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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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11-01-2012, 08:23 PM | #1 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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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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11-01-2012, 08:46 PM | #2 |
Full Fledged Farker
Join Date: 05-17-12
Location: Buckeye, AZ
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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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:tumbleweed: |
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11-01-2012, 08:54 PM | #3 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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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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11-01-2012, 09:57 PM | #4 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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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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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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11-01-2012, 10:29 PM | #5 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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11-02-2012, 09:41 AM | #6 |
Full Fledged Farker
Join Date: 04-26-10
Location: New Canaan, CT
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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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Steve ----------------- Ack-Que WSM 18" CookShack SM025 Lang 36 BWS Extended Party Humphrey's Battle Box and matching Pint |
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11-02-2012, 10:50 AM | #7 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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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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11-06-2012, 11:25 PM | #8 |
Got rid of the matchlight.
Join Date: 11-05-12
Location: corinth, ms
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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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11-07-2012, 11:38 AM | #9 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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What do you use to slice the belly?
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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11-07-2012, 12:19 PM | #10 |
is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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I'm wanting to try this also.
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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11-07-2012, 02:24 PM | #11 |
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
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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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11-07-2012, 03:33 PM | #12 |
Full Fledged Farker
Join Date: 08-10-12
Location: North Alabama
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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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11-07-2012, 09:34 PM | #13 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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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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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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