My first try at bacon

Discussion in 'Pork' started by brewerdave, Jun 25, 2016.

  1. brewerdave

    brewerdave Fire Starter

    So,

    15 pounds of pork belly trimmed, cut into 5 pound slabs.

     ​5 pound belly recipe:

    ½ cup of salt

    ½ cup of brown sugar

    1 TBS of black pepper

    1 tsp of Insta-Cure #1

    ½ cup (or more) honey

    Place mix and belly in 2.5 gallon zip-lock bags. Turn daily for 7 days. Cut a small slice to make sure cure has gone all the way through. If you like the taste, proceed.

    Wash each piece and ready the smoker.

    I set my smoker at around 165 degrees. I want my internal temp around 150 or better. I use the smoke incense for 2 rounds. That's about 90 minutes each.

    After 4 hours, remove the bacon. Let it rest for 30 minutes, then wrap in foil and chill in the fridge overnight. Slice it thin and fry it up. Not too bad if I say so myself

    Pictures soon

    BD
     
  2. gearjammer

    gearjammer Master of the Pit

    I'm watching, waiting patiently for pics.

            Ed
     
  3. smokinal

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

    It sure sounds good!

    Al
     
  4. brewerdave

    brewerdave Fire Starter


    It's very good I have to admit.

    Time for another batch
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Looks like blue ribbon bacon Dave.  Nice job! B
     
  6. brewerdave

    brewerdave Fire Starter

    Doing something wrong on the cooking side. Fried the bacon in a cast iron pan on med-high heat and it burned. So, I tried baking in the oven at 375 watched for a few minutes and semi-burned.

    Then tried some more in the microwave and it was not burned but still close to over cooked. Am I missing something regarding natural bacon or am I a simple idiot?

    Heres pics


    Help?

    DS
     
  7. bfilipowski

    bfilipowski Fire Starter

    Dry cured bacon has a lot less moisture in it. Also, there is quite a bit of sugar in your cure mix (bit a bad thing). I put mine in a cold oven and st it to 325. Then I start checking on it when the oven reaches temperature. With hot smoked, which yours soars to be, you won't get that extra crispy texture we all love, but as I make my own more frequently I now prefer this style.
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I agree alot of sugar. Sugar burns easy.

    Try lower stove temps. Medium low.
     

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