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Message
re: Made a batch of bacon today
Posted on 9/9/19 at 12:27 pm to highcotton2
Posted on 9/9/19 at 12:27 pm to highcotton2
Bookmarked
I'm impressed and jealous on so many different levels right now
I'm impressed and jealous on so many different levels right now
0
Posted on 9/9/19 at 12:54 pm to highcotton2
My god man, that is beautiful.
Now I want to do this.
Now I want to do this.
Posted on 9/9/19 at 1:28 pm to highcotton2
That looks so damn good. Is there anything special that needs to be done seasoning wise? How long did you let it sit in fridge and is there a reason behind that?
This post was edited on 9/9/19 at 1:29 pm
Posted on 9/9/19 at 2:07 pm to Uncle JackD
I cure mine for 7 days,flipping it over every other day. Rinse it clean, pat it dry and let it dry for a day before smoking. i haven't messed with the seasoning much. usually just kosher salt, black pepper and curing salt.
Posted on 9/9/19 at 2:09 pm to Uncle JackD
quote:
How long did you let it sit in fridge and is there a reason behind that?
I had it in the fridge for 9 days in bag and I would turn it over every day. This gives the pink salt ( curing salt ) time to penetrate all the way into the meat. Pulled it out of the bag and rinsed it off really good the. Let it sit uncovered in the fridge for 48 hours then smoked it.
There are lots of recipes here is one from Food Network.
Posted on 9/9/19 at 2:18 pm to highcotton2
Looks great. I make my own bacon too, and usually get my pork bellies out of Costco. The only thing I don't do is add much sugar and no syrup. I've found with the sugar and syrup, the bacon wants to really brown to almost scorch when frying, even if using a relatively low temperature under the pan.
I won't buy bacon again from the store since I've now built my smoker to do this at home.
I won't buy bacon again from the store since I've now built my smoker to do this at home.
Posted on 9/9/19 at 2:21 pm to highcotton2
So you rubbed it down with salt and stored in fridge for 10 days, then smoked it?
Posted on 9/9/19 at 2:29 pm to theantiquetiger
quote:
So you rubbed it down with salt and stored in fridge for 10 days, then smoked it?
Basically but used some curing salt in addition to regular salt.
Posted on 9/9/19 at 4:54 pm to highcotton2
That is a thing of beauty.
Posted on 9/9/19 at 5:05 pm to highcotton2
quote:
in addition to regular salt.
Kosher salt, though, not table salt...right?
Posted on 9/9/19 at 6:32 pm to Chucktown_Badger
quote:
Kosher salt, though, not table salt...right?
I use Kosher salt on my pork bellies when I season them and let them sit in the fridge for a week or more before smoking.
I only use salt, black pepper and just a bit of brown sugar.
I've found using too much sweet stuff like sugar, maple syrup, honey, molasses, etc. makes the bacon fry kind of wonky. It wants to burn quicker due to the sugar content. Kind of like putting BBQ sauce on chicken early in the grilling process.
Posted on 9/30/19 at 12:43 pm to highcotton2
Ok, I’m on day 7 of my cure. I will smoke it Wednesday. Any tips are appreciated.
Here is my rub:
I’ve been flipping it everyday:
Was the pork belly supposed to get stiff? I’m guessing it was the sodium nitrate that caused that.
In the picture of my rub, the little bottle of extract is coffee extract. I could not find espresso powder in three stores, so I went with the extract.
As for the cayenne pepper, I only used about 1 teaspoon for the whole mix, for just a hint of heat, to curb the sweetness.
Did you let it come to room temperature before smoking?
Here is my rub:
I’ve been flipping it everyday:
Was the pork belly supposed to get stiff? I’m guessing it was the sodium nitrate that caused that.
In the picture of my rub, the little bottle of extract is coffee extract. I could not find espresso powder in three stores, so I went with the extract.
As for the cayenne pepper, I only used about 1 teaspoon for the whole mix, for just a hint of heat, to curb the sweetness.
Did you let it come to room temperature before smoking?
This post was edited on 9/30/19 at 1:24 pm
Posted on 9/30/19 at 1:30 pm to theantiquetiger
quote:
Did you let it come to room temperature before smoking?
I can only answer this for myself. I do not let it come to room temperature prior to smoking, What I do is the night before I plan to smoke it, I remove the belly from the bag I have it marinating in, rinse off the belly to remove any of the brine and pat it dry.
Once dry, I'll put it on a cooling rack over a pan and put it back in the fridge uncovered so the outside dries out a bit and hardens up some. Then once the smoker is ready, I just put it on the rack or hang it from my pronged bacon rack to cure.
ETA: I put no rub on mine and just go with the infused flavor from the marinating process.
This post was edited on 9/30/19 at 1:31 pm
Posted on 10/3/19 at 9:38 pm to theantiquetiger
Just noticed your post tonight. How did it turn out? Just got off the combine tonight and decided to cook some up.
This post was edited on 10/4/19 at 10:20 am
Posted on 10/4/19 at 6:40 am to highcotton2
quote:
How did it turn out?
I’m disappointed. It very salty, cannot taste the sugar or maple syrup, and the slices are huge.
When I first took it out the smoker, I tested a couple pieces in the oven. They were not good, very tough and salty.
I tested a couple more slices in a frying pan, it was much better but lacked some flavor. It’s still a little on the salty side even though I washed it well before smoking.
This post was edited on 10/4/19 at 6:44 am
Posted on 10/4/19 at 7:13 am to theantiquetiger
Watched a few videos today, figured out my problem, WAY TOO much sodium nitrate. I followed the guide on the bag, the bag was for 25 lbs of pork. I used 1/2 the bag (plus sea salt) in my rub. All the videos I’ve watched, they use very little curing salt, and a lot of kosher or sea salt.
Edit:
I didn’t use too much sodium nitrate, the mixture is only about 0.075% sodium nitrate. That would have been deadly. My problem is probably the mixture had a ton of other salt in it, so I over salted when I added sea salt.
Edit:
I didn’t use too much sodium nitrate, the mixture is only about 0.075% sodium nitrate. That would have been deadly. My problem is probably the mixture had a ton of other salt in it, so I over salted when I added sea salt.
This post was edited on 10/4/19 at 7:51 am
Posted on 10/4/19 at 7:17 am to theantiquetiger
yeah, i usually do about 6lbs of belly at a time and i use maybe 1 1/2-2 teaspoons of curing salt. Also, i rinse it completely after curing pat it dry ad let it dry uncovered in the fridge for a day before smoking.
Posted on 10/4/19 at 7:44 am to highcotton2
Goshdammit that looks amazing. When’s breakfast?
Posted on 10/4/19 at 10:33 am to highcotton2
FYI. Baton Rouge Costco had pork belly at $2.99/lb Yesterday with a sign that said extra $4.50 per pack taken off at register.
Posted on 10/5/19 at 8:07 am to highcotton2
quote:
How did it turn out?
Now that it’s rested for a couple days, frozen in packages, made my first BLT and it’s quite good. It’s still a little on the salty side, but on a BLT with no other salt added, it’s pretty damn good.
I think it will be too salt by itself like with breakfast.
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