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First time Ever Curing Bacon...Basically MH's recipe and method. Simple and straight forward. Very economical too...Came out to about $3.00 per lb. Vs $6.99 for some half as good from the store.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Nice! Yes, if I had a better local source of bellies I probably would never buy bacon again. I have to travel to find them so I do't do it as much as I'd like, but I am with you, so easy & economical. And you can smoke it to the level you want too!
troymeister For a long time I charged $9/lb. I recently bumped it to $10 to make giving change easier. And then I give a break 5/$45. I sell pastrami too, though much less often because it takes longer. $13/lb for that.
scottranda Yes you are so correct.....The flavor vs effort and even economic value is unbelievable. As I was saying to Huskee..I'm kicking myself for not doing this years ago......
At most meat markets it is pork belly..unsmoked it is side pork..where I live u can hear the market price on pork bellies on the radio.. we like bacon in MN!!
Anyone have any ideas for Apple Cider Smoked Bacon? A restaurant near me has it and it is delicious. Tried to make it myself and it didn't quite come up to the standard at that restaurant.
Yes I did. I've tried it on two occasions. One with cider from the grocery store, and another from an orchard. The one from the orchard was better than the store bought, but still not what I wanted.
My idea would be to cure it.. then inject with homade apple cider and rub with a apple butter or apple sauce and the smoke.. maybe rub down again once done with apple butter once cooled.. just an idea..
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
DavidNorcross the bacon will keep in the fridge for 2 weeks, give or take a couple days. I freeze it in 1.5-2 lb quantities and then defrost and cook as needed. I keep it for about 3 months, max .... although honestly I've never had bacon around that long. I usually brine/cook bacon once a month.
I have 10 lbs. of Meathead's recipe to smoke today. I still am deciding between the Weber with the SnS, or my old standby Char-broil propane (with an electric element that I am able to run as low as 150F). I don't have much experience with the SnS, and holding 225F is where I am unsure. I don't want to melt the fat.
Anyone have a suggestion or something to push me off the fence?
Thanks EdF. I need more practice with the SnS, and still too many air leaks. Ol' Char-broil is chugging right along at 155F. I think I'll add some wood and the meat!
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