Made bacon..

Discussion in 'Camping, Hiking, Cooking' started by Jeremy Floyd, Dec 25, 2012.

  1. Jeremy Floyd fly fishing my way through life

    Posts: 2,558
    Quesnel, BC
    Ratings: +319 / 0
    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?
    dfl and Patrick Gould like this.
  2. foghorn New Member

    Posts: 1
    Portland, OR
    Ratings: +1 / 0
    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.
    Jeremy Floyd likes this.
  3. Bradley Miller Dances with fish

    Posts: 442
    Tacoma
    Ratings: +104 / 0
    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'.
  4. bitterroot Love vintage graphite!

    Posts: 1,428
    Montana
    Ratings: +214 / 1
    Good job! Bacon and pancetta are high on my list of must do's.
  5. Jeremy Floyd fly fishing my way through life

    Posts: 2,558
    Quesnel, BC
    Ratings: +319 / 0
    IMG_0035.JPG
    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.
    View attachment 22199 View attachment 22199 View attachment 22199 IMG_0038.JPG
  6. Bradley Miller Dances with fish

    Posts: 442
    Tacoma
    Ratings: +104 / 0
    Whoa.
    Very cool. Amazing, to us city folks, even.
    I'm not even going to ask how the quality is.....it looks fantastic.
  7. 2506 Member

    Posts: 161
    Seattle, WA
    Ratings: +10 / 0
    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.
  8. Ed Call Mumbling Moderator

    Posts: 17,399
    Kitsap Peninsula
    Ratings: +1,357 / 9
    Do the bears like your new smokehouse hobby? It looks and sounds great to me !!
  9. Jeremy Floyd fly fishing my way through life

    Posts: 2,558
    Quesnel, BC
    Ratings: +319 / 0
    They are hibernating Ed..
  10. Ed Call Mumbling Moderator

    Posts: 17,399
    Kitsap Peninsula
    Ratings: +1,357 / 9
    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.
  11. Jeremy Floyd fly fishing my way through life

    Posts: 2,558
    Quesnel, BC
    Ratings: +319 / 0
    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....
  12. Ed Call Mumbling Moderator

    Posts: 17,399
    Kitsap Peninsula
    Ratings: +1,357 / 9
    Blocking the view? You saying I'm bigger than I should be? That's cold man.
  13. Jamie Wilson Active Member

    Posts: 964
    Arlington WA
    Ratings: +91 / 0
    you'll be canning:D
  14. Jamie Wilson Active Member

    Posts: 964
    Arlington WA
    Ratings: +91 / 0
    Jeremy - the bacon looks sweet. Keep it up!!
  15. Jeremy Floyd fly fishing my way through life

    Posts: 2,558
    Quesnel, BC
    Ratings: +319 / 0
    The bacon tastes way better a week or two later.
  16. Jamie Wilson Active Member

    Posts: 964
    Arlington WA
    Ratings: +91 / 0
    good to know
  17. Jamie Wilson Active Member

    Posts: 964
    Arlington WA
    Ratings: +91 / 0
    Does the bacon begin to take on a new look as well?