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BACON (Extra Smoky)

Discussion in 'Bacon' started by Bearcarver, Jun 24, 2011.

  1. Bear or anyone that has done it, is it a significant price difference buying the bacon and doing it yourself? Just wondering if anyone has compared the price.
     
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I haven't checked lately, but I'm sure it's still quite a bit cheaper to make your own, provided you get a fair price for the raw belly to start with.
    However I believe anyone who has done a good job in making their own "Home cured & Smoked Bacon", would do it even if the cost was the same, because it would be Soooooooo Much Better Tasting!!

    Bear
     
  3. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I never thought about that, but I think that would be the perfect "Fix" for that particular situation!! That should make it finish with not too much cure, but enough.
    Wish I'd have though of it when the problem arose.

    Thank You Doug,

    Bear
     
    Last edited: Jul 10, 2018
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Looks Great, Ishi!!!
    Nice Bacon & Sammy!
    I've never had any salty Bacon from my method, using TQ.
    However There are numerous reasons it could be salty.
    Here are just 2 common ones;
    Not using enough Sugar to counter the salt in the TQ.
    Curing too long. You can cure too long when Dry Curing with TQ. It's not the same as Brine Curing with #1 Cure.

    Bear
     
  5. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    I have not done bellies since we use to butcher our own hogs. But I do Bears Canadian bacon all the time and the cost difference is major. Bacon runs from 5 to 7 dollars a pound you can buy pork loin for less than 2 dollars a pound average about 15 to 18 dollars for a whole loin. You will get 9 to 10 pound of Canadian bacon and its home made.

    Warren
     
  6. ironhorse07

    ironhorse07 Smoking Fanatic OTBS Member

    I would still make it if it cost more, it's like the difference between a garden tomato and a store bought tomato, no comparison.
     
  7. Ishi

    Ishi Meat Mopper SMF Premier Member

    This slab cured 10 days. I used 2 Tbs Dark Brown Sugar. I’m getting ready to start another slab. Any suggestions on the next one. I’m learning this stuff and it’s a blast so I’ll take more advice :) One thing this stuff tastes way better then store bought bacon for sure.
     
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    I don't know how thick yours was but The 10 days should have been Fine.
    I don't know how heavy your Belly was, but 2 TBS was good for 2 or 3 pounds.
    I use Light Brown, but I don't know if that would matter---I never used Dark Brown.

    Bear
     
  9. JZ_Focus

    JZ_Focus Fire Starter

    I actually finished the cure in the bags, and everything turned out just fine. Very little liquid came out of the bag. Biggest adjustment I have made moving forward is using 2 1/2 gallon bags instead of 1 gallon bags. I've done several batches since, and they have all turned out very well.
    I have used the pops brine method in the past as well, but everyone seems to prefer the dry brine method better.
     
  10. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Thank You for the Update, JZ!!
    I prefer the TQ Dry Cure Bacon too.

    Bear
     
  11. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Maybe you started it already , but the last BBB i did , I left out the brown sugar . I like it like that .

    I should have stated the fact said below about balance to the salt .
     
    Last edited: Jul 13, 2018
  12. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Then you got lucky.
    That will normally cause it to be very salty.

    Bear
     
  13. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Yup. The sugar offsets the salt.
     
  14. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Yeah I know that it is there to counter the salt , and almost said that when I posted . I should have , because I would hate to mess him up .

    Ish ,,, don't listen to me ! LOL .
    The BBB I just did was TQ only . No sugars . Gets a good rinse , no soak .
     
  15. Braz

    Braz Smoking Fanatic SMF Premier Member

    I picked up two bellies (8.1# and 11.6#) at my sort of local slaughterhouse/butcher. Cost this time was $2.30/lb. Usually they are around $2.80-3.00 so I am feeling smart. I will need get these into the cure this weekend because the tomatoes are coming along nicely. This will be my first go at "Extra Smokey." I'm probably going to use cherry.
    _DSC0057.JPG _DSC0059.JPG
     
  16. Ishi

    Ishi Meat Mopper SMF Premier Member

    No worries! Second belly two days into the cure. Per bears advice the sugar amount was increased. I will smoke it next weekend.
    F32403B8-6F67-49A7-903F-49D50C4BA737.jpeg
     
  17. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Sounds Great, Braz!!
    That's really a good price!
    Gotta have it ready by the time them Tomatoes are ready---Can't keep a fresh Juicy Mater waiting!!
    Just yell if you run into a question. I answer all Private messages.

    Bear
     
  18. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Great !!
    After curing, just give it a real good rinse & hand rub under spigot. The slippery feel on the surface is due mostly to the surface salt.
    Then take a couple interior slices for your salt-fry test. Check that the inside is Pink all the way to center to show complete cure. Then if the test comes out salty, soak to remedy.
    90% of mine need no soaking, and I never had to soak any more than 1 hour. Usually a good rinse is sufficient.

    Bear
     
  19. Hi Bear, I new to making some bacon my question is what is " TQ "
     
    kel krause likes this.
  20. kel krause

    kel krause Fire Starter

    TQ Tender Quick (Meat cure it comes in a dark blue bag ) Morton Tender Quick