makin bacon Is it worth it?

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dont give it a second thought, try the bbb first then get a belly and try it. i still cant figure out which i like best,so i eat lots of both,

can you hear my doctor bitchin?
 
FYI, If you use a Boston Butt with the bone in it……leave a little meat on it, about 1 inch, throw it in the bucket with the cure…..smoke it as you would the BBB…It is FANTASTIC for using as seasoning in some white beans, my favorite…..If nothing else…..Cut off as much of the meat as you can and still cure it and smoke it…..I have a buddy of mines dog that thinks that I am the best person ever !!!! .I brought him one of them smoked bones, he wanted to come home with me after that….my new best friend!!!!!
 
If the bacon I learnt how to make from this forum was 50% better than store bought I wouldn't take the time.I don't eat that much bacon to start with. Only on weekends.

The bacon I  make thanks to what I  learnt  is 200% better so I  keep making it & tweaking it & giving to people or swapping  it.Now there are about 10 regulars,including people I work with that wait for it & ask politely about it .

I have learnt a whole shed load of stuff that I would not otherwise be exposed to "down under" just because its a different country a long way away.

I think I  might have shown people a few new things that they havent seen because the melting pot of cultures is a different mix down here.I hope so.

I don't take it to seriously ,most people dont. Bacon is a universal currency.
 
Depends on your mindset if its worth the 'trouble'

To me cooking isnt a chore,its a pleasure to eat and feed my family really GOOD food,and thats food I prepare,not the slop that comes from commercial canning/processing with a chemistry set that would make Mr Wizard proud.

If you want mass produced tasteless fast food loaded with enhancers to have a flavor,go for it.

If you want real food,clean food,healthy food,safe food,then you process your own.

Thats the choice,and why we make our own whenever its feasible.

Guess Im just not into instant gratification,so that HORRIBLE wait is hardly an issue in the Spuds household,we have matured to the point where we can delay gratification.And where we demand quality,not settle for Soylent Green being fed to the masses.
 
This is a simple dryed cure bacon. You can use any pork for. But we prefer butt. makes buck board bacon or hillbilly bacon both the same thing. I like butt bacon because it has enough but not too much fat. I have tried to write it out simply but if any questions just pm me. bacon is so simple and good I really don't know why every one don't make it. But some prefer not to. Other then the longer wait hams are just as easy and safe. but I stick my meat in the bottom of the fridge and set my phone to remind me when to rub and smoke. I do have a more intence flavor one for canadian bacon which I some times use for butt too. But this is a simple easy to do one. hope you


You can use belly or butts by changing cure times.
This is how I make my Bacon.

Per 1 lb. meat Per 5 lb. Meat

2 TBS Brown Sugar 10 TBS Brown Sugar
1/2 TBS Black Pepper 2 1/2 TBS. Black Pepper

1/2 TBS Garlic Powder 2 1/2 TBS. Garlic Powder

1/2 TBS Onion Powder 2 1/2 TBS. Onion Powder

1 TBS Morton Tender Quick 5 TBS Morton Tender Quick

* You can add maple syrup or Honey or molasses by pouring on after
you rub the mix in. Add 1 TBS per lb. and subtract 1 TBS of brown sugar.


Curing
all enjoy!

Weight meat after cutting into sizes for smoking. Weight each getting
exact measurements. Then mix according to recipe. Wash and dry meat
with Paper towels. Rub each piece with the mix made for each one. Put
meat into Plastic zip lock bag and add remaining mixture to it. Do this
with each piece of meat. Put each bag into a container.(Mixer bowel or
such) just in case bags leak. Now leave them in refridgerator for 5-7
days. remove each bag twice a day and massage the mixture into meat with
bag still one.Put bags back in bowl upside down from last time. Water
will build up. Keep in contact with meat as much as possible. After 5-7
days remove and wash meat in clean water. Then soak for 30 minutes
changing the water each time for a total of 2 hours. Now cut small piece
and try for saltiness. If ok proceed if not soak again.
 
You bet, it's well worth it.
My bacon ain't 50% water and fat. Plus it don't shrink or curl up to nothing when cooked.
36# of goodness in the FEC-100 with the Amazin' Pellet Smoker doin' it's thing for 10 hours.
4 kinds in this shot. Plain, Maple, Peppered and Honey.

3b6d7a3f_P1010126Small-1.jpg
 
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