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Author Topic: Homemade Bacon  (Read 2417 times)

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Offline GunSlinger

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Homemade Bacon
« Reply #-1 on: January 05, 2017, 06:28:05 PM »
I usually make my own bacon cure but this time I am trying a commercial maple bacon cure from The Sausage Maker. Here's a couple pics of the pork belly. Late next week I will have more pics to post.

Cutting away the silver skin and excess fat on the bottom side:



Sitting in the cure. I will rotate every other day. Then on final day rinse under cold water and then let sit in fridge overnight before going on the smoker.

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Offline Pam Gould

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Re: Homemade Bacon
« on: January 05, 2017, 07:51:33 PM »
Very nice..can't wait to see it done... .☆´¯`•.¸¸. ི♥ྀ.
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Offline Ka Honu

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Re: Homemade Bacon
« Reply #1 on: January 05, 2017, 07:54:34 PM »
Just out of curiosity, why don't you rub the cure in and keep the belly in a Zip Loc or loose vacuum bag for the curing period? I always thought that made it easier to store, flip, and allow the liquid to soak in. Am I missing the benefits of an alternative method?
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Offline GunSlinger

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Re: Homemade Bacon
« Reply #2 on: January 05, 2017, 08:02:47 PM »
Quote from: Ka Honu on January 05, 2017, 07:54:34 PM
Just out of curiosity, why don't you rub the cure in and keep the belly in a Zip Loc or loose vacuum bag for the curing period? I always thought that made it easier to store, flip, and allow the liquid to soak in. Am I missing the benefits of an alternative method?

The Tupperware I am using has an airtight top and is made specifically for marinating and/or curing. I just flip it over otherwise I would use the ziplock bag method and lay in foil pan. Also, I did rub the cure in but just took pictures as I was cutting and rubbing the pork belly.
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Offline tomcrete1

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Re: Homemade Bacon
« Reply #3 on: January 05, 2017, 08:17:10 PM »
That is awesome!
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Offline teesquare

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Re: Homemade Bacon
« Reply #4 on: January 05, 2017, 09:19:02 PM »
Quote from: Ka Honu on January 05, 2017, 07:54:34 PM
Just out of curiosity, why don't you rub the cure in and keep the belly in a Zip Loc or loose vacuum bag for the curing period? I always thought that made it easier to store, flip, and allow the liquid to soak in. Am I missing the benefits of an alternative method?

For a dry brine - I like the zip lock bags...For a wet brine - a container with an airtight lid is my choice.
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Offline Ka Honu

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Re: Homemade Bacon
« Reply #5 on: January 06, 2017, 01:15:34 AM »
Got it. Didn't recognize the Tupperware marinating dish (Mine died years ago and I haven't seen one in a while).
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Offline GunSlinger

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Re: Homemade Bacon
« Reply #6 on: January 14, 2017, 12:38:01 AM »
So here is me finished product. Didn't get a chance today to slice or try any of it but it's on the menu for tomorrow's breakfast for sure. Smoked at 180 until IT hit 150 then pulled. Smells delicious!

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Offline GusRobin

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Re: Homemade Bacon
« Reply #7 on: January 14, 2017, 01:51:32 AM »
looks great --a few good breakfasts in your future
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Offline teesquare

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Re: Homemade Bacon
« Reply #8 on: January 14, 2017, 08:47:26 AM »
You know...It is a good thing that you did not put your address in your post.....Otherwise you may wake up and see a few tents in your front yard tomorrow..... :D :D :D :D

It looks great!
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