Originally posted by texan4ut
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Who makes their own bacon?
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Originally posted by Darrenkw View PostIve been doing this for years. If you can swing it, spend a little $$$ on your slicer. I initially bought a $99 L E M slicer from A-cademy and it broke on me about a month ago while slicing a home smoked ham. It is constructed mostly of plastic and not very durable. Also a pain to clean. Im looking for a replacement now.
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Originally posted by scotty View PostI'm a little late to the bacon party, but I just picked up my first pork belly from Costco.
I plan on using pink cure.
My question is, if I want to cold smoke it, at what outside temperature would that not be advisable?
I like ambient temps of under 65
That allows for an overnight smoke starting at about 800pm as the temp falls and I'll put it at 600pm
Ten hours of smoke
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I too am late to the game and just bought my first belly.... that being said doing some research and some people complain about curing process causing bacon to be to salty. Is the best way to combat this to soak in water a few hours after cure, as I do not like to much salt flavor.
Secondly if you use the sugar / maple syrup route does it come out to sweet, not looking for candied bacon.
Lastly anyone have good recipe with ingredient amount per lbs of the pork belly?
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Originally posted by TexasTealHunter View PostI too am late to the game and just bought my first belly.... that being said doing some research and some people complain about curing process causing bacon to be to salty. Is the best way to combat this to soak in water a few hours after cure, as I do not like to much salt flavor.
Secondly if you use the sugar / maple syrup route does it come out to sweet, not looking for candied bacon.
Lastly anyone have good recipe with ingredient amount per lbs of the pork belly?
No help on the sugar. I use a very small amount of it in my cure. I do add a lot of garlic powder though. I love garlic-y bacon.
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Originally posted by Grizz83 View PostIn regards to saltiness, yes, you definitely need to do a thorough rinse and soak. The last slab I did, I left it in a tub overnight in the garage fridge, then let it dry on a rack for another day before smoking.
No help on the sugar. I use a very small amount of it in my cure. I do add a lot of garlic powder though. I love garlic-y bacon.
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Originally posted by TexasTealHunter View PostI too am late to the game and just bought my first belly.... that being said doing some research and some people complain about curing process causing bacon to be to salty. Is the best way to combat this to soak in water a few hours after cure, as I do not like to much salt flavor.
Secondly if you use the sugar / maple syrup route does it come out to sweet, not looking for candied bacon.
Lastly anyone have good recipe with ingredient amount per lbs of the pork belly?
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Here is a link to a calculator that calculates the amount of cure/salt/sugar need for the weight of your pork belly.
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