- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Got a nice slab of pork belly in the smoker
Posted on 12/22/19 at 11:48 am
Posted on 12/22/19 at 11:48 am
I bought it about 8 days ago and hit it with my seasoning blend, put the two pieces in gallon zip-lock bags and turned it daily until this morning when I rinsed them off, dried them and got the smoker going.
I was down to my last pound of bacon and needed to make more. This 12 lb. slab should yield about 10 1/2 lbs. after smoking as it tends to dry out a bit and render some of the fat.
Keeping an eye on it and getting ready to catch the Saints game on this approaching Sunday afternoon.
I was down to my last pound of bacon and needed to make more. This 12 lb. slab should yield about 10 1/2 lbs. after smoking as it tends to dry out a bit and render some of the fat.
Keeping an eye on it and getting ready to catch the Saints game on this approaching Sunday afternoon.
4
Posted on 12/22/19 at 11:57 am to gumbo2176
Did you use sodium nitrate (curing salt)?
Posted on 12/22/19 at 12:15 pm to theantiquetiger
quote:
Did you use sodium nitrate (curing salt)?
No, never do. Just 1/2 cup kosher salt, a little less than 1/2 cup brown sugar and a couple tablespoons black pepper.
I cut the large belly in half and after seasoning it, I'll put it in gallon zip lock bags. They will lose some moisture as it cures and I flip them daily.
The day I smoke it, I'll rinse them off, pat them dry and put them on the smoker when ready.
This post was edited on 12/22/19 at 12:16 pm
Posted on 12/22/19 at 5:44 pm to gumbo2176
I have a bunch curing in the fridge until the 29th. I use Prague #1 though.
Posted on 12/22/19 at 7:37 pm to gumbo2176
If you’re not using nitrite, you don’t have bacon you idiot. You have smoked pork. Nitrite is what gives bacon and ham the color and flavor. Take a pig’s back leg and cook it and you have pork roast. Add nitrite and cook it and you have ham. Ham and pork roast don’t taste alike. Neither does bacon and pork belly.
Posted on 12/22/19 at 7:43 pm to SixthAndBarone
quote:
SixthAndBarone
quote:
you idiot
Take a lap, n00b.
Posted on 12/22/19 at 8:03 pm to SixthAndBarone
quote:
If you’re not using nitrite, you don’t have bacon
I tend to differ and if I cooked up a few slices of it for you, you'd be eating bacon. It is not necessary to use Sodium nitrate or sodium nitrite to make bacon.
Look it up and educate yourself.
Posted on 12/22/19 at 8:05 pm to SixthAndBarone
This is pork belly dude
Posted on 12/22/19 at 8:27 pm to gumbo2176
Cook how you want to cook dude, but education is What I have. Believe me or don’t believe me, I’m telling you facts. Bacon is cured, plain and simple. And if you want to try to say there’s uncured bacon in the store, let me tell you about that... uncured or “no nitrates added” is when the processor adds celery powder in place of sodium nitrite. The celery powder reacts with the chemicals in the meat to produce sodium nitrite. So technically, you are not adding nitrite, therefore you are not curing it. But, since the celery chemically converts to nitrite, the bacon is indeed cured.
Again, take a pigs hind leg and cook it. It’s “white” and tastes like a pork roast. Cure the hind leg and then cook it and it’s “purple” and tastes like ham. Why? Because sodium nitrite chemically changes the meat’s flavor and color. Cured meats don’t taste like uncured Meats. Ham does not taste like a pork roast.
Again, take a pigs hind leg and cook it. It’s “white” and tastes like a pork roast. Cure the hind leg and then cook it and it’s “purple” and tastes like ham. Why? Because sodium nitrite chemically changes the meat’s flavor and color. Cured meats don’t taste like uncured Meats. Ham does not taste like a pork roast.
This post was edited on 12/22/19 at 8:31 pm
Posted on 12/22/19 at 8:46 pm to SixthAndBarone
quote:
For those of you who don’t know Benton’s, for over thirty years now, Allan Benton has been making bacon and country ham the way he remembered making it with his grandfather when he was little. That means no nitrates, no phosphates, no liquid smoke, water injection and not even a brine solution. No sir, Allan is one of the few in the country who uses a traditional “Country Cure.” Pork belly is dry cured in a rub of salt, sugar, and pepper for a few weeks before being smoked for an unheard of 48 hours! It’s that cure and that smoke that produces a bacon like you’ve never had before (unless you were alive 140 years ago)! Its huge salty, hickory flavor will stay on your tongue for a good half hour and the smokey bacon aroma is like having a campfire in your kitchen. Believe me, it takes a lot to dominate the 70 years worth of cheese aroma in our store but Benton’s bacon did it.
Sauce
Posted on 12/22/19 at 8:53 pm to Btrtigerfan
USDA
TLDR:
Page 11:
BACON:
The term “bacon” is used to describe the cured belly of a swine carcass. If meat from other portions of the carcass is used, the product name must be qualified to identify the portions, e.g., “Pork Shoulder Bacon
TLDR:
Page 11:
BACON:
The term “bacon” is used to describe the cured belly of a swine carcass. If meat from other portions of the carcass is used, the product name must be qualified to identify the portions, e.g., “Pork Shoulder Bacon
Posted on 12/22/19 at 8:57 pm to Btrtigerfan
Your source is an online blog. My source is the definition of bacon as provided by the USDA. Again, I am educated.
Posted on 12/22/19 at 9:20 pm to SixthAndBarone
quote:
SixthAndBarone
GFYS. Again.
Posted on 12/22/19 at 9:23 pm to Btrtigerfan
GFMS because I’m correct and have facts on my side? Dude, just say “cool, I didn’t know that but now I do” and be happy you learned something today. Why you wanna get mad because you were wrong?
Posted on 12/22/19 at 9:29 pm to SixthAndBarone
quote:
I’m correct and have facts on my side?
Because you're so obtuse and erudite you would have starved to death in the 1800's. Allen Benton doesn't use nitrites or celery anything. Perhaps you should read more. I suggest the Foxfire series.
Posted on 12/22/19 at 9:58 pm to Btrtigerfan
I went out of my way for Benton's bacon in Tennessee and bought a ton of it. Then I just didn't like it.
Very salty abs almost too smoky
Very salty abs almost too smoky
Posted on 12/22/19 at 10:02 pm to Napoleon
I agree if it’s eaten alone. It’s great on a burger, or prepared with fresh vegetables. I’ll use it to make cabbage for New Years. The guy above drops in and starts calling people idiots. This isn’t the OT, and there are always more ways to do things.
Posted on 12/22/19 at 10:36 pm to SixthAndBarone
Why are you so angry over this?
Posted on 12/23/19 at 12:13 am to SixthAndBarone
Michael Ruhlman wrote a book on making bacon. He says:
LINK
quote:
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.
LINK
Posted on 12/23/19 at 9:12 am to Ed Osteen
quote:
Why are you so angry over this?
I wondered the same thing.
"If you’re not using nitrite, you don’t have bacon you idiot."
Came out throwing bombs.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News