Steakhouse Bacon

gaspipe1 · Dec 20, 2014

Need a little help here… I'm looking into making my first attempt at pork belly. I've had plenty of store bacon, and have had bacon at really high end steakhouse (which is amazing) and have had pork belly at Fette Sau.

I think what I want to do is make a bunch of bacon like the ones from high end steakhouses, the nice and pencil thick slices. I would like to vacuum seal them into smaller portions and freeze them. When it's time to eat I'm thinking fry them in a pan, or bake them or even toss on the grill.

I know there are tons of threads here on pork belly, but I'm not really sure that the recipe I'm looking at are what I want.

A lot of brethren are in love with Thirdeye's bacon… Is this the recipe that will give me the results I am looking for?

As always thanks in advance!
Gaspare

http://playingwithfireandsmoke.blogs...ast-bacon.html

IamMadMan · Dec 20, 2014

Also note; a lot of high end restaurants use side belly for bacon. The regular belly is about three parts fat to one part meat, whereas side belly is about a one to one ratio for the fat/meat content.

It's simply a matter of choice. I have always preferred side bacon, more meat with great flavor from the fat.

As far as the proper recipe, you have to figure out the flavor profile you desire, Maple, Honey, Pepper, and so many more..... Try several small batches of different recipes that move you and try them. That's the only way to find out which one you like best.

Our personal tastes are just too subjective to get a single recommendation, we all differ in our tastes from one another....

Just BS · Dec 20, 2014

Good luck. There are so many recipe's here for bacon, with so many different opinions on what to use and how much of each is is a difficult decision on what to do. Third Eye has been here a longtime and is probably as good of a choice that you can make. Please post pics and let us know how it goes.

gaspipe1 · Dec 20, 2014

IamMadMan said:
Also note; a lot of high end restaurants use side belly for bacon. The regular belly is about three parts fat to one part meat, whereas side belly is about a one to one ratio for the fat/meat content.

I never new that and I think I agree with you 100%. The steakhouse type isn't nearly as fatty as the one I tried at FS.

IamMadMan said:
As far as the proper recipe, you have to figure out the flavor profile you desire, Maple, Honey, Pepper, and so many more..... Try several small batches of different recipes that move you and try them. That's the only way to find out which one you like best.

That is a great idea… Perhaps I can grab two slabs and cut them in half and try 4 different types.

Anyone with 3 other favs

off to do some searches. I really hope I don't put this off to the side and do this.

Thanks again for the help!

gaspipe1 · Dec 20, 2014

I looked at Cowgirls blog as well.. looks great! These recipes should work well with side belly as well right?

YetiDave · Dec 20, 2014

The 3%/0.25%/1% ratios? They'll work as basic cure for any cut. Maybe with the exception of ribs because of the bone weight. Still need to work that one out, but bacon ribs are damn good

robbq · Dec 20, 2014

I just made that recipe except using #1 cure instead of mortons. It came out really really good.

gaspipe1 · Jan 4, 2015

Well ordered myself some "side belly" at least that was what I told him. I have like 10-12 lbs. Told the butcher to cut them into 4 slabs. The meat was still frozen Sat when I went to pick it up, he told me wait a day before I start cooking it. Seems still rock hard, is it ok to place them in the bag with the cure/rub for the 5 day process?

I'm waiting on my salt to arrive from Amazon today, couldn't find it local. Since I have 4 slabs I am making each one a lil different. Two of the slabs will have Cowgirls rub and the other I am adding just a little ginger. And the next two will be Thirdeye's rub and the other with a pinch of ginger.

There is a local spice shop near me and I spoke to them and I wanted to use both Cowgirls and Thirdeye's base rub but wanted to add another element to each. We'll see which I like the most.

Pictures will be posted as I start this process…

IamMadMan · Jan 4, 2015

gaspipe1 said:
Well ordered myself some "side belly" at least that was what I told him. I have like 10-12 lbs. Told the butcher to cut them into 4 slabs. The meat was still frozen Sat when I went to pick it up, he told me wait a day before I start cooking it. Seems still rock hard, is it ok to place them in the bag with the cure/rub for the 5 day process?

I'm waiting on my salt to arrive from Amazon today, couldn't find it local. Since I have 4 slabs I am making each one a lil different. Two of the slabs will have Cowgirls rub and the other I am adding just a little ginger. And the next two will be Thirdeye's rub and the other with a pinch of ginger.

There is a local spice shop near me and I spoke to them and I wanted to use both Cowgirls and Thirdeye's base rub but wanted to add another element to each. We'll see which I like the most.

Pictures will be posted as I start this process…

If it's frozen it won't cure. Temperatures of 28 degrees or below stop the cure. It should be 36 - 40 degrees during curing.

Keep us posted....

gaspipe1 · Jan 4, 2015

Well I started the process. I don't think it was frozen, it was hard/firm but had some bend in it. Not like a cutlet when I pick it up. But bend when I would flex it. Live and learn, guess that's what BBQ is about. Nothing like a $40 lession

Since I made 4 different packages I will attempt post each one separate with pics. Here we go...

Wickedcajun · Jan 4, 2015

Can't go wrong with anything Cowgirl or Third eye does!!!:thumb:

gaspipe1 · Jan 4, 2015

This is package A:

This is Thirdeye's blend with 1/2 tsp ginger (not per pound! for the whole bag)

I took some side pics to show the meager side and the fattier side. Let me know if this looks like normal pork belly. Also I noticed there is a very thin coating of something… is it skin… I will make sure I post it in one of the threads.

gaspipe1 · Jan 4, 2015

Package B:

This is straight up Thirdeye's rub/cure. Notice that thin coating I was talking about?

gaspipe1 · Jan 4, 2015

Here is Package C:

Cowgirls rub with the ginger

IamMadMan · Jan 4, 2015

Yes it looks likes the skin, sometimes called bacon rind.

You can remove it before you smoke, or leave it on and when the bacon get to about 130 - 135 it will easily pull off with no resistance.

HookedOnQ · Jan 4, 2015

From the looks of the second to last picd I'd say it still has the skin on, No big deal though.
Looks like your off to a great start keep us posted

rookiedad · Jan 4, 2015

one thing i found that improved my bacon alot was the soak. originally it was coming out too salty. i started to soak submerged in cold water over night and this really brought fourth the flavor of the meat. i also rub before cold smoking with brown sugar and black pepper... real good!!!

gaspipe1 · Jan 4, 2015

And finally.. D:

This is straight up Cowgirls with some minor changes: This is ALL per pound

1 TBS of Tenderquick
1 tsp sugar
1/2 tsp of cayenne
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of cracked black pepper

SYBQ · Jan 4, 2015

Hope you keep posting. I am wanting to do my own bacon also.

gaspipe1 · Jan 4, 2015

IamMadMan said:
Yes it looks likes the skin, sometimes called bacon rind.

You can remove it before you smoke, or leave it on and when the bacon get to about 130 - 135 it will easily pull off with no resistance.

I am preparing this as to Thirdeye's instructions from leaving it in a bag for 5 days to soak to smoke.

Will it be a problem to remove if I let the bacon stay in the smoker till IT 150*?

Steakhouse Bacon

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