New Posts  All Forums:Forum Nav:

Makin' Bacon!

post #1 of 14
Thread Starter 

G'day All!

Here are some pictures from my "Porktastic Adventures in Bacon Making".   (Sorry for the giant pics...can't resize on the fly, it seems)

Highlights:  I "built" a cold smoker, I didn't kill myself with botulism and I can now make all the bacon I can eat.  Mwahahaha!

Lowlights:  This batch was very salty.

The full story is detailed over 3 blog posts found here:

Part 1 - http://www.eatapedia.com/?p=593
Part 2 - http://www.eatapedia.com/?p=616
Conclusion - http://www.eatapedia.com/?p=629

I started with two pork bellies:

DSC_0147.jpg

Cured them and put them in the fridge for 7 days:

DSC_0151.jpg


DSC_0156.jpg

Rinsed them off and put them in my FrankenTraeger:

DSC_0230.jpg


DSC_0224.jpg

 

Sliced them up and fried me up some bacon!

 

DSC_0234.jpg

 

DSC_0236.jpg

 

DSC_0241.jpg
 

DSC_0240.jpg

post #2 of 14

Thats some good looin bacon! and I like your cold smoker

post #3 of 14

Great looking bacon, that hose contraption is different but if it works what the hay.

post #4 of 14

Great Looking Bacon ...  That is one weird setup you have there...

post #5 of 14

It's a SLINKY! LOL

post #6 of 14

bacon makes everything better

post #7 of 14

Eatapedia,

Your Bacon looks mighty tasty, and I like your cold smoking set up.

 

You mentioned:

So, I suspect the only portion of this experiment that I didn’t look after myself: The mixing of the curing salts. I know I rinsed this stuff off very well, so I don’t think it was the prep.

 

I didn't see anywhere that you did a salt test after curing, but before smoking:

After I rinse mine, I soak it for 1/2 hour in ice water. Then I rinse it again, and cut a couple slices, and fry them up (nice little snack). This does two things.

#1 You get to see if it got cured all the way through, by seeing if it gets pink all the way to the middle when fried.

#2 You get to see if it's too salty. If it is too salty, soak it for another hour in clean ice water. Then test it again. Keep doing this until it is no longer too salty.

This way, when you smoke it, and pull it out, you won't say, "Too late to do anything about it", because you fixed it before you smoked it.

So far the only one I ever had to soak more than that 1/2 hour was when I used a pre-mix packet, instead of my own mix.

 

You needed a little extra salt this time anyway from all that sweating you did all Summer.

 

 

Now you're hooked on Bacon!

 

Bearcarver

post #8 of 14
Thread Starter 

Hi all,

 

Thanks for all the feedback, I get a real kick out of the comments on my FrankenTraeger!  :-)

 

Bearcarver:  That's such a fantastic and so riddled with common sense.  Thanks very much for the tip!!!

 

For this batch, soaking the slices in water, following that same approach (basically) before frying actually helps immensely...but, yeah, a few lessons learned, and I am eager as hell to try again!

 

Thanks again, everyone!

post #9 of 14

Looks Great and bet it was a blast! Beacon on my to do list.

post #10 of 14
Quote:
Originally Posted by Bearcarver View Post

Eatapedia,

Your Bacon looks mighty tasty, and I like your cold smoking set up.

 

You mentioned:

So, I suspect the only portion of this experiment that I didn’t look after myself: The mixing of the curing salts. I know I rinsed this stuff off very well, so I don’t think it was the prep.

 

I didn't see anywhere that you did a salt test after curing, but before smoking:

After I rinse mine, I soak it for 1/2 hour in ice water. Then I rinse it again, and cut a couple slices, and fry them up (nice little snack). This does two things.

#1 You get to see if it got cured all the way through, by seeing if it gets pink all the way to the middle when fried.

#2 You get to see if it's too salty. If it is too salty, soak it for another hour in clean ice water. Then test it again. Keep doing this until it is no longer too salty.

This way, when you smoke it, and pull it out, you won't say, "Too late to do anything about it", because you fixed it before you smoked it.

So far the only one I ever had to soak more than that 1/2 hour was when I used a pre-mix packet, instead of my own mix.

 

You needed a little extra salt this time anyway from all that sweating you did all Summer.

 

 

Now you're hooked on Bacon!

 

Bearcarver



I do this too - I have had to resoak on several occasions - much better to be sure

 

Great looking Bacon and what a cool idea with the smoker

post #11 of 14

looks great   but how do you run the dryer without the vent? 

post #12 of 14

My question is do you have to cold smoke it? I dont think I could set up my smoker for cold smoking, but I really wanna make some bacon.

post #13 of 14
Quote:
Originally Posted by LsPilot82 View Post

My question is do you have to cold smoke it? I dont think I could set up my smoker for cold smoking, but I really wanna make some bacon.


If you want to cold smoke go here and order one of these - you can cold smoke anything with this - a lot of us have them and swear by them


www.amazenproducts.com 

 

If you are not sure if you are ready for the $30 leap you can also use a tin can with a soldering iron in wood chips - trust me if you ever make bacon you will never buy it again

post #14 of 14

Both Bacon and Franken Traeger look fine.   We're all looking forward to your next batch...

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork