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Bacon made the easy way...

bmudd14474

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Not sure how I missed this Craig. The bacon looks great. I also use Pops brine cure for bacon. Works great.
 

hoity toit

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[h2]Thanks for posting the recipe and all the photos. I always wanted to try makin some bacon., now thanks to you I can give it a shot. It sure looks pretty,. Nice work.[/h2]
 

hickory larry

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What temp does it have to be or do you just use the smoke. If just smoke, does the outside ambient temp have affect on how it turns out? Just curious have tried alot of things on this websight all have been good ! Now i'm wanting to go into a totally new area .Any tips are always good Thanx   Very Nice job on the bacon and a very good set of instructions
 

fpnmf

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What temp does it have to be or do you just use the smoke. If just smoke, does the outside ambient temp have affect on how it turns out? Just curious have tried alot of things on this websight all have been good ! Now i'm wanting to go into a totally new area .Any tips are always good Thanx   Very Nice job on the bacon and a very good set of instructions
I run the Mes at 100...no specific reason for that temp...don't want it to render the fat.. so not much higher.

Or use no heat at all..most everybody does it little different.

  Have fun!!
 

jnorth

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Real nice looking bacon there, hope mine turns out as nice.  I'm at day 13 in the brine, I think I'll be smoking it starting tomorrow.
 

unclejoeyv

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Do you rinse after the brine? I tried making my own bacon before and it was so salty after cooking that salt crystals formed on it while it was cooking.
 

fpnmf

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Do you rinse after the brine? I tried making my own bacon before and it was so salty after cooking that salt crystals formed on it while it was cooking.
How did you cure it??

Yes..I rinse it off with cold water and pat them dry with paper towels.

Then into the fridge for a few days to pelliclize on cake racks so the air circulates all the way around it.

No.....I do not test fry..using Pops brine recipe it is not needed.

Craig
 

unclejoeyv

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How did you cure it??

Yes..I rinse it off with cold water and pat them dry with paper towels.

Then into the fridge for a few days to pelliclize on cake racks so the air circulates all the way around it.

No.....I do not test fry..using Pops brine recipe it is not needed.

Craig
I rubbed it with kosher salt mixed with some pink cure and left it in the fridge a week.

I applied a second coat of kosher salt then let it sit in the fridge for a second week.

Then I rinsed off the surface and patted it dry before smoking.

When I cooked the first few strips I sliced off it was so salty so I soaked both pieces of belly I had overnight in plain water then sliced and froze it.
 

fpnmf

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I rubbed it with kosher salt mixed with some pink cure and left it in the fridge a week.

I applied a second coat of kosher salt then let it sit in the fridge for a second week.

Then I rinsed off the surface and patted it dry before smoking.

When I cooked the first few strips I sliced off it was so salty so I soaked both pieces of belly I had overnight in plain water then sliced and froze it.
EEEEK!!!

Try the easy way next time..it works quite nicely for many folks here.
 

unclejoeyv

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EEEEK!!!

Try the easy way next time..it works quite nicely for many folks here.
EEEEK indeed!

After an overnight soak it was passable for first-time homemade bacon but I wouldn't want to have it turn out that way again.

I'll give your method a shot for sure.
 
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Can you give me a line on LIsa B's vacuum bags? I am sick of the low quality ones I am finding in the stores and online.
 

fpnmf

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Can you give me a line on LIsa B's vacuum bags? I am sick of the low quality ones I am finding in the stores and online.
Sure..I have the el cheapo saveameal vac packer.

I had nothing but probs with the FS and other bags..thought it was the machine..

I got a package of different sizes of the premium bags from Lisa and no probs since..at all..

She sells great products and is a nice person too!!

http://www.vacuumsealersunlimited.com/

 
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chaz g

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WOW!! Good looking bacon! When all is said and done with the bacon, what do you do with the skins?  Cut in strips and deep fried,used for flavoring in soups or stews or cleaned up and used for doggie treats? Looks like too good of a resource to waste.

Chaz G
 

fpnmf

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WOW!! Good looking bacon! When all is said and done with the bacon, what do you do with the skins?  Cut in strips and deep fried,used for flavoring in soups or stews or cleaned up and used for doggie treats? Looks like too good of a resource to waste.

Chaz G
Thank you...

I used to keep them for lots of stuff...fried pork skins mmmmm.....

Since the type2 arrived I toss it to the dogs across the street..
 

calebstringer

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Thanks for the brine recipe! I have 50 lbs in three five gallon buckets right now. They went in around 5 pm yesterday.

In your overview, you say 10-14 days for bellies....I was hoping I could them next Friday (9 days) for a smoke on Saturday. Is this safe or should I leave them?

Thanks again!
 

njfoses

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This will be a project of mine soon.  If i wanted to add some maple syrup to the equation should i add to the brine, after rinsing off the brine before it goes back in the fridge, or right before it goes in the smoker for a cold smoke?
 
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toby bryant

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You skin the bellies after smoking, my butcher will provide skinned bellies. Is that okay, or do the skins need to be on for the brining and smoking process?

Sent from my DROID RAZR using Tapatalk 2
 

fpnmf

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You skin the bellies after smoking, my butcher will provide skinned bellies. Is that okay, or do the skins need to be on for the brining and smoking process?


Either way is OK... I leave them on as it is easier to get it off right outa the smoker.


Sent from my DROID RAZR using Tapatalk 2
This will be a project of mine soon.  If i wanted to add some maple syrup to the equation should i add to the brine, after rinsing off the brine before it goes back in the fridge, or right before it goes in the smoker for a cold smoke?
Never tried it...I would add it to the brine if I did tho...


Craig
 
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peabody

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How about using a venturi type smoke generator? Would it take as long to cold smoke them using a venturi instead of an amazin? It seems that the venturi style of smoke generators produce more smoke. Can't wait to try this method out!
 
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