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Bacon

Bubba12803Bubba12803 Posts: 15
in EggHead Forum
Anyone ever tried to smoke their own bacon on the egg? I would like to give it a try but not sure of how I would do it.
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Comments

  • LoggerLogger Posts: 134
    I used Fred's method except I was able to find a pork belly from a butcher.
    Here's Fred's video:

    http://www.fredsmusicandbbq.com/category_s/744.htm

    Pay attention to:
    After it's cured, follow his steps on soaking and then drying the meat before cooking. 
    It was excellent!
    I'll be doing another one soon.
    OKC area
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  • GriffinGriffin Posts: 3,736
    If stike were around, he could tell you more than you would ever need to know. Be patient, there are people here who have and they'll be around shortly to inform you. Still something I'd like to try if I could ever find pork belly.

    Large/Mini owner

    Griffin's Grub

    You can also find me on Facebook.

     

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  • OnegrecookOnegrecook Posts: 121
    Griffin said:

    If stike were around, he could tell you more than you would ever need to know. Be patient, there are people here who have and they'll be around shortly to inform you. Still something I'd like to try if I could ever find pork belly.

    Is it possible to order a pork belly online? I've wanted to try making bacon as well, but can't find a pork belly around here.
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  • ccpoulin1ccpoulin1 Posts: 382
    I dry cure mine with butcher packer cures. .33 ounces per pound of belly ( i like their maple cure)  rub thoroughly and place in ziploc in the fridge. rotate every other day.  Normally it is fully cured in 14-21 days. Remove from ziploc and let dry on a rack in fridge (preferably overnight until a pellicle forms.   Smoke on egg indirect at 225-250 until internal temp of bacon reaches 150*.  Use your favorite wood.  (again, i like maple).  You will not be dissapointed.

    "You are who you are when nobody is looking"

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  • IrishDevlIrishDevl Posts: 1,276
    I have a few threads where I cure and smoke bacon (search under my nam, - I even did wild boar bacon).  If you are just wondering about smoked bacon, I just did it again last weekend.  About a 5lb curred belly, I smoked with hickory and cherry at 200 degrees on the egg until the belly reached an internal of 155 (any wood is fine for the most part I just found this when I was looking).  then pulled it, it is in my fridge now and I will slice this weekend.  I am a huge fan of taking the slices, and then putting them back on when I am making food low/slow and I just put brown sugar and maybe a few other slices and just leave them on the egg with ribs, butt, pulled beef etc...  I and my kids love it.  Let me know if I can help with the cure. 
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  • Bubba12803Bubba12803 Posts: 15
    Thanks for all info. Really looking forward to trying this some weekend. So many things you can do with the egg!
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  • Little StevenLittle Steven Posts: 20,818
    Onegrecook said:
    If stike were around, he could tell you more than you would ever need to know. Be patient, there are people here who have and they'll be around shortly to inform you. Still something I'd like to try if I could ever find pork belly.
    Is it possible to order a pork belly online? I've wanted to try making bacon as well, but can't find a pork belly around here.
    Dunno where you are but if you have an oriental market near you they will have them and probably cheaper than grocery stores
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  • jlsmjlsm Posts: 478
    If you can get only grocery store bacon, you'll love it. I can get Amish thick sliced and slab, and the whole process seemed like a waste of time to me. It was no better than what I can buy and took a lot of effort to save a total of $4. I used Rulhman's recipe.
    Owner of a large and a beloved mini
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  • jlsmjlsm Posts: 478
    Meant to add the link.
    Owner of a large and a beloved mini
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  • SoCal_GrillerSoCal_Griller Posts: 121
    I made some bacon a couple of months ago.  It turned out great.  I bought Ruhlmans book after reading about it on the forum.  My next project is going to be Canadian Bacon.

    image
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