Here's my easy to make bacon step by step!!!

Discussion in 'Bacon' started by fpnmf, Sep 23, 2011.

  1. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I need to find Pork belly but booked marked this page for when I do

  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow it looks great and so easy this way even i can do it. thanks
  3. dalglish

    dalglish Fire Starter

    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!
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    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,
  5. dalglish

    dalglish Fire Starter

    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.
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    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. 
    Last edited: Dec 15, 2011
  7. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    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

    Last edited: Dec 15, 2011
  8. shoneyboy

    shoneyboy Master of the Pit OTBS Member

  9. wes w

    wes w Master of the Pit OTBS Member


    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,

  10. link

    link Smoking Fanatic SMF Premier Member

    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?
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    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..

    Last edited: Feb 28, 2013
  12. wes w

    wes w Master of the Pit OTBS Member

    Last edited: Mar 2, 2013
  13. travisb

    travisb Smoke Blower

    Is this true then?
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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; 
  15. fpnmf

    fpnmf Smoking Guru OTBS Member

    I guess it is..but I dont know anyone who has..

    Wouldnt do it myself either..

  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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.... 
    Last edited: May 23, 2013
  17. fpnmf

    fpnmf Smoking Guru OTBS Member

    Yup!! Me too!!!

  18. smokinclt

    smokinclt Meat Mopper

    OK I bought my belly and gonna make some bacon. This looks too easy so Thank You!! 
  19. roller

    roller Smoking Guru SMF Premier Member

    You make it look to easy Craig !!! Nice job...
  20. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Thank you , Craig. A very good post . Yes, you do make it liik easy. [​IMG]

    Have a good day and as always. . .

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