Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: rexster314 on October 26, 2014, 07:46:42 PM

Title: 120 lbs in the fridge
Post by: rexster314 on October 26, 2014, 07:46:42 PM
of pork bellies, cure applied and waiting for it to do it's magic. Towels are there to catch any "run-off" of juices that may escape the ziplocs. Got them at Restaurant Depot for $2.19/lb.

(https://dl.dropboxusercontent.com/u/55540151/bacon%20in%20the%20frige.jpg)

Title: Re: 120 lbs in the fridge
Post by: Pam Gould on October 26, 2014, 07:49:41 PM
WOW    .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: 120 lbs in the fridge
Post by: ACW3 on October 26, 2014, 07:51:18 PM
You are definitely "The Bacon Maker"!! 

Art
Title: Re: 120 lbs in the fridge
Post by: sliding_billy on October 26, 2014, 08:03:30 PM
Damn!  That's all I can say.
Title: Re: 120 lbs in the fridge
Post by: teesquare on October 26, 2014, 08:06:14 PM
Rex - you do SO much bacon! Awesome! Got any tips for us - or recipes?
Title: 120 lbs in the fridge
Post by: Pappymn on October 26, 2014, 08:27:50 PM
Wow! You are saving all kinds of money at that price
Title: Re: 120 lbs in the fridge
Post by: rexster314 on October 26, 2014, 08:40:43 PM
Quote from: teesquare on October 26, 2014, 08:06:14 PM
Rex - you do SO much bacon! Awesome! Got any tips for us - or recipes?

Nothing special. Just a normal pink salt (Cure #1), salt and brown sugar. Cure it for 7 days in individual zip loc bags, turn every other day, then soak in cold water for 45 mins or so, and smoke for just about 8 hours. When I'm applying cure I trim the bellies to fit a one gallon ziplock, saving the trimmings for salt pork that I also smoke, but don't rinse or soak it. The Cure #1 is figured at the normal 6.25%, salt is figured at 2%, and brown sugar at 1%. The bacon is never too salty with a 45 min soak in cool water, I haven't fried any test meat in several months, it's always just right. I tried a brine once and didn't like it so I've been doing dry cure for almost 10 years now.
Title: Re: 120 lbs in the fridge
Post by: teesquare on October 26, 2014, 10:34:31 PM
So - the % is measured as a percentage of weight of the meat - correct? If you feel like sharing, and don't mind...this would be a nice addition to our Recipes  in the Charcuterie Section.

Making a good bacon is always a topic of interest for a lot of folks. And a recipe that is easily understood by new folks to bacon making would make you their hero ;) ;D
Title: Re: 120 lbs in the fridge
Post by: rexster314 on October 26, 2014, 11:57:30 PM
I posted this link in another thread. I use this each time I put up bacon for curing. It hasn't failed me yet. http://www.diggingdogfarm.com/page2.html
I strongly suggest this calculator and you can change percentages up if you want.
Title: Re: 120 lbs in the fridge
Post by: muebe on October 27, 2014, 10:54:12 AM
You are the bacon-master!
Title: Re: 120 lbs in the fridge
Post by: Pam Gould on October 27, 2014, 11:08:20 AM
Baconator.. .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: 120 lbs in the fridge
Post by: Las Vegan Cajun on October 30, 2014, 01:53:39 PM
That's a whole lotta good looking bacon.  ;)