wet-curing-bacon

By bmudd14474, Sep 23, 2011 | |
  1. I call it easy because it is quite easy and safe.

    When I first joined here I was interested in making sausage and bacon.

    Never made or attempted any before.

    I read and used the handy dandy search tool a lot.

    My first bacon was made using Bears step by step and turned out great.

    I used this recipe quite a few times...alway came out great.

    http://www.smokingmeatforums.com/t/96761/smoked-bacon-step-by-step-with-qview 

    He was very generous with his help.

    Pops6927 is a lifelong friend of mine and his family had a store and his Dads bacon,smoked hams and such were famous.

    Pops posted the way his family made bacon and it has a lot less work to it.

    http://www.smokingmeatforums.com/t/110799/pops6927-s-wet-curing-brine 

    I liked the idea of less work so I gave it a try and now it is my go to for bacon.

    I went to the grocery store and asked for a food grade bucket from the bakery.

    They gave me a 15 pound icing bucket..perfect.

    Here it is with some if the ingredients..

    I use the gallon jug for mixing..then into the bucket.

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    I found a small store here that I get bellies from..not as cheap as the Asian store in Atlanta ..but at least they can be found here.

    First I mix the brine up as desrcibed in Pops url up there ^^^.

    2 gallons does one bellie perfectly in my bucket.

    I also add lots of ground pepper corns and granulated garlic.

    [​IMG]

    I usually cut the bellie into 3 chunks and into the brine they go.

    I leave the skin on.. It comes off real easy when it comes out of the smoker.

    [​IMG]

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    Then into the well mixed brine.

    Ziplock filled with water to keep things submerged.

    [​IMG]

    Date the lid and into the fridge for 10 days.

    [​IMG]

    Once the ten days pass I rinse them off and cover with Pepper onion and garlic.

    Then into the fridge for a few days.

    [​IMG]

    I use the MES for smoking this..

    On smoking day I turn it on to 100 and leave it there for the entire time.

    I use wharever I have handy for smoke...usually pecan in my AMS.

    Smoke it least 10 hours til it has a nice color.

    [​IMG]

    Using a very sharp fillet knife I cut the skin off and freeze it.

    Getting the skin off can be a pain..but it gets easier as you do more.

    Then back into the fridge for a day or two.

    I was very lucky to fall on a deal for a commercial slicer..

    Slicing was always the hard part..now it is easy.

    On slicing day I put the bacon in the freezer for an hour...makes it much easier.

    [​IMG]

    Then vac packed and into the freezer.

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    There you have it!!!

    There is nothing hard or mysterious about making bacon and the way I do it is not the only way.

    Follow the rules about safety and cleanliness and there will be no problems.

    MMMMMMMMMMMM Bacon!!!

    [​IMG]

    Have a great day!!!!

    Many thanks to Pops,Bear and the rest of the crew here.

    I have learned much in the past year!!

      Craig

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Comments

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  1. craig2387
    Thanks for sharing this.
  2. outlaw brand
    I got to try it looks good and sounds easier then the dry rub bacon
  3. alvasin
    hmm,Looks like some delicious.....By the way I will try to make it by myself.
    Indoor Electric BBQ
  4. samuel trachet
    Very nice Qview! Thanks. Now I think I will make me some MMMMMMMMMM Bacon!!
  5. roller
    good looking Bacon and nice info thanks ...