More bacon!

JacksDad

Two Costco pork bellies into a "dry" cure tonight. From the last one I did, this will end up sucking out lots of fluid and turning it into more of a brine. I used Ruhlmans basic cure with some black pepper. Will flip every day or two.

Gonna try cold smoking some of it with my amaz-n-smoker.

I also want to try to make some flavors, like bourbon infused (which actually worked okay when I did it last time), and bloody Mary. So I plan to cure them a few weeks, soak a day or so to get out the excess salt, then marinate them in the different flavors. What are people's favorite bacon recipes? 

Also, when in this process should I smoke them for best results? Cure-rinse-flavor-smoke, or cure-rinse-smoke-flavor, or just cure-rinse-flavor? 



More pics as the process goes on... Thanks all

bgebrent

Smoke last.  I usually flavor during the cure and cure for 7-9 days.  Then rinse/soak and leave out in the fridge overnight to form the pellicle.  Then smoke.  FWIW

JacksDad

bgebrent said:

Smoke last.  I usually flavor during the cure and cure for 7-9 days.  Then rinse/soak and leave out in the fridge overnight to form the pellicle.  Then smoke.  FWIW

Thanks. But won't the rinse wash away most of whatever flavoring is used? 

JustineCaseyFeldown

it's supposed to form a brine, which will be returned to the meat in a good amount and effect the cure.

it's not really a brine or pickle, which are much more diluted.  the dry cure will ultimately remove moisture from the meat, whereas the 'pickle' type cures (wet cure) add water.

if you have strong feelings about adding flavors, i would do it now while you are curing.

i don't soak.  i do a salt-box cure, where the only cure is use it what sticks, rather than weighing it.  this seems to be less salty, because i end up using more cure by weight.

to sum... i'd add the flavors now, soak if you want (a couple days seems too much.  just use less cure, or less salt in your cure), then smoke

bgebrent

^^^^ agree completely.  My soak is 45 minutes.  The flavors penetrate the belly during the cure.  The soak no more removes all of the flavoring just as it doesn't remove all the salt.

JacksDad

Eggcellent. Thanks all

JustineCaseyFeldown

Better to try to figure out your preferred salt amount or ratio and use less, than to have to do a soak. Especially a multi day soak. 

The only thing i ever soaked 24 hours or more was a salt cured ham. You soak bacon that long you'll Be undoing a lot of hard won flavoring. 

hondabbq

I use Ruhlmans cure all the time in the ratios he suggests. I have never had salty bacon.

I also add all my flavorings tot he bellies while curing.

Yes you will be washing away all the seasonings but if you feel you need to bump it up to add more flavor profile, you can just add it after rinsing and patting it dry and let it sit in the fridge for a day or 2 to form the pellicle. The seasonings will "stick" to the belly, then smoke away.

I have made several "not normal" flavors of bacon, bloody mary, rosemary and garlic, jalapeno, jerk, honey chipotle etc

JacksDad

JacksDad

Second belly back in the fridge to marinate a few days with this stuff:

Chubbs

Snagged a Costco belly for my next batch too

northGAcock

JacksDad

Chubbs said:

Snagged a Costco belly for my next batch too

Yes! 
So easy to do, and for such a good payoff at the end! 

Killit_and_Grillit

Let me know how that Bloody Mary turns out. I tried it my way and it didn't quite have the effect I was going for. I think the Worcester overpowered it. 

Legume

If the bloody doesn't work well, you may want to try a concentrated michelada mix next time in your cure.

JacksDad

Legume said:

If the bloody doesn't work well, you may want to try a concentrated michelada mix next time in your cure.

Had to Google that one, good idea...

I plan to smoke the bloody Mary cured bacon tomorrow, will post how it comes out...

JacksDad

Flame Boss is bringin' the egg up to temp. These bellies were cured in Ruhlmans for two weeks, then a quick overnight soak to bring the saltiness down, then three days in a bloody Mary and pickle juice brine. Gonna go straight from the marinade into the egg, maybe the tomato juice will crust up a little on the edges of the bacon. 

I figure, if it doesn't work out or turns out gross, I'm only out about $19! 

JacksDad

Hot smoked to 160 with cherry and pecan. Now into the fridge to firm up, will slice and test it out tonight! 

JacksDad

Um, yes! 



Good Lord, I need a deli slicer! 

onedbguru

The Avantco 309 or 310 is perfect for this.  (309 sells for $356 on Amazon or $269 at the Webstaurantstore.com)  

JacksDad

More bacon today. Cured with just salt, sugar, Prague powder, and a bunch of black pepper. Smoked at 225 to IT of 150 over Rockwood with lots of pecan chunks.

The foodsaver vacuum sealer I bought is one of the best things I've ever bought for the kitchen, and an absolute must in this house, where no one else will eat my smoked meats! And now making semi regular bacon deliveries to friends and family! 

Canugghead

Wow, you're on a roll with bacon, love how evenly you sliced them.  I smoked a batch of loin bacon today, after a long time.