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Bacon

OnegrecookOnegrecook Posts: 121
edited September 2012 in EggHead Forum
Found a co-worker that raises pigs. She sold me a pork belly. Anybody willing to share their favorite recipe for home smoked bacon?

Photobucket Pictures, Images and Photos

Comments

  • A2ZA2Z Posts: 99
    That is some good looking stuff. There are some other threads going currently about bacon.  Try those or use the search engine.  I have not done it personally, but thinking about it.  Good Luck
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Home cured/smoked bacon is awesome. I do it a couple times a year following Ruhlman's recipe... http://ruhlman.com/2010/10/home-cured-bacon-2/ Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
  • A2ZA2Z Posts: 99
    edited October 2012
    @Mighty_Quinn ; Really easy recipe, will try that one for sure.  I assume indirect on the egg?
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Yeah, set up for indirect and use whatever wood you like for smoke...hickory or apple are good. Smoke at 200* until belly is 150*...
  • RicklesssRicklesss Posts: 391

    There was a thread either here or the "other" bge site, about a month ago about this.

    It had several really good hyper-links to other sources/recipes. I knew I should have saved it.

    I DID just buy "Charcuterie" by Michael Ruhlman, highly recommended.

    His recipes use pink salt, I used to always use Morton's Tender Quick.

     Go to the Mortons website and order the very inexpensive guide to "Meat Curing", it's also a good source.

     RicklessssssS in Oregon.

  • IrishDevlIrishDevl Posts: 1,390
    Charcuterie is a fantastic book for this, they have two versions, one sweet (more maple syrup) and a savory (more garlic etc...).  Basicaally, take pink salts, kosher salt, brown sugar and a few other ingredients, rub the pork belly with the mixture and leave in your fridge for a week turning each day or so.  A week later get you egg to 200 degrees with hickory, cherry, apple or whatever woods you like and smoke until 155 degree temp.  I have been doing it for quite sometime now and just mix different flavors in with the pink salts and kosher depending on how sweet/savory I want it.  I also did wild boar bacon which was fantastic.  Search my name and you will find all I did and some great commentary from the egg heads.
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