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re: Question to those who have made their own bacon
Posted on 3/13/13 at 8:30 am to BullredsRus
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
2
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 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?
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