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Making bacon
Thecoiman
Posts: 134
i got a meat slicer for Christmas. I would like to make own bacon. I have googled and read a lot about the process. Wondering if anyone has do's or dont's from personal experience.
Garland, TX
2 Large, 1 Mini Max, 1 Mini
2 Large, 1 Mini Max, 1 Mini
Comments
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Do: Follow a recipe
Don't: Not follow a recipe
Do: Use nitrite and salt in the amounts recommended
Don't: Try to make it 'healthy' by using less salt and/or no nitrite[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Follow a recipe. The first several have worked well. The second is from Carcuterie by Ruhlman. After curing I soak my bellies 45 minutes rather than just rinsing to bring down the salt content. Have fun! Sandy Springs & Dawsonville Ga -
That second one (second image) is absent any flavorants. Ruhlman refers to that as a basic cure, a base for many variants, but it usually requires other ingredients
i would suggest one of the two more expanded recipes in that book, either the sweet or savory bacon cures. Both really good.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
I agree with what was said above. If you have access to maple sugar grated into flakes or maple sugar flakes they are a terrific addition. I find the syrup doesn't draw in as well.
Steve
Caledon, ON
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@Darby_Crenshaw - Do you hot smoke your bacon as suggested by Ruhlman and Polcyn or do you cold smoke it?LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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Totally agree, it's the base of a cure. I've added all kinds of stuff to it. Favorites have been brown sugar and maple syrup, and most favorite, garlic and rosemary. Experiment and have fun, but comprehend the recipe.Darby_Crenshaw said:That second one (second image) is absent any flavorants. Ruhlman refers to that as a basic cure, a base for many variants, but it usually requires other ingredients
i would suggest one of the two more expanded recipes in that book, either the sweet or savory bacon cures. Both really good.Sandy Springs & Dawsonville Ga -
@bgebrent - sorry if I missed it but what is the name of the book your pics are fromGarland, TX
2 Large, 1 Mini Max, 1 Mini -
I will let Darby answer the question that you directed at him personally. However I would like to offer this one tad bit of advice just to help you out a little if you should chose to cold smoke. Cured bacon will start to render out at 82F. Why is this important when cold smoking? If you run at 82 or higher for days, you stand a strong chance of having leather. However if your smoke time will be in the 6-24 hour range, you can disregard what I said above. I mentioned this because I sometimes cold smoke for days or weeks, not hours.Homebrewguy said:@Darby_Crenshaw - Do you hot smoke your bacon as suggested by Ruhlman and Polcyn or do you cold smoke it?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
The other recipes, which have served me well were found online and are reliable. The web source is legible at the bottom of the picture. Good luck and feel free to pm me any questions. Also, trust @Darby_Crenshaw.Sandy Springs & Dawsonville Ga -
Garland, TX
2 Large, 1 Mini Max, 1 Mini -
I tend to hot smoke now just out of convenience. When i 'cook' it later, to eat, i ease up a bit and just go hot and short. Heat through, caramelize some sugar, keep ot a little more moist
i prefer cold smoking, but usually do that now only with a ham, since it will be also later be cooked to 140 or so. I don't want any cooking of the ham during the first smoke[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Please feel free to pm me if you like. Enjoy the bacon brother!Thecoiman said:Sandy Springs & Dawsonville Ga -
My god, you sound like buddy the elf. We get it, you are Canadian. You like maple sugar. Jesus.Little Steven said:I agree with what was said above. If you have access to maple sugar grated into flakes or maple sugar flakes they are a terrific addition. I find the syrup doesn't draw in as well.Keepin' It Weird in The ATX FBTX -
He also tosses a mean salad[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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This is why I don't eat greenery. I much prefer to get my nitrites from meatbgebrent said:Nitrites in that celery salad.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I promise Scottie, I don't cure or serve my bacon with celery. I have been known to serve it on toast with lettuce, tomato and mayo. One of my favorites.SGH said:
This is why I don't eat greenery. I much prefer to get my nitrites from meatbgebrent said:Nitrites in that celery salad.Sandy Springs & Dawsonville Ga -
That's what I hear. Big fan of imitation calamari.Darby_Crenshaw said:He also tosses a mean saladKeepin' It Weird in The ATX FBTX -
@Thecoiman
One last minor point before I stand down. More often than not, hot smoking is more practical and easier achieved for the home chef/curist. Most everyone already has all the tools needed to do a great job of hot smoking. Cold smoking on the other hand requires a cold smoke set up of some sort or a old time smokehouse. Between the two methods, if time permits and weather conditions are right, I feel that cold smoking yields dare I say a slightly superior end product. Now I realize that this is a personal choice and matter of individual taste, but there is no denying the texture difference and the overall smoke base that the two methods produce.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Hog anus? I'll take calimari.The Cen-Tex Smoker said:
That's what I hear. Big fan of imitation calamari.Darby_Crenshaw said:He also tosses a mean saladSandy Springs & Dawsonville Ga -
It's one and the samebgebrent said:Hog anus? I'll take calimari. Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Agree with SGH on the differences between hot and cold smoking and their final impact on the meat. He's got more practical experience than I do, too. So pay attention to what he's saying
Every single step of the process has a reason and every element of the cure has an effect. A person interested in curing should try to understand what the logic is. It will make the final result better, be more enjoyable, and allow you the basis for experimenting (as opposed to just punting).[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Darby_Crenshaw said:He also tosses a mean salad
You raved about the "dressing"Steve
Caledon, ON
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You and Darby must be pretty good friends. Some of the things y'all say to each other would normally start a fist fight. But that "dressing" comment was a good one. Got to give you that my friend.Little Steven said:Darby_Crenshaw said:He also tosses a mean salad
You raved about the "dressing"Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I hear they actually hate each other...SGH said:
You and Darby must be pretty good friends. Some of the things y'all say to each other would normally start a fist fight. But that "dressing" comment was a good one. Got to give you that my friend.Little Steven said:Darby_Crenshaw said:He also tosses a mean salad
You raved about the "dressing"They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
How could a guy be friends with someone that says such cruel things?SGH said:
You and Darby must be pretty good friends. Some of the things y'all say to each other would normally start a fist fight. But that "dressing" comment was a good one. Got to give you that my friend.Little Steven said:Darby_Crenshaw said:He also tosses a mean salad
You raved about the "dressing"
Steve
Caledon, ON
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como se dice....bump?
______________________________________________I love lamp..
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