Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!
falcar

First time bacon - question

Recommended Posts

Looking to make bacon for the first time.  I've seen pork belly at costco.  Does anyone have any experience using it for this?

 

Thanks!

Share this post


Link to post
Share on other sites

I have a Costco belly going right now. I am following the recipe from the Kamado Joe video. Mine should be ready to smoke next Monday.


Sent from my iPhone using Tapatalk

Share this post


Link to post
Share on other sites

I started with small amounts, and now do several whole bellies at a time.  I use Meathead's bacon recipe.  It's always a hit.  I usually get some of the neighbors involved.

They have to take care of the bacon during the curing process, then we get together to smoke it and have a few beverages.    I guarantee you'll never have any complaints about smoke if you do this.

Share this post


Link to post
Share on other sites

This was a Costco belly bacon.  Next time I might go a different route than using honey - not because of flavor which is good but because the honey tends to want to burn when cooking the bacon.   

 

Share this post


Link to post
Share on other sites

Completed mine last night.  I have it sitting in the fridge for slicing today.  On a side note...  My son went at it while I was running a quick errand.  Judging from the chunk missing, he liked it very much!

 

This was a Costco belly, 8.8lbs.  I let it brine for 8 days, sit in the fridge over night to dry on the 9th, and smoked it the 10th day.  

 

The one difference I saw in my smoking and the KJ video, the video version looked dryer.  When I pulled mine off the grill, it had puddles of fat on top, and was very wet.  

image_uploaded_from_ios_720.jpg

Share this post


Link to post
Share on other sites
On 5/11/2017 at 2:44 PM, backyardgriller said:

I started with small amounts, and now do several whole bellies at a time.  I use Meathead's bacon recipe.  It's always a hit.  I usually get some of the neighbors involved.

They have to take care of the bacon during the curing process, then we get together to smoke it and have a few beverages.    I guarantee you'll never have any complaints about smoke if you do this.

 

I was talking to some buddies of mine about this, and they liked the idea and we are going to try it.  Do you stack up the bellies on separate racks,or maybe use a rib rack to fit multiple bellies on there?  Curious of the logistics?

Share this post


Link to post
Share on other sites

My bacon turned out great too!  It wasn't as salted as I'd like but nothing a little tweaking can't fix.

 

I wish I had a meat slicer though, it's a pain to slice.

Share this post


Link to post
Share on other sites
5 hours ago, falcar said:

My bacon turned out great too!  It wasn't as salted as I'd like but nothing a little tweaking can't fix.

 

I wish I had a meat slicer though, it's a pain to slice.

 

That Nesco I have there, it was only $79.99.  I was really surprised how cheap a decent slicer was. 

Share this post


Link to post
Share on other sites
On 21/05/2017 at 9:04 PM, cwhuling said:

 

I was talking to some buddies of mine about this, and they liked the idea and we are going to try it.  Do you stack up the bellies on separate racks,or maybe use a rib rack to fit multiple bellies on there?  Curious of the logistics?

Sorry cwhuling, I missed this question.    I cut the bellies into chunks that fit into large ziploc freezer bags for the brining stage, so at smoke time, I can usually get 4-5 of them on the grill at a time with the upper rack in.    I just smoke in shifts.  It's a fairly short cook to get them up to temp, so it's easy.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


×