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I made bacon...

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  • ecowper
    Founding Member
    • Jul 2014
    • 3149
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #16
    NukeGuy a few hours makes little difference. I’ve had my bacon stay in the cure a couple days longer than needed to actually cure it with no ill effects. If you are concerned about it, you can soak the pork belly in plain water for a couple hours .... that will pull some of the salt back out. But, honestly, I wouldn’t worry about that too much.

    The point of leaving the pork belly in the cure for a certain length of time is for it to get cured by the Prague Powder. If you look at the amount of regular salt in the cure, it’s not more than you would normally put on that amount of meat. The meat can only absorb X amount of salt.
    Last edited by ecowper; October 29, 2017, 03:02 PM.

    Comment

    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1147
      • Central Iowa

      #17
      I make a fair amount of bacon using a similar recipe (Rhulman’s). I routinely cure for a week but have stretched that almost two weeks without problem. I also always desalinate by soaking in fresh water for an hour after washing off the cure. You can’t overcure but you can get an incomplete cure so a little longer is better than too short. Try soaking for an hour. If you want saltier, do less next time. As long as you get it cured, the rest of the procedure is quite flexible. Relax. Have fun. Enjoy!
      Last edited by HorseDoctor; October 29, 2017, 04:11 PM.

      Comment


      • EdF
        EdF commented
        Editing a comment
        Me too!

      • ecowper
        ecowper commented
        Editing a comment
        Yeah, I have yet to have my bacon cures be too salty. My kids want them to be saltier, actually.

      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        I wouldn't mind a little saltier, but the "better half" is very sensitive to salt and I need to keep it pretty light for her. Hence the hour of desalinating. When doing bacon for others I do a half hour max.
    • Skelly
      Club Member
      • Jul 2016
      • 94
      • Tuscaloosa, AL

      #18
      I know nothing about making bacon, so... do you basically just slice it and then fry it up the old fashioned way when ready to eat?

      Comment


      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        Many of the homemade recipes have a fair amount of sugar which can burn if fried too quickly. Fry it slowly at a low temp, or better yet cook it in the oven at 350 until desired doneness. Enjoy!

      • Skelly
        Skelly commented
        Editing a comment
        Thanks HorseDoctor .. I've eaten smoked belly right off the smoker, but I'm from the south where we fry everything (especially bacon) and I figured that's more or less how it was done, but I knew what I'd eaten before off the smoker wasn't exactly the bacon of my childhood. I gotta try this.
    • tRidiot
      Club Member
      • Dec 2015
      • 680
      • NE OK
      • Traeger BBQ124
        Yoder YS480
        Chargriller Duo gas/charcoal side-by side

      #19
      Ok, the one time I made bacon, I loved the flavor, but was a little disappointed about a few things:


      First, while the flavor was great, the texture was not what I wanted. It definitely came out more like ham. It would NOT get crispy in the frying pan (cast iron or regular non-stick). I believe I read in Meathead's article this was due to hot-smoking instead of cold-smoking, which he said he doesn't recommend. I need to go back and check again.

      Secondly, the bacon I made was not very large in size width-wise due to a thin pork belly. I have looked around all the places where I can get this and have NEVER seen a pork belly that was more than like an inch or so (in the middle), once the skin was removed. Maybe to some this isn't a big deal, but it really was somewhat disappointing to have nicely-flavored but skinny and ham-textured bacon.

      Am I all alone in this?

      Has anyone tried cold smoking their bacon, and does it really come out crispy like bacon should?

      Comment


      • shify
        shify commented
        Editing a comment
        Texture is definitely more ham like than thin and crispy supermarket bacon. If you have ever had artisanal/high quality bacon it's not like supermarket bacon either. I get my pork belly at costco. They are 5-8lbs and same width as normal store bought bacon
    • Black99vette
      Club Member
      • Jun 2016
      • 378
      • Aurora, IL

      • Smokers & Grills
        • Weber Original Kettle Premium 26"
        • Weber 22" Performer Deluxe
        • Weber 22"
        • Weber Smokey Mountain 18.5
        • Weber Smokey Joe
        • Char-Broil Promo H2O Smoker
        • Cal Flame P Series P4
        • Coleman Road Trip Grill (Tailgating)

        Thermometers
        • No name brand
        • A wireless unit - not sure of the brand

        Accessories
        • Slow 'N Sear
        • Drip 'N Griddle Pan
        • Bar-B-Que PartyQ
        • Weber Rapid-Fire Chimney
        • Smokenator

        Beverages
        • Beer: Sam Adams, Heineken
        • Other: Tequila, Margarita

        Hobbies
        • Grilling / Smoking & Cooking
        • Work Working
        • Home Improvement / DIY

        About Me
        Real Name: Wayne
        Location: Aurora, IL

        Occupation:
        • Software Engineer Manager - Home Automation, Security / Access Control & Video Systems

      #20
      Nice. I'll have to put that on the list. I thought it was much more work.

      Comment


      • EdF
        EdF commented
        Editing a comment
        It's really easy, and worth it!
    • Psinderson
      Charter Member
      • Dec 2014
      • 258
      • Pittsburgh, PA
      • Cookers:
        - 2013 18.5" Weber Smokey Mountain'
        - 2012 22" Weber One Touch Silver
        - 2015 Weber Spirit 210 Gasser

        Thermometers:
        - Thermoworks Thermopop, white
        - Thermoworks DOT, white, with meat probe and air probe

        Accessories:
        - Grill Grates
        - Rotisserie attachment for Kettle
        - Weber Rapid Fire Chimney

        Beverages:
        - Total beer geek
        - Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch

      #21
      tRidiot, I definitely felt the bacon did not get as crispy but it didn’t bother me as much as I thought it would.

      The belly I got was also too thin. It seems to be hard to get good belly around here.

      Comment

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