Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

First attempt at homemade bacon but...

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First attempt at homemade bacon but...

    So I scored a very nice pork belly recently and read as much as I could on homemade bacon. It was #6 and got 1/2 cup salt, 1/2 cup brown sugar, and 2tsp pink salt for a 5 day rest in the fridge with it being flipped once a day, sometimes twice.

    Turned out awesome! A little salty, but it is bacon after all.

    My problem is that it really caramelizes (burns) in the pan. I cook it much lower than store bacon but was wondering if the sugar was really necessary? I did give it a nice rinse prior to smoking-

    For full disclosure, I did slather it with Vermont maple syrup prior to smoking on the Traeger Timberline at 165 until it hit 150 internal.

    But other than that, I am shocked how black it is getting even at low skillet temps.

    Any suggestions for more success going forward? Thanks!
    Click image for larger version

Name:	2017-08-12 17.22.59.jpg
Views:	90
Size:	76.2 KB
ID:	364330

    #2
    What heat setting are you using? I use a medium setting. It takes a little longer around 20-25 minutes, but it keeps the sugar in the cure from burning.

    Comment


      #3
      If I add sugar, I do that when I smoke pork belly, i.e. slice it and eat directly. If you slice and fry the bacon, then I would follow edible hen's advice and cook on a lower temp. Or try reducing the amount of sugar.

      Comment


        #4
        Don't just rinse but soak bacon for maybe an hour before smoking will help with the saltiness. The sugar/syrup will still scorch at regular frypan temps. Fry slowly at a very low heat or better yet, put bacon slices on a foil covered pan or a rack over a foiled pan and roast in the oven at 350 to the desired degree of "done". Much less burnt sugar! Enjoy!

        Comment


          #5
          The maple syrup on it before smoking was part of problem. The sugary bacon bacon always gets toasted, go lower and slower. Flip it a bunch while cooking

          Comment


          • HorseDoctor
            HorseDoctor commented
            Editing a comment
            Maple syrup on bacon is never a "problem"...

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        Yes
        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here