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Started By
Message
My first homemade bacon
Posted on 8/22/20 at 1:46 pm
Posted on 8/22/20 at 1:46 pm
I grabbed about an 8lb belly and started the curing using amazing ribs recipe last weekend. Pulled it out last night and smoked it, then sliced this morning.
9
Posted on 8/22/20 at 1:49 pm to Glock17
Looks fiya. IWHI
Posted on 8/22/20 at 1:50 pm to Glock17
Looks good, Congrats!! I haven't bought bacon for six or seven ears now. Welcome to the club 
Posted on 8/22/20 at 9:07 pm to Glock17
Can you provide a link to the recipe?
I am itching to pop the cherry on my cold smoker conversion.
I am itching to pop the cherry on my cold smoker conversion.
Posted on 8/22/20 at 9:13 pm to Glock17
How is it?
Posted on 8/23/20 at 9:42 am to Glock17
Good job. We haven't bought bacon at the store for around 8 years. Now find a local farmer who's raising his own hogs and take it up a level.
Posted on 8/23/20 at 11:10 am to Glock17
I see you did a maple syrup brine. I've found the sweet brines tend to make the bacon cook with some scorching due to the sugars in it. I lowered the fire so the bacon cooks slowly and that did help a bit, but there was still some very dark spots on the finished bacon.
I've stopped using syrups or brown sugar for that reason.
I've stopped using syrups or brown sugar for that reason.
Posted on 8/23/20 at 11:13 am to Glock17
How’s it taste? I made bacon once and it was so salty it was hard to taste things for about 30 minutes.
Posted on 8/23/20 at 11:29 am to BugAC
quote:
I made bacon once and it was so salty it was hard to taste things for about 30 minutes.
Well, now you know to use less salt the next time you try to make bacon.
See, that is how recipes work. What I like may not suit your taste and I've found myself trying recipes for things I make, especially sausages.
I'll make a small batch using the recipe I find and test it and if it tastes good, I'll use it. If I find something is off, I'll tweak it a few times until I hit the right combination.
Don't give up on making your own bacon.
Posted on 8/23/20 at 12:11 pm to gumbo2176
Well, the last time I made bacon I followed the below recipe. Buddy of mine made the same recipe and he also said it was very salty. Also, never worked with cure salt before so I’m unaware of how this worked. So, therefore, I’m wondering how the OPs recipe came out because I may use his.
This post was edited on 8/23/20 at 12:12 pm
Posted on 8/23/20 at 1:16 pm to Glock17
That looks splendid!
Posted on 8/23/20 at 2:23 pm to BigDropper
Posted on 8/23/20 at 3:27 pm to BugAC
That's a good basic dry brine . I've used it from time to time. The nice thing about it is you can make up a batch and keep it. When I make a lot of bacon I normally use a wet brine. SMOKINMEATFORUM is a great site for information regarding brines and such.
Posted on 8/24/20 at 7:47 am to BugAC
quote:
I made bacon once and it was so salty it was hard to taste things for about 30 minutes.
i think where some people go wrong is not rinsing thoroughly enough after curing.
Posted on 8/24/20 at 3:42 pm to Glock17
Thanks for linking. I had to Google the "EQ" method and it seems like a good place to start.
I am trying to develop a method that mimics Benton's process. There are four specific steps to it. Curing, aging, drying, and smoking.
Cure
The bellies are rubbed with a dry cure of salt & brown sugar only, stacked, and left for 10 or so days under normal refrigeration temperatures.
Age
The cure is rinsed off of the bellies by being dipping in large drums of water and then they are hung in a room to age between 43-55 degrees F for 10 or so days.
Dry
The bellies are moved to a room that is maintained at a temperature of "75 degrees or so" for 10 or so days.
Smoke
Finally they are smoked with "mainly hickory and some apple wood" for 3 days. Not sure what temperature they smoke at but for 3 days it must be pretty low. I'm thinking above 85 and below 120.
I have three duroc bellies on order and will start to document my attempt as soon as they arrive. I'll post a thread in about 30 or so days...
I am trying to develop a method that mimics Benton's process. There are four specific steps to it. Curing, aging, drying, and smoking.
Cure
The bellies are rubbed with a dry cure of salt & brown sugar only, stacked, and left for 10 or so days under normal refrigeration temperatures.
Age
The cure is rinsed off of the bellies by being dipping in large drums of water and then they are hung in a room to age between 43-55 degrees F for 10 or so days.
Dry
The bellies are moved to a room that is maintained at a temperature of "75 degrees or so" for 10 or so days.
Smoke
Finally they are smoked with "mainly hickory and some apple wood" for 3 days. Not sure what temperature they smoke at but for 3 days it must be pretty low. I'm thinking above 85 and below 120.
I have three duroc bellies on order and will start to document my attempt as soon as they arrive. I'll post a thread in about 30 or so days...
Posted on 8/24/20 at 4:32 pm to BigDropper
quote:
Dry
The bellies are moved to a room that is maintained at a temperature of "75 degrees or so" for 10 or so days.
Sounds like a good way for food poisoning
Posted on 8/24/20 at 4:47 pm to Glock17
Anyone know a spot in Baton Rouge to pick up pork belly?
Posted on 8/24/20 at 5:04 pm to DemTigers7
quote:
Anyone know a spot in Baton Rouge to pick up pork belly?
Got mine at Costco
Posted on 8/24/20 at 6:58 pm to Glock17
quote:
Sounds like a good way for food poisoning
After being on a salt cure for 10 days, I don't think the pork bellies will present a habitable environment for pathogens.
Remember, these techniques were developed to preserve food before refrigeration was invented. Along with pickling, canning, drying etc...
Posted on 8/24/20 at 7:16 pm to Glock17
Zero pics of the rec tec
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