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Bacon Recipes??

post #1 of 8
Thread Starter 
So.... We moved 2 days ago and while emptying the freezer into coolers for the trip I neglected to repack the 35 pounds of pork belly I had..... Lucky even though it partially thawed it's not ruined. But it thawed too much for me to refreeze so it's time to make some more bacon. I will be using Bear's extra smokey recipe for some but wanted to see what other recipes y'all have to offer since it's gonna be a large batch...... Thanks in advance.
post #2 of 8
I'm stuck on brine;
1 gallon cold water
1 cup kosher
1 cup plain sugar
1 cup brown sugar
1 heaping tbsp #1 cure
(This is Pop's brine)
About 1/2 of one of those tiny bottles of Maple flavoring

Let it swim for 2 weeks. Dry overnight in the fridge. Cold smoke for 5 to 7 hrs and let it hang out in the fridge for a couple of days and slice.
We like it and everyone who's tasted it raves about it 😊
post #3 of 8
Quote:
Originally Posted by SmokeyMose View Post

I'm stuck on brine;
1 gallon cold water
1 cup kosher
1 cup plain sugar
1 cup brown sugar
1 heaping tbsp #1 cure
(This is Pop's brine)
About 1/2 of one of those tiny bottles of Maple flavoring

Let it swim for 2 weeks. Dry overnight in the fridge. Cold smoke for 5 to 7 hrs and let it hang out in the fridge for a couple of days and slice.
We like it and everyone who's tasted it raves about it 😊


I agree. Hard to beat the wet brine / cold smoke method.

post #4 of 8
post #5 of 8
On a recent half belly, it dropped it into Pop's brine and added a handful of basil leaves, a few rosemary sprigs, and some oregano sprigs. Once the cure was complete, I rubbed the exterior of the belly with a blend of coarse black pepper, and granulated garlic, then cold smoked for 7 hours with hickory. I thought my kid was going to OD on it!

The remainder of the 3 pounds went with him back to college. His roommates are hounding me for more! They don't realize that I can't cold smoke in Texas until at least November.
post #6 of 8
Quote:
Originally Posted by CrankyBuzzard View Post

On a recent half belly, it dropped it into Pop's brine and added a handful of basil leaves, a few rosemary sprigs, and some oregano sprigs. Once the cure was complete, I rubbed the exterior of the belly with a blend of coarse black pepper, and granulated garlic, then cold smoked for 7 hours with hickory. I thought my kid was going to OD on it!

The remainder of the 3 pounds went with him back to college. His roommates are hounding me for more! They don't realize that I can't cold smoke in Texas until at least November.

 

This sounds good. I am not a fan of Sweet Bacon. I use Pop's Brine but only 1/2C Brn Sugar per gallon...JJ 

post #7 of 8
Quote:
Originally Posted by Chef JimmyJ View Post
 

 

This sounds good. I am not a fan of Sweet Bacon. I use Pop's Brine but only 1/2C Brn Sugar per gallon...JJ 

Same here except I use 1/2 raw sugar.

post #8 of 8

Personally I prefer to dry cure the bellies. I think the texture & flavor of the bacon is better.

I used Pop's brine for years, then just one time I tried the dry method.

Been doing it that way ever since.

And yes cold smoke is the best way too. IMHO.

 

Al

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