First cut at curing bacon

beaudreaux · January 23

Just pulled the heavy end from the cure and pan fried. It is amazing!! Thanks to all of you that inspired me. I have been waiting on the outside temp to get down so I can cold smoke. Maybe tomorrow night. Planning on laying on some applewood smoke from the amazin. Any advice on this part of the process?

U_tarded · January 23

Let it sit uncovered 12-24 hours in the fridge on a rack and you should be good to go.

Village Idiot · January 23

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:

Recipe here.

Chubbs · January 23

Looking good VI. I am a few days behind you. Looking forward to it.

Chubbs · January 23

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:

Recipe here.

@VI, forgot to ask, did you cold smoke with AMS? Curious how you like it.

Village Idiot · January 23

@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.

Chubbs · January 23

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.

Assuming you got the pellets and not the dust from AMS? Want more smoke....I guess the saying everything bigger in Texas is true

Village Idiot · January 23

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

No, I got the sawdust. Reason being that I don't like being tied to getting supplies from a vendor.

billyray · January 23

@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. :))

Village Idiot · January 23

@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.

:D

billyray · January 23

@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.

nolaegghead · January 23

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.

Eggcelsior · January 23

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.

Awesome find. I am planning on hitting up some auctions next week. I found a site that manages restaurant closings and I have seen Hobarts going for 300-400 bucks on a 1600-2k machines. If anyone has 9k laying around, you can pick up a walk-in cooler that will let you regulate the humidity and temp for dry aging and preserving meats.

jimi1234 · January 23

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.

Village Idiot · January 23

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.

Thanks, Jimi. That's what I need to do.

500 · January 23

Lots of good information here;
http://www.wedlinydomowe.com/sausage-making/curing

JRWhitee · January 23

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:

Recipe here.

Thanks VI, just ordered my pink salt. I am inspired!

500 · January 23

I too just ordered pink salt from Savory Spice Shop.

billyray · January 23

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.

http://www.butcher-packer.com/index.php?main_page=advanced_search_result&search_in_description=1&zenid=706427c7ece19dc180869adf3ede0af6&keyword=pink+salt

Chubbs · January 23

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.

http://www.butcher-packer.com/index.php?main_page=advanced_search_result&search_in_description=1&zenid=706427c7ece19dc180869adf3ede0af6&keyword=pink+salt

I paid $10 shipping to SC

Focker · January 23

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.

Focker · January 23

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.

Would love to see some pics. Have a chance to get a nice Model #512 Hobart for $450. May be able to talk him down to $400. Wondering if this is a decent deal?

double · January 23

What size bellies do you guys generally use when making bacon?

Chubbs · January 23

I divided mine into 5 lb sections.

nolaegghead · January 23

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.

I don't know what model I used to have....Me and a friend cleared out an old grocery/deli that had been closed for years and the slicer was one of the spoils. We cleaned it up and sold it - I wasn't into charcuterie back then (this was 15 years ago).

Now I have the Chef's Choice 615.

NDG · January 23

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.

JRWhitee · January 23

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.

http://www.butcher-packer.com/index.php?main_page=advanced_search_result&search_in_description=1&zenid=706427c7ece19dc180869adf3ede0af6&keyword=pink+salt

I paid $10 shipping to SC

I paid $7.50 shipping from butcher & packer for 1 lb @ $3.50, $11.00 total

Chubbs · January 23

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.

NDG · January 23

Thanks!

Eggcelsior · January 23

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.

Would love to see some pics. Have a chance to get a nice Model #512 Hobart for $450. May be able to talk him down to $400. Wondering if this is a decent deal?

I'd go for it. The best I've seen on that is $500-800 bucks. I have been looking for a while and I hope to get something similar next week.

double · January 23

Ok I'm getting in on this bacon game just picked up a 12lb belly for $2.99 a lb

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