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Bacon curing
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IrishDevl
Posts: 1,390
So I have my pork belly curing with pink salt, kosher salt, brown sugar, maple syrup. Will pull in 5-7 days and smoke, looking forward to my first bacon experiment. My kids rave when I get butcher bacon and slow smoke it, plenty available soon enough.
Comments
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I want to try that too. Let us know how it goes and take some pics.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Well.... you have my attention.Be careful, man! I've got a beverage here.
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3 slabs, all same cure. I am following a recipe from Charcuterie, in some 2 gallon bags now. Will take pics along the way and be sure to post. Everyone loves bacon.
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Please keep a good running photo op going. Have wanted to do that, just (well I am lazy)......
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Are you going to make several packs and Food Saver them? Really can't beat bacon.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Yes, will foodsaver/freeze them. Here is the starting cure, just took the pic in the bag, about 5 hours in.
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Mickey - so far, so simple. Just mix a few ingredients, rub into pork and bag it. Turn every other day for 5-7 days. Then smoke, and pork belly is reasonably priced, I think I paid $3-4 per pound, and I am sure that is overpaying to what it can be gotten for.
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Try the savory. That stuff is a winnered egli avea del cul fatto trombetta -Dante
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I was going to do a savory, but they keep stating that if you will use for bacon then perhaps sweeter is best - my kids love bacon smoked, so I went with this. Damn, I wish I did one savory now. Oh well, next time, and if turns out well will be soon enough.
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Sorry. Savory?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Sorry. Savory?
Yea really. I'm lost too.Be careful, man! I've got a beverage here. -
In the book Charcuterie, add a few other ingredients, garlic etc... and you have a savory (non-sweet) taste. They do state that for bacon (fried) sweet is better, but I am all over savory next.
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To be ore specific, from the book Charcuterie, "Or, if you like a more savory bacon, add smashed garlic cloves, bay leaves, and plenty of cracked black pepper. Go a little farther in the savory direction with juniper berryies, herbs, and nutmeg, and you'll have pancetta on your hands." pg. 41-42
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Devil. If you buy a typical slab of belly you can cut it in half and do a sweet and savory each time. No worries man. You cannot go wrong with three batches of sweet. The sweet's fantastic too.
ed egli avea del cul fatto trombetta -Dante -
Stike, fired up for some savory next my man.
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Smoke it VERY low and VERY slow. Next time try buckboard bacon. A great alternative to traditional or canadian bacon.Love smoking chicken...but they are hard to keep lit ;-) http://daveyrayland.wordpress.com/ Small Egg / Weber OTG 22" / CharGriller Trio / Masterbuilt 30" Electric
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Sorry. Savory?
Yea really. I'm lost too.
stike just spelt it wrong boys. He meant savourySteve
Caledon, ON
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oh
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Charcuterie has it as savory. I think it can be either way, no?
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Book has the smoke temp at 200 degrees until bacon gets to an internal of 150.
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you can hot or cold smoke. hot smoking will cook it and firm it. cold smoking will just give it the smoke.
the savo(u)ry recipe is very close to pancetta. a good way to load up is to do two bellies, each cut in half, and cured in four 2-gallon bags. one sweet, one savory, and two pancetta to be rolled and tied. good stuff
ed egli avea del cul fatto trombetta -Dante -
Oh, ooppppssss. I actually looked it up on dictionary.com. I am big dumb animal folks.
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what steven lacks in height, he makes up for in length (by adding extra letters to wourds, i mean)
ed egli avea del cul fatto trombetta -Dante -
stike,
Is a belly a whole belly or a cut from a half carcass?
Steve
Caledon, ON
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Then why the name "Little" Steven?
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if you ask for a 'belly', you get one side. i have gotten them bone-in (spares attached), and deboned. it's a tough call. if you take off the spares and leave enough meat on them to cook them as spares, you end up with thin spots in the bacon. if you have them bone it, your spares are a little weak.
i usually ask for deboned, and cook the spares for dinner after curing the belly.
ed egli avea del cul fatto trombetta -Dante -
Then why the name "Little" Steven?
Cause dwarf is rude
Steve
Caledon, ON
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Yeah, after I thought about it I realised that they have to eviscerate the carcass
Steve
Caledon, ON
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Ah yes, the evisceration...
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