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makin' bacon, or whatever you call it... #7404372
11/13/21 10:42 PM
11/13/21 10:42 PM
Joined: Jun 2010
Posts: 14,320
Iowa
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Iowa
My first attempt at cottage bacon, buckboard bacon, bacon or whatever you wanna call it...

Fareway had pork butts on sale for 99 cents a pound last week, so I figured I am not out much if it did't turn out. I picked up this 9 pounder and had them de-bone it (he looked bored and saved me the trouble)....

[Linked Image]

Got out my brisket knife and filleted it out best I could to get a uniform thickness....

[Linked Image]

Then I put on the rub, the recipe I used...

9lb pork butt boneless
5 tablespoons kosher salt
1 cup white sugar
4 tablespoons restaurant ground black pepper
3 teaspoons paprika
3 teaspoon pink curing salt


[Linked Image]

I rolled it back up, it looks good already, lol.

[Linked Image]

I then wrapped it tight in plastic bags, and put it in the fridge...

[Linked Image]

The recipe for the rub (which I modified slightly to my taste) called for a 7 day rest in the fridge for pork belly, but this is a little thicker so I left it for 10 days in the fridge, turning it daily then I rinsed it off well. It looked like this after that, patted dry...

[Linked Image]

I then left it uncovered like it is and put it in the fridge for 24 hours.

Today I smoked it at 200 degrees until it was 150 degrees internal temp with fruit wood pellets, apple & cherry. It came out like this after cooling in the fridge for several hours after smoking...

[Linked Image]

Then to the slicer....

[Linked Image]

And finally a sample, it was very good and tastes like bacon. If someone blind folded you you'd swear it was bacon, so I must of done it right.

[Linked Image]

The 9 lb pork butt yielded just over 7 lbs of finished product. I was happy about that considering the bone was included in the 9 lbs from the store. I figure all in, spices, meat, pellets, etc.... maybe cost me $1.35/lb.

I love it when a plan comes together.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404373
11/13/21 10:47 PM
11/13/21 10:47 PM
Joined: Dec 2006
Posts: 9,277
se SD
rags57078 Offline
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Heck yeah looks great


Off in my own world

Fish on !!!!!!!



47 years in this game of trapping
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404374
11/13/21 10:49 PM
11/13/21 10:49 PM
Joined: Dec 2006
Posts: 1,721
Missouri
M
mississippiposse Offline
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Missouri
Looks really good

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404377
11/13/21 10:50 PM
11/13/21 10:50 PM
Joined: Apr 2011
Posts: 2,114
SE SD
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DWC Offline
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SE SD
I never heard of cottage bacon til a few years ago. My in laws get hogs done at a locker frequently and they gave us some. Amazing stuff-id rather have it over regular bacon.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404378
11/13/21 10:50 PM
11/13/21 10:50 PM
Joined: May 2009
Posts: 12,931
Champaign County, Ohio.
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KeithC Offline
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It looks good and you definitely can't buy bacon for $1.35 a pound.

Keith

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404398
11/13/21 11:33 PM
11/13/21 11:33 PM
Joined: Dec 2017
Posts: 5,733
Kansas
Pawnee Offline
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That looks great thanks


Everything the left touches it destroys
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404404
11/13/21 11:43 PM
11/13/21 11:43 PM
Joined: Dec 2006
Posts: 8,939
ND
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MJM Offline
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ND
I have one in the frig now. I looked at a three pound pack of Cloverdale bacon the other day in the store it was $21 + change. Over seven dollars a pound. That was what got me making what ever you call it.


"Not Really, Not Really"
Mark J Monti
"MJM you're a jerk."
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404406
11/13/21 11:47 PM
11/13/21 11:47 PM
Joined: Jun 2019
Posts: 115
NC
Mac McAtee Offline
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NC
It's called Irish Bacon.


NCTA, FTA, FBU,NTA
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404422
11/14/21 01:03 AM
11/14/21 01:03 AM
Joined: Nov 2011
Posts: 21,100
New Hampshire
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Nessmuck Offline
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Posts: 21,100
New Hampshire
Looks like (Boco ) Canadian Bacon ,when you sliced it. But if it looks like bacon and tastes like baconÖit must be bacon. Bettah than 5.99 lb


It is better to die on your feet than to live on your knees.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404424
11/14/21 01:13 AM
11/14/21 01:13 AM
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Posts: 40,202
james bay frontierOnt.
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Boco Offline
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james bay frontierOnt.
It looks real good.


Forget that fear of gravity-get a little savagery in your life.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404443
11/14/21 03:28 AM
11/14/21 03:28 AM
Joined: Dec 2006
Posts: 11,206
Oakland, MS
Drifter Online content
trapper
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Posts: 11,206
Oakland, MS
What slicer you running now?


Some individuals use statistics as a drunk man uses lamp-posts ó for support rather than for illumination.

Andrew Lang (1844-1912) Scottish poet, novelist and literary critic









Life member NTA , and GA Trappers assoc .
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404457
11/14/21 05:56 AM
11/14/21 05:56 AM
Joined: Dec 2006
Posts: 27,129
williamsburg ks
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danny clifton Offline
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I cut those pork shoulders into steaks and just freeze. Also grind them and make sausage. High as meat is getting you would think more people would be doing it. i just buy high mountain spice kits. including their bacon kit. I bought one of those small apartment type fridges several years ago for curing bacon or whatever in. Works great.


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404458
11/14/21 05:58 AM
11/14/21 05:58 AM
Joined: Dec 2013
Posts: 13,701
Greene County,Virginia
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run Offline
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Greene County,Virginia
Good job,ADC.


wanna be goat farmer.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404478
11/14/21 07:15 AM
11/14/21 07:15 AM
Joined: Dec 2006
Posts: 18,967
Sandhills Nebraska
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Gary Benson Offline
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Sandhills Nebraska
Very nice! A also have a pork loin in the fridge as we speak beginning the brining process. I'm doing half with Tenderquick, the other half with a homemade recipe. I did a sample on some thin pieces overnight and fried it for breakfast. It may be the best pork I ever ate.
I'm tired of digging through bacon in the store looking for a package that a little meat along with the fat.


Life ain't supposed to be easy.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404481
11/14/21 07:16 AM
11/14/21 07:16 AM
Joined: Dec 2006
Posts: 18,967
Sandhills Nebraska
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Gary Benson Offline
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Sandhills Nebraska
[Linked Image]


Life ain't supposed to be easy.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404527
11/14/21 08:53 AM
11/14/21 08:53 AM
Joined: Sep 2020
Posts: 179
Georgia
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GARY M. Offline
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Georgia
U the man

Re: makin' bacon, or whatever you call it... [Re: Drifter] #7404635
11/14/21 11:53 AM
11/14/21 11:53 AM
Joined: Jun 2010
Posts: 14,320
Iowa
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Iowa
Originally Posted by Drifter
What slicer you running now?


https://www.walmart.com/ip/NESCO-FS-200-Everyday-Food-Slicer-Gray/38442838

Re: makin' bacon, or whatever you call it... [Re: danny clifton] #7404641
11/14/21 12:01 PM
11/14/21 12:01 PM
Joined: Jun 2010
Posts: 14,320
Iowa
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Iowa
Originally Posted by danny clifton
I cut those pork shoulders into steaks and just freeze. Also grind them and make sausage. High as meat is getting you would think more people would be doing it. i just buy high mountain spice kits. including their bacon kit. I bought one of those small apartment type fridges several years ago for curing bacon or whatever in. Works great.


I think people just don't know these days how to butcher a big piece of meat down into smaller cuts. A lot of people pay $1 lb more for cut up chicken vs. whole chicken. I buy a lot of big pieces of meat like roasts, briskets, pork loins (bone in sometimes), pork butts, whole chickens and turkeys etc.... Almost always cheaper to cut them up yourself and the home made ground meats are always a lot better and less fatty than what you buy pre-ground. If the whole meats have extra fat, I cut it off and freeze it to add to venison as well. I could afford to buy the stuff already cut up or ground, but I enjoy butchering it up.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404650
11/14/21 12:15 PM
11/14/21 12:15 PM
Joined: Dec 2012
Posts: 716
S E Idaho
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Jmack Offline
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S E Idaho
looks good. I tried making some last week but it didn't turn out. Way to salty , going to try it again but with a different recipe. Got to insulate my smoker better before I do the next one.Couldnt get it over 180 and its getting colder outside.


The first requisite of a good citizen in this republic of ours is that he shall be able and willing to pull his own weight.
Theodore Roosevelt

Re: makin' bacon, or whatever you call it... [Re: Jmack] #7404659
11/14/21 12:25 PM
11/14/21 12:25 PM
Joined: Dec 2006
Posts: 2,033
So. IL
pintail_drake04 Offline
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So. IL
After I started making my own bacon (buckboard), we haven't bought any from the store in almost a decade. Leaner, heathier, and you know exactly what's in it.

I like thick cut, heavily peppered bacon. And the stuff you buy in the store just doesn't compare. Not to mention, When I get the pork on sale, it comes out to a little over $1.10/lb
[Linked Image]


Originally Posted by Jmack
looks good. I tried making some last week but it didn't turn out. Way to salty , going to try it again but with a different recipe. Got to insulate my smoker better before I do the next one.Couldnt get it over 180 and its getting colder outside.


did you soak it after you were done with the cure? I always soak mine for 1-3hrs after I take it out of the cure, in cold water. It really helps remove the salt.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404678
11/14/21 12:47 PM
11/14/21 12:47 PM
Joined: Jun 2010
Posts: 14,320
Iowa
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Iowa
Here's the money shot. laugh

[Linked Image]

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404681
11/14/21 12:49 PM
11/14/21 12:49 PM
Joined: Dec 2006
Posts: 2,033
So. IL
pintail_drake04 Offline
trapper
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So. IL
that's worth the effort! well done

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404683
11/14/21 12:52 PM
11/14/21 12:52 PM
Joined: Nov 2011
Posts: 21,100
New Hampshire
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Nessmuck Offline
trapper
Nessmuck  Offline
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Joined: Nov 2011
Posts: 21,100
New Hampshire
I like Potato pancakes !


It is better to die on your feet than to live on your knees.
Re: makin' bacon, or whatever you call it... [Re: Nessmuck] #7404686
11/14/21 12:57 PM
11/14/21 12:57 PM
Joined: Jun 2010
Posts: 14,320
Iowa
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Iowa
Originally Posted by Nessmuck
I like Potato pancakes !


We call em hashbrowns. I make them from scratch too. I wish I'd had a loaf of home made bread baked for the toast but it was all real good. I can't make homemade eggs better than a chicken does though! lol

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404691
11/14/21 01:01 PM
11/14/21 01:01 PM
Joined: Nov 2011
Posts: 21,100
New Hampshire
N
Nessmuck Offline
trapper
Nessmuck  Offline
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Joined: Nov 2011
Posts: 21,100
New Hampshire
Originally Posted by ~ADC~
Originally Posted by Nessmuck
I like Potato pancakes !


We call em hashbrowns. I make them from scratch too. I wish I'd had a loaf of home made bread baked for the toast but it was all real good. I can't make homemade eggs better than a chicken does though! lol


I make potato pancakes with shredded onion,potato, 1 eggÖall beaten together Ösalt pepperÖ.and fry in oil. Is that how you make your hash browns ?


It is better to die on your feet than to live on your knees.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404720
11/14/21 01:40 PM
11/14/21 01:40 PM
Joined: Jun 2010
Posts: 14,320
Iowa
~ADC~ Offline OP
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Iowa
Originally Posted by Nessmuck
Originally Posted by ~ADC~


We call em hashbrowns. I make them from scratch too. I wish I'd had a loaf of home made bread baked for the toast but it was all real good. I can't make homemade eggs better than a chicken does though! lol


I make potato pancakes with shredded onion,potato, 1 eggÖall beaten together Ösalt pepperÖ.and fry in oil. Is that how you make your hash browns ?


No, I wash then shred the whole potatoes, then rinse them real well in a strainer, let em drain and squeeze out the rest of the water in a kitchen towel, then in a skillet with a little oil and butter, don't move them around at all until they are golden brown, salt and pepper, like you see in the picture, then I invert a plate on top of them, flip the skillet so they are on the plate and slide them back into the skillet to finish cooking on the other side. Makes for a great presentation.

Re: makin' bacon, or whatever you call it... [Re: pintail_drake04] #7404725
11/14/21 01:44 PM
11/14/21 01:44 PM
Joined: Jun 2010
Posts: 14,320
Iowa
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Iowa
Originally Posted by pintail_drake04
After I started making my own bacon (buckboard), we haven't bought any from the store in almost a decade. Leaner, heathier, and you know exactly what's in it.

I like thick cut, heavily peppered bacon. And the stuff you buy in the store just doesn't compare. Not to mention, When I get the pork on sale, it comes out to a little over $1.10/lb



Originally Posted by Jmack
looks good. I tried making some last week but it didn't turn out. Way to salty , going to try it again but with a different recipe. Got to insulate my smoker better before I do the next one.Couldnt get it over 180 and its getting colder outside.


did you soak it after you were done with the cure? I always soak mine for 1-3hrs after I take it out of the cure, in cold water. It really helps remove the salt.


You were one of my inspirations. Thanks for fielding that question too. I'd certainly defer to you on the bacon questions, I'm certainly a novice on it!

What kind of vacuum sealer do you use? I had a couple different ones but they never worked worth a hoot.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404732
11/14/21 01:52 PM
11/14/21 01:52 PM
Joined: May 2011
Posts: 14,595
Oakland, MS
yotetrapper30 Offline
trapper
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Posts: 14,595
Oakland, MS
That looks really great Jayme!


~~Proud Ultra MAGA~~
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404757
11/14/21 02:49 PM
11/14/21 02:49 PM
Joined: Dec 2006
Posts: 2,033
So. IL
pintail_drake04 Offline
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So. IL
I use the foodsaver, some sportsman model. It does OK for what I need it. I let the bacon rest over night in the fridge, and slice the next day. Package in 1# packages, and put all the scraps, and end cuts in separate bags for beans or cabbage meals. I've made just short of 100# of bacon this year so far. Now, I'm waiting for pork butts to go on sale again.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404785
11/14/21 04:06 PM
11/14/21 04:06 PM
Joined: Nov 2011
Posts: 21,100
New Hampshire
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Nessmuck Offline
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Joined: Nov 2011
Posts: 21,100
New Hampshire
ADCÖ..mine will blow those away !Ö.lol


It is better to die on your feet than to live on your knees.
Re: makin' bacon, or whatever you call it... [Re: Nessmuck] #7404791
11/14/21 04:11 PM
11/14/21 04:11 PM
Joined: Jun 2010
Posts: 14,320
Iowa
~ADC~ Offline OP
The Count
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The Count

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Iowa
Originally Posted by Nessmuck
ADCÖ..mine will blow those away !Ö.lol

While I'd agree, my wife wouldn't. lol

Re: makin' bacon, or whatever you call it... [Re: pintail_drake04] #7404793
11/14/21 04:14 PM
11/14/21 04:14 PM
Joined: Jun 2010
Posts: 14,320
Iowa
~ADC~ Offline OP
The Count
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Posts: 14,320
Iowa
Originally Posted by pintail_drake04
I use the foodsaver, some sportsman model. It does OK for what I need it. I let the bacon rest over night in the fridge, and slice the next day. Package in 1# packages, and put all the scraps, and end cuts in separate bags for beans or cabbage meals. I've made just short of 100# of bacon this year so far. Now, I'm waiting for pork butts to go on sale again.


I'm waiting for another sale myself.

I have tried food saver brand but had bad luck getting it to seal well. However I was trying wetter things like cut corn. The bacon being dryer would likely work better. I just used freezer ziplocs, it won't be around long enough to get freezer burn. lol

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404800
11/14/21 04:21 PM
11/14/21 04:21 PM
Joined: May 2011
Posts: 14,595
Oakland, MS
yotetrapper30 Offline
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Oakland, MS
Originally Posted by ~ADC~
Originally Posted by pintail_drake04
I use the foodsaver, some sportsman model. It does OK for what I need it. I let the bacon rest over night in the fridge, and slice the next day. Package in 1# packages, and put all the scraps, and end cuts in separate bags for beans or cabbage meals. I've made just short of 100# of bacon this year so far. Now, I'm waiting for pork butts to go on sale again.


I'm waiting for another sale myself.

I have tried food saver brand but had bad luck getting it to seal well. However I was trying wetter things like cut corn. The bacon being dryer would likely work better. I just used freezer ziplocs, it won't be around long enough to get freezer burn. lol


My luck with Foodsavers has been hit and miss. I had a really fancy, top of the line one and it croaked in less than a year. The one I have now is basic... but it seals good. It's a model V2460.

I sealed 200 ears worth of corn with it this summer lol.

Last edited by yotetrapper30; 11/14/21 04:22 PM.

~~Proud Ultra MAGA~~
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404822
11/14/21 04:44 PM
11/14/21 04:44 PM
Joined: Dec 2017
Posts: 5,733
Kansas
Pawnee Offline
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Kansas
Thanks for all the info. Iím going to try making some. Whatís the best slicer for the money?


Everything the left touches it destroys
Re: makin' bacon, or whatever you call it... [Re: Pawnee] #7404826
11/14/21 04:50 PM
11/14/21 04:50 PM
Joined: Jun 2010
Posts: 14,320
Iowa
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Iowa
Originally Posted by Pawnee
Thanks for all the info. Iím going to try making some. Whatís the best slicer for the money?


I have a pretty cheap one like I gave drifter the link to above. It works pretty good for me, if I use it everyday or something I could justify a more expensive one but for a couple times a month, it gets the job done.

Re: makin' bacon, or whatever you call it... [Re: yotetrapper30] #7404852
11/14/21 05:13 PM
11/14/21 05:13 PM
Joined: Jun 2010
Posts: 14,320
Iowa
~ADC~ Offline OP
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Iowa
Originally Posted by yotetrapper30


My luck with Foodsavers has been hit and miss. I had a really fancy, top of the line one and it croaked in less than a year. The one I have now is basic... but it seals good. It's a model V2460.

I sealed 200 ears worth of corn with it this summer lol.


Show off. Mine was cut off the cob and was kinda wet so the juice ran up and didn't let it seal well, I think. Had similar luck with meat juices as well. I freeze most stuff in freezer bags or plastic freezer dishes. But I FIFO it so it doesn't get freezer burnt or go bad in the deep freeze. I don't store anything more than a few days in the refrigerator freezer.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404863
11/14/21 05:29 PM
11/14/21 05:29 PM
Joined: May 2011
Posts: 14,595
Oakland, MS
yotetrapper30 Offline
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Oakland, MS
Originally Posted by ~ADC~
Originally Posted by yotetrapper30


My luck with Foodsavers has been hit and miss. I had a really fancy, top of the line one and it croaked in less than a year. The one I have now is basic... but it seals good. It's a model V2460.

I sealed 200 ears worth of corn with it this summer lol.


Show off. Mine was cut off the cob and was kinda wet so the juice ran up and didn't let it seal well, I think. Had similar luck with meat juices as well. I freeze most stuff in freezer bags or plastic freezer dishes. But I FIFO it so it doesn't get freezer burnt or go bad in the deep freeze. I don't store anything more than a few days in the refrigerator freezer.


Mine was cut off the cob also and it sealed good. My husband said I couldn't seal pumpkin puree because it was too liquidy. I said hide and watch, lol. It sealed that fine too.


~~Proud Ultra MAGA~~
Re: makin' bacon, or whatever you call it... [Re: yotetrapper30] #7404867
11/14/21 05:34 PM
11/14/21 05:34 PM
Joined: Jun 2010
Posts: 14,320
Iowa
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Iowa
Originally Posted by yotetrapper30


Mine was cut off the cob also and it sealed good. My husband said I couldn't seal pumpkin puree because it was too liquidy. I said hide and watch, lol. It sealed that fine too.


Oh course it would. I think even appliances are in on the whole "anything to prove your husband wrong" thing. laugh

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404869
11/14/21 05:38 PM
11/14/21 05:38 PM
Joined: Aug 2016
Posts: 372
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ADC, for vacuum sealing wet stuff like turkey breast or other meat, I fold a paper towel 3-4 times and lay it on the top of the meat and seal it right then. The paper towel absorbs just enough moisture to allow for a good seal. I don't know how it will work with something as wet as corn. It does well with meat and poultry.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404872
11/14/21 05:44 PM
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I appreciate the tips!

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404947
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On the foodsaver issue a guy at work told me he lays his fish fillets on a cookie sheet and sets it in the freezer for awhile then transfers them to the bag and it takes care of the liquid problem. I wonder if putting the stuff like corn or pumpkin in the bag then the freezer for awhile before you seal it would work on that stuff?

Re: makin' bacon, or whatever you call it... [Re: Badger23] #7405279
11/14/21 11:21 PM
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Originally Posted by Badger23
On the foodsaver issue a guy at work told me he lays his fish fillets on a cookie sheet and sets it in the freezer for awhile then transfers them to the bag and it takes care of the liquid problem. I wonder if putting the stuff like corn or pumpkin in the bag then the freezer for awhile before you seal it would work on that stuff?


I'll keep that in mind! Thanks.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416289
11/27/21 09:39 PM
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makin bacon
I've a bunch of pepper flakes still on the cured meat after rinsing and drying. is that OK?
It don't look like Jayme's.
just

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416293
11/27/21 09:42 PM
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Iíve never had a problem with leaving flakes on the meat actually when I do jalapeŮo bacon I want the seeds stuck to it for a little extra kick.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416325
11/27/21 10:16 PM
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Looks Awesome ADC


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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416616
11/28/21 10:13 AM
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That looks great Jayme! Where do you get your pink salt?

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416690
11/28/21 12:07 PM
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Wal Mart has pink salt. Probably any grocery store.

just

Re: makin' bacon, or whatever you call it... [Re: AKAjust] #7416695
11/28/21 12:11 PM
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Originally Posted by AKAjust
Wal Mart has pink salt. Probably any grocery store.

just


Is it the curing pink salt or just salt that is pink? Iíve seen the large grain regular salt that has a pink tint but itís not the curing pink salt.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416698
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Just emailed this to myself, gotta try it.


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Re: makin' bacon, or whatever you call it... [Re: AKAjust] #7416710
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Originally Posted by AKAjust
Wal Mart has pink salt. Probably any grocery store.

just


My Walmart has Himalayan Pink Salt not Prague #1 pink curing salt. Big difference. Not saying your Walmart doesnít have it just be sure what you are getting. Google a search for ď curing salt, where to buyĒ

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416778
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So I used Himalayan pink salt. Haven't smoked it yet. Whats the difference gonna be?

Re: makin' bacon, or whatever you call it... [Re: Badger23] #7416855
11/28/21 05:22 PM
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Originally Posted by Badger23
On the foodsaver issue a guy at work told me he lays his fish fillets on a cookie sheet and sets it in the freezer for awhile then transfers them to the bag and it takes care of the liquid problem. I wonder if putting the stuff like corn or pumpkin in the bag then the freezer for awhile before you seal it would work on that stuff?


That's what I did , otherwise you ruin a food saver , as there's a lot of juice that plugs the machine.
Ruined a machine thinking the tray would hold the juice .


We have met the enemy and the enemy is us!
Re: makin' bacon, or whatever you call it... [Re: AKAjust] #7416867
11/28/21 05:52 PM
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Originally Posted by AKAjust
So I used Himalayan pink salt. Haven't smoked it yet. Whats the difference gonna be?


If you used Himalayan pink salt it's not cured. The pink salt ADC was talking about is a cure. The difference is going to be that you will have a pork roast, not bacon.


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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7416987
11/28/21 08:31 PM
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Thatís a common misconception but salt IS the cure. Pink curing salt is 93.75% table salt and 6.25 sodium nitrite. The sodium nitrite is there as an added measure to help prevent botulism and once it converts into a nitrate it gives it the pink color you see in the store. I cure hams every year with only kosher table salt and I assure you they are cured hams when itís done not pork roast. Himalayan pink salt has 84 trace minerals, which could influence the taste on the cure but it will still be cured.

Re: makin' bacon, or whatever you call it... [Re: Trapset] #7416991
11/28/21 08:34 PM
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Originally Posted by Trapset
That looks great Jayme! Where do you get your pink salt?


I ordered it online Shawn, several years back so I have no idea where, sorry.

Here is some...

https://www.walmart.com/ip/The-Saus...Salt-for-Meat-and-Sausage-4-oz/643732973

Last edited by ~ADC~; 11/28/21 08:39 PM.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417001
11/28/21 08:45 PM
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I would think that any place that sells sausage seasoning and supplies should carry pink curing salt. Morton makes a product called tender quick that is the same thing. Grocery stores may carry it.

People were making bacon and hams for centuries before there was curing salt.


"Inflation is always and everywhere a monetary phenomenon". Milton Friedman.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417007
11/28/21 08:53 PM
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If bacon comes out to salty it needed more time soaking in fresh water before smoking.

If to salty after smoking all is not lost just open the package and soak the slices in fresh water for 15 minutes to an hour. This has saved my bacon in the past.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417096
11/28/21 10:15 PM
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Originally Posted by ~ADC~
Originally Posted by Trapset
That looks great Jayme! Where do you get your pink salt?


I ordered it online Shawn, several years back so I have no idea where, sorry.

Here is some...

https://www.walmart.com/ip/The-Saus...Salt-for-Meat-and-Sausage-4-oz/643732973


Thanks mister.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417431
11/29/21 10:22 AM
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I fried some before smoking. Tastes ok.
I did a lot of studying about curing after I read Angela's post and found that the salt is what does the curing.---it removes the water.
Thanks all for your comments.
just

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417446
11/29/21 10:36 AM
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Well I guess I learned something today. I thought the nitrites found in pink prague powder was a required ingredient in cured meats such as sausage, ham and bacon.


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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7417608
11/29/21 02:46 PM
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No more of it than it takes and as cheap as it is, I'll stick with the pink curing salt. I never even heard of the Himalayan salt before this thread.

I have heard of Himalayan possum that some folks here eat, just never heard of the salt.

Re: makin' bacon, or whatever you call it... [Re: Ope] #7418739
11/30/21 08:39 PM
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Originally Posted by Ope
Thatís a common misconception but salt IS the cure. Pink curing salt is 93.75% table salt and 6.25 sodium nitrite. The sodium nitrite is there as an added measure to help prevent botulism and once it converts into a nitrate it gives it the pink color you see in the store. I cure hams every year with only kosher table salt and I assure you they are cured hams when itís done not pork roast. Himalayan pink salt has 84 trace minerals, which could influence the taste on the cure but it will still be cured.


It's been done for hundreds of years without sodium nitrite .
Much like a lot of things , money talks.
You need all these things now days , because USDA says so .


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Re: makin' bacon, or whatever you call it... [Re: Ohio Wolverine] #7418853
11/30/21 10:14 PM
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Originally Posted by Ohio Wolverine
Originally Posted by Ope
Thatís a common misconception but salt IS the cure. Pink curing salt is 93.75% table salt and 6.25 sodium nitrite. The sodium nitrite is there as an added measure to help prevent botulism and once it converts into a nitrate it gives it the pink color you see in the store. I cure hams every year with only kosher table salt and I assure you they are cured hams when itís done not pork roast. Himalayan pink salt has 84 trace minerals, which could influence the taste on the cure but it will still be cured.


It's been done for hundreds of years without sodium nitrite .
Much like a lot of things , money talks.
You need all these things now days , because USDA says so .


These ^^^ . . . plus, nitrates may be a concern if you have any heart or vascular conditions.


"Humans are the hardest people to get along with."
Dr. Phillip Snow
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7421744
12/04/21 11:42 AM
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Iím giving it a try. Used Hi mountain bacon cure. Hopefully have some bacon at the end of next week

C3EF4F14-DC9D-4976-8E92-A556858400B8.jpeg

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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428476
12/11/21 11:28 AM
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So I took my supposed cured pork butt out to let it soak and the wife says it smells off! I used Hi Mountain bacon cure and used 1/3 more than it called for to be safe. Question is does cured meat smell funky before smoking?? It cured 8 days. My sniffer has never worked so I canít describe it. Thanks


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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428477
12/11/21 11:34 AM
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It should not smell tainted. Let her smell it after you soak it in water a couple hours before you smoke it.


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428481
12/11/21 11:45 AM
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Thanks Danny. If itís tainted Iím not sure where I went wrong


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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428533
12/11/21 01:01 PM
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If its been in a frig I bet its fine. Probably just not a smell she is used to. I made some chili verde with a pork shoulder. Instead of removing the bone I just chunked up the meat on the bone and did this with the boneless part. I have done it before and never had any problems using hi mountain cure. We like it. When I butcher a hog its what we use on the side and pork belly.

[Linked Image]


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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428554
12/11/21 01:20 PM
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Jayme you always make some good looking food. I am going to have to give that a try. I don't have a smoker but my boy does. I can do the prep and send it over to him to do the cook time.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428607
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Ok Danny mystery is solved. I prepared a brisket Thursday night and threw the bloody bag in the trash can. I was soaking it next to the trash can. Now Iím in trouble for the blood in the trash sick

Last edited by Pawnee; 12/11/21 02:23 PM.

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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7428799
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Got it smoked. Thanks for the info guys. Much appreciated

BC1DBC4A-2588-4430-BC53-33770E7DAB79.jpeg
Last edited by Pawnee; 12/11/21 07:26 PM.

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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7436322
12/19/21 11:40 PM
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How did it turn out Pawnee? Iím going to try this.

Thanks Jayme for the detailed post!

John

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7436380
12/20/21 03:16 AM
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Too much cure and its too salty. Dont use plastic to cure the meat in. Use glass. Otherwise you will taste the plastic. The meat will absorb the cure in a short time. That doesnt mean it needs more. Empty the little bag the cure comes in into a bowl and mix it good before you apply it to the meat.

It tastes good. I like it smoked longer than the directions say if you can "coldsmoke" I heat it to 140 like it says but I let it sit in the smoker 8 hours or more. About three chunks of charcoal and a nice piece of wood on top of it to smolder after the meat reachs its temp. Probably dont even need to hit 140.


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7436427
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Can we talk the BOSS into creating a new category and adding it to the top of the Home login page that covers these excellent food posts. These are too good to misplace and not find again.

Re: makin' bacon, or whatever you call it... [Re: JoMiBru] #7436451
12/20/21 08:17 AM
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Originally Posted by JoMiBru
How did it turn out Pawnee? Iím going to try this.

Thanks Jayme for the detailed post!

John


Wife and the boys say I hit a home run. Thanks again for all the wisdom that was shared.

6C372F95-FA1E-4E51-82A2-5FC2B23E51D2.jpeg

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Re: makin' bacon, or whatever you call it... [Re: 3togo] #7436520
12/20/21 10:52 AM
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Originally Posted by 3togo
Can we talk the BOSS into creating a new category and adding it to the top of the Home login page that covers these excellent food posts. These are too good to misplace and not find again.


There's a recipe section in the archives. Need to hit wolfdog up to put this post into it.


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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7437692
12/21/21 03:42 PM
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Well, it's started. A butt and a hunk of loin. If it don't turn out good I'm holding you personally responsible Jayme, lol.

[Linked Image]


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Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7437694
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laugh

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