Bacon made the easy way...

[craigdchang]

I was wondering if anyone can help. I tried bacon for the first time and I am using Pop's recipe and cold smoking it. The temperature is hovering around 73 degrees. I put the bacon in the smoker with just apple wood chips for 11 hours now. The first time was for 5 hours and then into the refrig. over night. The second time was for 6 hours and then into the refrig. over night.

First problem:

I cut a piece and fried it and found it unusually sweet.

Second problem:

I didn't notice the skin was still on.

Will sitting in the refrigerator calm the flavor profile? Being that I cold smoked it will the skin come off easier warm or cold? I plan another 6 hours tonight.

 

[daveomak]

Some have said that a warm belly skins very easily.... I haven't tried it..... Now I buy my bellies already skinned from Costco.... I just did a batch.... I'm using a dry brine.... been 3-4 years since I dry brined.... been using a variation of Pops method... It makes great bacon....

http://www.smokingmeatforums.com/t/...n-that-dry-brined-bacon-aug-2015#post_1443943

 

[foamheart]

My last batch I double smoked, warm smoked. When I pulled them after the first smoke I then removed the skins. when the fat was very soft and the rind was hard, it did remove much easier than removing it cold. I am very paticular about my temps when warm smoking. Because where I live you have to be.

http://www.smokingmeatforums.com/t/193584/bacon-just-bacon-foamheart

I will warn you, if you think your bacon is sweet, you'll probably find your bacon will burn easily when cooking, There is a lot to learn about bacon making even though it appears easy by Pop's method, there are reasons ya don't understand till you try tweaking 'em...LOL. We all do it, and learn.

 

[foamheart]

Oh, and any cured or brined meat benifits greatly from a smoothing process. So much so that I know I have thrown away meat that tasted like dirty ashtrays that in a week could have been the best jerky I ever made.  Always allow cured and /or brined meats time to rest and smooth.

Sorry Dave, I didn't see ya there, I must have been typing.

 

[mneeley490]

Yep, Pop's brine is a good basic brine for bacon. But as was mentioned above, you have to try it, as written first, to see how it appeals to you, then make any changes with the next batch. I have cut both the sugar and the salt to conform to my liking, but individual tastes vary. Don't worry, that bacon will be gone in no time, sweet or not.

 

[rich m]

Awesome...and thanks for sharing...

 

[staceyd]

I just got some of those awesome Costco bellies and have put them in the back fridge today.

bacon bucket.jpg

• staceyd
• Sep 26, 2015

I have only done bacon 4 or 5 times so far, but this is the first time for not previously frozen bellies.  I also use Pop's brine recipe but I too have reduced the sugar and salt.  This time, I'm trying some extra spices in the brine.

bacon spices.jpg

• staceyd
• Sep 26, 2015

For two gallons of water, I added all the spices to a pot and toasted them lightly.  Then added 2 cups of water, brought to a boil and then simmered 15 minutes.  Did a quick cool down with ice and added to the bucket. 

I guess I'll find out in a couple or three weeks if the spices make a difference.

My Brine, aka Pop's Augmented Brine recipe.

2 gallons water

3T Cracked Black Pepper

1T Whole Allspice

1T Whole Corianted

1T Toasted Onion Bits (Penzey's)

1T Dried Minced Garlic Bits (Penzey's)

1t. Smoked Paprika

1 pound dark brown sugar (about 2.5 cups total)

500 grams (17.64oz) Kosher Salt

2 ounces pink salt

I9 pounds of Bellies.

I'll post some Q-view once they go onto smoke.

SD

 

[daveomak]

I just got some of those awesome Costco bellies and have put them in the back fridge today.

bacon bucket.jpg

• staceyd
• Sep 26, 2015

I have only done bacon 4 or 5 times so far, but this is the first time for not previously frozen bellies.  I also use Pop's brine recipe but I too have reduced the sugar and salt.  This time, I'm trying some extra spices in the brine.

bacon spices.jpg

• staceyd
• Sep 26, 2015

For two gallons of water, I added all the spices to a pot and toasted them lightly.  Then added 2 cups of water, brought to a boil and then simmered 15 minutes.  Did a quick cool down with ice and added to the bucket. 

I guess I'll find out in a couple or three weeks if the spices make a difference.

My Brine, aka Pop's Augmented Brine recipe.

2 gallons water
3T Cracked Black Pepper
1T Whole Allspice
1T Whole Corianted
1T Toasted Onion Bits (Penzey's)
1T Dried Minced Garlic Bits (Penzey's)
1t. Smoked Paprika
1 pound dark brown sugar (about 2.5 cups total)
500 grams (17.64oz) Kosher Salt
2 ounces pink salt
I9 pounds of Bellies.

I'll post some Q-view once they go onto smoke.

SD

Do not cook the cure #1... add it to cooled liquids....

.

 

[staceyd]

I didn't, everything was cooled first. Sorry, I didn't make that clear in my list of ingredients.

 

[daveomak]

Good deal... Thumbs Up .. Thumbs Up ..

 

[coyote flatz]

Okay...I just tried for the first time doing belly bacon.  I started with a small, good quality, belly and Pop's brine.  Every thing by the book.  15 days in the brine, two days in the fridge, and 16 hours in the smoker with and A-Maz-n 5X8 @ 100 degrees in my Smokin-it #2. 

Fried some up and the flavor was great, but it is quite tuff, almost like jerky.  Any suggestions or comments on what might have happened?

Cheers,

Don

 

[worktogthr]

The only thing I can think of is that you may have overcooked it. I usually smoke my Pop's Bacon around 130 degrees  my MES from anywhere between 10-12 hours.  Usually the final internal temperature of the meat is in the 120s but it all depends on the thickness of the bellies, proximity to the heat source,etc.   If you cooked the bacon to too high an internal temperature you may have dried it out.  And with a product like bacon, which you recook by frying in a pan, roasting in the oven etc. you could be drying it out even more.

 

[daveomak]

Okay...I just tried for the first time doing belly bacon.  I started with a small, good quality, belly and Pop's brine.  Every thing by the book.  15 days in the brine, two days in the fridge, and 16 hours in the smoker with and A-Maz-n 5X8 @ 100 degrees in my Smokin-it #2. 

Fried some up and the flavor was great, but it is quite tuff, almost like jerky.  Any suggestions or comments on what might have happened?

Cheers,
Don

I sold smoke my bacon below 70 deg. F for 4-12 hours... Then I cook it in the oven....

I think you over cooked it... Try baking it at 350 on a wire rack to crisp it up....

 

[coyote flatz]

Thanks for the quick response... I'll try the oven at 350 and see what happens..

I'll let you know and thanks again.

Cheers,

Don

 

[foamheart]

We all get so involved, sometimes its just a tuff piece a meat. Happened to me with my first Prime rib roast. Step by step perfect, was so tuff ya couldn't eat it. It just happens sometimes. 

 

[coyote flatz]

I totally understand getting a tuff piece of meat now and then...

Two days later we fried some up again and it was much more tender, then yesterday we tried baking in the oven and that was the trick..  Tasted very good and easy to eat. 

Thanks for the tips, and Merry Christmas to all!

Cheers,

Don

 

[oregon smoker]

Up in Oyster world??? Welcome to to best board and information available.

Keep On Smokin,

Tom

 

[coyote flatz]

 
Up in Oyster world??? Welcome to to best board and information available.

Keep On Smokin,

Tom

Yes, in fact we had Oysters, tater tots, and slaw tonight.........We like the really small ones, hard to find some times.

Cheers,

Don

 

[j blackburn]

I recently started raising pigs and therefore have now tried making bacon. Twice actually. The second time I used pops wet cure. It's delicious but it doesn't taste like "bacon". My first time I used a store bought BBB mix. It was good also but too salty. Pops is better but neither of them taste like traditional bacon. Has anyone else experienced this?

 

[gibsorz]

Pops is better but neither of them taste like traditional bacon. Has anyone else experienced this?

I've never had my bacon turn into the crispy, reduced to half it's size, buy a pack for $3.50 bacon. It tastes like the $15+ a pound, dry cured bacon from specialty butchers that can be eaten raw. I never liked super crispy bacon anyways.