Madman Bacon

Blanton

is Blowin Smoke!
Joined
Jun 20, 2012
Location
Twin Cities
last month I reached out for recommended bacon recipes. IamMadMan came through - Thank you. Thought I would share for anyone else on the fence wanting to smoke some up.

This recipe has gone in the permanent recipe book and will hereby be known as Madman Bacon.

MadMan Bacon
per pound of fresh pork belly.

1 Tablespoon Morton’s Tender Quick (curing salt)
1 teaspoon dark brown sugar
1/4 teaspoon granulated garlic
1/4 teaspoon fresh ground or cracked black pepper
1/4 teaspoon pickling spice
1/4 teaspoon thyme
4 juniper berries ( I didn't have these but do want to use)

I am smoking another 20 lbs of it today.

EEJiJ1VJ-8PzN3kwabTyNuQM3p5StWctl_5JlJIjOzitoGFpHy1w13NP96zxde9ldmAh44fN5zwqbiF8bOBdw0KDwe6PF2C9CeWuXvIJqN1Uo5jgdNHd7BQ3K0GEzrHzDSn5amZAomKw_NgFiuury7VRoPJpw1lMoKSkjPruKmzY0FOmMKcxV565sx2tQL9agDirvy7FbJ6I_YqiEizzcafXTD5teIjhmSxno-bdQPE3ouY_bOBTZ6nCiw9gRgk6vCHloA2C_c4x2Ps1Sh0wGsTpmODT3Kl-63nRS1_n8gedzNcO1X6CSwftb8KCn-bS0CmJbOcymaMuJWDPjUkW6mVn53Xk7iwA7TefXzK-xZmQcgJs2GQzkHJ-U0U0VxdsEDbTEAgsJQ03-RW5V2f2U-MoYWV_vyNBC6smYsdBKHoWKaY6p2yqSRnDMUJb-uY3RPBLDVvda5I7yOA1e4l5fO3L7SJaJW7REAHrFIMPDq1TQrfYOmjR3qvzcABRNCTn8qTC67XzaWmcRFPQVg3YmnNzMitJjIQIOl3ic1NhloZ4WQixgMwBPYjvmjO78rX7KkJ-=w717-h955-no


Oops, the onion powder got posed for the picture. Garlic powder was used per the recipe

aQnk978vFop9yiU6HX5TH9OrhtkqEprA_AAWCPc4Nz62Bbq1ZsQOdYxmqMHCUNQuNyWvYeoqiobAcEZxsf8-IekSJNUL76W33Sw-UXJihhRN-PcSe-V_i3udOd2YPlLS7uy9P3DJXMjjsBf0MxH5LVksZbf2eU9oq96nsrxOLOfIJ5WXzEtSCZ-Q864BswsZrt89wKHfPLIzuZm7fnj6rHSurfCvrqglblnuQ8HYoYu7_6pMIlk29ouQvSGpW9a87NXgcA7kr6wE-fA-jxy4wxLBF5WqzaHw_nCHVyGh_FmR4nWeVOWc-LKi_VjCeQG5OeHLVM1Gk2JEHKzIjT7SGv110V2AeJaXui-LmwIZj4PYMJTV9PfIPxTTqAd-lXyuRe1DG24QhUbanMGloxGcwbNj0KToHkY9uSK5mAW3PdPnooOCTG8RXU7w_yW4WBIeE8TGNLbQ4Yta1vyFDHTVijTFAdrk5gAHxBtDXLC-9a7j8aZLSW091eRaz-QAog3vw4YqCMOXFslIM_O6cmU90iNzgj0IqnKE2y8xmCTz4z5tIbS3VycHeVNZvoG6rJahBJbP=w717-h955-no


After 7 days of curing, flipping everyday, I was ready to smoke. I did slice of a couple of slivers to test the salt level. To appease a larger audience, I decided to soak a little. Did a 4 hour soak with 3-4 water changes. Todays batch will only get a 3 hour soak.

I smoke around 190 to an internal temp of 140

y4zumQ6hs_RBqhqdgdEyFrRJIki7GyoSpjiaIQRBFbRwjXD-3vG6P6-Kp6zCpoiLBg02IEKiYfX-sZm84LCyjg8qTS2OKmP1ZxELjJGyHXdFpoSdQx0pjqmmiNuCIiFhNuDxOLi62sRt9kxhVQNpCluZyZ5WaMN0gYSvATGyjx6uLfCIC9GArCP7jEP2xcLHgg2MLzH3cYLZeJRhDt7WiyIfGk8Ajy4juqiEgX2UwWsxIHg-P_ZiXRjdr8nkr9-YOZuHbc6cJc4l_RODCYA1vN_NjFfvn99QOjAPeR7kLI4bENxyRVV6VIqjWib6L38-KtzHg0Vss8-TTYEt3Le3vxa6iBwqNZYxx2QfvUCITEHBHX_isXuTIidibcNOgImDt8tngASqVUEavdxS5BpMsdhyifX81d4isdk7bn-DW-fxrn8wor04fnB2ICG4N6XxG66m_4x1O34636VhWKiOx98B10wjQ4VzjUQJyesMfqp2xOvFIEQG0Ej-pyFfi0gbfGN0HV_--pk0PN7EugLEXxXBYXt7Qm8HRMo_G4STd3VfRrnm5Kv7kMhMbgBuCz5c3wK4=w1274-h955-no


Let cool on counter, then refrige overnight. Next day, is slicing and packing.

SgnBOzIF6htMHg2JklbVNBbMrBZwpYFqVlFa6Z9_K1l2kjjpyFdPZDuymiyyIkOh8XoAQrAloF4eoHVMcXMK0sCrTFI7m83ZSpNZvETwSWHyloA6kpmWlRy7ywiFkeynjKry-9VJY41ns3-hisHQZImZZ4fJrKAiU7iLG8_GFZ6pkFHkOj76kiZHj4Z9QuEjg5s3BRnYFFOjxcEfGZOXDp60GhPkcyj5jf3KNnMhv00c17NTSbDZI6-Yj_4V30bzaFzb6hz91mRmVGth5ArjQkHpykMAzmnPpmL4Pz_n-I0tT9ma57JoyGyuzApic6NbZByMHQjxlOdSbPc6EeCA6EZfnATyP26WbaogieqhnUANnkHMDmCZOtxspW773vuq_1kC6SzN7a4qR3hrmcCWp_yNzY0yxb1_19vGTUEbTYIcfTemQbR3Lk3gdsROOzvyDz9H0uAFFO7yfV62lATMW0l-HIgxwi94DMdrxmD9_EIzX1XcOYCd60q-6tZMecyZFvvQJhfjJ8G37l9mhY_1I6oRebzIRL0zaZwwut6IKuMVF1J_xZaKZpMcH7UfRgkbbhZq=w717-h955-no


The finished product

mJjAbws6XxLG4onp6GDWEuTNhx55lZKqUKJb9XMFrHqbEu7UYrOj-bHgU2L-qY4xhoifP3nINYkmtvIux-zngN4LvbZpl-9H3PNyP2IZJgCBG2JaG4TwzjI8dHQyGV44kG4oTt-9EHZ37RpCmLB4pLMlit2vuypyMNwtHLdM0zb2WlYWMTiOoy3fy6uRS9eioSuKsgpdBbUBWtWhKsNqzIVRUXYmqNvRv6YTXEwgt6V5uIGDO9Vhb7jGzkF10W_TSr9G5h_Fi8e9ZudFIQm4UJ9mZi_HwyUqkBhELH-gcZYMGJnFiJ2wGYM8sgM_LSzCSDzqSEjn8SlFJL13B5kPa53SJkiswit2uGcO6Xn1ahL7k3t2EGllmdemSXfkoe3GQo2CCDO3TW2zPQItPP-g99ff39EGJYZAkVw4JJqx7KZi_-45wrPpoYel2hBwdJ96AgkWb0viRYCWSZaScdgx_7OA2MPxhDK0O0S62F8wJRxl6tQz78GZuPLga5TShnjVZtAmphaAva_zunMtZo32DyumOVRpkpGAXjH0gODsTvCgfeVUn4ggr9pQh-T9AEYV0W8n=w717-h955-no


I learned that the initial raw fried piece can only be used for salt testing. I was not sure about the taste until it "became" bacon. Also, the garlic aroma was quite strong during the cure, but once finished gave it just a little something that you don't find in store bought. The proof is in the taste test of others. EVERYONE has swore this is the best they have ever had

Thanks again Madman for your contribution to my original thread.
 
Thanks Jeff,

But it isn't the recipe that makes it so good, it the process you took, taking your time, flipping it everyday, ect. It is the love of the craft, the desire to put forth your personal best that provide the fruits of your labors that you and your family can enjoy.

I am sure that there other recipes out there, much better than mine, but this one is simply easy to follow for both the beginner as well as the intermediate level. The recipe can easily be tweaked to your own personal tastes if you wish to experiment.

Kudos on a job well done Jeff...
 
Your pics have to have a web address, using a service like photobucket.com makes the task easy.

Once on the web view the photo on photobucket and copy the direct link to your clipboard. When in the message you are posting, click on the yellow photo icon and paste the address and hit OK. The picture(s) will appear in you post.


Here is a link to a tutorial....

http://www.bbq-brethren.com/forum/showthread.php?t=222929




.
 
Last edited:
Your pics have to have a web address, using a service like photobucket.com makes the task easy.

Once on the web view the photo on photobucket and copy the direct link to your clipboard. When in the message you are posting, click on the yellow photo icon and paste the address and hit OK. The picture(s) will appear in you post.


Here is a link to a tutorial....



.

Now that is funny - no link!.................... I am not he only one.!
 
Can you see me now. :oops: Found the issue. The photo on google wasn't set to public and since I can't edit the original any longer, I have them here for you .

I6q5zwY9FnnUDnwcrMGKq0Zcm3sT6ABw9d-nQjPS9XIGveUKHMv71Bd6zEO2_57ewGG9Bm0eVidGuzCNey-uUNOZUUz5nXzjuZSx3tKlz_YyCwJ7eqklzZyPfr41kffbBT_cqAR7mkHBph9zqkqidRDyuUWdnFayxCxBgTe7nl3QMmQK-XaohBVuacWBsJHlqkmnDYnaBAIm2evedFuA45xjd-cgitQH7zLuO8tY00CUMUB1frbDvsstE0LbixGcV0UdatKWQ655iuSAtYABHf3E1cLRGW0t_VJgPkU_VEa_bJRaU4cV19omwgYiQabGbttz_3uxidn8fieUq98pTUv5GZB8rgwUALlOVaq-veSShhi2ufAdXclfPO07t3hM4Asowgta56aC1dhreKZ_P3NKtiYdXOczURyi9Z9eLL6IPsCPPsC6syPPrGmxIiegcHC_nvBbwJEqqazrq7CuBcHoz1el2pGCyk1lW8bIOWO6x6R_FLAekmNBn4TLzLF0M0mvcgwoDdeZ5Z6GXkq3rBosS4XQBBuTaT_nO53azh-0j6GEd1lqUbJB2mp5135Txq9x=w701-h934-no


xZpBXWB7eb8Jks8UqYiJbEb-rcqa-NNTTuR6Y6WtLyDEMISDOr6kzBBOoZmpRKPyJF0ueERClds8L4j6MtH3TpjP_k6PQbWP-fR7tKdOcwMCM_PGEkDvpsTFTRSPpibZjzyk1AqvFUmjqShb3LwcTuKl0tRRKMPGeethVIPO4mZGXxFGOXkVHpU4g9oXn0J-12NLvQFyVTm-WvCgCjPNsEs2gYyO1BMaUB-cqJZmKebM4Dus3UGvv9bZYsxSb5BBzm5IKU_zq2_qsYjSahqoec_Rtt1CuJ2SjJmt7Egjp_hmtLaGKVxq-0QlUNEnz-pM2kn4NE4rVJt3_DXemiRs0pj0xfDMdYe8-TGoTqujlUSDOYW3EXKmQyq-i04wGd-K_2elNL8CBWO27SM8lDwtULDqz83Xumaxtex2e6-mRvil_ONHv703nMJNTSaYOR59qqD7ZiwTAlxyhEUEhlaGk4jK1iaZ3iL_uvfQkyKcMGoS_hYu8Jx4PLTOj5Sq-7SZRfRwjVUwOeeTiCa2LtK3Jj40_5qRLTKfdUbCxx75SsJmi-S9362kgg0YcsK3LwWPk1jo=w717-h955-no


QUjpN4NlovqUO6qeMOUOmVrYDwPTgxqjCOwf8oQy6YVC3f4aklyl8L_hSsoa2JOv_IjtM7g9rSFotWGOCW128iM35A4L47H9tCvJG0eqU8H7WeqlWg-7vNevVcsmSNq6NevLeqj5UJQJ1uMn7bkWxjED2Mbwn3Luf5kWMIAVgOuXZoVY60OwZHp2N9ex9-Fx22x40IyNVgXe_ubxK7Xoq1poO73I8YVZ-rxpyXhrsBpR0AoknXWqC5ucJfeCJfiFWzeH3I1fbNRpSvAoHjJqx9qiCB09RMX7n9d6RxyMftqDiDcJOywynAIb6H-_7RMAvrq2zulCCLAFPni3z9FFHerAfv8iZwP7H4GXBf1BXXt1Yze5cT1BV3WcNemmXdFaegb4Y4XEnk1r0J-wIT-DYPk4fk7KEVGQm4EbePXF-1naYiGrlEuvLojynRCR3nMwuS1dxfewGqZnJxwvVU27M2PlNSCzCmIydr0igjHVihbBxqKZR6OLiYEK_V0guF8_PdgO5R0pWbST4QvW8fWH-OYSm1c2zM0cgddO7T6UaqVVkHjZ6OjrZvp_ilKgctsusJDr=w1274-h955-no


-fOzcrMwi3enVMvJFWRxswLP4xjp93AxEkt-md8THMH2RpGuj4YULhlbHtcPvlc4UxQz8gWly3QQShsck6MpR2sFvvx7qMRlSG_YSmfjIuZksDjWxW6oTdYqKX9Olsr8q3ZgxM1ccmimEI_ohPgJQHJF2bv0MwIrQbbzMhxGsyieNhf1wDIrKScmvIYM0Tc_Ve3o5NTCGuYNyux4ua_yLpF7svT-TwYlPCaGM60R45v7UzgJGJisaPOTidNpGqXboOdReN5HF7bXp14z6sb-T3TYzyz_fnW_LsHXZDAkko4L71TWY1XPgr5qjNiiLY4fVtf3u1TIwqcrkXZxkKveO-1nXjbD1T03mUx0WGM-ajbHfoRpsoFkt9pEhl094dO-64wIISZHpcVrxzIlacatLOaOtrvh25yIbIzmGOhKgKyNxjyl-cDGpgYJjfzo8QhexceaHXYTB2jPqcQux52veZc6Xe0LWOTq40EEsw41A_-UQ9Iekb2ZtLA_kp9bNMbz0YLnjJ2GmTm7WjSIFrWnP2nmPwvE7DosWR_NTFD3n_Rjd50K8atZfTXL1HsSil6mIRoo=w717-h955-no


qySsqaGsf82pmv--frLPjQ72qtsJLaA7LYProvNPUxCAelJ0C-ratHz-Hps58aPVNzfifc3VFB-NuMZCmqf0yberhcLAfDSxW-PoKZ9T1ySItZImIhmKXx9LzTYv5c_imLMk1DCFpkBo0G_rHTYQOXuYQc0dDA5gRBIS4a2-N4__xxNJaCxO1HFiwdBe-iYsoB4FhvHLa87MhRP1C0Xl6C1nMckgrdsYdcvVHCLpe6mxes7fSU25ZiwmnV4l6j_V6Br-AOC6nNRkePVAtmNrKTbxXergNR31kwVxCs5n78l_TfkKMazkrOrNif1W_XqtTHREiyohABLF4h7SIJyqYkxLYWx5-gfK_UrVTqfm1BlFG55xTJ1IrmEnUQGjHdxQuKSujrrGF33JxL8ee4IWRVZBhR3wl09oGC_5r9OncJpQlrvbrU802rgtBne-B77Ku2QmsriYf75dTZfZLgN-l5I50KTGsOT_cOzXM79UsyPBVPIhjaHbW_9mMct-hFAbWcstg0kTD4GRwHVwLhWmgPE_hDFCo7lIZoOzX28R3WhJobk-Pz1XXlA7qxQSl0ZWjpDw=w717-h955-no
 
Perfect I just bought two bellies from Costco yesterday! Did Madman post a couple of recipes in that previous thread? Link?
 
In post #10 only the first pic shows up for me on a PC. The others look like the first post.
 
Back
Top