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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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09-30-2013, 06:43 PM | #1 |
Found some matches.
Join Date: 08-18-13
Location: Slidell, LA
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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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09-30-2013, 08:31 PM | #2 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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If I ever find pork belly local I'm giving Phratsy bacon a try!
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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09-30-2013, 09:08 PM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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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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09-30-2013, 09:29 PM | #4 |
is One Chatty Farker
Join Date: 09-13-12
Location: canada
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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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Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle. |
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09-30-2013, 10:02 PM | #5 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-30-2013, 10:17 PM | #6 |
Found some matches.
Join Date: 08-18-13
Location: Slidell, LA
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all of these look great! Please, keep em coming!
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10-01-2013, 07:45 AM | #7 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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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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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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10-01-2013, 12:50 PM | #8 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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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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UPBS,Vision Komado, WSJSMWSM,Bandera Last edited by Yellowhair42; 10-01-2013 at 01:27 PM.. |
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10-01-2013, 01:06 PM | #9 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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10-01-2013, 01:14 PM | #10 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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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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10-01-2013, 01:19 PM | #11 |
Full Fledged Farker
Join Date: 10-07-09
Location: Lake View, NY
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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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10-01-2013, 01:52 PM | #12 | |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Quote:
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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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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10-12-2013, 01:15 PM | #13 | |
Found some matches.
Join Date: 08-18-13
Location: Slidell, LA
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Quote:
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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