Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: Smokerjunky on August 10, 2017, 11:26:25 PM
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I started making bacon tonight. 10 pound skinned pork belly from Costco.
Dry cure
1/3 cup coarse Kosher salt
1/3 cup brown sugar
3 tablespoons freshly cracked black pepper
1 Tsp Pink salt #1
I am making two 5 pound chunks so I doubled the rub above. Rubbed the cure on, bagged it and it is off for a rest in the fridge until smoking next weekend.
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I am going to Costco today to buy the same exact thing for my first attempt at homemade bacon. Good luck.
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I am going to Costco today to buy the same exact thing for my first attempt at homemade bacon. Good luck.
Thanks and best of luck to you as well. The last batch I made was a bit saltier than I like so this time (based on some recommendations from the crew here at LTBBQ) I am going to soak it in distilled water for about an hour after it comes out of the cure.
I am looking forward to seeing your process too
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When it's ready I'll take 4 lbs please!
I want to try this one day, but just never get the chance to get a belly to try :(
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I know that will be good SJ!!! Don
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I think you may have gone a little light on the pink salt. My conversion table indicates for 10 pounds of belly you should have about 4.5 tsp of cure. Salt is ok, but unless you want a sweeter flavor, cut the sugar to 1/2 cup for 10 pounds
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I bought my pork belly this morning at Costco but I am waiting for the pink salt #1 to arrive from Amazon (couldn't find it anywhere around me). I will start the curing process tomorrow. I am basically going to follow this recipe and procedure (although I think I'm going to cover my pork belly in maple syrup before I put the dry brine on it).
https://www.youtube.com/watch?v=cJv6x6TN1bw
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I think you may have gone a little light on the pink salt. My conversion table indicates for 10 pounds of belly you should have about 4.5 tsp of cure. Salt is ok, but unless you want a sweeter flavor, cut the sugar to 1/2 cup for 10 pounds
HI - this is kind of a long story (maybe Tee Square or Hub can chime in here). The last time I made this I used 2 tsp of pink salt per 5 lbs of meat and it created quite a lengthy thread on this site - the OVERWHELMING consensus was that the FDA recommends what translates to 1 tsp per 5 pounds of meat for a dry cure and more for a "brine" or wet cure.
The recipe I used is from Steven Raichlen's BBQ Bible. He calls for 2 tsp per 5 pounds of meat which is what I followed last time.
I guess my thought here is that I would align with the FDA but also that you probably really don't need any cure as long as you are not going to keep it for an extended period of time. There are several options in the market for uncured bacon.
Just my thoughts - maybe someone else can chime in on this one.
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I bought my pork belly this morning at Costco but I am waiting for the pink salt #1 to arrive from Amazon (couldn't find it anywhere around me). I will start the curing process tomorrow. I am basically going to follow this recipe and procedure (although I think I'm going to cover my pork belly in maple syrup before I put the dry brine on it).
https://www.youtube.com/watch?v=cJv6x6TN1bw
Sounds like you have a great plan. The beauty of the Costco pork bellies (at least what is available at our Costco) are already skinned. I bought my pink salt at Amazon too. here is a thread from the last time I made bacon and used 2 tsp of pink salt per 5 lbs of meat - everyone (for the most part) thought that it should only be 1 tsp for a dry cure.
http://www.letstalkbbq.com/index.php?topic=14731.msg197671#msg197671
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Sounds lika a plan.
I have finally found a source for bellies close to me, so as soon as I get my remodeling done
I am going to try to make bacon for the first time also.
Please let us know how yours turns out.