Homemade bacon

IQthere4iam

I saw a few months back someone posted something about making homemade bacon. I tried searching but not really finding instructions. Can someone link me to the how to's.

I'm sure I am just missing it

Steve

FlaPoolman

here's a good place for info
http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html

Bacchus

Follow that link, and give it a shot. It is Eggcellent stuff, whether you use loin, butt, or belly. I just did it for the first time a couple years ago and was kicking myself for not doing it sooner. Now I keep some on hand pretty much all the time.

IQthere4iam

That looks GREAT and has been added to my list of things to cook, but I am looking for a pork belly recipe. I'm sure this would work on a belly as well but I want the belly discussed, you know idiot proof :ermm:

Someone had talked about getting a big belly and quartering it and making 4 different flavors, curing for 10 days and smoking at about 180.

Thanks!

Richard Fl

Here is one I recently did.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1101545&catid=1
And here is another Thirdeye tutorial.

http://playingwithfireandsmoke.blogspot.com/2002/10/lynnes-breakfast-bacon.html

Canugghead

here you go Steve ...
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1101545&catid=1
Gary

Richard Fl

Little slow tonight, but thanks for the showing. Hope you have made some.

Canugghead

Tried bacon for the first time recently, two slabs of belly using Ruhlman's recipe, one sweet, one savory, not bad but sure got lots of room for improvement. Tried HM jerky cure with great success but not bacon yet.
Gary

Little Chef

Steve: If you want 'idiot proof' as you said, get some Hi Mountain Buckboard bacon cure. It's an excellent product! It can be used on loins, belly, and butts to make different styles of bacon. Once you get the hang of it from a pre-mixed, you can expand your horizons, and even begin making your own 'from scratch' cures. (I think it was Stike that made the analogy of like buying a boxed cake mix, as opposed to fully from scratch). Once you get the hang of the process(es) themselves, you can delve into the amazing world of cured meats, ie Charcuterie. I have seen the Hi Mountain cures in Bass Pro Shops, or you can certainly order directly from them online. They truly have great product.

http://shop.himtnjerky.com/online/product.php?productid=25

IQthere4iam

Richard Fl wrote:

Here is one I recently did.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1101545&catid=1
And here is another Thirdeye tutorial.

http://playingwithfireandsmoke.blogspot.com/2002/10/lynnes-breakfast-bacon.html

Thanks everyone! Richard I think the link (yours) is what I saw. I'll be trying soon.

Follow up question: how the heck do you slice it so perfect? Do I need to go buy a meat slicer? :evil:

nuynai

Check out ChuckWagon's BellyAchin' Bacon. Full recipe listed. Put the bacon in the freezer to firm it up, but not freeze. Get a ruler or other firm guide and slice it to your liking of thickness. If it's not cold, it doesn't slice well.
Hope this helps.

Richard Fl

Place the meat in the frig overnight to chill.
I have an old rival stainless steel for my slicing, but bought one of these a few years back for a backup. Still in original box.

http://www.harborfreight.com/compact-food-slicer-42787.html

Chief Chef

Look up 2FatHead -he has a good picture tutortial on the curing and smoking of bacon. I have also experimented with several recipes including those by Michael Ruhlman - look him up on the internet.

Buckeye Fan

about 3 weeks ago I tried to make my first batch of bacon from a about a 4 pound belly. I covered it with kosher salt, brown sugar and a little maple syrup. Turned it every day for 7 days did a couple of 2 hour soaks thought I was doing everything right. I then smoked on the egg till it was about 180 degrees with apple wood. Cooled it, sliced it, fried it up and is was like rubber! No matter what I did or how long I fried it it was chewyyyy really bummed me me out. The wife says just by it from the store and be done with it. Well now that was just an all out challenge to me! Any ideas guys of what I did wrong??

Stike help me man

IQthere4iam

I've seen a few mention a cure then a soak fir a few hours. What are you soaking it in and why?

Buckeye Fan

Just soaking in clean water to remove some of the salt. That was part of the recipe. The bacon was not too salty and had good flavor but how long can you chew a piece of bacon. Starting to think my bacon was on the way to becoming jerky!!!

Little Chef

Soak out in water to help get rid of the excess cure and saltiness.