I have made several batches of bacon recently.i would be curious to hear some other techniques.
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I have made several batches of bacon recently.i would be curious to hear some other techniques.
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Administrator
- May 2014
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Which recipe do you use? Meathead has 3 nice bacon recipes if you're not already familiar with them. https://amazingribs.com/tested-recip...con-home-it-so
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Sorry, I'm not good about keeping track of this site obviously. For 60# pork belly I use 3 lbs. kosher salt, 1-1/2 cups tender quick, 96 oz brown sugar and 3-24oz bottles of cheap maple syrup. I cure for one week in the refrigerator turning daily. I smoke at 185 degrees to an internal temperature of 152.
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Club Member
- May 2017
- 3248
- North Central Washington
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Welcome to the Pit The_Boucanier from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Go to this thread to post where you work and what your hobbies are and get to know other members here. We are happy to have you along and looking forward to your participation. I just had some of my homemade bacon for breakfast, used the recipes Huskee linked
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Author of the book Barbecue, fire and smoke
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Welcome to the pit! I'd stick with Meathead's three bacon recipes as posted by @Huskee.
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Welcome to the obsessive world of bacon and to the Pit for all other things smoked. Not really a technique as an intentional wander, but I cured and smoked a boneless pork shoulder last week using the Maple Bacon recipe. (It was not photogenic, sorry). The best I can say is that it produced 'different' bacon - about half way between Canadian and streaked American. It certainly tasted like bacon though it was much leaner and chewier than belly bacon. The intramuscular fat isn't as strong , so it sliced in irregularly shaped slices. But at half the price of belly and with a butcher enthusiastically helping to find the right cut, its definitely found a place in the bacon section of my frozen pantry.
Ooooo. BACON.
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Founding Member
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Eric
Here’s my bacon recipe that I use most often .... it’s a riff on an NYT recipe I found.
For 3lbs of trimmed pork belly
3.5 grams Prague Powder #1
4 1/2 teaspoons kosher salt
4 1/2 teaspoons ground black pepper
2 cloves garlic (or 1 tsp minced garlic)
3 tablespoons dark brown sugar
3/4 cup distilled water
1/2 cup dark maple syrup
2 tbsp whiskey .... rye, bourbon, single malt
Cure the belly for 4-7 days, turning, and making sure the belly is always fully covered, at least daily.
Smoke at 225-250 until the internal temp is at least 150 .... I usually go to 160.
Slice, fry, eat
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Do you bacon makers find that the probe placement is critical?
I'm new to makin' bacon, but I noticed that the meaty part of the belly reaches temp faster than the fatty bits.
i.e., if I put the probe in a meaty vein, it reads (x) but if I move the probe to a fatty vein it reads (less than x).
Concur? Disagree?
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