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Homemade Bacon Recipe
Posted on 10/21/19 at 9:10 am
Posted on 10/21/19 at 9:10 am
Saw a thread on this a few weeks ago, went back to it but there wasn't much instruction there.
Anyone want to give me their method that has worked.
I picked up a belly from Costco yesterday and have some Prague Powder and Kosher salt coming from amazon.
Plan is to rub it down Wednesday and let it go until next Wednesday, then rinse it and let it dry in fridge until Saturday morning and then smoke it.
What is your rub and what wood do you smoke with?
Anyone want to give me their method that has worked.
I picked up a belly from Costco yesterday and have some Prague Powder and Kosher salt coming from amazon.
Plan is to rub it down Wednesday and let it go until next Wednesday, then rinse it and let it dry in fridge until Saturday morning and then smoke it.
What is your rub and what wood do you smoke with?
3
Posted on 10/21/19 at 9:31 am to CBLSU316
so far all i have used is kosher salt, black pepper and curing salt.
I use apple wood for smoking
smoke to 150 degrees
I use apple wood for smoking
smoke to 150 degrees
This post was edited on 10/21/19 at 9:33 am
Posted on 10/21/19 at 9:51 am to CBLSU316
I use kosher salt and a bit of black pepper to cover the meat, put it in gallon ziplock bags and let it stay in my fridge for a week before smoking. For the average pork belly, I use 2 gallon bags.
I turn it every day and after the week is up, I remove it from the bags, rinse it off well and pat it dry with paper towels. Then I put it on a cooling rack so air gets all around it and put it back in my fridge overnight so it dries and a skin forms.
Then I smoke it using whatever is on hand. It could be pecan, hickory or mesquite. Get it to about 150 and remove it to cool a bit then put it in the fridge to harden it up a bit before slicing. Cooling it really makes slicing easier.
Then use what I need and vacuum seal the rest for later use and freeze.
I turn it every day and after the week is up, I remove it from the bags, rinse it off well and pat it dry with paper towels. Then I put it on a cooling rack so air gets all around it and put it back in my fridge overnight so it dries and a skin forms.
Then I smoke it using whatever is on hand. It could be pecan, hickory or mesquite. Get it to about 150 and remove it to cool a bit then put it in the fridge to harden it up a bit before slicing. Cooling it really makes slicing easier.
Then use what I need and vacuum seal the rest for later use and freeze.
Posted on 10/22/19 at 9:44 am to CBLSU316
bump
Posted on 10/22/19 at 10:25 am to CBLSU316
I've made all kinds, typical with Steen's syrup, I've used garlic, different peppers, etc. Tons of recipes out there. I mix and put sections of pork belly in bags in my fridge to cure for a week, flipping daily.
***********
2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt
2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)
4 tablespoons coarsely ground black pepper
4 bay leaves, crumbled
1 teaspoon freshly grated nutmeg
1/4 cup brown sugar or honey or maple
syrup
5 cloves of garlic, smashed with the flat side of a chef’s knife
2 juniper berries, lightly crushed (optional)
5 to 10 sprigs fresh thyme (optional
********************
* 1 1/2 teaspoons Morton's kosher salt
* 1/2 teaspoon Prague powder #1
* 1 1/2 teaspoons ground black pepper
* 2 tablespoons dark brown sugar
* 1/4 cup distilled water
* 8-10 Cloves of Garlic
* 5-7 Serranos/Thai Bird Chiles/Jalapenos
* 1 tablespoon of Thyme (Fresh or Dried)
I pulse the garlic and peppers in a food processor and then add that to the dry ingredients. Last time I went light on both and while it smelled vaguely garlicky the flavor wasn't there. So I added more and found this a good balance. If you want to get crazy, Habaneros or Carolina Reapers have a very tropical fruit smell to them, but are VERY spicy. If you want to use hotter peppers, increase the sugar contact to offset.
***********
2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt
2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)
4 tablespoons coarsely ground black pepper
4 bay leaves, crumbled
1 teaspoon freshly grated nutmeg
1/4 cup brown sugar or honey or maple
syrup
5 cloves of garlic, smashed with the flat side of a chef’s knife
2 juniper berries, lightly crushed (optional)
5 to 10 sprigs fresh thyme (optional
********************
* 1 1/2 teaspoons Morton's kosher salt
* 1/2 teaspoon Prague powder #1
* 1 1/2 teaspoons ground black pepper
* 2 tablespoons dark brown sugar
* 1/4 cup distilled water
* 8-10 Cloves of Garlic
* 5-7 Serranos/Thai Bird Chiles/Jalapenos
* 1 tablespoon of Thyme (Fresh or Dried)
I pulse the garlic and peppers in a food processor and then add that to the dry ingredients. Last time I went light on both and while it smelled vaguely garlicky the flavor wasn't there. So I added more and found this a good balance. If you want to get crazy, Habaneros or Carolina Reapers have a very tropical fruit smell to them, but are VERY spicy. If you want to use hotter peppers, increase the sugar contact to offset.
This post was edited on 10/22/19 at 10:39 am
Posted on 10/23/19 at 6:29 am to way_south
I played around with different flavors for a bit, but I haven't made it in quite a while. Got content with Wright's.
Here is a basic approach that I copied years back and used, along with Ruhlman's basic recipe posted on https://ruhlman.com/2010/10/12/home-cured-bacon-2/.
Home-Cured Bacon
NY Times
Adapted from “Charcuterie,” by Michael Ruhlman and Brian Polcyn, and “Well-Preserved,” by Eugenia Bone
Time: 2 hours, plus 7 to 8 days refrigeration
2 1/2 pounds pork belly, squared off, rind removed
2 1/2 tablespoons kosher salt
1/2 teaspoon pink salt, optional
FOR A SWEET CURE, ADD:
1/4 cup maple syrup, or honey, brown sugar, white sugar or molasses
2 tablespoons cold strong black coffee, bourbon or apple cider
FOR A SAVORY CURE, ALSO ADD:
2 garlic cloves, smashed
1 tablespoon black peppercorns, crushed
2 teaspoons fresh thyme
1 teaspoon fennel seed, toasted
1 teaspoon coriander seed, toasted.
1. Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
2. After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
3. Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn’t easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.
Yield: About 2 pounds.
***
There is a long thread at the Virtual Weber board where folks have posted bacon curing/smoking comments and questions since 2011. Bacon Made Easy
***
There is often confusion about "pink salt." Ruhlman, who wrote a book on charcuterie, explains: "Pink curing salt means “sodium nitrite,” not Himalayan pink salt. It’s what’s responsible for the bright color and piquant bacony flavor. You don’t have to use it, but your bacon will turn brown/gray when cooked (you’re cooking it well done, after all), and will taste like pleasantly seasoned spare ribs, porky rather than bacony."
Here is a basic approach that I copied years back and used, along with Ruhlman's basic recipe posted on https://ruhlman.com/2010/10/12/home-cured-bacon-2/.
Home-Cured Bacon
NY Times
Adapted from “Charcuterie,” by Michael Ruhlman and Brian Polcyn, and “Well-Preserved,” by Eugenia Bone
Time: 2 hours, plus 7 to 8 days refrigeration
2 1/2 pounds pork belly, squared off, rind removed
2 1/2 tablespoons kosher salt
1/2 teaspoon pink salt, optional
FOR A SWEET CURE, ADD:
1/4 cup maple syrup, or honey, brown sugar, white sugar or molasses
2 tablespoons cold strong black coffee, bourbon or apple cider
FOR A SAVORY CURE, ALSO ADD:
2 garlic cloves, smashed
1 tablespoon black peppercorns, crushed
2 teaspoons fresh thyme
1 teaspoon fennel seed, toasted
1 teaspoon coriander seed, toasted.
1. Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
2. After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
3. Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn’t easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.
Yield: About 2 pounds.
***
There is a long thread at the Virtual Weber board where folks have posted bacon curing/smoking comments and questions since 2011. Bacon Made Easy
***
There is often confusion about "pink salt." Ruhlman, who wrote a book on charcuterie, explains: "Pink curing salt means “sodium nitrite,” not Himalayan pink salt. It’s what’s responsible for the bright color and piquant bacony flavor. You don’t have to use it, but your bacon will turn brown/gray when cooked (you’re cooking it well done, after all), and will taste like pleasantly seasoned spare ribs, porky rather than bacony."
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