|Our HomePage||Recipes||Smoke Signals Magazine||Welocme||Merchandise||Associations||Purchase Subscription||Brethren Banners|
|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.|
|08-17-2011, 06:15 PM||#1|
On the road to being a farker
Join Date: 08-11-11
Location: Windsor, California
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.
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).
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)
|Thread||Thread Starter||Forum||Replies||Last Post|
|Curing buckboard bacon||firemedic||Q-talk||3||03-27-2011 10:22 AM|
|Bacon Curing||KuyasKitchen||Q-talk||31||03-21-2010 06:15 AM|
|Bacon curing times||Roo-B-Q'N||Q-talk||7||02-10-2008 09:32 PM|
|Buckboard Bacon curing / food safety question||Don Marco||Q-talk||12||01-27-2008 07:25 PM|
|Curing bacon||scottm4300||Q-talk||22||04-12-2005 05:23 PM|