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Bacon! 12 days of curing comes to the payoff

Started by jfbincypress, January 17, 2016, 05:06:46 PM

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jfbincypress

After 10 days of a wet cure, 2 days of uncovered refrigeration, and 3 hours of applewood and pecan wood smoking...it was time to slice and taste test. I'll refrigerate it tonight, and slice it tomorrow night.

Here are some of the cook pics along the way:






Finished product!




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MrHoss

"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

addicted-to-smoke

It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

fedex

Quote from: addicted-to-smoke on January 17, 2016, 07:59:58 PM
Looks phenomenal. Wish I knew how to do that.

Great Job, you will never buy store bacon again.

@addicted-to-smoke   It's not hard at all.  Get some Mortons Quick Tender and a nice slab of Pork Belly.  1 TBLS per lb rub it in and let your refrigerator do the rest.  Do a search on this site lots of info here.
1 Black Limited Edition Kettle & Wife Model #1962

jfbincypress


Quote from: fedex on January 18, 2016, 12:41:00 AM
Quote from: addicted-to-smoke on January 17, 2016, 07:59:58 PM
Looks phenomenal. Wish I knew how to do that.

Great Job, you will never buy store bacon again.

@addicted-to-smoke   It's not hard at all.  Get some Mortons Quick Tender and a nice slab of Pork Belly.  1 TBLS per lb rub it in and let your refrigerator do the rest.  Do a search on this site lots of info here.

Thanks! This is my 6th batch of bacon in the past year.

I didn't go that route, personally. I do like to mix it up. This cook was just 7 ingredients: curing salt, kosher salt, red pepper flakes, paprika, cumin seeds, brown sugar and honey. 

10lb belly ended up making 8.5 pounds of bacon; 7 pounds of slab cut, and 1.5 pounds thin cut for bacon wrapping things.




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Qreps


Troy

Why 12 days?

I thought it was 7

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jfbincypress

Depends, really. It was timing according to my schedule this time...and 10 days were wet cure, 2 days were dry fridge cure post-rinse. Then the smoke. Overnight refrigeration. Then slicing.


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Maxmbob

WTB, Westerner, glen blue,