Bacon! I hope

Susan Egglaine · March 2011

The raws:

6.3 pounds cut in half, put a tablespoon of Dizzy Pig Firewalk in one batch (have you voted today?)

still raw, plan to smoke next Sunday. Should I soak before? If so how long? Open to any suggestions, first timer here :unsure:

cookn biker · March 2011

Susan, You'll love it!

WWSis · March 2011

In advance...yum!

:laugh: I don't know anything about it, except how good it is when mark makes it! :laugh:

Susan Egglaine · March 2011

The spices smelled good!

Susan Egglaine · March 2011

I hope it turns out as good as Mark's

I can taste that BLT now!

Susan Egglaine · March 2011

Weekend Warrior @ Waldorf 09

YUM!!!!

WWSis · March 2011

Susan, thanks!

That's a great pic! I wish I got to see him more than once or twice a year:(

WessB · March 2011

Hope it comes out well..I'm sure it will...what's up with that date on the package..08/03/10...cant be real based on the way the meat looks..

2Fategghead · March 2011

Hey Susan, Maybe if you read through this it may help. I will tell you I took Stikes advice and cure for 7 days. What I also did was after the cure time I rinsed the bacon off and placed in a non reactive metal pan and soaked for about 6 hours (I cheated and used aluminum pans but, next time I will get some plastic pans). I never changed the water but should have several times. After the soak I took them out of the water and dried them off. I placed them back into the fridge over night. Then I smoked them.

Here I Michael Rulhmans wright up.

http://ruhlman.com/2010/10/home-cured-bacon-2.html

Susan Egglaine · March 2011

yes, got it this summer, just getting around to the project

the meat was slaughter that day

Lovenbrau · March 2011

Susan, did you travel to Nahunta to get that, I am about an hour from there and would love to get a "belly". Please post the end results. Trying to justify getting a meat slicer for turkey breast, roast beef and definately bacon.

Cheers!
Rich

WessB · March 2011

cool...well it looks fine.

Crimsongator · March 2011

You know it's a good place when the bag even says "pork king"

Susan Egglaine · March 2011

Thanks Tim!

Susan Egglaine · March 2011

yes, it is out of the way but worth it. Side meat is what they said they use to make bacon. I am not sure how this is differant from a belly?

FlaPoolman · March 2011

I'm sure it's gonna be great Susan. Last time I made it I believe I just rinsed it good then back in the fridge overnight. That was with the Hi Mountain cure

Susan Egglaine · March 2011

Sounds like a good plan!

stike · March 2011

what recipe are you following?

Little Steven · March 2011

Susan Darlin'

You are nowhere near a first timer :evil:

Steve

Susan Egglaine · March 2011

This one:
2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt

2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)

Substitute the above with:

5 tablespoons of tender quick

plus

4 tablespoons coarsely ground black pepper

4 bay leaves, crumbled (left out)

1 teaspoon freshly grated nutmeg (substitute with 1/4 tsp ground nutmeg)

1/4 cup brown sugar or honey or maple syrup (used the dark brown sugar)

5 cloves of garlic, smashed with the flat side of a chef’s knife (substitute with 2 1/2 minced garlic in a jar)

2 tablespoons juniper berries, lightly crushed (optional)(left out)

5 to 10 sprigs fresh thyme (optional)(substitute 1/4 tsp chopped thyme
any suggestions???

Susan Egglaine · March 2011

Thanks! I think :blink: :blink:

2Fategghead · March 2011

That's What I did to Michael Ruhlman recipe.

I like it pretty good.

http://ruhlman.com/2010/10/home-cured-bacon-2.html

eenie meenie · March 2011

Susan, I love the name of the butcher shop, Pork King. :laugh: :laugh: :laugh:

Can't wait to see the finished bacon. Nothing like home cured and smoked bacon.

2Fategghead · March 2011

Rebecca, Did you get to see my final write up on the bacon I made? :huh:

Bacon! I hope

Comments

Categories