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Mr. T's "Sugar Cured Bacon"

post #1 of 12
Thread Starter 

Mr. T's  Sugar Cured Bacon Recipe

 

 

About the Process:

 

The following process exercises the Morton Tender Quick recommendation of seven days in cure per one-inch thickness with a two day salt equalization period in order to reach a total of 100% equalization.  The USDA recommends when curing pork belly with MTQ, using the dry rub method, that the 7 day per inch thickness guideline is used (14 days for two-inch thick slab).  This guideline is the same recommended by Morton. 

 

 There are the pundits who believe the curing process can be accomplished in a much shorter time, some feeling, it should also be soaked to cut the salt content, perhaps for the reason they are on a low-salt diet.  If they are doing so and getting what they feel is a good result, that's fine.

 

There are also those who feel the longer the bacon is in the cure the saltier the bacon will taste.  If using sugar in your recipe, it has been learned that the opposite is actually happening. The reason being, salt enters meat at a faster rate than sugar.  Thus, if sugar isn't given the proper amount of time to equalize through osmosis into the meat, the saltier it will taste. 

 

Since building my first walk in smokehouse in 1975, numerous belly bacon cure methods and recipes have been used.  The result being the KISS system works fine for us.  The following recipe and process produces an exceptional slightly sweet molasses flavored bacon with a light smoke flavor.  For bacon with a more pronounced molasses flavor, dark brown sugar may be used.

 

 

Recipe: Per pound of bacon.

 

1 TBS Morton Tender Quick

1TBS brown sugar - light or dark depending on taste

1/4 tsp. granulated garlic

1/2 tsp. cracked black pepper

 

Curing Process:

 

Cut skinless belly in half and place in separate 2-gallon zip bags.  Apply measured cure by weight to each cut of bacon and massage in, afterwards place in cooler or fridge.  Turn daily for the entire curing process. 

 

 Example:  A two inch side will require a minimum of 14 days in the cure.  After the minimum cure time has been reached give it a quick rinse, pat dry then place on a meat hanger in the cooler or place on a rack in fridge for an additional two days for further equalization and pellicle formation. 

 

 

  A AMNPS containing pulverized pellets is then placed in a external smoke collector. This is what is normally used to create a very thin pale blue smoke.  The bacon is then smoked to a desired color.  It is normally in a continuous pale blue smoke for < > 72  hours and kept at a temperature below 72°F - 22°C.   Using a different smoke generator or type of fuel will result in different times.

 

 When smoking is complete the bacon is then placed back in the cooler for an additional 2 - 3 days for additional smoke equalization.  After a total of 21 days it is ready for consumption or freezing.

 

 

The end result is nothing less than a sweet, medium smoke flavored, slice of ecstasy.

 

Cooking:

Due to the addition of nitrites it is recommended not to heat above 350°F - 177°C.  For that reason, my preferred method is to bake anywhere from 200°F - 93°C for a couple hours to 325°F - 163°C for approximately 25 minutes or to the desired crispness.

 

 

http://www.fsis.usda.gov/wps/wcm/connect/98dfaf58-75f3-4535-a0fa-589ca077cc76/Bacon_and_Food_Safety.pdf?MOD=AJPERES

 

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/bacon-and-food-safety/ct_index

 

 

 


A pale blue smoke from AMNPS

 

 

Smoke entering 22cf. cabinet

 

 

Smoke exit

 

 

Bacon in cooler

 

 

 

 

 

Sliced bacon ready for oven

 

 

Oh boy, let's eat

 

 

Related threads:  Calculating bacon cure time using Morton® Tender Quick® or Sugar Cure® (Plain or Smoke Flavored)

 

"Learn to deal with the facts, not tradition or sympathy"

 

Tom

 


Edited by Mr T 59874 - 10/20/15 at 11:28am
post #2 of 12
Looks darn good..... Soooooo....... tell me about crushing pellets..... how did that come about.....
post #3 of 12
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Looks darn good..... Soooooo....... tell me about crushing pellets..... how did that come about.....

 

It came from my attempt to get a long cold smoke without a abundance of creosote.  Using the AMNPS with pellets in the smoker itself not only raised the temperature it also created more creosote than what I wanted to deal with.  The same happened using saw dust also.   I then moved The AMNPS to the attached stove beneath the deck.  The smoke naturally cleaned up and smoothed out, but was still to heavy for my needs.  The use of sawdust though was a improvement over the pellets.  Now knowing what direction to go I tried putting pellets in a blender and just blending them to a finer consistency than sawdust.  The result was better, but still too heavy a smoke.  I then decided to try the blender again, this time I put a half cup of pellets in and hit pulverize.  I had to keep shaking the contents back to the bottom but in time there was no change in consistency. The result now was a product with the consistency of talc powder.

 

The result was a very slow burn rate with a very light blue smoke. This then produced a extremely clean and smooth smoke with very little if any creosote unlike the tacky surface I was getting with the AMNPS inside the smoker.  With a full load, a 15 to 18 hour burn could be achieved.

 

Long answer to a short question.

 

Tom

post #4 of 12

Great looking bacon!

 

Disco

post #5 of 12
I'm gonna have to buy a special blender.... No way in hades bride would go for that.... maybe with a 2# hammer I could do that... Now I'm thinking...
post #6 of 12
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

I'm gonna have to buy a special blender.... No way in hades bride would go for that.... maybe with a 2# hammer I could do that... Now I'm thinking...


Tightwad,  It's Valentines, buy a new one and give her the old one.  Worked for me.:icon_lol:

 

T

post #7 of 12

I'm going to have to blend up some pellets and give it a try. The bacon looks tasty!

Happy smoken.

David

post #8 of 12
YEAH BUT ......... Daughter got her one of those Vita Mix machines.... ???????

The old blender is in the barn !!!!!! ...... Look out...... avatar3972_3.gif.... hit.gif
post #9 of 12
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

I'm going to have to blend up some pellets and give it a try. The bacon looks tasty!

Happy smoken.

David

 

It is David, sorry, I can't provide documentation though.

 

By using the powder, I can keep the inside temp at ambient or below.

 

T

post #10 of 12

In cleaning out a small refrigerator  used to us for curing...(now that I have the big one in the garage)....I found a container of side that have been in Pop's brine for almost a month.....no mole on the bacon, as it has still under water, so to speak...but the brine was a "little" grayish.....Should I throw out the bellies?

 

Thanks,

Pete

post #11 of 12
Thread Starter 


Pete, I suggest you PM Pop's on this one.

 

Tom

post #12 of 12
Thread Starter 

About the Process:

The preceding process exercises the Morton Tender Quick recommendation of seven days in cure per one inch thickness with a two day salt equalization period.

 There are the pundits who believe the curing process can be accomplished in a much shorter time possibly for the reason that they are on a low salt diet.  If they are doing so and getting what they feel is a good result, that's good.  No need to read further.

 

There are also those who feel the longer the bacon is in the cure the saltier the bacon will taste.  If using sugar in your recipe, it has been learned that the opposite is actually happening. The reason being, salt inters meat at a faster rate than sugar.  Thus, if sugar isn't given the proper amount of time to equalize through osmosis into the meat, the saltier it will taste.

 

Since building my first walk in smoke house in 1975, numerous belly bacon cure methods and recipes have been used.  The result being the KISS system works fine for us.  The following recipe and process produces an exceptional slightly sweet molasses flavored bacon with a light smoke flavor.  For bacon with a more pronounced molasses flavor, dark brown sugar may be used.

 

Tom

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