork around here too but I haven't tried that hard to search for it.

 

[gregbooras]

I gave some of my bacon to my neighbor friend who also smokes and he said the bacon was Awesome. They had it two days in a row....

I guess I am more critical of the stuff I make than others.

Greg

 

[BedouinBob]

Once you have had the real thing made at home from scratch, you are ruined.  There isn't a store brand anything like it.

 

[elkins20]

Hey Greg, have you tried RD for pork belly? I have been toying with the idea of making this. As I only have 2 packages left of the 15# I purchased at RD in June. I go thru a ton of bacon. But, as most say everything is better with bacon. I might try the buckboard bacon as have never seen pork bellies. Or might ask the butcher at Sam's if they have it or can order it for me. 

 

[gregbooras]

Hey Greg, have you tried RD for pork belly? I have been toying with the idea of making this. As I only have 2 packages left of the 15# I purchased at RD in June. I go thru a ton of bacon. But, as most say everything is better with bacon. I might try the buckboard bacon as have never seen pork bellies. Or might ask the butcher at Sam's if they have it or can order it for me.

Hey Bill,

I didn't notice if they had pork belly at RD the last time I was there, I will have to check. I did buy a 5 lb. belly from the butcher last month and was planning on doing it with the grand kids. But we ran out of time, so once I get a week or so off the road, I will give it another try.

Greg

 

[Pork Belly]

Last time I was at Costco they had some good looking Pork Bellies, about 5 to 8 pounds each.

 

[elkins20]

Thanks Brian, I don't have a membership to Costco but might have to get one. There are a couple of those in K.C.

 

[Bebe]

I might try the buckboard bacon as have never seen pork bellies.

Most Asian stores (or supermarkets) have pork bellies. Buckboard is pretty good, can't go wrong with it (BassPro have the best price)

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(this was done in a Weber, can't wait to see how will be in a SI)

 

[gregbooras]

I might try the buckboard bacon as have never seen pork bellies.

Most Asian stores (or supermarkets) have pork bellies. Buckboard is pretty good, can't go wrong with it (BassPro have the best price)

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Very nice Pete!

Greg

(this was done in a Weber, can't wait to see how will be in a SI)

 

[elkins20]

Hey Pete, this is nice looking bacon. Did not understand about Bass Pro having the best price? I did not know that they sell fresh meat?

 

[elkins20]

Hey Greg, have you tried RD for pork belly? I have been toying with the idea of making this. As I only have 2 packages left of the 15# I purchased at RD in June. I go thru a ton of bacon. But, as most say everything is better with bacon. I might try the buckboard bacon as have never seen pork bellies. Or might ask the butcher at Sam's if they have it or can order it for me.

Hey Bill,

I didn't notice if they had pork belly at RD the last time I was there, I will have to check. I did buy a 5 lb. belly from the butcher last month and was planning on doing it with the grand kids. But we ran out of time, so once I get a week or so off the road, I will give it another try.

Greg

Hey Greg, That bellie you had was very good looking. I did purchase 2 3# pieces this past weekend. Now waiting on insta cure #1 to arrive. I need to remember next time to tell them I want it same thickness all the way thru. I also have an Asian store close to me and might try them. I paid $4.89 per pound.

 

[Bebe]

Did not understand about Bass Pro having the best price?

sorry, my fault.... i was referring to Hi Mountain Buckboard Bacon Cure

 

[elkins20]

Hey Pete, thanks, for clearing that up. I ordered 8 ounces of insta cure #1 so will probably make my own cure at least on the pork bellies. But, may try the high mountain bacon cure on buckboard bacon. As the bellies I purchased was not to my liking, but was in kind of a hurry which is not good when purchasing meat.

 

[allmann]

Stupid question.  Buckboard bacon........ Just use part of the pork shoulder? Is there a certain way to cut it?  Do you trim some fat off or do you wait for it to be smoked?

 

[elkins20]

Stupid question.  Buckboard bacon........ Just use part of the pork shoulder? Is there a certain way to cut it?  Do you trim some fat off or do you wait for it to be smoked?

Hey Kevin, you can also use a Boston Butt, just cut around the bone and take it out. Maybe can cut it in half to make maybe 1 1/2 to 2 inch slabs. I would not trim any fat off at all as that is where you will get the flavor.