My latest bacon project

SeahawksEGGHead

So this time, I decided to use pork bellies for my bacon.  I had 2 bellies, so I cured one up normal like and one with some pure maple syrup for a bit of sweetness.  I cured them up for 7 days in the fridge, turning every day and rubbing them all around.  I rinsed them off and let them sit open air in the fridge overnight.  The next day, I fired up the egg, added 3 chunks of apple, and with the grill temp at 230, I placed my bellies.  They smoked for maybe an hour and a half before IT was 150.  Pulled them (threw a couple slices in the pan, couldn't resist), wrapped them in wax paper, put them in a Ziploc, and back in the fridge.  The next day, I sliced em, bagged em in maybe 10 oz portions, froze a lot of them, and left a baggie for us to use immediately.  I have to say they turned out pretty well.  Flavor is good, looks and taste like bacon, but next time, I think I'll go back to using boneless pork shoulder for buckboard bacon.  SWMBO said she's rather eat more meat than more fat.  Who am I to argue.

CarolinaCrazy

Looks good. 

I just picked up two 3# pork bellies and plan on curing and cooking them in similar fashion.

Never done it before.

theyolksonyou

I want to try this. Sounds fun and uh... bacon. Nuff said.

SeahawksEGGHead

CarolinaCrazy said:

Looks good. 

I just picked up two 3# pork bellies and plan on curing and cooking them in similar fashion.

Never done it before.

Good luck.  At worst, I've found it's as good as store bought.  At best, it's unlike any bacon you've experienced.  Thanks for reading, and be sure to post your bacon.  I'd love to see your results.

yzzi

I'm getting pretty low on bacon. I'm tempted to try the buckboard. Do you just do the same thing except use boneless shoulder instead of belly?

SeahawksEGGHead

yzzi said:

I'm getting pretty low on bacon. I'm tempted to try the buckboard. Do you just do the same thing except use boneless shoulder instead of belly?

What I did last time (and will do again) is use a bone in butt cut in half.  I used the boneless part for bacon, smoked up the bone in for pulled pork.  Next time we do bacon, I think I'll go with straight up boneless pork shoulder from Costco.  (14 pounds of it...)  And now, since I got my Christmas gift early (Chef's Choice 615 premium electric slicer) I can slice through that bacon like nothing.  SO looking forward to my next bacon makin' venture. 

yzzi

Thanks @seahawksegghead, I was thinking about doing the Costco packs, but I don't have a slicer, so maybe I'll reserve some for some pulled pork or something. That would be quite the chore.

SeahawksEGGHead

yzzi said:

Thanks @seahawksegghead, I was thinking about doing the Costco packs, but I don't have a slicer, so maybe I'll reserve some for some pulled pork or something. That would be quite the chore.

For my bellies, I didn't use the slicer.  I just used an electric knife to try and get them thin enough to store, thick enough to fry up and be wookie bacon.  (a little chewy)

buzd504

CarolinaCrazy said:

Looks good. 

I just picked up two 3# pork bellies and plan on curing and cooking them in similar fashion.

Never done it before.

I've done it.  It comes out amazing.  I used the Ruhlman recipe.

And I just used a slicing knife.  I find homemade bacon is better sliced a little thick anyway.

SeahawksEGGHead

buzd504 said:

CarolinaCrazy said:

Looks good. 

I just picked up two 3# pork bellies and plan on curing and cooking them in similar fashion.

Never done it before.

I've done it.  It comes out amazing.  I used the Ruhlman recipe.

And I just used a slicing knife.  I find homemade bacon is better sliced a little thick anyway.

Yes, I used the Ruhlman recipe as well, dry cure.  I have a co-worker who tried a wet cure method from Amazing Ribs.com.  He said he didn't like it so much and will try  the ruhlman's dry cure method next time.

http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html

Thanks to @Cookinbob for much help.  Turns out 17g of cure per pound is a real good mix.