makin bacon results

Discussion in 'Smoking Bacon' started by invader q, Sep 3, 2007.

  1. invader q

    invader q Smoke Blower

    Smoked the brown sugar bacon from my last post today. I'll never buy store bought again. Amazing, even though I took it 10 degrees hotter than I intended. Fried a piece up. Mmmmmmm. Here's a couple pix:

    Hot of the smoker:


    And the first cut:

  2. Lookin good!!!Bacon is on my list of to do's.
  3. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    bacon Bacon BACON!!! Looks good!
  4. invader q

    invader q Smoke Blower

    Thanks everyone! I need to go get more pork belly. I think this is going to be addictive. [​IMG]
  5. shellbellc

    shellbellc Master of the Pit OTBS Member

    man, that looks good, looks like you could cut off the ends and eat em just like that! This is DEFINITELY on my list to do.
  6. deejaydebi

    deejaydebi Smoking Guru

    Looks great! It's hard to imagine eatting store bought now eh?
  7. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Awesome bacon. Thanks for sharing.
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    Looks great. Mind sharing what you used for the cure?
  9. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    That definitely looks so good I am going to have to give it a shot. Please share the cure and process.
  10. invader q

    invader q Smoke Blower

    The recipe is the one from the book Charcuterie by Ruhlman and Polcyn. Unfortunatly, I had to give my copy back to the library, so I don't have it handy. There is a bookstore in town with it. Just waiting for my budget to say I can buy it.

    It was a dry cure. After squaring up the pork belly, I put the meat in a two gallon zip lock bag, sprinkeled the cure in with the meat, then submerged the bag except for the top inch or so, to press out most of the air. Then it goes into the fridge for a week. Every two days, it gets shaken, and fluipped onto the other side, to keep the cure in contact with the meat as the pork gives off juices.

    Once it's cured, it get's rinsed, patted dry, then put back into the fridge for at least 1/2 a day to prepare it for the smoke. Then into the smoker for a couple hours. I smoked it for three, and got it a lil hotter than I intended.

    The book is great, and goes into a lot of detail. I got mine through ILL (Inter Library Loan). I really recommend having your local library get you a copy to look at, it's a cool book. It has two sections on making bacon, one for "fresh" bacon, and one for smoked. I'd recommend reading both before you start. Good stuff.

  11. fatback joe

    fatback joe Master of the Pit OTBS Member

    Thanks for sharing that info. I will have to check that book out. I have dabbled some with bacon but have yet to find a cure that I am in love with either bought or homemade. I guess the good thing is that the end results have still always been better than store bought.

    Thanks again. [​IMG]
  12. invader q

    invader q Smoke Blower

    No Problem. It was a fun project. I'm probibly going to try some other recipied in the future, just to get some perspective.

    This Forum has been a great resource. I tend to just in with both feet, then panic, and this place was great when the panic set in. [​IMG]

  13. navionjim

    navionjim Smoking Fanatic OTBS Member

    If you have a copy of the "bible" Sausagemaker bt Rytec Kutus it has a really good recipy for bacon too.

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