Hey folks,
I got myself some pork belly yesterday and plan on starting the cure later this week. I plan on following Meathead's recipe(s). I want to draw from your experience... Any tips or tricks you have learned along the way? Anything I need to be aware of going in?
Measure twice and cut once. No, that's not it.
Lefty loosie, righty tighty. Noooo
The sun rises in the east and sets in the west. nope
How about, follow the directions, eat good and have FUN!
Can't help with the recipe as I use Rhulman's recipe. I will say; do NOT skimp on the quality of your plastic bag(s) for curing. Zipoc (2 gal.) freezer bags are what you want. Keep the closure clean while filling so you geta good seal, or else it will get messy! Have fun and enjoy! Oh yea, the whole process may (will) be habit forming!!!
Xandera_7 I am not sure how well the food saver will work with the bacon recipes here. They are pretty wet, and rely on the moisture moving around the meat, as you flip it every day. I've got a Foodsaver, but do not think I would use it for the bacon curing stage, just for packing it for the freezer after its smoked and sliced.
Xandera_7 Food saver will work fine. Just watch the fluid line and hit "seal" before it reaches the vacuum chamber. Might be a good idea to double seal unless you have a "wet" setting on your food saver.
John "JR"
Minnesota/ United States of America
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I would make sure to go LOW and SLOW. There is a lot of sugar in the recipe and you don't want it to burn. So take your time, enjoy the aroma and marvel as your bacon turns into a lovely, lightly-charred, golden piece of heaven.
Oh, and I like to throw some Meat Church's Honey Hog or Honey Pecan Rub on the bacon right before smoking. It gives me more texture and a boost of flavor that takes it over the top, my friends. RodJakeTFrozen SmokeXandera_7
Spinaker So is it standing on it's side? Or is it an optical illusion? The pic makes it look 5" thick!. I'm not a religious person, but if there is a heaven I hope it looks like that pic!
LOL, I am flattered......but, yes, it is an optical allusion. It is resting fat down, just like I cooked it. I wish it was 5"inches thick. That would be epic! robsherri1
Bacon is a pretty easy one to get right. I donāt think Iāve had a batch yet that has come out bad. Thereās a bunch of fat and youāre not cooking it to 190-200ish like pork shoulder or a brisket or anything.
Just follow the steps and itāll be good eatin!
Iāve made "a few" batches. Iām going on 250lbs or so this summer alone. 400ish lbs last year. People at work love it and have no problem buying it from me.
I just did this for the first time. Smoked it Sunday and we fried some up last nite. Followed Meathead's method with his simple recipe. Unbelievable and super easy. The only problem is slicing it by hand as I don't have a slicer.
I don't have a slicer, but found the purchase of a high quality 12" slicing knife was a MUST to slicing up stuff like bacon and brisket properly. I've got this one:
For the first batch or two follow the recipe explicitly, but think about what flavor profiles you want down the line. I like mine a little less sweet and punch it up with garlic, onion, and chipotle powders. I also use hickory or mesquite for a smokier flavor.
we bought a whole hog....so theres another side of belly in the freezer too. save about 3 more lbs off this one for some burnt ends in the coming days.
Nice ! Finally going the bacon route! Youāll be hooked like I am. If you like maple bacon use maple sugar in place of the sugar. ( I havenāt looked at meatheads recipe so donāt know the quantities that he calls for) But usually I substitute maple sugar for brown sugar( if it calls for a dry cure) Sometimes glaze it when smoking as well. You canāt go wrong with making you own bacon. Iāve made a ton and prefer it to store bought. Only thing I donāt like is the slicer I have only does half a belly. So canāt do whole slices. Invest in a commercial slicer if your going to do it a lots. Makes for a long time slicing belly with a knife!!!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Thanks guys. It's crazy how the cure causes that red to develop in the meat. This pork belly actually had a lot more lean and less fat on it than the last one I cured.
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