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Who makes their own bacon?
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Originally posted by mastercraftka View PostI made my first this winter. I did use pink cure. I would like to do it without but you need to be prepared to have it sit for twice as long. The Pink cure speeds up the curing process. So yes you can do it without pink cure but be prepared to babysit it for more than a month.
As for those that smoke it up to 165 not sure why you cook it then freeze it and then fry it but to each his own. How does that make it better? I only cold smoke mine just like I do my fresh sausage, dried sausage and summer sausage.
Anyway I used a dry cure it is very easy to get it over salty, gotta cure it for a few days take out rinse it and sample a piece.
Good luck there are lots of different ways to cure it btw the way.
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Originally posted by BuckRage View Postdry brine here. It can be done without the cure. Won't have the good color to it and won't keep as long. I do it few times a year and give away some.
p.s. I never ever cook it... doesn't make sense to me either. Only cold smoke then slice and freeze.
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Originally posted by texan4ut View PostI am going to try it. Costco pretty close to me. Last time I was there I saw the pork belly 2.99# What I am afraid of is I will like so much better than store bought I maybe making bacon forever.
On another note, its day three and the slabs are firming up nicely and have completely changed colors to an nice looking mahogany. Someone posted here it could take a month for the process to finish, but from what i have found on recipies guys are doing this same cure for 4 to 7 10 days depending on jow much liquid continues to come out of the meat. I did drain the bag juice today and it was substantial. I will update yall when i think the slabs are ready.
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Originally posted by BuckRage View Postcuring process does not take a month... most people will stop at 7 days which is the minimum I would do it. I normally go 14-17 days. Never drain off the liquid... thats where all the curing comes from. Only drain when your ready to start processing.
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Originally posted by dpg481 View PostIt was 2.99 last weekend there and has been for the last year or so since i first started buying it for making smoked pork belly burnt ends.
On another note, its day three and the slabs are firming up nicely and have completely changed colors to an nice looking mahogany. Someone posted here it could take a month for the process to finish, but from what i have found on recipies guys are doing this same cure for 4 to 7 10 days depending on jow much liquid continues to come out of the meat. I did drain the bag juice today and it was substantial. I will update yall when i think the slabs are ready.
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The discussion on hot smoking got me thinking; I really don’t know why I started to hot smoke it. Most likely because that’s the way I was taught. So I opened up my book on charcuterie and the author here recommends a hot smoke on bacon. I also like to eat it without frying it sometimes. So taking it to temp before freezing allows me to do that.
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