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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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01-08-2013, 07:19 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Homemade Bacon!
Homemade Bacon!
I'm almost embarrassed to say that I've just recently discovered the wonders of homemade bacon, despite having a food blog for four years. No, scratch that, I am embarrassed! It really is sad, and I repent here and now for all the world to see. For some reason making homemade bacon is shrouded in some sort of strange and mysterious veil of complexity. Once you see how easy it is it's like you've been smacked in the head with a clue-by-four. This compounded my embarrassment. My friend Meathead over at AmazingRibs.com (a great barbecue site, by the way) wrote the following, and he's absolutely correct. Makin' bacon is surprisingly easy and the results are quantumHere, let me show you how easy this is. My recipe is simpler than Meathead's, but the results are incredible. Ingredients 2 lbs Pork belly 2 Tbsp Morton® Tender Quick® Method About the pork belly: Get the best that you can find, preferably locally-sourced and all-natural. Unwrap the belly, rinse it, then pat it dry with paper towels. Sprinkle the Tender Quick® evenly over the entire outside of the belly (don't forget the edges), put it in a gallon-sized zip-top bag and seal, removing the excess air. Refrigerate seven to ten days, turning and massaging the bag every two days or so. Start your smoker and prepare for indirect cooking at low heat (about 225-250º). Use whatever smoke wood you like. I used a blend of 2/3 hickory and 1/3 cherry which worked beautifully. Remove the pork from the zip-top bag, rinse well under cold running water, and pat dry with paper towels. Smoke the belly indirect until it reaches an internal temperature of 150º. Remove it to a plate, rinse under cold running water (to help cool it quickly). Pat dry with paper towels, wrap tightly in plastic wrap and refrigerate. It'll keep in the refrigerator up to two weeks. Slice, cook as you normally would, serve and enjoy! Now that you have some killer bacon, go make yourself some pig candy. ----- John |
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01-08-2013, 07:21 PM | #2 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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You're killing me...............Thanks is not enough
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01-08-2013, 07:25 PM | #3 |
is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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I need to try this, thanks
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01-08-2013, 07:34 PM | #4 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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That looks fantastic but, is $3.99/lb normal for pork belly up there? Or anywhere? Just seems kinda steep.
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01-08-2013, 07:41 PM | #5 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Olney, MD
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John,
Your website/videos/recipes have given me so much inspiration. Thanks for everything!! Like you, I was intimidated by bacon but this post has given me the balls to try it
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- Jim, Olney MD |
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01-08-2013, 08:02 PM | #6 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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01-08-2013, 08:08 PM | #7 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Thanks John for the great pictorial!
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01-08-2013, 08:15 PM | #8 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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I bet this is just amazing with some eggs and homemade biscuits. Oh yeah, I"m ready for a big breakfast!
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01-08-2013, 08:20 PM | #9 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Thanks John Tried this once it was good but feedback was that it did not taste like bacon
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01-08-2013, 08:24 PM | #10 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Love it. Nice work!
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01-08-2013, 08:27 PM | #11 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John Last edited by PatioDaddio; 01-08-2013 at 09:19 PM.. |
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01-08-2013, 08:31 PM | #12 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I did soak it a number of times to get out the salt after the cure That could be it I also used Tender Quick and not the pink salt I thought that could of been it initially
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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01-08-2013, 08:32 PM | #13 |
is one Smokin' Farker
Join Date: 04-09-12
Location: Madrid, NY
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That is on my to do list for sure. Thanks for posting👍
Have fun and happy smoking BBQ UP
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01-08-2013, 08:34 PM | #14 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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01-08-2013, 09:06 PM | #15 | ||
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Quote:
It's common to soak-out your bellies following the cure, times can range from 4 hours to 12 hours depending on your threshold for saltiness. More important though is an equalization step, which is a refrigerated rest following the soak out. You see, when you first rinse your cure off, there is a higher concentration of salt near the surface... the soak-out helps remove some of that saltiness, and the equalization gives the mobile liquids, salt and seasonings within the belly time to settle down and equalize. I like to equalize overnight before smoking.
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Last edited by thirdeye; 01-08-2013 at 09:28 PM.. |
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