First time doing bacon

Discussion in 'Smoking Bacon' started by joshua brede, Aug 24, 2016.

  1. joshua brede

    joshua brede Smoke Blower

    Hi again everybody it's been a while.
    Finally got some time to start my bacon from the hogs I butchered in January
     
    Last edited: Aug 24, 2016
  2. joshua brede

    joshua brede Smoke Blower

    One of the benefits to butchering your own is you can be a lot pickier and get some massive slabs of bacon.
     
  3. joshua brede

    joshua brede Smoke Blower

     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty! What method are you going to use to cure?
     
  5. joshua brede

    joshua brede Smoke Blower

    I started with pops cure recipe.
    Just messed with it a little bit from looking at what other members did.
    So the brine is
    1 gallon water
    1 cup sugar
    1 cup brown sugar
    1/2 cup canning salt
    1tbsp #1 cure (heaping)
    1/4 cup of homemade maple syrup
    1/8 cup granulated garlic
    1/8 cup granulated onion
    1/8 cup whole peppercorns.
    Made 6 gallons of brine to get everything covered because I'm also doing two 28 pound whole hams also with the same recipe
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You're on track. Did you inject those fat bellies? If not you may want to extend the cure time.
     
  7. joshua brede

    joshua brede Smoke Blower

    Yes sir.
    I spent about an hour injecting every piece I had in the brine. Especially the hams there about 7in thick
     
  8. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Thats going to be tasty!
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Those are some great looking bellies!

    Al
     
  10. joshua brede

    joshua brede Smoke Blower

    Here's a question for everybody.
    How often do I need to inject these bad boys? Daily?
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You only need to inject them one time.

    You have already injected the cure deep into the meat & that first time is all that's needed.

    Al
     
  12. joshua brede

    joshua brede Smoke Blower

    Ok awesome thanks.
    Now it's a waiting game
     
  13. joshua brede

    joshua brede Smoke Blower

    Ok another question for everybody. How much does the flavor change after drying them overnight and smoking them?
    I tried a few pieces and honestly it's good but I'm not too impressed.
     
  14. joshua brede

    joshua brede Smoke Blower

    Got the smoker fired up and drying the bacon more in front of 3 fans.
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I usually let mine dry in the fridge for 4 days, before smoking.
    Then I cold smoke for about 10 hours, then dry for 4 more days in the fridge before slicing.
    I'm sure you will like it much better after they are smoked.

    Al
     
  16. joshua brede

    joshua brede Smoke Blower

    I've seen a few posts about that. I can see how much more liquid is coming out even with the fans on them. My big problem is I have to go to work and will be gone for 2 weeks. Wish I would have seen them 4 days ago. You think it would be better to smoke them warmer since I can't dry them out good enough?
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    This is just my opinion.

    I don't think hot smoked bacon is nearly as good tasting, or the same texture as cold smoked.

    So if you can cold smoke them, I would do that.

    Even if they haven't had a long rest.

    Al
     
  18. joshua brede

    joshua brede Smoke Blower

    Thanks for the tip al. Cold smoke it is. Gonna be a late night for me. Especially since I've never smoked anything that cold before.
     

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