OT Bacon Destination

lkapigian

Bucket List Bacon, on sale ....skin on,off ? I'm thinking off .Cure start tomorrow, smoke in a week or so ...any input appreciated!

Focker

Nice, putting in my Berkwood Berkshire belly order today, for Tuesday's kill day.


I used to remove, but now leave it on, as removal is a PITA.  Shave/torch any hairs, leave the nipples intact.

lkapigian

Thanks @Focker I went ahead and did 1 on 1 off, yes it was a pain ....not sure if its OK but I vacuumed sealed them...Recipe from Russ over at Smoky Ribs...if this goes well I will order online next time

lkapigian

Focker said:

Nice, putting in my Berkwood Berkshire belly order today, for Tuesday's kill day.


I used to remove, but now leave it on, as removal is a PITA.  Shave/torch any hairs, leave the nipples intact.

That Looks Awesome @focker

dmchicago

Shave/torch any hairs, leave the nipples intact.

Can I put this on a t-shirt?

20stone

I would hang it a few days before smoking it. 

For the record, I am anti-skin on bacon, and pro cold smoking

lkapigian

20stone said:

I would hang it a few days before smoking it. 

For the record, I am anti-skin on bacon, and pro cold smoking

Thanks @20stone I will be cold smoking for sure. So hang it after the cure? From what I have read, seems the average cure is 7 days, not sure if one can go longer or not, I usually let my sausages dry in the fridge long enough for 
pellicle to form, would assume the same for Bacon?

MattBTI

I cure mine with the Ruhlman basic dry cure at a ratio of 3.5% to what ever the weight of your belly is. Usually it takes 6 days, flipping the ziplocks daily and feeling for firmness. I hot smoke at 180F-200F until 150F internal.  

Meathead suggests brine as it takes less time and requires less guesswork. Also creates an anaerobic environment which may be safer, especially since your going to cold smoke. 

lkapigian

MattBTI said:

I cure mine with the Ruhlman basic dry cure at a ratio of 3.5% to what ever the weight of your belly is. Usually it takes 6 days, flipping the ziplocks daily and feeling for firmness. I hot smoke at 180F-200F until 150F internal.  

Meathead suggests brine as it takes less time and requires less guesswork. Also creates an anaerobic environment which may be safer, especially since your going to cold smoke. 

Thanks @MattBTI

20stone

lkapigian said:

20stone said:

I would hang it a few days before smoking it. 

For the record, I am anti-skin on bacon, and pro cold smoking

Thanks @20stone I will be cold smoking for sure. So hang it after the cure? From what I have read, seems the average cure is 7 days, not sure if one can go longer or not, I usually let my sausages dry in the fridge long enough for 
pellicle to form, would assume the same for Bacon?

It is the same, tough I like hanging it longer drying it a bit. I am about to do the same myself, and will weigh it this time to see if there is something to it.  I plan on hanging it a week, but will play it by ear. 

lkapigian

Lets see how this goes...though the smoker has cold smoke feature, I went and got an A-Max-N smoke generator...

lkapigian

I'm liking the color, the amazn smoker is 1/3 through so will easily give 9 hours I of smoke

lkapigian

Sealed and resting in the fridge 

lkapigian

WoW, even though this was no Heritage or the top quality pork, just belly from a local grocer. This was awesome bacon and an awesome journey . better than any store bought, thanks for looking 



Had some extra belly meat so Italian Belly Sausage

lkapigian

lkapigian

Another round 

thetrim

Great!

lkapigian

Thanks @thetrim cold smoked about 7 hours, sealed to let it absorb the smoke for a couple days, will definitely be doing Skin Off always ..much better 

lkapigian

Money Shot...after 2 days of letting the smoke set in, even the bacon is smiling
 

jabam

lkapigian said:

Money Shot...after 2 days of letting the smoke set in, even the bacon is smiling
 

Man that looks incredible!

lkapigian

Thanks @jbam , fun project!..next time you are at Costco grab a belly ill mix you up some cure and you can have a go at it 

lkapigian

Hate to bump but cutting up my last batch to make smoked Mac and Cheese ...just cat get bacon like this in the store 

Thatgrimguy

I've long dreamed of opening a restaurant on Bourbon St in NOLA called Bacon on Bourbon that makes everything bacon. Signature bacon swizzle sticks and cocktails, core cures and rubs that change everything. I think it would be as crazy as Hand Grenades!! If anyone steals my idea at least feed me free drinks and bacon.

lkapigian

Thatgrimguy said:

I've long dreamed of opening a restaurant on Bourbon St in NOLA called Bacon on Bourbon that makes everything bacon. Signature bacon swizzle sticks and cocktails, core cures and rubs that change everything. I think it would be as crazy as Hand Grenades!! If anyone steals my idea at least feed me free drinks and bacon.

the future starts today 

nolaegghead

Thatgrimguy said:

I've long dreamed of opening a restaurant on Bourbon St in NOLA called Bacon on Bourbon that makes everything bacon. Signature bacon swizzle sticks and cocktails, core cures and rubs that change everything. I think it would be as crazy as Hand Grenades!! If anyone steals my idea at least feed me free drinks and bacon.

I'm in

milesvdustin

So, cure, dry in fridge for a week, cold smoke for 7 ish hours, let set a couple days, eat bacon? 

I tried hot smoke on my first and last attempt and it tasted like weird ham. I have the amazen smoker

nolaegghead

milesvdustin said:

So, cure, dry in fridge for a week, cold smoke for 7 ish hours, let set a couple days, eat bacon? 

I tried hot smoke on my first and last attempt and it tasted like weird ham. I have the amazen smoker

did you add nitrites?

lkapigian

milesvdustin said:

So, cure, dry in fridge for a week, cold smoke for 7 ish hours, let set a couple days, eat bacon? 

I tried hot smoke on my first and last attempt and it tasted like weird ham. I have the amazen smoker

This is the recipe I follow ...i really like it...

https://youtu.be/BWRbTKnwtjc

six_egg

I am definitely not as good at this bacon stuff as most on here but I like https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/how-make-smoked-bacon-home-it-so. The maple flavor is so awesome.  

milesvdustin

I used cure #1 the pink stuff 

lkapigian

six_egg said:

I am definitely not as good at this bacon stuff as most on here but I like https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/how-make-smoked-bacon-home-it-so. The maple flavor is so awesome.  

That is a great recipe- my only thing is Meathead is very anti cold smoke, and yes you have to be safe and he may be that way for "liability "reasons. But I have done it both ways and I prefer a long cold smoke, I don't want to pre cook my bacon . I was leary the first time I cold smoked, but done correctly you will not have an issue