Bacon

Onegrecook · September 2012

Found a co-worker that raises pigs. She sold me a pork belly. Anybody willing to share their favorite recipe for home smoked bacon?

A2Z · October 2012

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_Quinn · October 2012

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/

A2Z · October 2012

@Mighty_Quinn Really easy recipe, will try that one for sure. I assume indirect on the egg?

Mighty_Quinn · October 2012

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*...

Ricklesss · October 2012

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.

IrishDevl · October 2012

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.

Howdy, Stranger!

Forums

Bacon

Comments