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.
Oops, the onion powder got posed for the picture. Garlic powder was used per the recipe
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
Let cool on counter, then refrige overnight. Next day, is slicing and packing.
The finished product
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.
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.
Oops, the onion powder got posed for the picture. Garlic powder was used per the recipe
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
Let cool on counter, then refrige overnight. Next day, is slicing and packing.
The finished product
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.