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Old 03-01-2019, 08:36 PM   #51
HoustonR6ryda
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https://youtu.be/jCs0t_mm0uE
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Old 03-04-2019, 09:55 PM   #52
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Quote:
Originally Posted by texan4ut View Post
I bought a pork belly from Costco. The adventure begins. I cut it in 3rds, added cure #1, salt, sugar to each then black pepper in one, cajun seasoning in one, and sweet and smokey rub in the other. headed to the fridge for 14 days turning and messaging each day. Stay tuned.


I've found that 7 days has been plenty on bacon. If it seems dry consider backing off a few days, it needs to retain a little moisture. I cure pork butts for 14 days for cowboy cut bacon due to thickness of the cut. Not saying you're doing it wrong, but you could be eating bacon a week sooner :-))
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Old 03-04-2019, 10:15 PM   #53
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I've found that 7 days has been plenty on bacon. If it seems dry consider backing off a few days, it needs to retain a little moisture. I cure pork butts for 14 days for cowboy cut bacon due to thickness of the cut. Not saying you're doing it wrong, but you could be eating bacon a week sooner :-))
I think the week mark is the way to go also. Im on my second slab that is on day 4 as of now and its looking great. I think my biggest complaint with my first batch is that its pretry salty. I let it soak for about an hour after rinsing, but for this run i will probably let it soak 3 hours. As far ask knowing when its done curing, im going to rely off the feel. From what i can tell the more rigid the bacon the more done it is.

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Old 03-05-2019, 12:25 AM   #54
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I think the week mark is the way to go also. Im on my second slab that is on day 4 as of now and its looking great. I think my biggest complaint with my first batch is that its pretry salty. I let it soak for about an hour after rinsing, but for this run i will probably let it soak 3 hours. As far ask knowing when its done curing, im going to rely off the feel. From what i can tell the more rigid the bacon the more done it is.

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I let mine sit overnight in a tub of water and then let it sit and dry overnight to form the pellicle. This is a very important step that is often overlooked.
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Old 03-06-2019, 02:59 PM   #55
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I spend a lot of time in Spain. European laws prohibit smoking of rubies, capes, making sprats and other things. Smoked meat is believed to cause cancer. But then there is a huge amount of bacon and various qualities, as well as the fat of all kinds! And Jamon,,,
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Old 03-19-2019, 11:45 AM   #56
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Update after curing in the fridge 19 days, rinsed and put on racks for another 3 days in the fridge it is now time to smoke the bacon.
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Old 03-26-2019, 03:26 PM   #57
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Sliced some this morning. Sure is good. I will slice the rest later.
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Old 04-16-2019, 01:08 AM   #58
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Ive 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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Old 04-16-2019, 05:35 AM   #59
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I made 2 slabs back in January and they came out great. If I were to smoke another batch would the heat of a 90 degree day cause reason for concern on a 3-4 hour smoke if I’m using cure?
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Old 04-16-2019, 06:46 AM   #60
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I made 2 slabs back in January and they came out great. If I were to smoke another batch would the heat of a 90 degree day cause reason for concern on a 3-4 hour smoke if Iím using cure?


I wouldnt think. Youre already heating the meat, so the outside temp shouldnt matter much unless youre wanting to leave hang afterwards for awhile.


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Old 04-16-2019, 08:13 PM   #61
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Sliced some this morning. Sure is good. I will slice the rest later.
Nice
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Old 04-16-2019, 10:30 PM   #62
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I'm cold smoking two bellies this weekend
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Old 04-18-2019, 01:18 PM   #63
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Originally Posted by Darrenkw View Post
Ive 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.
I bought a Chef's Choice slicer Model #615A it works good and is easy to clean. Slices best when the bacon had been in the freezer for about 3 hours.
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Old 05-11-2019, 11:39 AM   #64
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I'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?
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Old 05-11-2019, 03:48 PM   #65
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Do you have to smoke it? How do you cold smoke with a regular smoker?
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Old 05-12-2019, 03:21 AM   #66
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Originally Posted by scotty View Post
I'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?
It's a little too hot now.
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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Old 05-15-2019, 10:31 AM   #67
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I have the same hanger from Amazon and it works great!! Good quality slicer makes a big difference!!
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Old 05-15-2019, 05:00 PM   #68
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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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Old 05-16-2019, 11:53 AM   #69
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Originally Posted by TexasTealHunter View Post
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?
In 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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Old 05-17-2019, 10:59 AM   #70
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Originally Posted by Grizz83 View Post
In 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.
Great info. on soak and dry that is what I will do, hoping I didn't put to much sugar, only time will tell.
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Old 05-17-2019, 11:09 AM   #71
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Originally Posted by TexasTealHunter View Post
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?
Look up EQ curing method or look at some of my recipes for bacon. You never have to worry about over salting your meat if you use 2.5% salt X weight of the meat. The best thing with this method is you can cure for as long as you want and it will never be over salted.
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Old 05-17-2019, 01:56 PM   #72
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Anyone ever made buckboard bacon? Its bacon made from a pork shoulder and not belly. I'm gonna grab a few pork belly slabs for my next batch and also a pork shoulder and give it a try.

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Old 05-17-2019, 02:00 PM   #73
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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.
http://diggingdogfarm.com/page2.html
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Old 06-09-2019, 01:07 PM   #74
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New, bigger slicer arrived and I was finally able to finish up my first batch of bacon. Itís quite tasty!

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Old 06-09-2019, 03:32 PM   #75
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New, bigger slicer arrived and I was finally able to finish up my first batch of bacon. Itís quite tasty!

Looks good!! What slicer did you buy? Iíve been using a large sharp knife but it gets old.
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Old 06-09-2019, 04:32 PM   #76
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Looks good!! What slicer did you buy? Iíve been using a large sharp knife but it gets old.


This one. Made short work of it.
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Old 06-18-2019, 11:01 AM   #77
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Finally made some buckboard bacon. That's bacon made with a pork butt and not pork belly. Turned out awesome! It was a big hit for Fathers Day morning breakfast. Cheaper than a pork belly, and I think I like it even more!



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Old 06-18-2019, 04:46 PM   #78
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Looks good I have 3 bellies in the fridge now!
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Old 06-19-2019, 08:36 AM   #79
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I make it every month or so.

I wet cure mine for 4-5 days (pink salt, salt, brown sugar, water), rinse well, heavily pepper one side, add an hour of smoke in an electric smoker, slice to ~2lb slabs, wrap in foil and plastic wrap, and then put in fridge.

I found wet cure to be more reliable, but it is definitely easier to get it too salty if you leave it much longer.

I work almost next door to the H-Mart, so pork belly is always available.
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Old 10-01-2019, 09:01 AM   #80
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I'll have to try this.

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Old 10-01-2019, 12:51 PM   #81
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Forgot to post this a couple weeks ago.



This belly was from HEB. It ha a Lot more fat than the ones Iíve gotten from Costco. So far I prefer the Costco ones.


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Old 10-01-2019, 02:07 PM   #82
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Forgot to post this a couple weeks ago.



This belly was from HEB. It ha a Lot more fat than the ones Iíve gotten from Costco. So far I prefer the Costco ones.


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What do you use to slice it?

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Old 10-01-2019, 05:35 PM   #83
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What do you use to slice it?

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Right now just a very sharp chef knife.

I eventually want to get a slicer because the thickness is pretty inconsistent slicing with a knife.


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Old 10-03-2019, 11:44 AM   #84
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Homeade Bacon... mmmm good
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Old 10-04-2019, 05:16 PM   #85
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I have 19 lbs of buckboard bacon curing now. Haven't been able to find any pork bellies in several months, so I have been using pork butts instead. They are cheaper anyway and make excellent bacon. Cut the bone out, then you can slice completely through it and get 2 decent slabs of meat. To get a nice slab shape, you do have to trim off some random pieces here and there. Ended up with about 2 lbs of scrap chunks and the 19 lbs to cure. I'll probably throw the random chunk in the crock pot or something. My basic cure consists of the pink curing salt, sea salt, and brown sugar, then give all sides a good dusting of garlic powder. I'll let these cure about 7 days, then rinse and soak in water overnight, then dry for a few hrs on a rack in the fridge, then cold smoke for 4 hrs.


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Old 10-04-2019, 05:36 PM   #86
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This is great and all but Costco has sliced bacon for 3.99 lb. That dollar is worth the work. Lol
Plus in my house, unfrozen bacon only lasts as long as it takes to cook. I could "make" 40lbs like y'all are, but it would go straight to being fried and eaten before I could freeze it.
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Old 10-04-2019, 05:37 PM   #87
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Suddenly I am starving
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Old 10-04-2019, 05:54 PM   #88
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This is great and all but Costco has sliced bacon for 3.99 lb. That dollar is worth the work. Lol
Plus in my house, unfrozen bacon only lasts as long as it takes to cook. I could "make" 40lbs like y'all are, but it would go straight to being fried and eaten before I could freeze it.
That's too bad, you're missing out! There's not any store-bought bacon on the shelf that can compare with homemade bacon at all. It really is that much better.

I paid $1.69/lb for the pork butts, so I'm actually saving a little bit of money and coming away with much better bacon. It really isn't much work at all, it just takes time. But I don't do it to save money, I do it because its friggin' delicious. But yeah, I make big batches for the same reasons you mentioned, bacon just doesn't last long in my house either. And I'm always giving a few packages away to friends and family.
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Old 10-04-2019, 08:14 PM   #89
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I'll admit that buckboard bacon looks hella tasty. I may be talked into this come winter when my schedule empties by half.
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Old 10-09-2019, 10:23 PM   #90
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Kinda bummed I found this thread. It has sent me down a rabbit hole I can return from the last couple nights. Now I’m just deciding what recipe to try first, and how to make spicy bacon
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Old 10-11-2019, 12:29 PM   #91
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I do.
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Old 10-14-2019, 02:20 PM   #92
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I do.
That is a slab of Bacon LOL
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Old 10-14-2019, 03:17 PM   #93
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dad. gum.
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Old 10-29-2019, 03:24 PM   #94
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livin right
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Old 10-31-2019, 03:50 PM   #95
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Buckboard Bacon ... Came out great. Have always followeed Ruhlman's recipe. This was my first one not using belly though

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Old 11-01-2019, 01:25 PM   #96
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Looks good! Did you buy a boneless butt?

I just made about 15 pounds of buckboard that I need to slice this weekend. I need a better slicer. The $75 cabelas grinder is a gutless POS.
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Old 11-01-2019, 02:22 PM   #97
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Yep. Boneless butt then butterflied out the thick end.

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Old 11-01-2019, 02:31 PM   #98
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Yep. Boneless butt then butterflied out the thick end.

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Cool. That's what I usually get too. Then on this latest round, all they had was bone-in, so that's what I got. When you cut the bone out, you can just sorta keep cutting through it and you will end up with 2 good slabs the meaty bottom portion and the top portion (with fat cap). The sliced, finished product of the top portion looks pretty close to regular ol' bacon made out of a belly.

They are cheaper too, so I'll probably keep getting the bone-in.
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Old 11-05-2019, 05:03 PM   #99
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I'm asking santa for a Hobart this year

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Old 11-07-2019, 05:46 PM   #100
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That the 7.5" cabelas grinder? That's the one I have. Its a piece of junk! I actually was gonna ask for a big commercial slicer for Christmas as well, but I came across a deal last night actually on FB marketplace, and couldn't turn it down. Berkel model 829 12" slicer. It's an older model, but these things are very well made and darn near bulletproof. $250. It went through a slab of bacon in seconds and effortlessly.


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