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Question to those who have made their own bacon
Posted on 3/13/13 at 8:22 am
Posted on 3/13/13 at 8:22 am
Trying it for the first time. I looked at several recipes and videos before doing so. I'd say it was about 50-50 on removing the fat/skin before curing or after smoking. Any advice there? I have mine on still but am thinking about cutting it off. Did you flip it every other day, and if so did you get rid of the juices when doing so?
Posted on 3/13/13 at 8:30 am to BullredsRus
I cut the skin off of mine before curing and I flipped it every day. Don't remove the juice cos you'll be removing some of the cure with it and it won't be cured properly. I had mine vacuum sealed in the fridge for 2 weeks. How many ppm did you go on the cure?
ETA: This is my finished bacon
ETA: This is my finished bacon
This post was edited on 3/13/13 at 8:33 am
Posted on 3/13/13 at 10:02 am to mx579
Looks pretty good! The pork bellies I've gotten had the skin removed. I would think you could try to skin like cleaning a redfish and using a sharp knife. I wouls stick it in the freezer for about a half an hour to make it easier to cut.
I did mine in a large covered container and used some (very cleaned )pieces of PVC pipe to keep it out of the draining solution.
I did mine in a large covered container and used some (very cleaned )pieces of PVC pipe to keep it out of the draining solution.
Posted on 3/13/13 at 10:37 am to Cajunate
I leave the skin because I like eating the skin. It crisps up nicely and reminds me of country bacon I had as a kid.
Posted on 3/13/13 at 10:47 am to BullredsRus
I remove the skin. If you smoke it with the skin on it renders the skin useless afterwards .. very tough and rubbery, so take it off and make some cracklins with it. Also agreed if you take the skin off don't when you flip it discard the juices that accumulate.
Posted on 3/13/13 at 12:57 pm to mx579
I used 1 tsp per pound bc thats what I seemed to read the most when researching it. I had a half a belly and it weighed 6 pounds. Aside from the pink curing salt, I also used regular salt, brown sugar, finely chopped garlic, a little maple syrup, and some Bengal Hickory Grilling Blend from Red Stick Spice Co. in BR.
I noticed some said to flip every day, and others said every other day.
It's my first time so hopefully it comes out good and I'll expirement with other rubs and curing ingredients.
By the way, that is a pretty sweet smoker box at the bottom of your post. Did you make that?
I noticed some said to flip every day, and others said every other day.
It's my first time so hopefully it comes out good and I'll expirement with other rubs and curing ingredients.
By the way, that is a pretty sweet smoker box at the bottom of your post. Did you make that?
Posted on 3/13/13 at 1:28 pm to BullredsRus
Holee shite
The instructions say 1 tsp of cure #1 per 5 pounds meat. TQ is not the same as cure #1.
I made my smoker out of a dishwasher
The instructions say 1 tsp of cure #1 per 5 pounds meat. TQ is not the same as cure #1.
I made my smoker out of a dishwasher
Posted on 3/13/13 at 9:33 pm to BullredsRus
quote:
It's my first time so hopefully it comes out good and I'll expirement with other rubs and curing ingredients.
You should be fine. After experimenting with wet and dry cures, all I use now is kosher salt, coarse black pepper and turbinado sugar. After curing in the fridge for about a week, I smoke it on my ceramic smoker as low as I can get it (around 180) until the internal temp hits 140, I think. It's been about 6 months since the last one so I'd have to check on the internal temp range.
Posted on 3/13/13 at 10:00 pm to mx579
quote:
I made my smoker out of a dishwasher
I'm starting mine this weekend.
Posted on 3/14/13 at 7:39 am to Napoleon
Post it up. I have a thread on here somewhere of my build I think. If not, I definitely do on some other sites. smoking meat forums, smoked-meat, smoker builder
Posted on 3/14/13 at 8:09 am to mx579
I assume that platform on wheels is your firebox. What die you insulate it with. I like the idea that it portable.
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