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Huh? What?
11-26-2017, 10:07 PM
Eighteen pounds of sliced bacon, including one small bag of ends and pieces for flavoring soups and such. Tomorrow I have to vacuum pack it.


https://farm5.staticflickr.com/4551/37951216554_f15d335b0c_c.jpg

aerotech11
11-26-2017, 10:13 PM
Nice. If you don't mind me asking what do you think your cost was to make 18 pounds of bacon? I am interested in doing it. Thanks

Huh? What?
11-26-2017, 10:27 PM
Pork Belly = 2.19 a pound
All other ingredients, including salt, sugar, pepper, garlic powder, onion powder, mustard powder, and Cure #1 = about 1.00 a pound - maybe.
Bags for curing bacon = 10 cents per pound
wood for smoking negligible, since I was given the oak.

Total just off the top of my head around $3.50 a pound.

The biggest expense, if you already have all the equipment, spices and gear for other stuff is the actual cost of the pork belly.

brdbbq
11-27-2017, 06:27 AM
Did you use the whole belly or trim it ? Cure recipe ? How did you slice 18 LBs ?

if deli slicer which one ? I intend to do this so I am curious George right now:becky:

Gary Tomato
11-27-2017, 07:29 AM
Enjoy your day wrapping the bacon. Stay lubricated for best results!

Huh? What?
11-27-2017, 07:46 AM
Did you use the whole belly or trim it ? Cure recipe ? How did you slice 18 LBs ?

if deli slicer which one ? I intend to do this so I am curious George right now:becky:

Pork belly came from Costco. I cut the bellies in half for easier handling, but otherwise, just the way it came out of the cryopak.

I cure according to weight. So you weigh the piece of pork belly, and all ingredients are a percentage of the weight of the piece you are curing.

If your recipe calls for, say, 3% salt, and your piece of belly weighs 1000 grams, you would use 30 grams of salt in the rub.

Recipe for "Just Bacon"

3% salt
2% sugar
0.5% of each of the following
coarse black pepper
granulated garlic
granulated onion
mustard powder
0.25% Cure #1

Mix all ingredients. rub onto the belly.
Place belly and all of the rub for that piece into a bag. I vacuum pack, but you can use ziplocs. Just make sure you get as much air out as you can. Place in refrigerator for 10-14 days, turning each day.

After 10-14 days, removes bacon from bags, wipe off the rub, and leave on a rack in the fridge over night. \

Smoke with desired wood. I cold smoke when I can. Otherwise smoke at low temp to an internal temp of no more than 130 degrees.

Rebag and place back in fridge for 5-7 days before slicing.

Huh? What?
11-27-2017, 07:49 AM
Oh, and the bags are sitting on my slicer, which is a Cabela's 14-inch slicer, and works quite well, as long as the meat you are slicing is just to the point of almost being frozen.

ModelMaker
11-27-2017, 08:19 AM
Oh man, looks good but how are you going to separate that whole block without defrosting it all? I never use a whole pound pkg. at one cook.
Ed

Huh? What?
11-27-2017, 08:21 AM
I pull a package from the freezer and put it in the refrigerator overnight. I'll post a pic of the finished 1-pound packages when I have it packed.

daninnewjersey
11-27-2017, 08:24 AM
Place in refrigerator for 10-14 days, turning each day.

Rebag and place back in fridge for 5-7 days before slicing.

You must have some SERIOUS patience....:mrgreen::mrgreen:

cholloway
11-27-2017, 10:38 AM
Can you REALLY put a price on home made bacon? :noidea:
Yours look great!

brdbbq
11-27-2017, 01:10 PM
https://www.freedom-sohard.com/single-post/2017/09/27/Bacon-Need-I-Say-More