Anyone have links or advice on making bacon ? I have 4 bellys i cut off some hogs and a wsm . I trust the grillfellas more than google :))
I cooked some this weekend (twice) on my Sizzle Q by Little Griddle, man that thing is SLICK! :) They make one for the kettle called the Kettle Q. Found out the hard way the Sizzle Q doesn't fit on the kettle. >:(
http://www.littlegriddle.com/
(http://a248.e.akamai.net/origin-cdn.volusion.com/hexjv.qmjwf/v/vspfiles/photos/KQ17R-2.jpg)
That looks slick as shit Thunder ., but I gotta make this belly into bacon first ;D
ps that thing is pricy $$
Sparky, there are two big decisions you need to make for bacon:
1. Brine or Dry rub cure
2. Hot or cold smoke.
I've only made bacon once, brined and hot smoked. I used the maple recipe from the Weber SMOKE book. It turned out pretty good but I had my doubts making it. Once it came off the smoker it was kinda stiff, like over cooked meat but it cooked as I expected bacon to. Great maple taste in it as well. Good luck!
Thanks Gummi - was planning on a hot smoke , brine , don't want sweet bacon .
probably gonna be next month before I get to this so I got some time to get it sorted out .
I also have a whole fresh rear hog leg im thinking of doing around the same time , so if anyone has ideas for that im game ;) (I want to brine it too)
Thanks !
Quote from: sparky on September 09, 2013, 07:20:21 PM
I also have a whole fresh rear hog leg im thinking of doing around the same time , so if anyone has ideas for that im game
the only real/true answer is country ham. if you can't make that happen, it might be acceptable to do a mini-Luau type cook.
Quote from: mrbill on September 09, 2013, 07:56:44 PM
Quote from: sparky on September 09, 2013, 07:20:21 PM
I also have a whole fresh rear hog leg im thinking of doing around the same time , so if anyone has ideas for that im game
the only real/true answer is country ham. if you can't make that happen, it might be acceptable to do a mini-Luau type cook.
Prosciutto!
i make bacon at home quite a bit.
i even have about 20lb of pork belly in the freezer right now waiting to cure (can't find the ingredients locally anymore)
here's how i do it:
The ingredients:
morton tender quick
whatever other seasonings you want.
I typically roll with brown sugar, maple syrup, and some black pepper.
but even just pepper works really well
1 tablespoon of tenderquick for every pound of meat.
add in whatever else you want.
mix the cure well.
rub it all over the belly, try to get it as even as possible.
if your belly has skin, leave it on. if it has nipples, twist them a few times for good luck.
but the belly in a large zip-loc bag, squeeze out the air, and place it in the fridge.
flip it over once per day, for 7 days.
after 7 days, it should be cured. poke it to make sure the whole thing is firm.
If there are soft spots, leave it in the fridge for another day.
take it out of the bag and give it a thorough rince in cold water to get off all the cure.
cut off TWO small slices. fry them up in a hot pan so you can check how salty your bacon will be.
I always cut two because the end slice will always be saltier than the inside slices.
If the bacon is too salty, rinse it some more - or even soak it on cold water for 20 minutes.
To smoke, i technically hot smoke - but i try to keep it as cool as possible.
I always start without charcoal. I place the wood directly in the chimney and get it burning. Once it's engulfed and starting to burn down, i throw it in a spare kettle to get rid of the open flame and leave a smoldering piece of wood.
I typically use apple/cherry or maple, but hickory makes some nice bacon too.
the first burning chunks of wood will only smoke for an hour or less, so i put them in a basket and drop a few pieces of lump on top of them with a few more chunks of fresh wood.
make sure the fire is choked properly, you don't want any open flames.
if you're using kingsford, try to preheat it, or pre-light it. You don't want the white borax shit-smoke of kingsford affecting your precious bacon.
that stuff may not affect ribs and pulled pork, but bacon is more sensitive :)
smoke to an internal temp of 145, try to keep the smoker as close to 145 as possible (i usually do the first hour or two at 120 if using fruitwood. if using hickory, use a shorter smoke)
try not to render any of the fat out of the belly.
when you're done, bag it (fresh bag) and toss it in the fridge.
I try to wait at least a day before slicing, this will let the smoke distribute (so i've read).
if you don't have a meat slicer, put the belly on a cutting board and put a 2nd cutting board directly on top of the belly to serve as you're slicing guide.
use the longest sharpest knife you have - a 12" non serrated slicing knife works perfectly.
you can peel the skin off prior to slicing, or leave it on (it makes a nice crunch after frying - plus having bacon with nipples is pretty awesome)
Thanks troy , this sounds almost too easy !
I like mtq, but pink salt gives you better control over salt content of finished product.
Sent from my Samsung Galaxy Tab 2
Quote from: sparky on September 09, 2013, 06:37:02 PM
That looks slick as shit Thunder ., but I gotta make this belly into bacon first ;D
ps that thing is pricy $$
And here I thought I had an opportunity to be helpful here just once, DOH! Hahahaha, wow... I really misinterpreted this one.
Sparky I make bacon all the time and this is the recipe I use...it's from Michael Ruhlman's book Charcuterie.
Maple Cured Bacon
One 5 lb. piece of pork belly
2 ounces kosher salt
1/4 C. pure Maple syrup
2 t. pink salt (a curing salt)
1/4 C. Maple sugar
Mix up all the ingredients for the cure and spread it all over the pork belly. Make the coating as evenly as possible on both sides so the whole thing has a nice coating. Place in a zip lock bag or suitable container. Once you've done that, throw it in the fridge (36-40 degrees) for 7 days, flipping it over every day. On the 7th day, remove the belly and wash all the cure off. Put it on some sort of drying rack and stick it in back in the fridge for 1 day to dry out (form the pellicle). Next, take the bacon out of the fridge and hot smoke it (about 180-200 degrees) until the bacon temp reads 140. Take the slab out, place it in another zip lock bag, and immerse in a cool water bath to cool it quickly. Put it in the fridge, and now you've got bacon to fry!!!!
Thanks landkraftj , i got some pretty big chunks so i think i will make a couple different ones and see what i like best !
Quote from: landgraftj on September 10, 2013, 12:31:46 PM
Sparky I make bacon all the time and this is the recipe I use...it's from Michael Ruhlman's book Charcuterie.
Maple Cured Bacon
One 5 lb. piece of pork belly
2 ounces kosher salt
1/4 C. pure Maple syrup
2 t. pink salt (a curing salt)
1/4 C. Maple sugar
Mix up all the ingredients for the cure and spread it all over the pork belly. Make the coating as evenly as possible on both sides so the whole thing has a nice coating. Place in a zip lock bag or suitable container. Once you've done that, throw it in the fridge (36-40 degrees) for 7 days, flipping it over every day. On the 7th day, remove the belly and wash all the cure off. Put it on some sort of drying rack and stick it in back in the fridge for 1 day to dry out (form the pellicle). Next, take the bacon out of the fridge and hot smoke it (about 180-200 degrees) until the bacon temp reads 140. Take the slab out, place it in another zip lock bag, and immerse in a cool water bath to cool it quickly. Put it in the fridge, and now you've got bacon to fry!!!!
oh yeah, i forgot about drying.
i'll edit my post later for clarity - but definitely let it air dry in the fridge for several hours between curing and smoking.
Some interesting things to consider here. I may have to try my hand at bacon again. I've done it once, and I did it with a wet cure and cold smoking, and I wasn't happy with the results at all. It came out tasting more like a bad pork roast than bacon. I also had issue, in that I frozen it in like 1lb bags and a couple of the bags seemed to go bad in a day or two after defrosting. I may try to get a 2lb piece of pork belly and give a dry cure a try.
For you guys who have done it, do you have any pics of your pre and post cured/smoked pork belly to share? Also where are you getting your pork belly from, what kind of prices are you paying? The one time I tried it, I got it from a local butcher and it ended up costing me like 5 bucks a lb. It had very little fat on it, and by the time I got the skin off it was pretty skimpy (and being my first time trimming it I lost a fair bit of the little fat that was there). It just seemed at that price, by the time I factored in ingredients for the wet cure, wood dust for smoking it, and the time put in, it ended up costing way more than if I just bought some thick cut bacon from the grocery store.
I usually get mine from the butcher and its around $2.50/lb. I get a 10lb belly from him and go from there. I'm getting some next week hopefully. I'll take pics for you so you get an idea of how it looks. I have them take the rinds off for me, its just easier that way for me. And I'll never but store bought again...my bacon really turns out great (so the wife and friends tell me).
i buy from the asian grocery, 2 bucks a pound when its on sale
most bacon nowadays isn't cold smoked, it's hot smoked. (and technically, fully cooked and cured)
Thanks for the upcoming pics! I look forward to checking them out. Maybe I just need to find another butcher with much more reasonable pricing. Do any of you use a meat slicer, or just cut it with a knife? I liked the idea of using one cutting board as your edge while cutting it with a knife. I'm thinking too that maybe mine wasn't completely cured as it was still fairly soft and malleable after the curing process.
Quote from: Troy on September 11, 2013, 07:55:32 AM
i buy from the asian grocery, 2 bucks a pound when its on sale
most bacon nowadays isn't cold smoked, it's hot smoked. (and technically, fully cooked and cured)
Asian grocery bellies are usually small and skinny but yeah, the price is good.
I have a meat slicer and use that, but I've also used my sharper knives to slice it. Depends on y mood that day.
And it probably wasn't fully cured if it was soft. There is a big difference from my day one to day 7 pork bellies...very firm after the cure.
This thread needs pics......
Quote from: pbe gummi bear on September 11, 2013, 08:49:41 AM
Quote from: Troy on September 11, 2013, 07:55:32 AM
i buy from the asian grocery, 2 bucks a pound when its on sale
most bacon nowadays isn't cold smoked, it's hot smoked. (and technically, fully cooked and cured)
Asian grocery bellies are usually small and skinny but yeah, the price is good.
it's hit or miss. I think the thin ones come from the side belly and the butcher trimmed off the ribs and cartilage.
in illinois finding a good belly at the asian grocer was a challenge.
so far in socal, i've had no problem :)
finding tenderquick or pink salt on the other hand, has been incredibly challenging :(
Just asked a local small town store about ordering some. He said they can only get it in about 40lb boxes. Took my number so if someone else comes in asking we can split the box somewhat. Wonder if the bigger stores could order a smaller amount for me.
"my kettle is more powerful it will do almost anything."
my butcher down the st has pink salt. try an italian deli that cures their own meat.
Quote from: pbe gummi bear on September 11, 2013, 12:16:39 PM
my butcher down the st has pink salt. try an italian deli that cures their own meat.
i did.
i found two places that "have it" - but neither will sell it (they said it's only available to businesses)
There's always amazon. It's a little more expensive than locally found ones but it's convenient and you save a few bucks in gas.
http://www.amazon.com/D-Q-Curing-Salts-Pink-Salt/dp/B0050IM4MY
Troy I ordered my pink salt from the Spice house here in Chicago.
Hey - that place is a block away from me - let me know if you need me to be your salt agent.
i ended up ordering tenderquick on amazon on monday.
it arrived today.
Good to know Marty. They have alot of great spice mixes. Ordered 6 about a month ago when they had free shipping. Great stuff!
When we do the meet up let me know and I'll get everyone re-stocked.
You'll bring some to the socal meetup?
Just got a price for bellies yesterday...$1.59lb, rind off...
Sent from my Samsung Galaxy Tab 2
Bellies ordered and should have them by the end of the week. 5-7 day cure after that and then smoke time.
Didn't forget about you guys. Just picked up bellies yesterday and put them in the fridge to start the curing process. I have some pics and more later on.
Bacon out of the cure and waiting a day or two for the pelicle to form...soon it will be smoked!
We demand pictures!
Here's some photos...turned out great and I have 9 bags full of bacon in the freezer now, 2 of which go to mom and 2 go to my wife's boss.
Ready for the cure:
(http://i1245.photobucket.com/albums/gg598/landgraftj/IMG_0339.jpg) (http://s1245.photobucket.com/user/landgraftj/media/IMG_0339.jpg.html)
(http://i1245.photobucket.com/albums/gg598/landgraftj/IMG_0337.jpg) (http://s1245.photobucket.com/user/landgraftj/media/IMG_0337.jpg.html)
Slurry on:
(http://i1245.photobucket.com/albums/gg598/landgraftj/IMG_0340.jpg) (http://s1245.photobucket.com/user/landgraftj/media/IMG_0340.jpg.html)
Smoked:
(http://i1245.photobucket.com/albums/gg598/landgraftj/IMG_0347.jpg) (http://s1245.photobucket.com/user/landgraftj/media/IMG_0347.jpg.html)
Breakfast!
(http://i1245.photobucket.com/albums/gg598/landgraftj/IMG_0349.jpg) (http://s1245.photobucket.com/user/landgraftj/media/IMG_0349.jpg.html)
Quote from: MartyG on September 11, 2013, 03:35:43 PM
When we do the meet up let me know and I'll get everyone re-stocked.
Bumping this to see if I can pick up anything at the spice house for those coming to the meetup next Saturday.
Edit: the meetup in Chicago Troy- you know, that cool place you used to live?
Quote from: landgraftj on October 06, 2013, 08:18:07 AM
Here's some photos...turned out great and I have 9 bags full of bacon in the freezer now, 2 of which go to mom and 2 go to my wife's boss.
Thanks for the pics ! I got to get on this when i get some time , prob next month .
I gotta thank you guys ! I used both recipies and it is awesom ! Could have smoked a bit longer but it was gettin cold and the wsm wasnt playin nice ! Prob got 15# of bacon goodness !
(http://i240.photobucket.com/albums/ff41/cgh1309/IMG_20131125_163726_602_zpsaf0780ac.jpg)
Looks good, glad to have helped out!
This is VERY HIGH on my "to do" list. That bacon looks incredible.
I want to do some more soon but its hard to find belly here in the sticks , will have to wait till spring i got another 300# free hog coming :)
I'm making more bacon right now (probably WAY too much of it too...)
I'm documenting the whole process with photos and *gasp* video.
It probably won't publish until early january though.