harleykids
Knows what a fatty is.
- Joined
- Mar 23, 2015
- Location
- Olathe, KS
Great post!
I have been making my own bacon at home for many years...homemade bacon just can't be beat! I buy a whole pork belly, skin and teats still on it, then I remove skin before curing as we like to make chicharon/cracklings with it. You can leave it on, but it slows down curing time, and we like to utilize it non-cured.
I cut my belly into 6"x6" slabs (sandwich length to save time when we slice after smoking) and each one gets weighed separately for cure #1, kosher salt, and brown sugar. Then I add my other spices and flavorings to each bag, at my discretion. Molasses, chili powder, cumin, curry, etc...the skies the limit, from sweet to savory to spicy. Curry is actually one of my favorites!
I cold smoke mine in my Lonestar Grillz smoker, using a fully packed Amaz-N tube (whatever wood u want, apple, cherry, hickory, etc) for 3-4 hours (bacon comes out of fridge at 33 degrees, quick rinse and dry, back in fridge uncovered for 1 hour to form pellicle, then right into my smoker)
After smoking for 3-4 hours, I par freeze the bacon to firm it up almost solid, then slice, and vac pak in portions and freeze.
During the cold smoking process I never take my bacon temp to anywhere near 130, 150, etc. I just cold smoke at around 80 degrees for 3-4 hours. No need to take the bacon to any specific internal temp if you plan on cooking it traditionally (before eating) as it's already fully cured. If you plan on eating it without cooking it, then yes, you need to take temp up there in the 150 range.
When I need bacon, I just thaw out a pack, separate slices and lay them out on a mesh rack over a cookie sheet covered in foil (easy cleanup), and bake at 350 for about 15-18 mins.
Done!
Bacon stays nice and flat, and I save the bacon grease that drips onto the foil (put in ramekin in fridge, use for flavoring green beans, Brussels sprouts, pinto beans, etc)
Those students should love it! Passing on that knowledge is key!
I have been making my own bacon at home for many years...homemade bacon just can't be beat! I buy a whole pork belly, skin and teats still on it, then I remove skin before curing as we like to make chicharon/cracklings with it. You can leave it on, but it slows down curing time, and we like to utilize it non-cured.
I cut my belly into 6"x6" slabs (sandwich length to save time when we slice after smoking) and each one gets weighed separately for cure #1, kosher salt, and brown sugar. Then I add my other spices and flavorings to each bag, at my discretion. Molasses, chili powder, cumin, curry, etc...the skies the limit, from sweet to savory to spicy. Curry is actually one of my favorites!
I cold smoke mine in my Lonestar Grillz smoker, using a fully packed Amaz-N tube (whatever wood u want, apple, cherry, hickory, etc) for 3-4 hours (bacon comes out of fridge at 33 degrees, quick rinse and dry, back in fridge uncovered for 1 hour to form pellicle, then right into my smoker)
After smoking for 3-4 hours, I par freeze the bacon to firm it up almost solid, then slice, and vac pak in portions and freeze.
During the cold smoking process I never take my bacon temp to anywhere near 130, 150, etc. I just cold smoke at around 80 degrees for 3-4 hours. No need to take the bacon to any specific internal temp if you plan on cooking it traditionally (before eating) as it's already fully cured. If you plan on eating it without cooking it, then yes, you need to take temp up there in the 150 range.
When I need bacon, I just thaw out a pack, separate slices and lay them out on a mesh rack over a cookie sheet covered in foil (easy cleanup), and bake at 350 for about 15-18 mins.
Done!
Bacon stays nice and flat, and I save the bacon grease that drips onto the foil (put in ramekin in fridge, use for flavoring green beans, Brussels sprouts, pinto beans, etc)
Those students should love it! Passing on that knowledge is key!