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Started By
Message
1
Posted on 2/19/13 at 8:39 am to LSUTygerFan
7-10 days for the cure.
Posted on 2/19/13 at 8:42 am to Kantz
then on to smoking? Or is that not part of it?
Posted on 2/19/13 at 8:45 am to LSUTygerFan
It is. I havent decided if im going to do a cold smoke or a hot one yet. The pb was only like 12 bucks so if I mess it up it isnt a big deal.
Posted on 2/19/13 at 10:31 am to Kantz
quote:
Kantz
How much duck do u want? I will gladly give u some in return for preparing some for me!
Posted on 2/19/13 at 10:40 am to bossflossjr
Love making homemade bacon. I have done it about four times, and I think it is better every time. I have now taken to leaving some small chunks and vacuum sealing to later cube and throw into beans, soups, etc. It is really amazing. I actually use Morton's Tenderquick rather than pink salt - though I do understand the difference and appreciate pink salt.
I got my basic recipe here - LINK
I can get pork belly here in Houston pretty cheaply at most Asian markets.
My first few were too salty, so I soaked longer the next time. It is hard to cold smoke in Houston, so I have not tried that angle.
Good luck.
I got my basic recipe here - LINK
I can get pork belly here in Houston pretty cheaply at most Asian markets.
My first few were too salty, so I soaked longer the next time. It is hard to cold smoke in Houston, so I have not tried that angle.
Good luck.
This post was edited on 2/19/13 at 6:05 pm
Posted on 2/19/13 at 11:06 am to Kantz
quote:
Thanks to yall who helped me out. I picked some pork belly up today and am on my way to curing.
4 lbs of pork belly from la morenita. Easy to get, thanks for the suggestion Martini.
looking good so far brotha
Posted on 2/19/13 at 11:13 am to Rohan2Reed
Gonna keep an eye on this thread to see how it goes. I'm definitely interested in trying this.
Posted on 2/19/13 at 11:21 am to LSUTygerFan
quote:You can:
then on to smoking? Or is that not part of it?
- cold smoke, like most bacon you've probably had, where it's smoked, cured, but not cooked.
- hot smoke, cured, smoked and essentially cooked over low heat.
- not smoke if you want pancetta.
All three are great, just produce different results.
Posted on 2/19/13 at 11:35 am to Kantz
cheep and good
Posted on 2/19/13 at 11:48 am to jeff967
That is a big bag!
Posted on 2/19/13 at 12:03 pm to coolpapaboze
apocalypse prep!
Posted on 2/19/13 at 1:29 pm to jeff967
quote:
jeff967
Got three pounds of cure mix for 3 dollars. Used it and had plenty to spare for at least one more belly. Thanks though!
quote:
How much duck do u want? I will gladly give u some in return for preparing some for me!
Picked some up already, but if it turns out good and I do it again, I will definitely hit you up on that!
quote:
looking good so far brotha
Thanks man, its really easy. Everyone should try it. It seems scarier/harder than it is.
quote:
It is hard to cold smoke in Houston, so I have not tried that angle.
I figure its still cool enough outside to try a cold smoke. If it was summer I'd definitely go the hot smoke route.
Posted on 2/19/13 at 3:09 pm to Hemingway
Nice link, thanks for posting that Hemingway.
Posted on 2/19/13 at 8:34 pm to Rohan2Reed
quote:
Yes it's very important to have the right amount of salt (kosher, table salt and pink salt - sodium nitrate) .. and you also need, IMO, brown sugar, chopped garlic and bay leaf. It should take about 7-9 days for the pork belly to cure. You need to monitor it every couple of days and add a little more salt mixture if you see it's not getting firm
Is there a certain amount per pound that should be used? Or just eyeballing it each day? Never done this, but gotta say, it looks good and may try it myself.
Posted on 2/20/13 at 12:59 pm to Alahunter
There are recipes all over the internet. I'd say that's a good place to look. You don't want to use too much pink salt because it technically is poisonous, but there are safe recipes littered throughout the intewebs.
I didn't use the tender quick salt, but there are plenty of recipes out there using it also. I assume it also gets the same job done. If you're nervous about the pink salt, I'd say that's a good way to go.
This is just my first time and I plan on doing it more and trying it several different ways and figuring out what is best for me. I mean hell, that's half the fun of cooking anyway, right?
I didn't use the tender quick salt, but there are plenty of recipes out there using it also. I assume it also gets the same job done. If you're nervous about the pink salt, I'd say that's a good way to go.
This is just my first time and I plan on doing it more and trying it several different ways and figuring out what is best for me. I mean hell, that's half the fun of cooking anyway, right?
Posted on 2/20/13 at 1:01 pm to Kantz
eta: all pics in updated post on page three
This post was edited on 3/15/13 at 1:26 am
Posted on 2/20/13 at 1:18 pm to Kantz
Homemade bacon is some good stuff! Your's is looking good too. I have abouta 10 lb pork belly in the freezer I'll have to do soon.
Heck, now I might have to have fresh yard eggs and some bacon I have in the frezer for breakfast tomorrow morning.
Heck, now I might have to have fresh yard eggs and some bacon I have in the frezer for breakfast tomorrow morning.
Posted on 2/20/13 at 1:22 pm to Cajunate
Thanks!
Hopefully I'm just a few days behind you on that breakfast.
Hopefully I'm just a few days behind you on that breakfast.
Posted on 3/4/13 at 2:44 pm to Kantz
well, how did this turn out?
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