CAT | making bacon
Added black pepper to the cure. Also just remembered I forgot to add the cure part of the cure. Will get that in there tonight.
No tags
18
Making bacon batch 2 done. Decent, but I can do better
1 Comment · Posted by beerorkid in bacon, making bacon, smokin
So my goal when I decided to try making bacon was to try to make my favorite commercial bacon. First try was waaaaaaaaaaaaaaay too salty and I had to mess with it a bunch and well it was not all that great. This time I cut the cure time to 6.5 days instead of 14 […]
No tags
SO I headed to Ideal a few times and asked for pork belly and they and I misunderstood that I wanted pork side. Anyway I am curing this batch and only curing for one week. Plus salt is 70% while sugar is 30% plus 1 oz of cure. I have learned from the last time. […]
No tags
So I learned a ton with this whole bacon making experience. Main lesson: Be careful how much salt you use. Man it was literally innedible. The salt burned the lips and I could only make it through two pieces. I asked over on the smoking meat forums and they said I was kinda hosed. I […]
No tags
Just a slight update for now. I sliced some up and ate a few pieces with a friend that stopped by. I was worried about the color for a while when curing, soaking, and putting it on the smoker grate. The smoke brought out the color really well as you can see in the pic […]
No tags
This has turned out to be quite the experiment. I am two weeks in and am about ready to taste my bacon for the first time. I never weighed the pork bellies, but I am guessing 20 pounds easy. $30 Two weeks of cure in kosher salt and brown sugar. $10 lump charcoal / smoking […]
No tags
These have been curing in kosher salt and brown sugar for almost 12 days. About every two days I pour the liquid out and repack / rub the slabs with fresh and reused salt and sugar. The pretty red is gone. I am doing this all natural so no preservatives and the red color is […]
No tags
Wow, this is 12 hours later. It was all soaked. Did some research and found out I should be doing 4 pounds of salt to every 1 pound of sugar. I had done 3 pounds of salt to 2 pounds of sugar. I will adjust accordingly. The juice should lessen as I go and I […]
No tags
