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Curing Bacon

blukat
blukat Posts: 354
in Pork
Heres a good article on curing your own bacon.  I highly recommend it!
http://www.artofmanliness.com/2015/05/08/how-to-make-your-own-bacon/
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Comments

  • Chubbs
    Chubbs Posts: 6,929
    edited May 2015
    Most here, including myself, use the book Charcuterie. I have 120lbs under my belt. Makes for some good eats and way better than store bought if you cold smoke it
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • blukat
    blukat Posts: 354
    @Chubbs I also have Charcuterie, I make the Maple Bacon recipe, just finished curing 10lbs last week.  What are some of your other top items to try from the book?
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  • Bushmat1
    Bushmat1 Posts: 9
    I have that book as well as the next one in the series - salumi. I built my own curing chamber out of an old fridge (not that tough - under 200) and have been curing a ton of meat lately. The coppa was awesome. Guanciale, pancetta, and bresaola are currently hanging. I have made the corned beef out of Charcuterie many times, and it is awesome. Just make sure you use a flat only, otherwise the point will mess up the curing time due to nonuniform shape. Feel free to email me with any specific questions you have - bushmat1@gmail.com
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  • blukat
    blukat Posts: 354
    Thanks for the offer and information  @Bushmat1
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  • EagleIII
    EagleIII Posts: 418

    Sounds easy enough.  I am dying to try this, but it makes me a bit nervous.  Although, everyone that tries it says it is outrageous!


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    blukat said:
    @Chubbs I also have Charcuterie, I make the Maple Bacon recipe, just finished curing 10lbs last week.  What are some of your other top items to try from the book?
    Canadian bacon, smoked turkey, holiday glazed ham, it's all good


    Keepin' It Weird in The ATX FBTX
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  • Legume
    Legume Posts: 15,185
    Chubbs said:
     I have 120lbs under my belt. 
    This is the problem with making your own bacon, eventually you have to buy new pants.
    Love you bro!
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  • bigguy136
    bigguy136 Posts: 1,362
    I just picked up a 10 lb pork belly. Why not just smoke it without adding all of the salt/ nitrates? I think that would be smoked side pork?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Well, if your aim is to make bacon, it wouldnt be bacon. 


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