or Connect
New Posts  All Forums:Forum Nav:

Bacon View

post #1 of 30
Thread Starter 
Had a couple of pieces of belly that have officially become bacon now. The closest place around that has belly on a consistent basis always cuts them down to pieces between 1/2 and 1 lb......no big deal I guess, just makes more packages to deal with. Not sure why they do it that way......my Spanish was not good enough to understand what he told me. icon_redface.gif Just happy to have a place nearby that has belly for sale.

Anyhow, I cured a couple of pieces (.60 lbs and .72lbs) using the basic dry cure recipe from Charcuterie for one piece and the basic cure + maple syrup for the other. The basic cure is just kosher salt, dextrose, and pink salt. I forgot to take pictures before I started, but here is how they looked after I smoked them last night. They cured for 6 days if I remember correctly.

Did a hot smoke with hickory......took about 3 hours to hit 150 internal in the little guys. Took them out and cooled them over night and sliced them this evening.

The pic is just of one of them sliced. Finished slicing the other, packaged up all but one slice of each and fried it up for the taste test.

Remarkably, they tasted like bacon. LOL One like regular bacon, and the other like maple flavored. The basic cure in the book would be a good starting place to add other flavors if anyone is looking for a starting point out there.
post #2 of 30
Joe, that looks great!!PDT_Armataz_01_37.gif
post #3 of 30
Looks good, FBJ! Home cured bacon is sounding interesting to me after hanging out here.

That book is on my Christmas list so that should give me enough time to read through it before spring gets here. I may need to check back with you then.
post #4 of 30
Thread Starter 
Thanks Patty. Like with most things that get posted here, the pics didn't do it justice.......but what can you do.....it's just bacon.

The book is a good book. I got it through the library here first and knew right away that I wanted a copy. After a couple of renewals, I had to take it back......my wife got me a copy.....she said I looked lost without it. LOL
post #5 of 30
Looks like it turned out great.
post #6 of 30
Nice bacon, Fatback.
post #7 of 30
Ya Joe, good lookin bacon!!PDT_Armataz_01_34.gif
post #8 of 30
Thread Starter 
Thanks Guys! biggrin.gif
post #9 of 30
Great lookin' bacon. Someday, somewhere, I'm agonna find some of that "pork belly".
post #10 of 30
Thread Starter 
Start your search on the pig. LOL

Yeah, it can be tough to find. Good luck!!
post #11 of 30
great looking bacon joe wish I could have a taste!!!!!!!!!!!!!!!!!!!!!!!!PDT_Armataz_01_37.gif:P DT_Armataz_01_37:PDT_Armataz_01_37.gif:PDT_Armataz_0 1_37:PDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #12 of 30
Thread Starter 
Come on down. I'll make more. biggrin.gif
post #13 of 30
wish I could and get out of this -30 c temps for the last week
post #14 of 30
Thread Starter 
Supposed to be 82 here tomorrow.........still got to run the AC a little bit.
post #15 of 30
nice looking bacon
post #16 of 30
You brag while we freeze up north Predicted high of 78 here. Almost too cold for shorts.
post #17 of 30
Thread Starter 
LOL Sorry about your luck, Yankee.
post #18 of 30
Wow, you Floridians have it tough I tell ya'! eek.gif We're not as cold up here in Delaware as Dysartsmoker has it, but it is still cold!

Nice looking bacon FBJ!! PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #19 of 30
icon_eek.gif I was trying to be nice swamp rat. It's going to 84 todayPDT_Armataz_01_34.gif
post #20 of 30
It's bacon!! Looks awesome FBJ. Here I am at work wishing I was having breakfast.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon