Side Bacon, At Last

Discussion in 'Bacon' started by disco, Feb 1, 2015.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    For two years, I have been trying to get a slab of side pork to make bacon. It just wasn't available in the supermarkets here. A couple of weeks ago I asked again and they had some! I got a 3 pound slab and cut the skin off.




    I weighed it and it came in at about 1.2 kilograms. I am using Tender Quick as my curing agent. It calls for 30 grams per kilogram. So I weighed out 37 grams of Tender Quick. Then I added 25 ml of brown sugar to the Tender Quick.



    I put the pork on a plate and rubbed the sugar and cure in. I put the meat and any cure mix that fell on the plate in a Ziploc bag. Then it went into the fridge for 10 days. I turned it and rubbed in the cure every day.



    After the 10 days, I rinsed the pork off and soaked it in cold water for 2 hours, changing the water every 20 minutes and then dried it with paper towels. I do this because I like a little less salt taste in my bacon. A fry test was perfect for me.




    I put it in the fridge uncovered on a rack overnight.


    When I pulled it out the next day, the surface was nice and dry so there was no need to put in front of a pan to form pellicle.

    I put it in the Bradley with just the smoke generator running for 4 hours over hickory. The smoke generator brought the temperature in the Bradley to about 100 F. Then I turned the heat on to 180 F for 2 hours and the bacon took on a nice red colour.


    I put it in the fridge, covered, for 2 days. Then I put it in the freezer for 2 hours and sliced with my trusty ham slicer. I will have to buy an electric slicer some day but I am pretty good with my knife if I say so myself.




    I took some of the shorter pieces of the end and made myself a bacon sandwich.




    The Verdict

    This bacon was terrific. I made it quite basic as I wanted to work on the technique. It was spot on but the next batch will be pepper bacon, if I can score more side pork.

    Disco
     
    foamheart, c farmer, tropics and 4 others like this.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    That looks great!
     
  3. red dog

    red dog Smoking Fanatic

    [​IMG]Dang that's some pretty bacon Disco! 
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Woodcutter. It was pretty tasty too.
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, RD! I will be making more!

    Disco
     
  6. Hey Disco, that looks great. I have got a pork loin in the fridge curing for Canadian Bacon, and I ordered a pork belly to try some bacon, I an watching and learning

    [​IMG]

    Gary
     
    Last edited: Feb 2, 2015
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco sorry I didn't see this yesterday all the super bowl. That looks great, I guess I am going to have to make the 80 mile trip. To get some of the TQ.

    Thanks for sharing
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great looking bacon.

    I like the flavor that Tender Quick give the bacon.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Me Too!![​IMG]

    Hey Disco, You did an outstanding Job there, Buddy!!![​IMG][​IMG]

    Looks Mighty Tasty!!![​IMG]------------------[​IMG]

    Bear
     
  10. Disco

    That looks GREAT! I can almost taste it from here. 

    Happy smoken.

    David
     
  11. bear55

    bear55 Master of the Pit

    Looks great, I have a loin curing right now for Canadian bacon.

    Richard
     
  12. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Looks awesome, Disco. [​IMG]
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks really great!!! I can smell it frying in that pan!
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the point, Bear. I am sure you recognized your influence in the methodology. Thanks for the inspiration.
    Well, David, I hear there is a Canadian weather front heading your way...
    I love back (Canadian) bacon. However, I don't know which is better, the anticipation or the eating. Actually, I do know, it is the eating! I look forward to the post.

    Disco
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the point, Gary. You are going to like that bacon! I look forward to the post.
    They don't have TQ in your supermarkets? Even the supermarkets in our backwater have it. Anyway, I do like the taste it gives (agreeing with Adam's post).
    Thanks, Adam. I must say I agree re the TQ.

    Disco
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thank you, Sir!
    Thanks worktogthr. There is something about cooking bacon.

    Disco
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome thread Disco ! That bacon looks so goooood ! Thumbs Up Pepper bacon sounds super tasty as well !

    :kewl:

    :points1:
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Justin. I am afraid I have become addicted to pepper back (Canadian) bacon and I suspect the same will be true about side bacon.

    Disco
     
  19. ndkoze

    ndkoze Smoke Blower

    I bet you have access to Amazon :)

     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    It is just so much fun...... Remember to save some and make some pork shooters before you eat it all. You can thank me later. Seriously. LOL
     

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