Pork Pork Belly Burnt Ends

[RustyJake]

Sounds like a great idea....what sort of recipe do you have for the bacon?

Here is a great starting point for making bacon

Makin' Bacon!

Your first and best resource for making home made smoked, cured bacon! Learn about EQ (Equilibrium curing) and smoking your own delicious bacon recipe.

www.makinbacon.net

Hopefully @Murphy's Law will reply with some of his recipes or links. Can never have enough bacon possibilities. I am still looking to do beef bacon this summer.

 

[Murphy's Law]

Here is a great starting point for making bacon

Makin' Bacon!

Your first and best resource for making home made smoked, cured bacon! Learn about EQ (Equilibrium curing) and smoking your own delicious bacon recipe.

www.makinbacon.net

Hopefully @Murphy's Law will reply with some of his recipes or links. Can never have enough bacon possibilities. I am still looking to do beef bacon this summer.

I use that link and the calculator they have. Lots of good info! Just follow the calculations and it’s easy to make.

I’ll put the slab in a 2.5G zip lock and dry brine for 7-10 days, i use brown sugar and fine Mediterranean Sea salt along with the curing salt.

I may try a wet brine next just for comparison.

It’s important to rinse after the brine otherwise it will be too salty (at least for my taste). You can always slice off a piece and fry it to judge for yourself.

I cook at 225 until 145 - 150 using hickory.

All I do differently is add a good amount of pepper. I keep it simple! But you can add anything you like…no real right way or wrong way! If you like some heat add some cayenne or something. Or one of the store bought seasoning lime Meat Church, bearded Butcher's, etc.

Put it on a rack when done, cool, slice and vacuum seal. I am making some today in fact and plan on sealing in half pond increments since it’s usually just me and my wife.

Re slicing, I have a deli slicer but find it just as easy to use (but not too thick) so it’s real easy and less to clean up.

Belly is probably one of my favorite things on the Traeger - burnt ends one day and bacon a week or so later! How can that make you mad!?

Two pics - first just on the grill and second I just took @ around 130 degrees.

 

[Murphy's Law]

Oooops! Forgot one step.

After the brine you’re supposed to let it set uncovered in the fridge overnight to form a pellicle.

I would also square the slab a little better.

I seem to forget that about every other time! Oh well, it’s still bacon.

 

[Duber]

Oooops! Forgot one step.

After the brine you’re supposed to let it set uncovered in the fridge overnight to form a pellicle.

I would also square the slab a little better.

I seem to forget that about every other time! Oh well, it’s still bacon.

Thank you for all your advice! Was considering the cold smoke method, but I think I'll follow what you have suggested....at least until I'm familiar with the process in general.

Have you done the cold smoke thing?

Thanks again,
Duber

 

[Murphy's Law]

Thank you for all your advice! Was considering the cold smoke method, but I think I'll follow what you have suggested....at least until I'm familiar with the process in general.

Have you done the cold smoke thing?

Thanks again,
Duber

Never!