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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-06-2013, 08:42 PM | #1 |
Found some matches.
Join Date: 07-03-12
Location: Alpharetta, GA
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Slab bacon
I am interested in smoking a pork belly in my backwoods party. Does anyone have experience in making their own bacon. Where to buy meat? What temp to cook? Curing time before the smoke? Any recipes and comments will be welcomed.
Andy Brent Atlanta GA |
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12-06-2013, 08:50 PM | #2 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
If that isn't available you can use a boneless pork butt to make "Buckboard Bacon" or a pork loin to make "Canadian Bacon". Basic Recipes can be found here ... Click the link.. Len Poli Cured Meats |
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12-07-2013, 02:48 AM | #3 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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I posted this in another thread -
3% of the meat's weight in salt, 1% of the meat's weight in sugar and 0.25% of the meat's weight in cure #1 - rub all over the meat and place in a large lidded container (or ziplock bag) and rotate once every 24 hours. Leave it for a week or so until the meat firms up a little then rinse off the cure and leave the meat to dry before smoking. No need to soak as the salt content is calculated - you cannot over-salt using this method. Oh and add whatever seasonings you want to the basic cure - it never fails. Also I've not tried imperial but I'm guessing your life will be made a lot easier using a digital scale and working in grams
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12-07-2013, 05:43 AM | #4 | |
On the road to being a farker
Join Date: 08-22-12
Location: Rogers, AR
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Quote:
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Reverse flow homebuilt 250, Rebel 23, Jenn-Air built in grill island, 18" Weber. Red Thermapen at Christmas! And the proud new owner of a Weber Performer :clap: |
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12-07-2013, 06:06 AM | #5 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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Yeah flip once every 24 hours just to make sure all sides get a turn in the liquid that leeches out. I cold smoke but I'm sure hot smoking works just as well
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Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG |
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12-07-2013, 06:09 AM | #6 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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I like to use Ruhlman's bacon cure.
http://ruhlman.com/2010/10/home-cured-bacon-2/ I actually just made another batch last week and it was about a 4 hour cook. I do 175 for 2 hours, and then 200 for an hour, and finish up about 210 for the last 30-60 minutes. I smoke to an IT of 150. They will come out looking like this: I have gotten my bellies at a Hispanic grocery store before and also from when I butchered. You usually pay a little more at the butcher but the bellies will probably be a little bigger. Bacon is pretty easy to do really. Any questions, just ask.
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Chris- Midwest BBQ Outreach |
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