Made bacon..

Jeremy Floyd

fly fishing my way through life
#1
I brined it, rinsed it, and cold smoked it at 50F. The texture is right, and the smoking is right. This is a new recipe and now that I have the final product, I should have rinsed it more. It is a bit on the salty side. It is soaking in water for an hour to release some of the salt. I will brine it a bit shorter and rinse it longer next time.

Anyone out there have a good bacon recipe?
 
#2
I typically use 1/4 cup pink or kosher salt to a 3lb pork belly. Brine for 4-7 days.
Drain liquid and flip over zip lock bag twice daily.
Remove from bag and rinse.
While it's drying set smoker at 200 degrees and add chips.
Meanwhile, grind white peppercorns, juniper berries, coriander seed, mustard seed, and sichuan peppercorns.
Generously rub spice on pork belly and insert in smoker.
Smoke at 200 degrees for 2.5 hours.
Remove and place over frying pan.
Let cool and reserve drained grease.

You can adjust spice grind to taste.
 

Bradley Miller

Dances with fish
#3
I brined it, rinsed it, and cold smoked it at 50F. The texture is right, and the smoking is right. This is a new recipe and now that I have the final product, I should have rinsed it more. It is a bit on the salty side. It is soaking in water for an hour to release some of the salt. I will brine it a bit shorter and rinse it longer next time.

Anyone out there have a good bacon recipe?
Wait....you MADE bacon?
As in: you raised a pig and butchered it? Or what?
Slightly off topic: Santa brought me an electric pressure cooker. With cookbooks.
Just sayin'.
 

Jeremy Floyd

fly fishing my way through life
#5
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Wait....you MADE bacon?
As in: you raised a pig and butchered it? Or what?
Slightly off topic: Santa brought me an electric pressure cooker. With cookbooks.
Just sayin'.
We butchered a pig that was raised for us. I made a smoker out of plywood that is six feet tall, and has 14 oven racks in it, or the racks can be taken out so I can suspend product from a grid built into the top. It has a hotplate that is wired into a bulb thermostat so I can keep a consistent temp up to 255F.
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2506

Active Member
#7
This is the one I've used for the last decade or so:
  • 227 g salt
  • 156 g sugar
  • 45 g tinted curing mix
  1. Weigh the pork bellies and adjust the basic cure as necessary, using a ratio of 8 oz dry cure for every 10 lb fresh belly.
  2. Mix the cure ingredients thoroughly.
  3. Rub the cure mix over the bellies, making sure to cover all areas. Stack skin side down in plastic or stainless steel tubs.
  4. Refrigerate for 7 to 10 days to cure, overhauling them every other day.
  5. Rinse the bellies in slightly warm water. Soak in fresh water for 30 minutes and blot dry. Hang them on hooks and refrigerate 18 hours to air-dry and form a pellicle.
  6. Hot smoke at 185°F to reach an internal temperature of 155°F, or about 3 hours; cool. Remove rind.
 

Ed Call

Well-Known Member
#10
I guess you read that as silly, and it is much colder there. Here we see a lot of bears that dont hibernate.

So...less competition for the tasty bacon.
 

Jeremy Floyd

fly fishing my way through life
#11
Yeah Ed, I was trying to tease you. Nice new pic on facebook too btw. If only that bald guy in the picture wasn't blocking the view....