Bacon Recipes??

Discussion in 'Pork' started by bubba watson, Sep 3, 2016.

  1. bubba watson

    bubba watson Fire Starter

    So.... We moved 2 days ago and while emptying the freezer into coolers for the trip I neglected to repack the 35 pounds of pork belly I had..... Lucky even though it partially thawed it's not ruined. But it thawed too much for me to refreeze so it's time to make some more bacon. I will be using Bear's extra smokey recipe for some but wanted to see what other recipes y'all have to offer since it's gonna be a large batch...... Thanks in advance.
  2. smokeymose

    smokeymose Master of the Pit

    I'm stuck on brine;
    1 gallon cold water
    1 cup kosher
    1 cup plain sugar
    1 cup brown sugar
    1 heaping tbsp #1 cure
    (This is Pop's brine)
    About 1/2 of one of those tiny bottles of Maple flavoring

    Let it swim for 2 weeks. Dry overnight in the fridge. Cold smoke for 5 to 7 hrs and let it hang out in the fridge for a couple of days and slice.
    We like it and everyone who's tasted it raves about it 😊
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I agree. Hard to beat the wet brine / cold smoke method.
  4. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    On a recent half belly, it dropped it into Pop's brine and added a handful of basil leaves, a few rosemary sprigs, and some oregano sprigs. Once the cure was complete, I rubbed the exterior of the belly with a blend of coarse black pepper, and granulated garlic, then cold smoked for 7 hours with hickory. I thought my kid was going to OD on it!

    The remainder of the 3 pounds went with him back to college. His roommates are hounding me for more! They don't realize that I can't cold smoke in Texas until at least November.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This sounds good. I am not a fan of Sweet Bacon. I use Pop's Brine but only 1/2C Brn Sugar per gallon...JJ 
  7. okie362

    okie362 Smoking Fanatic

    Same here except I use 1/2 raw sugar.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Personally I prefer to dry cure the bellies. I think the texture & flavor of the bacon is better.

    I used Pop's brine for years, then just one time I tried the dry method.

    Been doing it that way ever since.

    And yes cold smoke is the best way too. IMHO.


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