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Unread 09-30-2013, 06:43 PM   #1
Tim Vader
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Default Anyone have a good recipe for homemade bacon?

I just bought 8 pounds of pork belly at my local grocery store (first time I have ever seen it there) and I want to try out 2 different recipes. Anyone have a favorite?

I found a ton of recipes, but would rather trust you guys :)
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Unread 09-30-2013, 08:31 PM   #2
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If I ever find pork belly local I'm giving Phratsy bacon a try!
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Unread 09-30-2013, 09:08 PM   #3
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I just bought 9 lbs of pork side belly to make streaky bacon. It was on sale for $1.48 a pound at the Joint Base McGuire-Dix-Lakehurst Commisary. I took all they had in the meat case...

I am using "CowGirls" Bacon Recipe... CowGirls Bacon.

I recently made 15lbs of her Canadian Bacon recipe.. Terrific..
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Unread 09-30-2013, 09:29 PM   #4
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I like bacon less fancy, 1tbs tender quick, 1 tsp of sugar per pound , smoke at 225 till its at 150 internal. Turns out deadly and no the fat does not render
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Unread 09-30-2013, 10:02 PM   #5
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I've made several batches of bacon and so far Cowgirl's is my favorite recipe. I would be remiss if I didn't mention Thirdeye's however - also fantastic stuff.
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Unread 09-30-2013, 10:17 PM   #6
Tim Vader
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all of these look great! Please, keep em coming!
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Unread 10-01-2013, 07:45 AM   #7
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Here is a good thread by Smoking Westy, some different flavor choices in there too:

http://www.bbq-brethren.com/forum/sh...d.php?t=166634

Let us know what you do...
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Unread 10-01-2013, 12:50 PM   #8
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This past Friday I just put 55# of belly and two boneless loins in my cure.Smokathon this Friday.

My recipe:

1/2 GALLON WATER
3/4 CUP NONIODIZED SALT
3/4 CUP BROWN SUGAR
1 TSP CURING SALT(TENDERQUICK OR PINK)
1/2 CUP HONEY

I inject thick pieces.Jaccard everything.Soak covered 5-7 days.Remove from brine and hang to form pellicle.(rinsing,soaking or pat dry not necessary)Hot smoke at 225 degrees to internal temp of 150 degrees.Chill thoroughly and slice.
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Unread 10-01-2013, 01:06 PM   #9
thirdeye
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Quote:
Originally Posted by gtr View Post
I've made several batches of bacon and so far Cowgirl's is my favorite recipe. I would be remiss if I didn't mention Thirdeye's however - also fantastic stuff.
And it's only fair to say that recipe comes from my online friend Lynne, it's very good and super easy. Plus its Tenderquick based, which is a curing agent specifically with home curing in mind.

That said, I have not tried Cowgirl's bacon but she has an excellent reputation and I would expect it to be very good as well.
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Unread 10-01-2013, 01:14 PM   #10
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8 oz sugar (1/2 brown, 1/2 regular)

8 oz kosher salt

1 tbl pink salt

2 tbl black pepper

2 tbl garlic powder

1 tea allspice

1 tbl chili powder

1 Tbl onion powder

1 tea Cayenne


Mix it up good, Cut pork belly into chunks that will fit tightly in large (1gal) ziplock bags. You will probably want to double bag them.. Put them in the fridge for 7-10 days, flipping bags once a day. After that, rinse the cure off and pat dry with paper towels.. Then put them on a rack and leave them sit in the open in the fridge overnight to dry out. Smoke them low temp (200-225) with your favorite wood to about 150-160. Slice, fry, and eat eat eat. With this cure there is really no need for a water soak unless you want absolutely no salt flavor. Slice some after you take it out of the cure and try a piece, just keep in mind that the edges are going to be more intense than the interior. This cure is a pretty good balance of sweet, salty, and savory.
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File Type: jpg Bacon 2.jpg (66.7 KB, 108 views)
File Type: jpg Bacon 3.jpg (38.0 KB, 108 views)
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Unread 10-01-2013, 01:19 PM   #11
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Harry's Honey Cured Bacon

Per each 5lbs of belly use 1 level teaspoon of cure #1

Per lb of belly use:
3/4 tablespoon of salt
3/4 tablespoon of sugar

2 cups honey per 12-14 lbs of belly

Mix cure, salt and sugar together and spread evenly on all sides of pork belly
Smear honey over belly, roll it up and wrap tightly in plastic wrap. Hide in the lower depths of your fridge for 5-7 days
Rinse the slab in cold running water and hang to dry at room temperature until the outer surface feels tacky
Smoke at temps less than 100 degrees for 16-24 hours or until the desired color is met. remove, let cool, refrigerate at least 5 hours, slice and enjoy
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Unread 10-01-2013, 01:52 PM   #12
Smoking Westy
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Quote:
Originally Posted by Thermal Mass View Post
Here is a good thread by Smoking Westy, some different flavor choices in there too:

http://www.bbq-brethren.com/forum/sh...d.php?t=166634

Let us know what you do...

Post #53 in my thread has the basic cure that I use. From there you can add whatever seasonings and spices to get the flavor profile you are looking for.
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Unread 10-12-2013, 01:15 PM   #13
Tim Vader
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Quote:
Originally Posted by Shagdog View Post
8 oz sugar (1/2 brown, 1/2 regular)

8 oz kosher salt

1 tbl pink salt

2 tbl black pepper

2 tbl garlic powder

1 tea allspice

1 tbl chili powder

1 Tbl onion powder

1 tea Cayenne


Mix it up good, Cut pork belly into chunks that will fit tightly in large (1gal) ziplock bags. You will probably want to double bag them.. Put them in the fridge for 7-10 days, flipping bags once a day. After that, rinse the cure off and pat dry with paper towels.. Then put them on a rack and leave them sit in the open in the fridge overnight to dry out. Smoke them low temp (200-225) with your favorite wood to about 150-160. Slice, fry, and eat eat eat. With this cure there is really no need for a water soak unless you want absolutely no salt flavor. Slice some after you take it out of the cure and try a piece, just keep in mind that the edges are going to be more intense than the interior. This cure is a pretty good balance of sweet, salty, and savory.

Hey guys, just a head up, but this was the method I went with. I had everything I needed here minus the pink salt. Washed the pieces up last night, just got the fire going in the smoker. Should have my first home made bacon in a few hours :)

I plan on trying more of the recipes shown in this thread, some of those sound amazing!
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