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-   -   Making Bacon (http://www.bbq-brethren.com/forum/showthread.php?t=147861)

Pugi 11-15-2012 09:50 PM

Making Bacon
 
Got started on my first home cured bacon. Started with a 6 1/4 lbs pork belly with the skin on. I trimmed some bad fat and skin off and ended up with about 5 1/2 lbs. Using Morton quick cure, dark brown sugar, ground garlic, ground bay leaves, ground fresh black pepper. Wish me luck. Pugi

http://i961.photobucket.com/albums/a...A2ODUuanBn.jpg

http://i961.photobucket.com/albums/a...A2ODYuanBn.jpg

DMSinTexas 11-15-2012 10:32 PM

Here's wishing you luck!!! Send me the one on the left when its finished!

IamMadMan 11-16-2012 06:02 AM

Looks like you are off to a good start.. Keep up up to date..

Pugi 11-16-2012 02:50 PM

Thanx guys. Plan is to smoke on UDS at about 180* to a internal of 150*. What I'm not sure of is the amount of smoke. I'm thinking a light smoke on this first run and adjust on the next batch. Any input is welcome. Pugi

IamMadMan 11-16-2012 10:04 PM

Quote:

Originally Posted by Pugi (Post 2273487)
Thanx guys. Plan is to smoke on UDS at about 180* to a internal of 150*. What I'm not sure of is the amount of smoke. I'm thinking a light smoke on this first run and adjust on the next batch. Any input is welcome. Pugi

I like smoked bacon, so I cold smoke (NO HEAT at all) for 2 hours before going to a the low smoking temperature. But do what works best for your taste.

Pugi 11-16-2012 10:28 PM

Quote:

Originally Posted by IamMadMan (Post 2273787)
I like smoked bacon, so I cold smoke (NO HEAT at all) for 2 hours before going to a the low smoking temperature. But do what works best for your taste.

That's just it, not sure what my home made bacon taste is, as this is the first try. This first try will be my base line. Thanx for the input. Guess I'll know in 5 days.

chriscw81 11-16-2012 11:03 PM

all the cool kids cold smoke their bacon..........end of discussion :biggrin1:

Bonewagon 11-17-2012 04:42 AM

Looks good so far. Looking forward to the pictures of the finished product.

Big George's BBQ 11-17-2012 06:03 AM

Looking forward to follow your posts and see the end results I really liked my bacon that I did

Pugi 11-20-2012 05:55 PM

After 5 days of curing and rinced off. It looks cured, not that I would know what that is supposed to look like.
http://i961.photobucket.com/albums/a...A2OTIuanBn.jpg

Pugi 11-20-2012 05:58 PM

A end that was cut off. The color is nice.
http://i961.photobucket.com/albums/a...A2ODguanBn.jpg

Pugi 11-20-2012 06:02 PM

Trying out the end that was cut off. It was way to salty but tasted like bacon. The slabs are in water soaking now for 8 hours. I will dry them tonight and smoke them in the morning.
http://i961.photobucket.com/albums/a...A2OTAuanBn.jpg

Hook_Line_and_Sinker 11-20-2012 07:27 PM

Keep us posted. :pop2:
Good looking progress

Crazy Harry 11-20-2012 08:13 PM

you will not buy bacon again. home made is the best

Pugi 11-20-2012 10:05 PM

Just did taste test #2. This was after 4 hours of soaking. Salt content was better, but still to much. 4 more hours of planned soaking to go. So far so good, can't wait to see what smoke will do for it.


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