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Discussion in 'Bacon' started by fpnmf, Sep 23, 2011.
I need to find Pork belly but booked marked this page for when I do
Wow it looks great and so easy this way even i can do it. thanks
OK so I have a slab of belly in the fridge and I've followed Pop's wet brine recipe to the letter. It will be coming out 10 days later and I have a question about smoking.
I have two options, I can go with a true cold smoke, the ambient temps here is around 40F and I'll be able to keep it at that through out the smoke (external smoke generator) or can can probably keep the temps at 100F. Should I go with a true cold smoke or bring the temp up to 100F as Craig has done?
Thanks in advance!
Anywhere in that range is fine. I prefer a cold smoke but living in Louisiana I have to admit I have gotten my smoke temps over the 100 degree mark and didn't have a problem. As long as you stay below the fat rendering temps you are fine.
Some members like to take the bacon to higher temps and kind of precook it but as far as just smoking it and adding that smoke flavor the cooler temps do just fine,
Thanks, I've read so many different methods and watched so many videos on this today it's crazy. Some are taking internal temps to 150F and others prefer to keep the temps below 100F.
I haven't seen a connection yet but I wonder if the people taking the internal temp up to 150F are not using cure #1 and are nitrite free? I guess that would make sense.
Remember without cure they need to be to 135 (140) internal temps within 4 hours to satisfy the 4 hour rule. I have to guess they are using cure if taking longer then that.
Maybe somebody will chime in about why they would take bacon to 150 or smoke at 150? I always keep it as far below 100 as I can living where I do. I do most of my bacon in the winter down here where I can leave it in the smoker for a couple of days.
The reason they take it to 150` IT Is so they can just cut a chunk off and eat it without frying it... It's fully cooked at 150`IT
IF I AM WRONG ON THIS SOMEBODY PLEASE CORRECT ME
I'm very interested in making bacon for the first time.
My search on bacon brought me to your older thread. I have a couple questions.
When you prepare the brine, about how much ground pepper corns and granulated garlic do you add? I know its to taste, but I have not clue as to where to start on the amount of seasoning. I don't care for pepper hot, but like a good pepper flavor in bacon.
Is there a way to tell by looking if the cure has gotten to the center of the belly, or is it just a time factor?
Once out of the brine, how long do you keep it in the frig. before smoking?
Thank you for your time,
This looks awesome and if I can find some bellies I am going to try this. Quick question you said cut the fat off and freeze it. What do you do with it after that?
Right around a tablespoon of each..sometimes more..never less..
I always go with Pops recommendation of 10 -14 days..
Usually a few days in the fridge accomplishes pellicalization..
Here's a newer version of this recipe..
I'm looking forward to trying this. Thanks for your help!
Link, you cut the hide off after it comes out of the smoker. You freeze it and use it to make pork skins later.
Edit: Here is the link to the pork skins. http://www.smokingmeatforums.com/t/131873/pork-rind-pellets-from-scratch
Is this true then?
Yes.... Since bacon is in the "whole muscle" category, versus "comminuted" meat category, 150 deg F is adequate for safe consumption...
Comminuted may refer to: Comminution, the process in which solid materials are reduced in size, by crushing, grinding and other processes;
I guess it is..but I dont know anyone who has..
Wouldnt do it myself either..
I wouldn't do it either.... I have tried it, but it don't taste like bacon to me.... I like my bacon a little crispy with the fat cooked pretty good....
Yup!! Me too!!!
OK I bought my belly and gonna make some bacon. This looks too easy so Thank You!!
You make it look to easy Craig !!! Nice job...
Thank you , Craig. A very good post . Yes, you do make it liik easy.
Have a good day and as always. . .