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My first attempt at bacon

Zmokin
Zmokin Posts: 1,938
in Off Topic
I'm trying to make my own bacon for the first time.  Does anyone have any experience with "Buckboard Bacon Cure"?
I got a box of their cure for my birthday.  They mention using shoulder, but I went ahead and bought some pork belly.
it still had the skin on, so I removed the skin and made some chicharones with it.  The pork belly is in the fridge curing, I guess I have a week to let it cure before I try smoking it.

Any advice will be welcome.

Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
 and a BBQ Guru temp controller.

Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

Location: somewhere West of the Mason-Dixon Line
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Comments

  • 20stone
    20stone Posts: 1,961
    I don't know that cure, so have no specific advice on that.  Depending on the salt content of the rub, you will want to rinse and soak the belly before you smoke it.  You can cut a little piece and fry it as you soak to get it to where you want it.

    Second, I strongly prefer cold smoking over hot smoking.  It puts more of the onus on you on how you handle the belly (bug wise), but gives you a better product.

    Bacon is one of the great "I did this MYSELF MFers" things, and is great because, like sausage, if you don't like the recipe you used, you can change it next time.

    Show some pics when you are slicing it up
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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