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First Time Makin' Bacon

post #1 of 6
Thread Starter 

I'm trying my hand at bacon for the first time, and am just following a recipe to the letter, but there are some things it doesn't mention and I wondered what the experts' takes are.

 

1) I noticed that there seems to be a membrane on the non-skin side, much like that on ribs. Should I have removed this before curing it? I didn't notice it so much until I just took it out of the fridge after a week cure. If I should have, should I remove it before the smoke?

2) I've seen some discussion here, but wondered what everyone did with the skin? Based on what I read on here, I left it on (did not cure it - only the meat side and edges) was going to smoke with it on and skin down, and then will cut it off before slicing my bacon and storing it.

 

Thanks!

post #2 of 6

What recipe did you follow?

 

I would like to see it.

 

Also, do you have any photo's of the belly?

 

Al

post #3 of 6
Thread Starter 
It's from Michael Symon's book Carnivore.





I don't know if you can see in that first pic but there appears to be a couple grey spots. Mold?

It's been wrapped and n the fridge curing for a week and uncovered in the fridge since my post yesterday. I noticed the one grey spot when unwrapped it from curing.

If they are mold, can I cut them out and still smoke? Pretty tiny spots.
post #4 of 6
Thread Starter 
And by pretty tiny I mean water droplets sized and easy smaller. I strain to see them.
post #5 of 6
The greeting usually has to do with parts of the meat that weren't getting oxygen to them. I can't see the spots in the photos. This occurs often when curing two pieces of meat together. Where the meat touches other meat it will grey.

Is the recipe you are using similar to this or this one?

http://www.foodnetwork.com/recipes/homemade-bacon.html
post #6 of 6
Thread Starter 
Similar yet pretty different. I think it was
1 t pink curing salt
1/4 cup brown sugar
A lot of kosher ( can't remember how much)

In the book it doesn't talk about skin or anything.

Instructions were to rub it (I only did meat side) and sandwich it between two baking sheets (with parchment on top of belly) with something heavy on it in the fridge for 7 days. I did that and also wrapped the whole thing in plastic wrap.

Took out of fridge yesterday ended in cold water and it is now uncovered in fridge on top of a backing sheet and rack to dry out. I'll smoke after this round of 18 the morning.

Thanks!
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