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Old 02-13-2018, 01:22 PM   #1
hunterdrake
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Join Date: Oct 2006
Location: Texarkana
Hunt In: Red River County
Default Want to try making my own bacon

Anyone have a good process/recipe? Just like plain old Hickory smoked. Thanks!
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Old 02-13-2018, 01:23 PM   #2
rladner
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Location: Coppell
Hunt In: San Saba
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in. I can never find really good THICK cut bacon. Thinking about making my own as well
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Old 02-13-2018, 01:33 PM   #3
sierracharlie338
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Join Date: Dec 2011
Location: The Republic of Texas (Houston)
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Ill follow along to see how it turns out!
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Old 02-13-2018, 01:34 PM   #4
SKLOSS
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Hunt In: Anderson & Coleman Counties
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Check the recipe section. Big thread about making your own.
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Old 02-13-2018, 01:37 PM   #5
SKLOSS
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I lied. It was in the campfire

Makin' Bacon
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Old 02-13-2018, 02:38 PM   #6
Strummer
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Location: Edna Tx
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Itís very easy to make . I normally do about 60 to lbs a year .
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Old 02-13-2018, 02:41 PM   #7
Todd-ty729
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Location: Double Oak(Flower Mound), Denton County
Hunt In: Irion County and formerly Mexico
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I wonder how many pounds of bacon I consume a year?
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Old 02-13-2018, 02:45 PM   #8
AntlerCollector
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Hunt In: Votaw, Hardin/Polk Co., TX. Bon Weir, Newton Co., El Dorado, Schleicher Co., TX.
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Just type the word bacon in the search and you will find lots of info
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Old 02-13-2018, 02:49 PM   #9
Grizz83
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Join Date: Jul 2013
Location: Central Texas
Hunt In: Coryell Co, Collingsworth Co, Colorado, Kansas
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5 lbs of pork belly

+

http://ruhlman.com/2010/10/home-cured-bacon-2/
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Old 02-13-2018, 03:01 PM   #10
Brazman
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Location: Abilene, TX
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I've made about 50lbs in the last year for myself, and about a 15 lb batch for a family that picks my kids up from school most days. It's easy, satisfying, and the end result is soooooo gooooooood. This has become my favorite recipe, but I also make just brown sugar black pepper smoked, too:
https://www.foodnetwork.com/recipes/...-bacon-3362606

After the fridge curing, I rinse off, and right on to cold smoke for a few hours. I also add extra pepper to the brown sugar bellies, and extra paprika and red pepper flakes to the above recipe. I substitute molasses for the honey in the linked recipe.
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Old 02-13-2018, 03:09 PM   #11
ShoootLow
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Location: Montgomery Co.
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I've done 70# this year. If you are doing more than 4-5lbs you would be best to find someone with a meat slicer. It's easier than you think, and the end result is amazing if done correctly. I suggest substituting sugar for salt in most of the recipes or you will have to soak after curing to get ideal results.
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Old 02-13-2018, 03:13 PM   #12
texansfan
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Quote:
Originally Posted by Strummer View Post
Itís very easy to make .
Dilly Dilly

Easy to make but also easy to mess up
Its like making jerky
It can come out too salty really easily
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Old 02-13-2018, 03:24 PM   #13
wooman
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Join Date: Dec 2012
Location: Groveton
Hunt In: trinity,kerr,Newton
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Just rinsed a cured belly and put in the fridge. I made a few hot links since the smokehouse will be fired up tomorrow. Lots of info on making bacon out there. Good luck and have fun with it!
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Old 02-13-2018, 08:01 PM   #14
merlin
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My uncle taught me simple recipe. Cut your slabs, salt and pepper them and smear fresh garlic on them. let them sit in ice chest overnight and smoke to perfection the next day
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Old 02-13-2018, 09:26 PM   #15
pbl
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how long will it last if you vac-seal and freeze it? Foodnetwork shows a limited timeframe.
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Old 02-13-2018, 10:07 PM   #16
ShoootLow
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Join Date: Aug 2011
Location: Montgomery Co.
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Default Want to try making my own bacon

To be honest it doesn't make it very long around here, but if sealed correctly a year is no problem. I found some almost two years old hiding in the back and never knew the difference. Seasoning and sitting overnight after cure/salt is rinsed off to allow the pellicle to form is absolutely necessary, allows the smoke flavor to absorb into the meat.

Last edited by ShoootLow; 02-13-2018 at 10:13 PM.
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