This drying after the cure is a very important for moisture loss and flavor concentration.
I then smoked the bellies overnight (12 hours) at 160ish in the FEC 100 using Hickory pellets to an internal temperature of 150-152. They then returned to the fridge for equalization, which lasted probably o9 days or so. I really did not want to leave them in that long, but was busy doing other things and wanted to do all my slicing at the same time.
Speaking of slicing. Lets talk about the bacon first.
It came out wonderful and with a very low moisture content. Neither the ham nor bacon were overly salty. The hickory powder added a depth to the flavor that I really like.
The bacon was overall very meaty for this big-a-animal, with soft fat.
I did lop off a lot of the ends and sides to square them up. After all, who needs 12-inch long slices.
The ham was an absolute work of art. Perfectly marbled. Best texture and a profound depth of taste that I've never experienced, even in some hi-dollar dry cured ham.
Smoked all night on the FEC 100 using pecan pellets running about 165ish degrees to an internal of 150ish, some a little more.
I had to cut one open on the smoker, just to have a little slice for breakfast.
Returned to the fridge to dry for five or so days then sliced.
By the way, on the slicing, I try to slice deli meat ham with the grain. This is a Peculiarity with my pigs. Tamworths have such short grain on the meat, that if you slice your meat too thin against the grain, it taste mealy. The texture is perfect when sliced with the grain. Again, it's not an issue with thicker cuts such as chops, but just with the thin deli meat type meats. I really don't notice it on the bacon either.
And packaged
By the way, the Vacmaster VP 215 is earning it's keep.
I don't think I'll get a chance to many pics this time but I just cured 96 pounds of belly, loin and ham from two of our different pigs. I'll post this later as I used the celery powder this time instead of the instacure.
As predicted by our good friends, we now have more pigs and pork than we know what to do with. 26 piglets on the ground and a herd of 9 breeding stock, two more of which are pregnant.
Here's a shot of some of our Tamworth's on their summer paddock, loving life here in NE Oklahoma. Our youngest boar RJ is flirting with a couple of young gilts - who knows, maybe more ham on the way sooner then we think
