Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: tatonka3a2 on October 30, 2012, 09:06:17 PM
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Bacon, Bacon, Bacon!!!
Started with approx. 50 lbs of pork bellies. Cut each belly into 1/3's so that I could seal them in a gallon ziplock nicely with the cure. After trimming I ended up with about 44 lbs. No fear, that extra 6 lbs all went back into the freezer for this years SausageFest Party :thumb:
Here is the stack all trimmed and ready for the cure.
(http://img803.imageshack.us/img803/940/img6293b.jpg) (http://imageshack.us/photo/my-images/803/img6293b.jpg/)
I used 2 different recipes - one being just a mix of tender-quick and brown sugar and the other was using TJohnson's brown sugar cure recipe. Here is a pic of some of the slabs with the brown sugar cure.
(http://img252.imageshack.us/img252/4374/img6302.jpg) (http://imageshack.us/photo/my-images/252/img6302.jpg/)
After 10 days in the fridge I removed them and did a good rinse and a test fry and decided to soak for 30-45 mins. Sampled again and it was good to go! Here is a shot of all the slabs laying out to dry before going into the smoker. 1/2 of the batch that was just the tender-quick and brown sugar I added some fresh cracked black pepper.
(http://img594.imageshack.us/img594/5445/img6386q.jpg) (http://imageshack.us/photo/my-images/594/img6386q.jpg/)
Into the smoker @ 100° with no smoke to finish drying.
(http://img189.imageshack.us/img189/9683/img6393ix.jpg) (http://imageshack.us/photo/my-images/189/img6393ix.jpg/)
After an hour I started the AMNPS loaded with a blend of Hickory, Cherry, and Maple and lit it at both ends.
(http://img7.imageshack.us/img7/3310/img6396br.jpg) (http://imageshack.us/photo/my-images/7/img6396br.jpg/)
Here is a shot about 4 hours into the smoking.
(http://img252.imageshack.us/img252/1148/img6400lq.jpg) (http://imageshack.us/photo/my-images/252/img6400lq.jpg/)
7 hours in...
(http://img696.imageshack.us/img696/7688/img6406x.jpg) (http://imageshack.us/photo/my-images/696/img6406x.jpg/)
Finally out after just under 12 hours of smoke. Let them rest for an hour and then into the fridge to firm up.
(http://img20.imageshack.us/img20/6204/img6411gp.jpg) (http://imageshack.us/photo/my-images/20/img6411gp.jpg/)
Here is 1/2 the batch after 2 days in the fridge.
(http://img198.imageshack.us/img198/5939/img6428r.jpg) (http://imageshack.us/photo/my-images/198/img6428r.jpg/)
Slicing -
(http://img252.imageshack.us/img252/3746/img6440l.jpg) (http://imageshack.us/photo/my-images/252/img6440l.jpg/)
Here is 1 tray ready to be packaged.
(http://img441.imageshack.us/img441/5007/img6446m.jpg) (http://imageshack.us/photo/my-images/441/img6446m.jpg/)
Packaged and ready for the freezer.
(http://img821.imageshack.us/img821/8749/img6450lf.jpg) (http://imageshack.us/photo/my-images/821/img6450lf.jpg/)
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Bacon should be acceptable as a form of payment!
"Will that be Visa, Mastercard..or BACON?" :D
Looks great! Do you have a feel for your cost per lb? I will bet you saved a lot over buying good quality bacon like you made.
T
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Speechless. This might be the best post I have seen in sometime. Curious, what does the per pound cost come to? Can't say I ever see pork bellies in the store. Where does one get these. I really want to try this.
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me too. it might be cheaper just to send tanya some money for some of that goodness.
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Pappy, if your local market cannot order it for you, see if there are any asian markets around. Here in Norcal I usually find it from 1.99 - 2.29 a lb.
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YOU GO GIRL!!
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WOOOW!!!
Art
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Bellies here generally run about $2/pound. With other expenses, I usually figure I'm getting sliced bacon for about $3 and trimmed ends for other uses for free. Comparable "gourmet" bacon runs $6 and up. Even a nice Jewish boy like me can't resist a deal like that.
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Bellies here generally run about $2/pound. With other expenses, I usually figure I'm getting sliced bacon for about $3 and trimmed ends for other uses for free. Comparable "gourmet" bacon runs $6 and up. Even a nice Jewish boy like me can't resist a deal like that.
You meshugana goyem..... :D
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Very nice Tanya.
A while back you were debating about trying to smoke some bacon in your Yoder. Have you tried it yet?
Bellies here generally run about $2/pound. With other expenses, I usually figure I'm getting sliced bacon for about $3 and trimmed
I just did a 12 lb pork belly. Around here Pork bellies are now around $2.79/lb. But even after the weight loss from smoking (you loose around 15-17% weight) and additional expenses (fuel, brine/curing ingredients) I figure I still got them cured/smoked/sliced for around $4/lb. and that is still a good deal for high quality bacon.
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Bacon should be acceptable as a form of payment!
"Will that be Visa, Mastercard..or BACON?" :D
Looks great! Do you have a feel for your cost per lb? I will bet you saved a lot over buying good quality bacon like you made.
T
Speechless. This might be the best post I have seen in sometime. Curious, what does the per pound cost come to? Can't say I ever see pork bellies in the store. Where does one get these. I really want to try this.
I paid $1.97/lb for the bellies so considering that and how much better we like it, I would pay more and still make it myself compared to the stores.
There is 2 recipes I used. 1st being just tender-quick and that is 1 TBS per pound of belly and then some brown sugar rub on top - I would guess I used about 1/4 cup per slab.
The second recipe is a bit more but nothing too crazy.
BACON CURE RECIPE
12# Pork Bellies or Pork Shoulder
4 oz. Country Brown Cure(.32 oz. Cure/lb. Meat Adjust for Amount of Meat)
1 Cup Brown Sugar
2 tsp. Allspice(Optional Ginger)
2 TBSP Cracked Black Pepper(CBP)
2 tsp. Garlic Powder
2 tsp. Onion Powder
2 tsp. Cayenne Pepper
1 TBSP Kosher or Sea Salt(Optional 2-3 TBSP Salt).
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Very nice Tanya.
A while back you were debating about trying to smoke some bacon in your Yoder. Have you tried it yet?
I haven't... it is just so dang good out of our other smoker that I haven't given it a whirl. I suppose I could.... the Yoder goes down to 150°. hmm.....
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Nice job on the bacon.