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First cut at curing bacon
Comments
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Let it sit uncovered 12-24 hours in the fridge on a rack and you should be good to go.
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Just finished curing and smoking my first slab of bacon yesterday. It's too salty, and Ruhlman says to blanch it, so that's what I'll do today. Also, it was the only pork belly I could find, and it has too much fat. However, I've found much better bellies at my favorite Asian supermarket, so the next batch should be better. Overall, I'm real pleased with the curing. I got the recipe at:__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Looking good VI. I am a few days behind you. Looking forward to it.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Village Idiot said:Just finished curing and smoking my first slab of bacon yesterday. It's too salty, and Ruhlman says to blanch it, so that's what I'll do today. Also, it was the only pork belly I could find, and it has too much fat. However, I've found much better bellies at my favorite Asian supermarket, so the next batch should be better. Overall, I'm real pleased with the curing. I got the recipe at:
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
@Chubbs Yes, I did cold smoke it with the Amaz-N-Smoker. It works OK, but I want more smoke. I just received yesterday a Cold Smoker 3 and I'm anxious to see how it does. I like the fact that I can use regular wood chips, small wood chunks, and pellets. I'll probably use chips.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Village Idiot said:@Chubbs Yes, I did cold smoke it with the Amaz-N-Smoker. It works OK, but I want more smoke. I just received yesterday a Cold Smoker 3 and I'm anxious to see how it does. I like the fact that I can use regular wood chips, small wood chunks, and pellets. I'll probably use chips.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Chubbs said:Village Idiot said:Assuming you got the pellets and not the dust from AMS? Want more smoke....I guess the saying everything bigger in Texas is true__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Village Idiot Gary, how long did you smoke it? I clicked on that Cold Smoker 3, looks a lot better than my dryer vent pipe set up. Do you light the wood inside that cannister? I guess you just cost me some more money ) Looks like a good slicer might be in your future purchases. )Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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@billyray I haven't used the Cold Smoker yet, but from all I read, they recommend putting a self lighting briquette (heaven forbid) in the cannister, then lighting it. When the briquette starts ashing, put the chips in.By the way, I also bought a slicer that Lit recommended. Super pricy, but I'm that kind of guy.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Village Idiot Let me know how it works out for you. Since I've been smoking for 8 to 10 hours, it means I would need to fill it 3 times to do the same smoke. I was looking at the same slicer you got, but I came across a restaurant that was closing and picked up a Hobart 1612 12" slicer. It's older, but built like a tank, in great shape and runs well. It's way more than I need , but for $300, I couldn't pass it up. I'll post some pics with my next batch of bacon.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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That's a nice slicer, billyray. I used to have a Hobart slicer, wish I kept it.
VI - some of the most coveted bellies have more fat than average. Not a bad thing - you want fat that renders at a lower temp.
______________________________________________I love lamp.. -
billyray said:Village Idiot Let me know how it works out for you. Since I've been smoking for 8 to 10 hours, it means I would need to fill it 3 times to do the same smoke. I was looking at the same slicer you got, but I came across a restaurant that was closing and picked up a Hobart 1612 12" slicer. It's older, but built like a tank, in great shape and runs well. It's way more than I need , but for $300, I couldn't pass it up. I'll post some pics with my next batch of bacon.
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VI - I also found the bacon to be very salty when I first tried it. Now when the cure is finished, I rinse the belly off then soak it in water for about 2 hours before smoking, changing the water a few times during the period. Big improvement.
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jimi1234 said:VI - I also found the bacon to be very salty when I first tried it. Now when the cure is finished, I rinse the belly off then soak it in water for about 2 hours before smoking, changing the water a few times during the period. Big improvement.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I like my butt rubbed and my pork pulled.
Member since 2009 -
Village Idiot said:Just finished curing and smoking my first slab of bacon yesterday. It's too salty, and Ruhlman says to blanch it, so that's what I'll do today. Also, it was the only pork belly I could find, and it has too much fat. However, I've found much better bellies at my favorite Asian supermarket, so the next batch should be better. Overall, I'm real pleased with the curing. I got the recipe at:_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I too just ordered pink salt from Savory Spice Shop.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Next time you order check out the link below, their price is like $3.50/lb., not sure what the difference in the freight charges are.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
billyray said:
Next time you order check out the link below, their price is like $3.50/lb., not sure what the difference in the freight charges are.
I paid $10 shipping to SCColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
nolaegghead said:That's a nice slicer, billyray. I used to have a Hobart slicer, wish I kept it.
VI - some of the most coveted bellies have more fat than average. Not a bad thing - you want fat that renders at a lower temp.Which model did you have nola? Found a 12" Model #512 with two blades and stainless tray for $450. What do you think? Guy removed, cleaned, and lubricated all moving parts.
Been searching for a Hobart, Globe, Berkel for awhile.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
billyray said:Village Idiot Let me know how it works out for you. Since I've been smoking for 8 to 10 hours, it means I would need to fill it 3 times to do the same smoke. I was looking at the same slicer you got, but I came across a restaurant that was closing and picked up a Hobart 1612 12" slicer. It's older, but built like a tank, in great shape and runs well. It's way more than I need , but for $300, I couldn't pass it up. I'll post some pics with my next batch of bacon.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
What size bellies do you guys generally use when making bacon?Lynnwood WA
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I divided mine into 5 lb sections.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Focker said:nolaegghead said:That's a nice slicer, billyray. I used to have a Hobart slicer, wish I kept it.
VI - some of the most coveted bellies have more fat than average. Not a bad thing - you want fat that renders at a lower temp.Which model did you have nola? Found a 12" Model #512 with two blades and stainless tray for $450. What do you think? Guy removed, cleaned, and lubricated all moving parts.
Been searching for a Hobart, Globe, Berkel for awhile.
Now I have the Chef's Choice 615.
______________________________________________I love lamp.. -
Can I use a frozen slab of pork belly to start with? Or would you suggest fresh only? I am at butcher now and this is all they have.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Chubbs said:billyray said:
Next time you order check out the link below, their price is like $3.50/lb., not sure what the difference in the freight charges are.
I paid $10 shipping to SC_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
You can use frozen. They freeze them because the shelf life is not too long. Just leave it in your fridge for a day and it should thaw. Or rinse it wilth cold water to help thaw it.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Thanks!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Focker said:billyray said:Village Idiot Let me know how it works out for you. Since I've been smoking for 8 to 10 hours, it means I would need to fill it 3 times to do the same smoke. I was looking at the same slicer you got, but I came across a restaurant that was closing and picked up a Hobart 1612 12" slicer. It's older, but built like a tank, in great shape and runs well. It's way more than I need , but for $300, I couldn't pass it up. I'll post some pics with my next batch of bacon.
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Ok I'm getting in on this bacon game just picked up a 12lb belly for $2.99 a lbLynnwood WA
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