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Old 05-10-2020, 11:46 AM   #1
tpack
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Default Making Bacon/Pork belly

This was my first attempt at curing a pork belly and making Bacon. I cured it for 7 days and smoked @ 200 for about 4 hours till internal temp of 160 degrees. I placed in the fridge over night and sliced today. I do not have a slicer so I cut in half to make the slicing easier. The taste was amazing to say the least. A 29.00 dollar(12 Lb.) pork belly yielded 10 lbs. of sliced bacon and 1.5 lbs. of ends and pieces for beans. I have a pork but curing for Buckboard bacon next weekend. Enjoy!!




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Old 05-10-2020, 11:48 AM   #2
Iansumrall
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Care to share your curing process?
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Old 05-10-2020, 11:50 AM   #3
kcmarullo
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Looks great !
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Old 05-10-2020, 11:52 AM   #4
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Quote:
Originally Posted by Iansumrall View Post
Care to share your curing process?


https://amazingribs.com/tested-recip...ked-bacon-home
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Old 05-10-2020, 12:34 PM   #5
flywise
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EmmmmEmmmmm Good!
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Old 05-10-2020, 12:35 PM   #6
flywise
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I’m going to do the buckboard in a couple weeks. Made several bacons and man it’s good
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Old 05-10-2020, 01:28 PM   #7
Aggiehunter08
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Looks top notch!
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Old 05-10-2020, 01:41 PM   #8
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Sweet!
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Old 05-10-2020, 01:52 PM   #9
BrandonH
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Looks great. If you make anymore look into an inexpensive or used meat slicer. I found a small used one for $10 locally...it's old but gets the job done. Not only did it make the job 10x easier, uniform slices make for more consistent cooking.

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Old 05-10-2020, 02:43 PM   #10
ttaxidermy
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Man that looks fabulous!!!! I will be trying this..
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Old 05-10-2020, 02:48 PM   #11
tpack
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Quote:
Originally Posted by flywise View Post
Iím going to do the buckboard in a couple weeks. Made several bacons and man itís good
I already have some curing for next weekend. Should be great.
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Old 05-10-2020, 03:13 PM   #12
Mike D
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Iíve heard of the buckboard bacon but never tried it. Anyone have a recipe to share?

I have 3 pork butts in the freezer.


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Old 05-10-2020, 06:32 PM   #13
saltman2011
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Quote:
Originally Posted by tpack View Post
This was my first attempt at curing a pork belly and making Bacon. I cured it for 7 days and smoked @ 200 for about 4 hours till internal temp of 160 degrees. I placed in the fridge over night and sliced today. I do not have a slicer so I cut in half to make the slicing easier. The taste was amazing to say the least. A 29.00 dollar(12 Lb.) pork belly yielded 10 lbs. of sliced bacon and 1.5 lbs. of ends and pieces for beans. I have a pork but curing for Buckboard bacon next weekend. Enjoy!!





UUUWWEEEE that looks good!!!
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Old 05-10-2020, 06:32 PM   #14
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Quote:
Originally Posted by tpack View Post
I already have some curing for next weekend. Should be great.
SAve me a piece...lol
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Old 05-10-2020, 06:33 PM   #15
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Quote:
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Thanks for the recipe...will try soon!
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Old 05-10-2020, 07:02 PM   #16
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I am the cook here. Wife is excellent but I adventure and do more! This is a Bucket List learn to do. The curing etc. totally lost. Always wondered about feral hogs if too lean for bacon? That is my first question?
I have the smoker, ability to slice, control temps in the smoker but lot to learn. Will check the link above as well. Back to wild hog? Usable or not for bacon?
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Old 05-10-2020, 07:22 PM   #17
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Thatís a nice Rec Tec there, bacon looked like it came out great


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Old 05-14-2020, 07:06 AM   #18
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I am in Stephenville if you need a taste tester!
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Old 05-14-2020, 07:15 AM   #19
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Good stuff. Reminds me I need to cure the belly in the freezer
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Old 05-14-2020, 07:30 AM   #20
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Quote:
Originally Posted by toomuchsun View Post
I am the cook here. Wife is excellent but I adventure and do more! This is a Bucket List learn to do. The curing etc. totally lost. Always wondered about feral hogs if too lean for bacon? That is my first question?
I have the smoker, ability to slice, control temps in the smoker but lot to learn. Will check the link above as well. Back to wild hog? Usable or not for bacon?
I have made bacon from a few wild pigs. They were between 150 and 200 pounds and where killed right about the time grain season was over so they were in good shape. Bacon turned out great. But most of the one that are running around in the woods are to lean for me, I have cured them though. As will as curing deer back straps, wild hog back straps. just about any meat can be cured and smoked. Most wild hogs though are to lean to get the actual Pork Belly, you will end up with a belly about a half inch thick, but the as I mentioned you can cure the straps and hams.
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Old 07-07-2020, 08:25 PM   #21
Ilik2hunt
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Are y’all using the same cure on buckboard as you do on pork belly bacon? I have made a lot of pork belly and jowl bacon but never made buckboard bacon.
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Old 07-08-2020, 08:59 AM   #22
tpack
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Quote:
Originally Posted by Ilik2hunt View Post
Are yíall using the same cure on buckboard as you do on pork belly bacon? I have made a lot of pork belly and jowl bacon but never made buckboard bacon.
I used the same exact cure. I ate some 2 days ago and it was really good. It tasted like a bacon /ham cross. I had to put some bacon grease in the skillet to fry it in though , because it was so lean.
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Old 07-08-2020, 01:43 PM   #23
Tjciranni
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Looks great. I have been wanting to try this myself. Thanks for all the info.
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Old 07-08-2020, 05:20 PM   #24
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Here is what mine looked like after I fried it up.

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Old 07-09-2020, 07:14 AM   #25
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Quote:
Originally Posted by BrandonH View Post
Looks great. If you make anymore look into an inexpensive or used meat slicer. I found a small used one for $10 locally...it's old but gets the job done. Not only did it make the job 10x easier, uniform slices make for more consistent cooking.

Sent from my SM-G973U using Tapatalk
I can't seem to find a slicer that will cut the bacon in the long strips we are use to. I have tried two different ones, an LEM, and the Academy store brand with the same results, I can only slice them on the short side. I have just been using my boning knife.
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Old 07-09-2020, 08:59 AM   #26
Jtrage
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Quote:
Originally Posted by dpg481 View Post
I can't seem to find a slicer that will cut the bacon in the long strips we are use to. I have tried two different ones, an LEM, and the Academy store brand with the same results, I can only slice them on the short side. I have just been using my boning knife.
I have the same problem. I just cut it in half before slicing.
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Old 07-09-2020, 09:04 AM   #27
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I actually took the bone out of the pork butt and sliced the butt down the center(top half and bottom half) and smoked the top half for bacon. It is leaner than the bottom and it makes it easier to cure and slice into bacon.
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Old 07-14-2020, 07:55 PM   #28
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Got mine in the cure tonight. I’m doing a whole slab of pork belly, 12 pounds. It’s going to be a long three days of waiting.

Last edited by Geezy Rider; 07-14-2020 at 08:03 PM.
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Old 07-17-2020, 04:36 PM   #29
Geezy Rider
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My pork belly is still in the cure. Iíll be smoking it tomorrow but in the meantime I saved the skin and made Cracklins today. WOW! These are fantastic. Iíll never feed the skin to my dogs ever again.
Dust them with a combination of Raging Blaze and Serendipity.
Mighty good eats.
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Old 07-18-2020, 01:05 PM   #30
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Quote:
Originally Posted by Geezy Rider View Post
My pork belly is still in the cure. Iíll be smoking it tomorrow but in the meantime I saved the skin and made Cracklins today. WOW! These are fantastic. Iíll never feed the skin to my dogs ever again.
Dust them with a combination of Raging Blaze and Serendipity.
Mighty good eats.
Mine had no skin. That look really good.
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Old 07-18-2020, 03:01 PM   #31
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I thought I was done considering this troublesome adventure but the works of art I am seeing here talked me right out of abandonment. Gotta learn and do it! Awesome shares and making me Hongry.
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Old 07-18-2020, 04:52 PM   #32
tpack
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Quote:
Originally Posted by Geezy Rider View Post
My pork belly is still in the cure. Iíll be smoking it tomorrow but in the meantime I saved the skin and made Cracklins today. WOW! These are fantastic. Iíll never feed the skin to my dogs ever again.
Dust them with a combination of Raging Blaze and Serendipity.
Mighty good eats.
Exactly how did you go about cooking them? Don`t leave us hanging.
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Old 07-18-2020, 04:55 PM   #33
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looks good
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Old 07-18-2020, 04:55 PM   #34
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Wow, bacon's looks delicious.
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Old 07-19-2020, 09:59 AM   #35
Geezy Rider
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Quote:
Originally Posted by tpack View Post
Exactly how did you go about cooking them? Don`t leave us hanging.
After slicing the skin off of the pork belly there was some fat and meat still attached so I sliced it up into 1Ēx 1Ē, give or take, squares.

Heated some peanut oil to 250į and slowly put all the squares into the oil.

Stir them quite often to keep them from sticking together.

Cook until they are a tan color. This may take an hour to cook.

Remove from the oil and put on a wire rack to cool.

Raise the heat on the oil to 400į.

In smaller batches add the once fried cracklins back to the pot for the second fry.

They will now ďpopĒ and expand. Fry until golden brown.

Remove from oil and place on a wire rack to drain.

Dust with youíre favorite cajun seasoning. (Ragin Blaze for me)

Just a couple of observations, if the heat is too high the cracklins will get too brown too fast and some of them can end up a little chewy and taste slightly overdone. The darker ones in my picture are an example of a little over done.
I let my heat get up to 475į and they cooked too fast. The first batch done at 400į were better.
Also, itís a good idea to pull one out of the fryer and taste test it to be sure itís at the right crunch.
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Old 07-19-2020, 10:06 AM   #36
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This bacon is fantastic. I made the maple version. I will be trying other types in the near future. Plain, jalapeŮo, pepper, asian etc.

This is easy and so much better than store bought it looks like Iíll be making my own for now on.

Sunday morning cooking on the flattop.

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Old 07-19-2020, 10:36 AM   #37
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Quote:
Originally Posted by Geezy Rider View Post
My pork belly is still in the cure. Iíll be smoking it tomorrow but in the meantime I saved the skin and made Cracklins today. WOW! These are fantastic. Iíll never feed the skin to my dogs ever again.
Dust them with a combination of Raging Blaze and Serendipity.
Mighty good eats.


If still in the cure you may want to consider the time required to rinse, soak if necessary, and let it rest/dry to form a pellicle. Skipping this step will cost you flavor and bacon may be too salty. Just my .02, and Th one skins look awesome!
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Old 07-19-2020, 11:11 AM   #38
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Looks great!
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Old 07-25-2020, 09:07 AM   #39
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All of it looks awesome. My Rectec will be at the house Tuesday and should be ready smoke by the weekend.
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Old 07-25-2020, 10:20 AM   #40
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My attempt:
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Old 07-27-2020, 06:17 AM   #41
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It's so easy to do and so dang tasty.
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Old 10-11-2020, 10:37 AM   #42
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Did you slice up the belly into the smoking size pieces before curing? Asking because in that link it says not to but be hard to cure a 12lb whole belly in a bag. Going to try this soon.
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Old 10-11-2020, 11:27 AM   #43
scotty
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Quote:
Originally Posted by dpg481 View Post
I can't seem to find a slicer that will cut the bacon in the long strips we are use to. I have tried two different ones, an LEM, and the Academy store brand with the same results, I can only slice them on the short side. I have just been using my boning knife.

I bought this one off Amazon.
Itís not cheap though.

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Old 10-11-2020, 11:32 AM   #44
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Bacon makes everything better good job on the first time
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Old 10-11-2020, 02:32 PM   #45
Geezy Rider
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Quote:
Originally Posted by mfarmer View Post
Did you slice up the belly into the smoking size pieces before curing? Asking because in that link it says not to but be hard to cure a 12lb whole belly in a bag. Going to try this soon.
Yes. I cut up my pork belly into slabs small enough to fit two each into a one gallon zip lock bag.
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Old 10-11-2020, 02:43 PM   #46
ptaylortx
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I love homemade bacon and sausage. I make probably 1500lbs of sausage a year and about 200 lbs of bacon. Hurricane Laura took out my smokehouse so I'm having to start over.

My favorite bacon cure is as follows per weight

Cure #1 - 0.25%
Kosher salt - 2.25%
Coarse ground black pepper - 0.19%
Brown sugar - 0.8%

It took me a few batches to get the salt content I liked. I cure for around 10 days. Then, cold smoke for 8 hrs. Chill over night then hot smoke at 160-180 until an internal temp of 148.
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Old 10-16-2020, 11:43 PM   #47
chicken fried
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I made some homemade bacon a couple of weeks ago and turn out great.
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