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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-01-2012, 08:23 PM   #1
centexsmoker
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Default makin' Bacon

Doing my first homemade bacon this week. Coated the 4lb belly with salt, pink salt, and sugar. added some crushed garlic, crushed peppercorns and bay leaves and bagged it up for a 7 day cure in the fridge. I'll smoke it to 150 degrees when it's done. can't wait to see how it turns out.

bacon 001.jpg
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Unread 11-01-2012, 08:46 PM   #2
Desert Hawg
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Nothin' like homemade bacon. Have some honey cure, maple cure and jerk/molasses in the freezer. Can't stand store bough anymore.
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Unread 11-01-2012, 08:54 PM   #3
centexsmoker
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Quote:
Originally Posted by Desert Hawg View Post
Nothin' like homemade bacon. Have some honey cure, maple cure and jerk/molasses in the freezer. Can't stand store bough anymore.
cool. I can't wait. I really can't believe it took me this long to do but I'm sure it won't be the last time. Pancetta next................
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Unread 11-01-2012, 09:57 PM   #4
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i've cured my own bacon twice now and i will never buy bacon from a store again. it's way better and cheaper....if you get the belly for the right price

looking forward to some bacon pron
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Unread 11-01-2012, 10:29 PM   #5
centexsmoker
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Quote:
Originally Posted by chriscw81 View Post
i've cured my own bacon twice now and i will never buy bacon from a store again. it's way better and cheaper....if you get the belly for the right price

looking forward to some bacon pron
oh there will be pron.
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Unread 11-02-2012, 09:41 AM   #6
Ackman
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Man---only 4 pounds -- takes just as much work to make 4 and 15 and once you make it you will find all sorts of new friends and never pick it up in a store again
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Unread 11-02-2012, 10:50 AM   #7
centexsmoker
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Originally Posted by Ackman View Post
Man---only 4 pounds -- takes just as much work to make 4 and 15 and once you make it you will find all sorts of new friends and never pick it up in a store again
for sure. I wanted to start small with my first batch. Plus I bought the last belly they had. Once I know I have it down, I'll load up.
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Unread 11-06-2012, 11:25 PM   #8
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Just found this... I must and will try to make the bacon... just need to find a recipe
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Unread 11-07-2012, 11:38 AM   #9
sfbbqguy
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What do you use to slice the belly?
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Unread 11-07-2012, 12:19 PM   #10
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I'm wanting to try this also.
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Unread 11-07-2012, 02:24 PM   #11
LM600
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Home cured and smoked bacon is the best!

I ran out the other week and bought a pack of supermarket bacon...it was insipid, watery, thin and tasteless.
I went and got a loin the next day and started the cure.
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Unread 11-07-2012, 03:33 PM   #12
Haveuseen1?
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I slice mine with a fillet knife. Takes some time, but I can cut up 10 pounds in a reasonable amount of time. I would like to buy a slicer, but I dont know what else I would use it for .
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Unread 11-07-2012, 09:34 PM   #13
chriscw81
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Quote:
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What do you use to slice the belly?
i use a cheap slicer the wifey got from Kohl's about a year ago. not sure how much it was but i think it was under $75. we use it to slice meat for jerky and also for the bacon slicing it work great for that but it's definitely not high quality. here's a post about slicers from not long ago

http://www.bbq-brethren.com/forum/sh...ghlight=slicer
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