1st Attempt at Smoked Bacon - Page 2
DAMMIT ..... Didn't read the instructions (school boy error) and didn't realise I had to rinse, dry and rest in the fridge on a rack for 25 hours.
Still, looking good and the dust is all setup in the smoker ready for 2pm tomorrow.
Hoping to pickup a slicer on eBay nice and cheap tomorrow....
Steve - you wimp! what is the problem with everything in the fridge smelling of smoked bacon
On a serious note Jim - yes the smell will permeate the whole fridge. Hopefully you are already following good food handling practice in the fridge and have everything covered.
Thought about vac-packing it... but I am presuming the whole point of letting it rest is for the flavours to settle and also for it to air dry.
Will stick it on a rack (as I did before) but wrap the whole thing in clingfilm and tinfoil. Try to keep some of the smell to itself..............
--EDIT-- yes, everything else is covered. I have done a spot of Hygiene training (back in my student job days) and carried it through.
Plus we are pretty confident in the kitchen and like to experiment with strong flavours, so I am pretty sure I know what to expect.
Edited by slimjimUK - 5/10/16 at 12:39am
Great looking bacon Jim. I know what you were going through as it was your first time but now that the fear of the unknown has been overcome there will be no stopping you. The secret is to keep a batch going all the time and when you find you are getting too much then skip a batch. Don't let friends and family taste it though or you will never have enough.
With this batch be quite critical. Was it too salty or not salty enough? If you feel it needs to change then up or down it by 0.5% for next time. Do you need to adjust the smoking time?
Next time maybe cure two batches - one the same as this and another with maybe some Bay, juniper or szechuwan pepper. Don't be afraid to try things out.
Also try it for the 10-12 days curing. You will find that it is sufficient for most pork cuts.
Again - great job
Once it has finished smoking give it 24 hours in the fridge for the surface to dry and then vacuum pack it. It will all still happen in the vac pack.
The biggest (obvious) issue is the rind. Very very chewy, no matter what I do. So going to take it off before slicing any more.
Shame, as I love crispy rind on my bacon.
Any suggestions on how to solve this?
Other than that, it may be a little over smoked. Air dried it for 48 hours in the fridge to let the flavour settle before slicing but still could be a little over. But I can very easily solve that by only smoking for 36 hours and not 48.
Quite like the lemon pepper flavouring too, which gives me confidence to try more.
We have a pretty extensive fridge mounted spice 'rack' that will come in handy. (Highly recommend)
Plenty of junipers, bay and a wide array of peppers.
Plus the thermomix turns all the spices into dust, which is great for rubs.
Off the the butchers this morning. I let them have some of the smoked salmon and now they are very kind to me. Going to see if they will put the rest of the pork on their slicer for me, in exchange for a few slices. 😆
Not really, sorry, as I always cut the skin off before I cure it so that I don't have to worry about it. Steve may have some suggestions as to how to get it crispy.
I am really pleased for you. I remember the first bacon that I cured and the flavours....... absolutely fantastic.
Like you mentioned on a previous post after you give a couple of slices here and a few more there, there is nothing left! I cured 2 pork loins for my second smoke hoping to fill the freezer, but still gave a lot away. I now cure them in 4's or more.
Congratulations I am really pleased for you - Another Convert - YES !!!!