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14 pounds of pork belly..

Discussion in 'Professional Chefs' started by wayde01, Nov 18, 2010.

  1. Nov 18, 2010 #1
    wayde01

    wayde01

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    Hey gang,

      My food rep just sold me a pork belly for .99/lb. I have a rotisserie smoker. I removed the skin and prepared a brine solution(2gallons water, 2lbs salt, 1lb brown sugar, 1/4cup molasses).

    The belly has been in the solution for 36 hrs. I was planning to let it go for 6 days in the brine. Then let it dry in the walk-in for 24 hrs. Then smoke at 240 for 4 hours. cool overnight, then slice the next day.

    Any feedback would be greatly appreciated,

    Wayde
     
  3. Nov 18, 2010 #2
    pete

    pete Moderator Staff Member

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    6 days is a good starting point, but it might take longer, depending on the thickness of the belly.  Your bacon (belly) has cured enough when it feels firm (almost like a well done steak).  If it is "mushy" (for lack of a better term) let it go for another day or 2 and check it again.  Also after brining you will want to give it a quick rinse in fresh water before your 24 hour drying stage.

    Just made 8 pounds of maple cured bacon.  Smoked it this past Saturday.  Came out great, though just a hair on the sweet side for me.
     
  4. Nov 18, 2010 #3
    kuan

    kuan Moderator Staff Member

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    You can help it along by injecting it too can't you?
     
  5. Nov 18, 2010 #4
    wayde01

    wayde01

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    Pete,

    thank you for reminding me to give it a bath. The belly would be very salty if one forgot.

    kuan,

     What would you suggest injecting it with?

    this is my first time, be gentle

    wayde
     
  6. Nov 19, 2010 #5
    greg

    greg

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    I'm not sure if injecting would work the same on pork belly as it would on a ham due to the amount of fat. Has anyone ever tried it?
     
  7. Nov 19, 2010 #6
    wayde01

    wayde01

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    OK 62 hrs and all is well. The belly is still submerged. I flipped it just to make sure. This is very exciting. 

    btw.. Pa blue stone makes great weights
     
  8. Nov 20, 2010 #7
    jrock645

    jrock645

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    braise some of it in some hoisin sauce after you smoke it!
     
  9. Nov 21, 2010 #8
    kuan

    kuan Moderator Staff Member

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    The brine, but Greg already answered the question.
     
  11. Nov 21, 2010 #9
    durangojo

    durangojo

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    pete,

    i just wanted to say how much i enjoyed your food blog...mmmm, apple butter.... think now i need to make some....i too had good friends pass away this year...definitely puts everything in perspective and reminds us of what is truly important...another something to be thankful for this thanksgiving.......will make the wild rice stuffed squash for our vegetarian guests at the ranch....think it will be most special for them.....thanks again....

    joey
     
  12. Nov 22, 2010 #10
    pete

    pete Moderator Staff Member

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    Any time Joey!!!  Glad you like the blog.  The bacon post will be coming up sometime this week.
     
  13. Nov 29, 2010 #11
    wayde01

    wayde01

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    Ok, I brined for 10 days, put the belly in the smoker for 4 hours. The temp when I removed from the smoker was 180. I am chilling them in the walk-in overnight. I hope to have great pics tomorrow.
     
  14. Nov 30, 2010 #12
    pete

    pete Moderator Staff Member

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    180 seems a little high.  Didn't the fat start to render out?  Most sources I've read have it coming up to about 150.
     
  15. Nov 30, 2010 #13
    wayde01

    wayde01

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    yes the fat rendered a little. next time I will only smoke it for 3 hrs. lesson learned.
     
  16. Dec 1, 2010 #14
    pete

    pete Moderator Staff Member

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    It's not so much about how long you smoke as it is at what temperature.  Do you have the ability to cold smoke?  My recent batch of bacon got cold smoked (about 80-90°F) for 4 hours and then hot smoked (at about 180°F) for 2 1/2 hours to an internal temperature of approxmately 150°F.
     
  17. Dec 1, 2010 #15
    wayde01

    wayde01

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    The lowest setting on the smoker is 100F. I use the smoker at work. It is a Southern pride which is propane fueled, and it is a rotisserie, so one can't use a probe thermometer.

    Anyway, the bacon was just fine coming out at 180. The only problem was that it's just a little too salty. I gave the belly 3 half hour soaks after the 10 day brine.

    My solution for next time, is to do 4 1hour soaks with some cut potatoes..  Thoughts?
     
  18. Dec 2, 2010 #16
    pete

    pete Moderator Staff Member

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    I prefer using a cure, as opposed to a brine.  I've never had a problem with it being too salty using a cure, you you might try that route.
     
  19. Dec 3, 2010 #17
    wayde01

    wayde01

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    Yes, I will try the cure next time. I read your blog and will try your maple cure. I just need to find the redi-cure.

    Pete, I made my wife the roasted squash w/wild rice.  She was blown away. I added a little of my bacon to the recipe for my squash /img/vbsmilies/smilies/smile.gif
     
  20. Dec 3, 2010 #18
    pete

    pete Moderator Staff Member

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    I'm glad you like the blog and that your wife loved the squash.  I'm excited to hear about your further exploits with makin' bacon in the future!
     
  21. Dec 8, 2010 #19
    apprentichef

    apprentichef

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    I slice off a small strip after every hour of soaking under running (well dribbling really) water, and fry it up to taste. When it's at the right level I pull it out of the bath to air dry before smoking.