Makin' Bacon (EQ Method)
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Started EQ method cure on this 10lb-ish belly on 7/1 and pulled out out and rinsed last night. Let it rest open in fridge to form pellicle and just put it into my PK 100. Smokehouse plan is following schedule using cherry (or apple, not 100% certain yet):
- 120F - 1 hour (no smoke) - vents 100% open
- 120F - 1 hour (smoke) - vents 20% open for rest
- 135F - 1 hour (smoke)
- 150F - 1 hour (smoke)
- 165F - 1 hour (no smoke)
- 180F till IT is 138F
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Started EQ method cure on this 10lb-ish belly on 7/1 and pulled out out and rinsed last night. Let it rest open in fridge to form pellicle and just put it into my PK 100. Smokehouse plan is following schedule using cherry (or apple, not 100% certain yet):
- 120F - 1 hour (no smoke) - vents 100% open
- 120F - 1 hour (smoke) - vents 20% open for rest
- 135F - 1 hour (smoke)
- 150F - 1 hour (smoke)
- 165F - 1 hour (no smoke)
- 180F till IT is 138F
Jamieson22 Let us know how it turns out. Have not tried bacon yet, I have made venison bacon that turned out pretty good.
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Wanted to get belly up a bit from the bottom of smoker so ran two dowels through the bacon hanger instead of using the hook and put them on top of dowels on the shelf rack. Got a bit more bottom clearance now.
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Jamieon22 cure and smoke my own bacon, hog jowl, pigs feet, pork hocks, etc. and unless your plan is to completely cook your belly 180 degrees is way to high. You may have a different method (and if you do I’m interested) but smoking these types of meat are usually to flavor them not cook them. I always use cold smoking for flavoring this type of pork cuts, and I do the same when making beef bacon, buck board bacon, etc. but I’m allows open to new ways to smoke and cure meat.
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there has been conversations on this before and if I am thinking right 138-145 IT. is enough for a bacon that is going to be cooked to finished temp before consuming
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Jamieon22 cure and smoke my own bacon, hog jowl, pigs feet, pork hocks, etc. and unless your plan is to completely cook your belly 180 degrees is way to high. You may have a different method (and if you do I’m interested) but smoking these types of meat are usually to flavor them not cook them. I always use cold smoking for flavoring this type of pork cuts, and I do the same when making beef bacon, buck board bacon, etc. but I’m allows open to new ways to smoke and cure meat.
mhighland69 said:
cure and smoke my own bacon, hog jowl, pigs feet, pork hocks, etc. and unless your plan is to completely cook your belly 180 degrees is way to high.
I’m simply following the smoke schedule that Walton’s recommends. Although as I was not too far below target and still have plenty of daylight I’m taking it to internal of 138F with smoker at 165F.
https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics
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Well came in just shy of 7 hours till I hit 138F. Lt it ride a bit till I hit 138.9F then pulled and dropped into a meat lug of cold water. Not complaining about the look of this!
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Well came in just shy of 7 hours till I hit 138F. Lt it ride a bit till I hit 138.9F then pulled and dropped into a meat lug of cold water. Not complaining about the look of this!
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Well came in just shy of 7 hours till I hit 138F. Lt it ride a bit till I hit 138.9F then pulled and dropped into a meat lug of cold water. Not complaining about the look of this!
Jamieson22 That looks awesome.
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Cut it in half to fit better in fridge/bag. Interior shot:
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Jamieon22 cure and smoke my own bacon, hog jowl, pigs feet, pork hocks, etc. and unless your plan is to completely cook your belly 180 degrees is way to high. You may have a different method (and if you do I’m interested) but smoking these types of meat are usually to flavor them not cook them. I always use cold smoking for flavoring this type of pork cuts, and I do the same when making beef bacon, buck board bacon, etc. but I’m allows open to new ways to smoke and cure meat.
mhighland69 I’m with you, all my bacon is cold smoked at a maximum of 100f, sliced, packaged, and frozen for actual cooking at a later date.
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mhighland69 I’m with you, all my bacon is cold smoked at a maximum of 100f, sliced, packaged, and frozen for actual cooking at a later date.
mrobisr How long do you smoke for when you cold-smoke it? Would be curious as to how final product compares to bacon brought up to 138-145F.
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I have a pellet smoker that is in a Z pattern, when filled you get an average of 12 hour of smoke. I barely crack my damper on the top of my smoker, just enough for the smoke to move up through the smoker. When I smoke pork belly for bacon usually I will run at least 12 hours and I smoke between 4 & 6 bellies at a time, after the 12 hour smoke I use my eyes, if it looks good to my eyes and has good color on the outside of the belly it’s done. To me your eyes will tell you if the belly’s have enough smoke. I use the same routine for pork hocks, feet, Canadian bacon, etc. Although it may not take as long to smoke these pieces of pork I still use my eyes.
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I have a pellet smoker that is in a Z pattern, when filled you get an average of 12 hour of smoke. I barely crack my damper on the top of my smoker, just enough for the smoke to move up through the smoker. When I smoke pork belly for bacon usually I will run at least 12 hours and I smoke between 4 & 6 bellies at a time, after the 12 hour smoke I use my eyes, if it looks good to my eyes and has good color on the outside of the belly it’s done. To me your eyes will tell you if the belly’s have enough smoke. I use the same routine for pork hocks, feet, Canadian bacon, etc. Although it may not take as long to smoke these pieces of pork I still use my eyes.
mhighland69 Thanks will def give that a try when temps are colder here.
Also how long should I let this rest in fridge to “mellow” before slicing and vac sealing?
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What I do is take the belly out of my smoker, let it come to room temp. place in fridge for a least 12 hours, even over night. Next day I cut my belly into whole pieces (slab) that I vacuum seal seal then put in the freezer. I don’t slice my belly into strips until I’m ready to use. I actually find it easier to slice if the slab is still some what solid, I also make sure that the belly is fat side down on my cutting board, as the belly meat starts to soften up the fat side being down helps the belly from sliding while slicing, kind of a safety thing.
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Well came in just shy of 7 hours till I hit 138F. Lt it ride a bit till I hit 138.9F then pulled and dropped into a meat lug of cold water. Not complaining about the look of this!
Jamieson22 Your belly still looks like a GREAT piece of pork, really good color. I’m sure it tastes awesome, if you are happy with the end product that’s all that matters!
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mrobisr How long do you smoke for when you cold-smoke it? Would be curious as to how final product compares to bacon brought up to 138-145F.
Jamieson22 I only smoke for 30 minutes with apple wood because my wife likes a very gentle smoke. I have never smoked up to 135f, but looking at your picture the difference appears to be minimal. With cold smoke the fat is not rendered at all compared to 135f you might have some rendering, but probably not enough to make a difference.
I then wrap in foil or put into a plastic container and refrigerate for 24 hours and then put it in the freezer for 30-45 minutes to make it easier to slice.
Your belly looks amazing and will taste great you do what works for you.
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Well came in just shy of 7 hours till I hit 138F. Lt it ride a bit till I hit 138.9F then pulled and dropped into a meat lug of cold water. Not complaining about the look of this!
Jamieson22 great looking belly! You expanded your comfort zone and begin another journey. Keep notes and you will surprise yourself.
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mhighland69 Thanks will def give that a try when temps are colder here.
Also how long should I let this rest in fridge to “mellow” before slicing and vac sealing?
Jamieson22 man that’s a good looking belly. I’m getting closer to trying this myself. Thanks for sharing
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Jamieson22 let’s see some of that bacon fried up!
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