Re: Bacon
[Re: Michael Lippold]
#7782876
01/26/23 10:40 AM
01/26/23 10:40 AM
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Joined: Feb 2012
Posts: 1,884 Northeast Wisconsin
NE Wildlife
trapper
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trapper
Joined: Feb 2012
Posts: 1,884
Northeast Wisconsin
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I use tenderquick curing salt/sugar lay out your bacon slabs and cut so they fit In Oversized zip lock 2 gallon somewhat loose. Cover with 1/8 inch of the curing salt one side Flip over and repeat. I then lightly heat honey until it pours somewhat easily. Pour a nice layer on 1/2 cup to 1 cup and slide in the bag then on the non honey side Sprinkle in a 1/2 cup brown sugar. Zip tight and flip it around when you remember for about 7 days Rinse it all off with cool water pat it dry and add pepper or garlic or whatever you like. I prefer Just some pepper. Let it sit in the fridge over night so it forms a dry exterior set out get smoker going and smoke it at 180 until It reaches around 145-155 internal for me it takes usually around 2.5- 3 hours. Don’t get it too hot As you don’t want to render the fat out if it.
You can substitute the honey for maple syrup or just use Straight brown sugar. Smoke as heavy as possible the first hour or so. I have found hickory about the best with Bacon
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Re: Bacon
[Re: Michael Lippold]
#7783029
01/26/23 02:47 PM
01/26/23 02:47 PM
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Joined: May 2012
Posts: 5,901 michigan,USA
seniortrap
trapper
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trapper
Joined: May 2012
Posts: 5,901
michigan,USA
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What's better than bacon? MORE BACON!
Vietnam--1967 46th. Const./Combat Engineers
"Chaotic action is preferable to orderly inaction." "After the first shot, all plans go out the window!"
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Re: Bacon
[Re: pintail_drake04]
#7783032
01/26/23 02:58 PM
01/26/23 02:58 PM
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Joined: May 2007
Posts: 2,626 Flint, Michigan
bhugo
trapper
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trapper
Joined: May 2007
Posts: 2,626
Flint, Michigan
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I make my own cure, typically cure for 7-10 days depending on thickness of meat, rinse, coat in pepper, and smoke. We make around 500 pounds sausage and several hundred pounds of bacon each year. We make different forms of bacon, using mainly the shoulders & loins. Shoulders and loins we pick up on sale and make buckboard or Canadian bacon. Bellies have been stupid expensive lately, so we use what we can get. I mix up my bulk cure and store it in a jar so I always have it on hand. 27 pounds of buckboard bacon with a thick layer of black pepper. Very cool. What is your cure recipe?
Member MTPCA, FTA and NTA
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Re: Bacon
[Re: Michael Lippold]
#7783070
01/26/23 03:43 PM
01/26/23 03:43 PM
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Joined: Aug 2011
Posts: 1,977 Peoria County Illinois
Larry Baer
trapper
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trapper
Joined: Aug 2011
Posts: 1,977
Peoria County Illinois
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Equal parts of salt and sugar. ( any salt / any sugar ) Slab of bacon trimmed to an equal thickness and good size to cut up Pack the salt and sugar onto all sides of the bacon slab and put it in a zip lock bag or tuperware for 10 das- if it is thicker than and inch leave it for 14 days. when it gets hard / stiff it is cured. Was off the salt and sugar that is left and slice it and fry it up. After you wash it you can hang it somewhere cool and dry and it will keep a couple months.
People add all kinds of things to the salt and sugar. I like regular table salt and brown sugar. I have some I put a cup of molasses in last week. It will be done next week. Flip it over every other day when it is curing. You don't have to smoke it but it tastes better. Liquid smoke is not as good as the real thing. It's super easy. Try it. A slicer is a big help - the bacon should be firm and it should slice easy. Apple is my favorite wood for smoking.
That buckboard bacon looks awsome!
Just passin through
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Re: Bacon
[Re: Michael Lippold]
#7783744
01/27/23 08:38 AM
01/27/23 08:38 AM
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Joined: Dec 2006
Posts: 29,981 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,981
williamsburg ks
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I prefer no heat to smoke bacon. it will get cooked again anyway. leave it smoking for 4-5 hours
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Bacon
[Re: Michael Lippold]
#7783755
01/27/23 08:56 AM
01/27/23 08:56 AM
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Joined: Dec 2006
Posts: 2,151 So. IL
pintail_drake04
trapper
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trapper
Joined: Dec 2006
Posts: 2,151
So. IL
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This is my bulk cure recipe. I've been using it for many years, and it has never failed to provide amazing results.
BULK DRY CURE: 600g Kosher Salt 200g sugar 60g Prague Powder Cure #1
Mix and store in a mason jar. This is enough to cure several batches of bacon. Debone and trim your meat. I prefer my meat to be around 3" thick as this takes less time to cure. Take your pork (belly, shoulder, or loin) weigh in grams. I prefer a 2.5% cure, as for us it's not too salty. So, multiply the weight of the meat by .025 to get your 2.5% cure in grams. Rub into the meat. At this time, you add other spices. I almost always add 2-4 Tablespoons of brown sugar and enough black pepper to coat. Seal in a ziplock bag, and store in the fridge for 7-10 days (longer for larger pieces of meat). I turn the bags of bacon every day to help get a more even cure. After the appropriate time in the cure, rinse off the excess cure in cold water and pat the meat dry. I suggest slicing off a piece and test frying to see if it's too salty for your taste. If it's too salty, soak in cold water for 1hr. I reapply a layer of black pepper and allow the meat to rest to form a pellicle. Smoke with whatever wood you choose (I like apple and maple). Enjoy!
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Re: Bacon
[Re: Michael Lippold]
#7784392
01/27/23 10:45 PM
01/27/23 10:45 PM
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Joined: May 2010
Posts: 10,544 MN
Steven 49er
trapper
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trapper
Joined: May 2010
Posts: 10,544
MN
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Pintail, that bacon looks good, when's breakfeast?
"Inflation is always and everywhere a monetary phenomenon". Milton Friedman.
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