Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: RAD on February 08, 2014, 03:39:19 PM
-
This is my first attempt at making bacon. I got some pointers from TP5 and his video on how to skin the belly and his post on maple cure. I was going to make a video but thought it would be a real long video.
TenPoin5 link:
http://www.letstalkbbq.com/index.php?topic=2873.0
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_125139_zpse0f08e6e.jpg)
Let’s get started.
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_125400_zpse3bad8d3.jpg)
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_125548_zps7954a46f.jpg)
Finger hole
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_125918_zpsaedcaa1f.jpg)
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_130216_zps51cbd08e.jpg)
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_130558_zps647f1e1d.jpg)
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_130611_zps196b2fa9.jpg)
Not bad for my first attempt but I think I took too much of the good stuff off. Not really sure though.
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_131403_zps6c0b1798.jpg)
That skin is heavy
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_130756_zps33d5ff20.jpg)
Big boy
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_131430_zpseec69fa5.jpg)
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_131702_zps55e4bb4d.jpg)
Getting ready for the cure
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_132056_zps998e53d7.jpg)
Mix it well before adding the maple (real maple)
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140208_134755_zps1fc278f7.jpg)
See you in 5-7 days
-
Ya done real good Rad, looked like you been doing it for years ;)
You will love this recipe. i used to make it every second week but this winter I slowed right down. I get phone calls at least once a week for it. I'm going for the price increase on my custumers ;D ;D ;D
-
I agree that skinning job looks good! That looks like it's going to be some flavorful bacon Rad!
-
Looking good RAD. Making bacon is one of those things I want to try but still a little unsure of. Looking forward to seeing how this turns out.
That gloved hand poking up through the meat is a little unsettling and brings back memories of trips to the DR and the "this might be uncomfortable" speech.
-
Watching this one. I will try this one day.
-
Going to be real good I'm sure.
-
Looking good RAD!
Can't wait to see your finished results ;)
-
I'm betting you've bought your last grocery store bacon after you taste this batch.
-
NICE!!! You won't be buying store bacon after this.
-
... and don't forget about making some world-class chicharrones/cracklins/grattons with that slab of skin.
-
Thanks everyone for the kind words and help with this 1st run.
Ka Honu you've been on my mind all day ???, I wasn't ready to start the cracklins so I put the skin a freezer bag and into the freezer until I can give it a go. Thanks for your great post w/pics.
-
You done good for your 1st time and this will not be your last time either. Once you start makin your own bacon that store bought stuff is 2nd rate. You can slice it up the thickness that you want and the flavor of Chris's recipe is fantastic!
For those that have just been a wishin and a hopin to make bacon....well I say, go for it! You will be glad you did ;D
-
Watching this one. I will try this one day.
I'm with ya Pappy, this is a someday must do.
-
It looks pretty rough, and yes you did take a good bit of the "good stuff" (fat) off, but in the end after you smoke it and it get's up to temp that rough cut will smooth right out, and once it's sliced you won't be able to tell. Each time you do it, you'll get better! :)
Out of curiosity... did you measure your ingredients to match the weight of the bacon?
-
It looks pretty rough, and yes you did take a good bit of the "good stuff" (fat) off, but in the end after you smoke it and it get's up to temp that rough cut will smooth right out, and once it's sliced you won't be able to tell. Each time you do it, you'll get better! :)
Out of curiosity... did you measure your ingredients to match the weight of the bacon?
I tried to weigh as close as possible. I did them in two batches. 1st one was real close to 5lb so I used TP5's instructions as close as possible and the other was just over 3lb so I went 3/4 or as close as I could
-
It looks pretty rough, and yes you did take a good bit of the "good stuff" (fat) off, but in the end after you smoke it and it get's up to temp that rough cut will smooth right out, and once it's sliced you won't be able to tell. Each time you do it, you'll get better! :)
Out of curiosity... did you measure your ingredients to match the weight of the bacon?
I tried to weigh as close as possible. I did them in two batches. 1st one was real close to 5lb so I used TP5's instructions as close as possible and the other was just over 3lb so I went 3/4 or as close as I could
Don't worry tenpoint5's recipe has you covered, your going to like it. Hard to screw it up.
-
...Out of curiosity... did you measure your ingredients to match the weight of the bacon?
I tried to weigh as close as possible. I did them in two batches. 1st one was real close to 5lb so I used TP5's instructions as close as possible and the other was just over 3lb so I went 3/4 or as close as I could
OK... that's what I was wondering about, and good judgement on your part to reduce the amount according to weight of the bacon. That's one of the differences between a brine & a dry-rub cure (dry rub cures need to follow the weight of the bacon a lot more closely).
-
Thanks Ten/Smoke and others. I would never have even thought of trying something like this before a site like this.
-
Thanks Ten/Smoke and others. I would never have even thought of trying something like this before a site like this.
That's what keeps me coming back; I'm always learning something new and seeing new stuff to try.
-
Nice Job Rad, I never have had to remove the skin as mine always came skinned. The guy in this video did a good job.
www.youtube.com/embed/SsdqRjI5OAE (http://www.youtube.com/embed/SsdqRjI5OAE)
-
There has been questions as to the amount of cure in my recipe. Yes it is higher than the recommended amounts. This is because some of the cure becomes suspended in the maple syrup, and never comes in contact with the meat.
-
Just so people understand, I'm going to preface by stating that I'm not trying to start a debate here, but this brings up a valid concern some people might have.
There has been questions as to the amount of cure in my recipe. Yes it is higher than the recommended amounts. This is because some of the cure becomes suspended in the maple syrup, and never comes in contact with the meat.
I was unaware that this has been questioned, but since you've mentioned it, I ran the numbers and here's my take on it.
The "suspended in maple syrup" statement doesn't really make sense to me because in my mind I'm thinking Maple syrup is water soluble and ultimately becomes part of the total concentrated brine surrounding the meat. But follow me for a minute because the Maple still factors into the weight of the mix...
A dry-rub creates a concentrated brine and no matter what some of the cure will remain in the brine. Edit: I wonder if this is what was meant by "suspended in the maple syrup."
A valid question would be: How do you factor in the maple syrup, and what formula(s) do you use to calculate nitrite levels in a dry-brine/dry-cure recipe? Only that can accurately show if the recipe is or isn't within recommended USDA limits.
My understanding is for Dry-Cured Bacon (or dry-rub cured), the calculation is based of the green weight of the meat at a rate of 200 ppm maximum (based on USDA processing inspectors calculations handbook - pg. 24).
Here are my calculations based on the recipe (as posted in this thread) and USDA formulas:
2 tsp Cure #1 = approx 12 grams
12 X 6.25% nitrite = 0.75 grams nitrite.
Weight of the rub ingredients = approx. 204 grams (the maple syrup is part of the weight of the ingredients).
5 lbs meat = 2268 grams
Total Weight = 2472 grams
The Math: 0.75 grams nitrite X 1,000,000 / 2472 grams = 303 ppm.
So the questions become:
1) Is this too high; is all of the nitrite absorbed by the meat? Maybe, but most likely not.
Edit: First, the calculation & the resulting 303 ppm assumes all of the brine stays in the bacon, which it doesn't. So at least some of the nitrite will stay suspended in the brine.
Second, the reason for the 200 ppm limit on dry-cured bacon is because of nitrosamines being created when the bacon is fried (a cancer scare which has largely been debunked). The USDA allows as up to 625 ppm for all other dry-cured meats. 303 ppm is WELL below that amount.
Edit: One more factor to consider is MOST people using this recipe are going to do a post-cure soak to reduce salinity. This will also reduce excess nitrite that has not bonded to the meat.
If a person does feel the 2 tsp of cure #1 in the recipe is too high, he or she could always back off to about 1.25 tsp for a 5 lb batch. That calculates to about 189 ppm which would keep it below the 200 ppm USDA limit, but still provide at least a minimum 120 ppm for a good cure.
Either way, BE SURE to adjust the amount of the mix according to the weight of the slab, like Rad did. This is for the salt & sugar levels as well as nitrite.
Again, this is just my take on it and I'm not trying to start a debate, this is serious inquiry so we can all understand this better.
-
Well your in LUCK! I don't do the DEBATE thing either. As I have mentioned many many times. This IS NOT my recipe. It was given to me and them was the instructions. The answer I gave above was the answer that was given to me by 2 different people when I questioned the amount of cure in the recipe myself. I generally use as close to a 5lb slab as I can get when I make mine. Therefore I have no desire to dispute your math, I'm too old to fight anymore! I'll just shoot Ya from where I'm sitting ;D
-
As I have mentioned many many times. This IS NOT my recipe.
Ahhh, I'm glad you clarified that! I removed any reference in my post to it being "your recipe." :) I also had more time this morning so I edited a couple of points to clarify what I was getting at.
To be honest I would never have given it a second thought except that your comment above made me curious as to if the amount was high. I'm still not totally convinced it's really all that high for a dry-rub cure.
Oh and...
I'm too old to fight anymore! I'll just shoot Ya from where I'm sitting ;D
I hope your aim is off... REAL OFF... I don't run as fast as I used to! :D
-
This is a great discussion thread guys. And - with the focus clearly on food safety, I am asking if Cliff and Chris will put together a sticky post that explains the math , and how to correctly measure and use the correct amount of cure.
And - if you can, consider that in some areas of the country - all that is available is Insta-Cure. SO - if it is possible, explain the differences, and how to make sure we are using the correct amount of each one in our bacon.
As well - please explain the difference in curing bacon vs hams, etc whee those exist. This could include time of curing as well as weights/volume/percentages of curing salts...
-
This is a great discussion thread guys. And - with the focus clearly on food safety, I am asking if Cliff and Chris will put together a sticky post that explains the math , and how to correctly measure and use the correct amount of cure.
And - if you can, consider that in some areas of the country - all that is available is Insta-Cure. SO - if it is possible, explain the differences, and how to make sure we are using the correct amount of each one in our bacon.
As well - please explain the difference in curing bacon vs hams, etc whee those exist. This could include time of curing as well as weights/volume/percentages of curing salts...
That would be great. For someone like me this is all new and I really enjoy trying new things but not at the risk of the health of the ones I am feeding. I did my best to follow the instructions as close as I could and if I understand the proper way of using the cure the better I can be at doing new stuff like this.
Thanks for the great and friendly debate so fat, it has been very enlightening for me.
And I have been turning the bacon everyday so far.
-
I think that's a great idea Tee.
if I understand the proper way of using the cure the better I can be at doing new stuff like this.
Very well put!!! :)
And just so there's no confusion, and to assuage any possible fears...
Don't let the posts above cause you to worry any about your bacon having too much nitrite.
To be clear, my point was NOT to dissuade anyone from using this particular recipe. In fact it was quite the opposite. My point was this;
IF a person feels that the amount of nitrite is too high... then by all means, reduce the amount of Cure #1 like I mention above and continue using the recipe.
This recipe has become quite popular and has been used countless times. The only harm I'm aware that it has caused anyone is to their waistline! :)
Cliff
-
Just pulled, rinsed, pat dried and in the fried to air dry for a good smoke tomorrow. Getting real close.
(http://i1121.photobucket.com/albums/l501/rdelemos/bacon/1st%202-8-14/20140214_174631_zps3d9e8f28.jpg)
-
► 3:48► 3:48
www.youtube.com/watch?v=h-LbvFckptY
Nov 24, 2009 - Uploaded by PointerSistersVEVO
Music video by The Pointer Sisters performing I'm So Excited. (C) 1982 BMG Music.
-
Looking good, watching & waiting!
-
Yeah what Cliff said above. That was just a discussion between us. That you guys just get to see! Is that bacon done yet?
-
I got called in to work and just got home. So this is going to have wait until tomorrow. I hope it's ok to leave it in the fridge another night to air dry.
-
I got called in to work and just got home. So this is going to have wait until tomorrow. I hope it's ok to leave it in the fridge another night to air dry.
As long as the edges don't dry out and get hard it will be fine. In fact the extra day gives the salt & flavors more time to equalize throughout the bacon.
-
Thanks. It's been smoking for just over two hours. My smoker fluxed a lot today so most of the chamber temp was between 120 and 150 and now it is going between 150 and 170. Keeping an eye on it.
Question - How long do I need to let it cool before slicing?
-
Question - How long do I need to let it cool before slicing?
I like to wrap it, or put it in a lidded container for 48 hours before slicing. This allows time for the smoke to permeate throughout the bacon.
Of course you're going to sneak a slice or two sooner I bet - and Who could blame you? ;)
-
Question - How long do I need to let it cool before slicing?
I like to wrap it, or put it in a lidded container for 48 hours before slicing. This allows time for the smoke to permeate throughout the bacon.
Of course you're going to sneak a slice or two sooner I bet - and Who could blame you? ;)
Thanks that is what I was missing.
-
How long does it typically take for this to get to IT of 150? Just want to make sure I am not over cooking this.
-
Pulled at 150 IT. I didn't realize how long the smoking process took. Just like anything else, it's done when it's done.
I will cover it and make slices in a couple of days.
How does the color look?
[attachment deleted by admin]
-
Looks good to me RAD!
-
That is some fine looking bacon Rad. Nice thing about taking the IT to 150-152 you get to eat it right off the smoker :)
-
Looks excellent!
-
Yep, it takes a while to come up that final 10° or so. The color is perfect RAD!
Now sneak yourself a piece or two and put the rest it in the fridge for a couple days! If we hear any excessive moaning coming from your direction, we'll know you're sneaking more than you should! ;D
-
No way this was going away without a taste test. If putting it in fridge for a couple of more days only makes it better then I'm in luck. Not too salty or sweet. Smoke flavor was very light and I really like the taste. I can't wait to use the slicer and get real nice slices.
I will be bring this and some of the cheese I smoked to work for the guys this week.
[attachment deleted by admin]
-
So I'm guessing your hooked on home made Rad?? ;D ;D ;D
-
So I'm guessing your hooked on home made Rad?? ;D ;D ;D
All I can say is "I MADE BACON" "I MADE BACON" ;D ;D ;D ;D
-
So I'm guessing your hooked on home made Rad?? ;D ;D ;D
All I can say is "I MADE BACON" "I MADE BACON" ;D ;D ;D ;D
A big congratulations ;D
-
RAD just remember that homemade bacon has a higher sugar content than store bought. Thus you will cook it differently. You will want to cook it at a lower temp for a tad bit longer. This will prevent the sugars from burning and turning your bacon black
-
RAD just remember that homemade bacon has a higher sugar content than store bought. Thus you will cook it differently. You will want to cook it at a lower temp for a tad bit longer. This will prevent the sugars from burning and turning your bacon black
Did not know that. Thanks, just added to my notes.
I learn everyday.
-
Sliced, bagged and ready for the guys at work. I cooked up about 2/lbs for work tomorrow and sliced some of my smoked cheese for the guys. I cooked it at a real low temp and let it get to the right color. It has a very nice taste and yes, I am hooked. In total I ended up with 10 1/2 pounds of bacon. Not bad, not bad at all, and it was fun.
[attachment deleted by admin]
-
Nice job RAD!
-
The guys at your work are going to be blown away! Excellent job.
It has a very nice taste and yes, I am hooked.
Welcome to the dark side! 8)
-
If you haven't tried this yet, do. I got remarks at work like, that bacon is off the hook, did you really make this, wow this is good. The hands didn't stop going for more. I made another batch for the ones that got in late. The pairing with the smoked cheese was outstanding.
Thanks everyone for the help with this. I am going to go and see if I can get another belly on sale and start my next batch.
-
Many Thanks Rad and also to all the folks that assisted you in your bacon quest. Its an inspiration for folks like myself to try ;D