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Started By
Message
How I made my own bacon *updated w/ more pics pg 2
Posted on 9/29/12 at 4:09 pm
Posted on 9/29/12 at 4:09 pm
Started with a pork belly (this one is a little fattier than most)
In a shallow glass baking dish I rubbed it with salt, pepper, sodium nitrite, brown sugar and added sliced garlic, bay leaf then covered it with saran wrap and let it cure in the fridge for 8 days
After cured, rinsed and dried I smoked it on my Weber .. using coals stacked to one side and topped with soaked apple wood chips, and a shallow uncovered pan which I filled with beer on the other side. It smoked for about 1hr 45min with me adding chips once
Here is the finished product
Before freezing it I removed the skin. I have used it in a lot of dishes, from sandwiches to breakfast to red beans and rice to pasta and it has been fantastic every time.
In a shallow glass baking dish I rubbed it with salt, pepper, sodium nitrite, brown sugar and added sliced garlic, bay leaf then covered it with saran wrap and let it cure in the fridge for 8 days
After cured, rinsed and dried I smoked it on my Weber .. using coals stacked to one side and topped with soaked apple wood chips, and a shallow uncovered pan which I filled with beer on the other side. It smoked for about 1hr 45min with me adding chips once
Here is the finished product
Before freezing it I removed the skin. I have used it in a lot of dishes, from sandwiches to breakfast to red beans and rice to pasta and it has been fantastic every time.
This post was edited on 10/11/12 at 1:18 pm
12
Posted on 9/29/12 at 4:15 pm to Rohan2Reed
I love those hinged grates so that you can add more charcoal if needed.
Posted on 9/29/12 at 4:29 pm to Rohan2Reed
do you slice it?
Posted on 9/29/12 at 4:32 pm to Rohan2Reed
Does it cool up like bacon whec you slice it?
Posted on 9/29/12 at 4:35 pm to Lester Earl
Slice it to make strips or cube it for lardons. Just depends on what I'm cooking. In my red beans two weeks ago I cut cubes to use in place of ham hock. Started my rb&r w/ bacon grease and then the lardons then added my vegetables and so on and so forth.
I still have half of it in my freezer. Will unthaw soon and use it for a week or two.
I still have half of it in my freezer. Will unthaw soon and use it for a week or two.
Posted on 9/29/12 at 4:36 pm to LSUballs
yeah. not my pic but here's what it looks like when you slice it (vertically of course)
Posted on 9/29/12 at 4:41 pm to Rohan2Reed
i want to see what yours looks like when sliced. make that happen when you bust it out next
Posted on 9/29/12 at 4:45 pm to Lester Earl
will do 
I'll even give you a hunk of it if you like.
I'll even give you a hunk of it if you like.
Posted on 9/29/12 at 4:49 pm to Rohan2Reed
That looks awesome 
Posted on 9/29/12 at 5:00 pm to GynoSandberg
That looks awesome. Where do you get the belly?
Posted on 9/29/12 at 5:01 pm to fatboydave
a friend gave it to me for my birthday. not sure where he got it.
This post was edited on 9/29/12 at 5:01 pm
Posted on 9/29/12 at 5:02 pm to Rohan2Reed
That looks good, thanks for sharing. Don't know that I've ever had hot smoked bacon. 
Posted on 9/29/12 at 5:13 pm to Rohan2Reed
My brother did this with a wild boar and talks about it like it was a religious experience.
Posted on 9/29/12 at 6:01 pm to madamsquirrel
I just watched a YouTube video on making homemade bacon today!!!
Looks great!
Looks great!
Posted on 9/29/12 at 6:31 pm to Rohan2Reed
When I started reading your post I thought, "Why would anyone go through all that trouble for bacon?" The I saw the end result and now I understand. Looks awesome!
Posted on 9/29/12 at 6:34 pm to Anton7
I cannot insist enough how much better it tastes than store-bought bacon. Not even in the same realm.
Posted on 9/29/12 at 6:36 pm to Rohan2Reed
so you still have to cook it? that pic looks raw
Posted on 9/29/12 at 6:37 pm to Lester Earl
yes indeed. it's cured and smoked.. but just like bacon you buy from the grocery store it still needs to be cooked.
ETA: here's the lardons I used in my rb&r
ETA: here's the lardons I used in my rb&r
This post was edited on 9/29/12 at 6:40 pm
Posted on 9/30/12 at 2:58 am to Rohan2Reed
We might be able to live together after all. Well done.
Posted on 9/30/12 at 6:30 am to Gris Gris
quote:
Gris
quote:
2:58am
Wow.
Regards to OP.... Looks great. We have made bacon from some of our wild hogs..... Its is, like u said, much better than store bought.
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