The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-17-2011, 05:15 PM   #1
Mikey063
On the road to being a farker
 
Join Date: 08-11-11
Location: Windsor, California
Downloads: 0
Uploads: 0
Default Curing Bacon.

I have decided to make my own bacon. For this I purchased 2 slabs of pork belly. I decided also to not use any nitrates in this. After the cure/brining process I will be smoking them using apple wood.

I am doing a wet cure and a dry cure method.

I will be brining the pork for 4 to 7 days, then drying them, then applying a dry cure for 48 hours.

This is the ingredients for each.

wet cure/brine:


Best ratio for brine: 3/4 quart salt to 1 full quart of brown sugar, per gallon of water. This is the La Laiterie *secret* brine recipe...although I guess not that secret anymore! You should of course heat up your brine in a pot, steep it with fresh herb sprigs, shallots, garlic, juniper berries and the like. Then cool down your brine, strain it and once cool- submerge the belly. Let it sit for anywhere from 2 to 4 days (depending on the size of the belly).



Dry cure:
50g kosher salt
60g turbinado sugar
40g ground tellicherry peppercorns
8g pink salt


The dry cure will be vacuum sealed.


I found the above recipe from another website forum, while I am unsure if I can post a link, I won't, needless to say the recipe is a winner. The reason I know this is the fact that my neighbor tried it and it tastes great.
__________________
Char-Griller Trio 3030, Char-Griller Smokin Pro, Weber Performer, WSM (retired)
Mikey063 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Curing buckboard bacon firemedic Q-talk 3 03-27-2011 09:22 AM
Bacon Curing KuyasKitchen Q-talk 31 03-21-2010 05:15 AM
Bacon curing times Roo-B-Q'N Q-talk 7 02-10-2008 08:32 PM
Buckboard Bacon curing / food safety question Don Marco Q-talk 12 01-27-2008 06:25 PM
Curing bacon scottm4300 Q-talk 22 04-12-2005 04:23 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:25 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts