Making Bacon

Pugi · 11-15-2012, 09:50 PM

Got started on my first home cured bacon. Started with a 6 1/4 lbs pork belly with the skin on. I trimmed some bad fat and skin off and ended up with about 5 1/2 lbs. Using Morton quick cure, dark brown sugar, ground garlic, ground bay leaves, ground fresh black pepper. Wish me luck. Pugi

DMSinTexas · 11-15-2012, 10:32 PM

Here's wishing you luck!!! Send me the one on the left when its finished!

IamMadMan · 11-16-2012, 06:02 AM

Looks like you are off to a good start.. Keep up up to date..

Pugi · 11-16-2012, 02:50 PM

Thanx guys. Plan is to smoke on UDS at about 180* to a internal of 150*. What I'm not sure of is the amount of smoke. I'm thinking a light smoke on this first run and adjust on the next batch. Any input is welcome. Pugi

IamMadMan · 11-16-2012, 10:04 PM

Quote:

Originally Posted by Pugi

Thanx guys. Plan is to smoke on UDS at about 180* to a internal of 150*. What I'm not sure of is the amount of smoke. I'm thinking a light smoke on this first run and adjust on the next batch. Any input is welcome. Pugi

I like smoked bacon, so I cold smoke (NO HEAT at all) for 2 hours before going to a the low smoking temperature. But do what works best for your taste.

Pugi · 11-16-2012, 10:28 PM

Quote:

Originally Posted by IamMadMan

I like smoked bacon, so I cold smoke (NO HEAT at all) for 2 hours before going to a the low smoking temperature. But do what works best for your taste.

That's just it, not sure what my home made bacon taste is, as this is the first try. This first try will be my base line. Thanx for the input. Guess I'll know in 5 days.

chriscw81 · 11-16-2012, 11:03 PM

all the cool kids cold smoke their bacon..........end of discussion

Bonewagon · 11-17-2012, 04:42 AM

Looks good so far. Looking forward to the pictures of the finished product.

Big George's BBQ · 11-17-2012, 06:03 AM

Looking forward to follow your posts and see the end results I really liked my bacon that I did

Pugi · 11-20-2012, 05:55 PM

After 5 days of curing and rinced off. It looks cured, not that I would know what that is supposed to look like.

Pugi · 11-20-2012, 05:58 PM

A end that was cut off. The color is nice.

Pugi · 11-20-2012, 06:02 PM

Trying out the end that was cut off. It was way to salty but tasted like bacon. The slabs are in water soaking now for 8 hours. I will dry them tonight and smoke them in the morning.

Hook_Line_and_Sinker · 11-20-2012, 07:27 PM

Keep us posted.

Good looking progress

Crazy Harry · 11-20-2012, 08:13 PM

you will not buy bacon again. home made is the best

Pugi · 11-20-2012, 10:05 PM

Just did taste test #2. This was after 4 hours of soaking. Salt content was better, but still to much. 4 more hours of planned soaking to go. So far so good, can't wait to see what smoke will do for it.

11-15-2012, 09:50 PM	#1
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Making Bacon Got started on my first home cured bacon. Started with a 6 1/4 lbs pork belly with the skin on. I trimmed some bad fat and skin off and ended up with about 5 1/2 lbs. Using Morton quick cure, dark brown sugar, ground garlic, ground bay leaves, ground fresh black pepper. Wish me luck. Pugi

11-16-2012, 11:03 PM	#7
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	all the cool kids cold smoke their bacon..........end of discussion __________________ [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]

11-17-2012, 04:42 AM	#8
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Looks good so far. Looking forward to the pictures of the finished product. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

11-17-2012, 06:03 AM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Looking forward to follow your posts and see the end results I really liked my bacon that I did __________________ 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

11-20-2012, 07:27 PM	#13
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California	Keep us posted. Good looking progress __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

11-15-2012, 10:32 PM	#2
DMSinTexas On the road to being a farker Join Date: 11-12-11 Location: Baton Rouge, LA	Here's wishing you luck!!! Send me the one on the left when its finished!

11-16-2012, 06:02 AM	#3
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Looks like you are off to a good start.. Keep up up to date..

11-16-2012, 02:50 PM	#4
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Thanx guys. Plan is to smoke on UDS at about 180* to a internal of 150*. What I'm not sure of is the amount of smoke. I'm thinking a light smoke on this first run and adjust on the next batch. Any input is welcome. Pugi

11-20-2012, 05:55 PM	#10
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	After 5 days of curing and rinced off. It looks cured, not that I would know what that is supposed to look like.

11-20-2012, 05:58 PM	#11
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	A end that was cut off. The color is nice.

11-20-2012, 06:02 PM	#12
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Trying out the end that was cut off. It was way to salty but tasted like bacon. The slabs are in water soaking now for 8 hours. I will dry them tonight and smoke them in the morning.

11-20-2012, 08:13 PM	#14
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	you will not buy bacon again. home made is the best __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

11-20-2012, 10:05 PM	#15
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Just did taste test #2. This was after 4 hours of soaking. Salt content was better, but still to much. 4 more hours of planned soaking to go. So far so good, can't wait to see what smoke will do for it.