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Bacon curing

IrishDevlIrishDevl Posts: 1,390
edited March 2012 in EggHead Forum
So I have my pork belly curing with pink salt, kosher salt, brown sugar, maple syrup.  Will pull in 5-7 days and smoke, looking forward to my first bacon experiment.  My kids rave when I get butcher bacon and slow smoke it, plenty available soon enough.  
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Comments

  • ChubbsChubbs Posts: 6,925
    I want to try that too. Let us know how it goes and take some pics.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • travisstricktravisstrick Posts: 5,001
    Well.... you have my attention. 
    Be careful, man! I've got a beverage here.
  • IrishDevlIrishDevl Posts: 1,390
    3 slabs, all same cure.  I am following a recipe from Charcuterie, in some 2 gallon bags now. Will take pics along the way and be sure to post.  Everyone loves bacon.  
  • MickeyMickey Posts: 18,691

    Please keep a good running photo op going. Have wanted to do that, just (well I am lazy)......

    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • ChubbsChubbs Posts: 6,925
    Are you going to make several packs and Food Saver them? Really can't beat bacon.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • IrishDevlIrishDevl Posts: 1,390
    Yes, will foodsaver/freeze them.  Here is the starting cure, just took the pic in the bag, about 5 hours in. 
  • IrishDevlIrishDevl Posts: 1,390
    Mickey - so far, so simple.  Just mix a few ingredients, rub into pork and bag it.  Turn every other day for 5-7 days.  Then smoke, and pork belly is reasonably priced, I think I paid $3-4 per pound, and I am sure that is overpaying to what it can be gotten for.
  • stikestike Posts: 15,597
    Try the savory. That stuff is a winner
    ed egli avea del cul fatto trombetta -Dante
  • IrishDevlIrishDevl Posts: 1,390
    I was going to do a savory, but they keep stating that if you will use for bacon then perhaps sweeter is best - my kids love bacon smoked, so I went with this.  Damn, I wish I did one savory now.  Oh well, next time, and if turns out well will be soon enough.
  • MickeyMickey Posts: 18,691
    Sorry. Savory?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • travisstricktravisstrick Posts: 5,001
    Sorry. Savory?
    Yea really. I'm lost too.
    Be careful, man! I've got a beverage here.
  • IrishDevlIrishDevl Posts: 1,390
    In the book Charcuterie, add a few other ingredients, garlic etc... and you have a savory (non-sweet) taste.  They do state that for bacon (fried) sweet is better, but I am all over savory next.  
  • IrishDevlIrishDevl Posts: 1,390
    To be  ore specific, from the book Charcuterie, "Or, if you like a more savory bacon, add smashed garlic cloves, bay leaves, and plenty of cracked black pepper.  Go a little farther in the savory direction with juniper berryies, herbs, and nutmeg, and you'll have pancetta on your hands." pg. 41-42  
  • stikestike Posts: 15,597
    Devil. If you buy a typical slab of belly you can cut it in half and do a sweet and savory each time. No worries man. You cannot go wrong with three batches of sweet. The sweet's fantastic too.
    ed egli avea del cul fatto trombetta -Dante
  • IrishDevlIrishDevl Posts: 1,390
    Stike, fired up for some savory next my man.  
  • Smoke it VERY low and VERY slow.  Next time try buckboard bacon.  A great alternative to traditional or canadian bacon.  
    Love smoking chicken...but they are hard to keep lit ;-) http://daveyrayland.wordpress.com/ Small Egg / Weber OTG 22" / CharGriller Trio / Masterbuilt 30" Electric
  • Little StevenLittle Steven Posts: 28,817
    Sorry. Savory?
    Yea really. I'm lost too.

    stike just spelt it wrong boys. He meant savoury

    Steve 

    Caledon, ON

     

  • MickeyMickey Posts: 18,691

    oh

     

    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • IrishDevlIrishDevl Posts: 1,390
    Charcuterie has it as savory.  I think it can be either way, no?
  • IrishDevlIrishDevl Posts: 1,390
    Book has the smoke temp at 200 degrees until bacon gets to an internal of 150.  
  • Little StevenLittle Steven Posts: 28,817
    It was a weak attemp at humour Irish

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    you can hot or cold smoke.  hot smoking will cook it and firm it. cold smoking will just give it the smoke.
    the savo(u)ry recipe is very close to pancetta.  a good way to load up is to do two bellies, each cut in half, and cured in four 2-gallon bags.  one sweet, one savory, and two pancetta to be rolled and tied.  good stuff

    ed egli avea del cul fatto trombetta -Dante
  • IrishDevlIrishDevl Posts: 1,390
    Oh, ooppppssss.  I actually looked it up on dictionary.com.  I am big dumb animal folks.  
  • stikestike Posts: 15,597
    what steven lacks in height, he makes up for in length (by adding extra letters to wourds, i mean)
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817

    stike,

     

    Is a belly a whole belly or a cut from a half carcass?

    Steve 

    Caledon, ON

     

  • IrishDevlIrishDevl Posts: 1,390
    Then why the name "Little" Steven?
  • stikestike Posts: 15,597
    if you ask for a 'belly', you get one side.  i have gotten them bone-in (spares attached), and deboned.  it's a tough call.  if you take off the spares and leave enough meat on them to cook them as spares, you end up with thin spots in the bacon.  if you have them bone it, your spares are a little weak.

    i usually ask for deboned, and cook the spares for dinner after curing the belly.


    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817
    Then why the name "Little" Steven?
    Cause dwarf is rude

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 28,817
    edited March 2012
    Yeah, after I thought about it I realised that they have to eviscerate the carcass

    Steve 

    Caledon, ON

     

  • IrishDevlIrishDevl Posts: 1,390
    Ah yes, the evisceration...
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