dan_fash
Is lookin for wood to cook with.
Just curious if anybody has, with success cured and smoked their own Bacon? Curious how it turned out, and is it worth the effort?
nucornhusker
Babbling Farker
It was very worth the effort. I used three different cures on one whole belly, and PatioDaddio's was our favorite. More or less 1TBS of Morton Tenderquick per 1lb of belly.
http://www.bbq-brethren.com/forum/showthread.php?t=151130
Super easy and has that very basic bacon flavor without anything covering up the taste of the pork and smoke.
The only thing I did differently than him was I smoked mine at 160* for 5 hours. I was very pleased with that method.
http://www.bbq-brethren.com/forum/showthread.php?t=151130
Super easy and has that very basic bacon flavor without anything covering up the taste of the pork and smoke.
The only thing I did differently than him was I smoked mine at 160* for 5 hours. I was very pleased with that method.
Ackman
Full Fledged Farker
Once you make your own bacon---you will never---NEVER buy store bought
IamMadMan
somebody shut me the fark up.
You'll find may threads here on great and successful curing and smoking of bacon, sausage, and hams.
Like everyone else states, there is nothing better, and it will be hard to accept the store bought crap after you make your own.
Like everyone else states, there is nothing better, and it will be hard to accept the store bought crap after you make your own.
oifmarine2003
Babbling Farker
I have and it is totally worth it. Way better than store bacon.
And not all bacon has to be made from pork belly.
Pork butt or shoulder makes buckboard bacon and you can get very good Canadian bacon from pork loin.
Have fun with it!
Pork butt or shoulder makes buckboard bacon and you can get very good Canadian bacon from pork loin.
Have fun with it!
Some more bacon... http://www.bbq-brethren.com/forum/showthread.php?t=53606
and
http://www.bbq-brethren.com/forum/showthread.php?t=53606&page=4
If you use Morton Tender Quick the basic recipe for curing is 1TBS per pound of meat plus 1 tsp of sugar per pound of meat.
Once you have your cure amounts right, you can add any other spices or flavorings that you like.
It's usually best to go with the basic cure for the first time and experiment with flavors later.
Good luck with it!
and
http://www.bbq-brethren.com/forum/showthread.php?t=53606&page=4
If you use Morton Tender Quick the basic recipe for curing is 1TBS per pound of meat plus 1 tsp of sugar per pound of meat.
Once you have your cure amounts right, you can add any other spices or flavorings that you like.
It's usually best to go with the basic cure for the first time and experiment with flavors later.
Good luck with it!
jeffjenkins1
Babbling Farker
It is well worth it, best bacon you will ever taste!
Jeff
Jeff
Smoking Westy
is one Smokin' Farker
Way worth it! Here is my last batch ~30 lbs. I picked up 4 more sides this past weekend (roughly 40 lbs worth). I'll be makin' bacon here real soon.
I use Rulhman's basic cure recipe and then add my spices to suit my tastes.
I use Rulhman's basic cure recipe and then add my spices to suit my tastes.
seattlepitboss
is one Smokin' Farker
I have made bacon several times, also pancetta and even guanciale. My advice if this is your first time is to follow the suggested method from "Charcuterie" exactly. Here it is:
Maple-Cured Smoked Bacon
NOTE: If you prefer a more savory taste omit the maple syrup. If you like black
pepper, add it to the cure.
The Cure
2 oz. kosher salt (1/4 cup)
2 teaspoons pink salt
1/4 cup dark brown sugar
1/4 cup maple syrup
5 lbs slab pork belly, skin on
Combine and mix dry cure ingredients. Add syrup and mix to combine.
Rub the cure mix over the entire surface of the pork belly. Place skin side down
in a 2-gallon Ziploc bag or a nonreactive container slightly larger than the
meat.
Refrigerate, turning the belly and redistributing the cure, every other day for
7 days, until the meat is firm to the touch.
Remove, rinse thoroughly, and pat dry. IMPORTANT at this point slice off a bit
and fry it up and eat it to test for salt content. If it's too salty continue
rinsing, going to cold soaks changing water every 2 hours if necessary until it
isn't too salty any more.
Refrigerate on rack uncovered 12-24 hrs.
Hot smoke to 150°F. Let cool to touch but still warm and cut the skin off,
leaving as much fat on the bacon as possible. (Cut up the skin and add it to
soups, stews or beans as you would a smoked ham hock.)
Let the bacon cool, then wrap in plastic and refrigerate or freeze.
<< -- end of quoted recipe -- >>
I love that hint of maple syrup! It really makes it work for me. Only thing is that I don't leave the skin on anymore. I trim it off the belly before I start.
Another thing: it is REALLY handy to have a real meat slicer available for bacon. I picked up an old Globe slicer that didn't work right, and fixed it. I generally use it in manual mode even though it is an automatic slicer. It works amazingly well, and is easy to clean. With a real slicer, you can get perfect slices of bacon.
One last tip. If you buy a whole pork belly, trim it and cut it into chunks with nice parallel edges, about 6-7" long. Makes it easier to manipulate during curing, and it lets you slice off a chunk and eat it for awhile and freeze the rest later. Freeze the uncured trimmings to grind into your next sausage run.
seattlepitboss
Maple-Cured Smoked Bacon
NOTE: If you prefer a more savory taste omit the maple syrup. If you like black
pepper, add it to the cure.
The Cure
2 oz. kosher salt (1/4 cup)
2 teaspoons pink salt
1/4 cup dark brown sugar
1/4 cup maple syrup
5 lbs slab pork belly, skin on
Combine and mix dry cure ingredients. Add syrup and mix to combine.
Rub the cure mix over the entire surface of the pork belly. Place skin side down
in a 2-gallon Ziploc bag or a nonreactive container slightly larger than the
meat.
Refrigerate, turning the belly and redistributing the cure, every other day for
7 days, until the meat is firm to the touch.
Remove, rinse thoroughly, and pat dry. IMPORTANT at this point slice off a bit
and fry it up and eat it to test for salt content. If it's too salty continue
rinsing, going to cold soaks changing water every 2 hours if necessary until it
isn't too salty any more.
Refrigerate on rack uncovered 12-24 hrs.
Hot smoke to 150°F. Let cool to touch but still warm and cut the skin off,
leaving as much fat on the bacon as possible. (Cut up the skin and add it to
soups, stews or beans as you would a smoked ham hock.)
Let the bacon cool, then wrap in plastic and refrigerate or freeze.
<< -- end of quoted recipe -- >>
I love that hint of maple syrup! It really makes it work for me. Only thing is that I don't leave the skin on anymore. I trim it off the belly before I start.
Another thing: it is REALLY handy to have a real meat slicer available for bacon. I picked up an old Globe slicer that didn't work right, and fixed it. I generally use it in manual mode even though it is an automatic slicer. It works amazingly well, and is easy to clean. With a real slicer, you can get perfect slices of bacon.
One last tip. If you buy a whole pork belly, trim it and cut it into chunks with nice parallel edges, about 6-7" long. Makes it easier to manipulate during curing, and it lets you slice off a chunk and eat it for awhile and freeze the rest later. Freeze the uncured trimmings to grind into your next sausage run.
seattlepitboss
Tony A
Full Fledged Farker
I have yet to make bacon would love to try but the only advice I can give you is that when its done vacuum seal some and send it my way lol
It's awesome! As mentioned you'll get spoiled and never ever like store bacon again.
The pic is from my first try with excellent results a few months back. Now I have wild boar bacon curing as we speak.:grin:
The pic is from my first try with excellent results a few months back. Now I have wild boar bacon curing as we speak.:grin:
Pyrotech
Full Fledged Farker
I just finished my first Bacon cure about 2 weeks ago. my wife grab a couple of slices that was cooked for a taste test. It was declared by her that our house is now a commercial Bacon free zone.
I am going to need a bigger fridge to use as my curing chamber. she also fell in love with my corned beef and pastrami.
So in a word, YES... very much worth it.
I am going to need a bigger fridge to use as my curing chamber. she also fell in love with my corned beef and pastrami.
So in a word, YES... very much worth it.
Fishin4bass723
Full Fledged Farker
Wondering, I have heard cold smoking bacon but never heard of hot smoking??????? What temp and for how long????????
Blanton
is Blowin Smoke!
Just started curing 18lbs for buckboard. Great stuff. Had to make more since my first batch is almost gone
kbergner
Well-known member
Is pink salt -> Himalayan Salt?
nucornhusker
Babbling Farker
That sugar would help to offset the slightly overly salty taste of tenderquick only. I will try this next time.
Thank you.
Himalayan salt is pink in color but not to be confused with the pink salt used for curing that contains nitrites. Totally different.
I hot smoked at about 250* to 270* about 4 hours IIRC. I hit IT of 145 and pulled. Pic below is bacon and pork loin bacon (people call it Canadian) after hot smoking.
JohnHB
is one Smokin' Farker
Hi
Home made bacon clearly superior. Not necessarily cheaper a one (definitely me) tends to buy a better quality of pork than used in the commercial products.
My post provides instructions & photos for my bacon. A lovely slightly salty but maple sweet bacon - great:
http://www.bbq-brethren.com/forum/showthread.php?t=154771
John
Home made bacon clearly superior. Not necessarily cheaper a one (definitely me) tends to buy a better quality of pork than used in the commercial products.
My post provides instructions & photos for my bacon. A lovely slightly salty but maple sweet bacon - great:
http://www.bbq-brethren.com/forum/showthread.php?t=154771
John
