After reading some threads, asking some questions, checking some web sites on smoking bacon, and collecting together items needed, I'm (almost) ready to give a try at dry curing and hot smoking bacon using my Traeger smoker.
I still have to get the pork belly. Checked one supermarket today, and they only had sliced pork belly.
My wife mentioned that there is a butcher's shop not too far away, so I'll check them out tomorrow. Based on the weight/thickness I may start tomorrow. Otherwise, I may wait until next week, so that the actual smoking is after the Easter dinner coming up.
In any case, here is my "plan" for the process. Please let me know if you have any comments/suggestions/recommendations...
Trim as needed and cut into portions that will fit in one gallon ziplock bags.
Weigh each piece of meat and record, so can make cure tailored to each piece.
FUTURE: Try sous vide bag and vacuum seal.
Using thickest part of belly (in inches), cure for 2*thickness days. Add two days to ensure fully cured. [e.g. 2" -> 2*2 + 4 = 8 days]
Flip and massage each day. Should feel like a well-done steak (firm), when done.
FUTURE: Skip step. Consider adding additional seasoning prior to smoking.
Cook belly to 140-145˚F internal temperature. Increase temp of smoker by 15-20˚F each hour, until get to 165˚F and then hold there.
If unsuccessful at controlling low temp, use 170˚F.
FUTURE: Try other heating schemes (175-185˚F). Try pecan, maple, apple, cherry or blend (pecan/cherry, hickory/apple).
Slice across the grain.
After gorging on some, place rest in sous vide bags and vacuum seal for freezing.
I still have to get the pork belly. Checked one supermarket today, and they only had sliced pork belly.
My wife mentioned that there is a butcher's shop not too far away, so I'll check them out tomorrow. Based on the weight/thickness I may start tomorrow. Otherwise, I may wait until next week, so that the actual smoking is after the Easter dinner coming up.
In any case, here is my "plan" for the process. Please let me know if you have any comments/suggestions/recommendations...
Pork Belly
Get pork belly without skin (rind)Trim as needed and cut into portions that will fit in one gallon ziplock bags.
Weigh each piece of meat and record, so can make cure tailored to each piece.
Cure Mix
Use https://forums.egullet.org/cure-calculator/ to determine the Cure #1 and salt ratio for each piece of pork based on weight. Use 1.65% for kosher salt, 1% for sugar.
FUTURE: Try seasonings and other sugar ratios and types.
Curing
Apply cure to entire surface, massage, place in bag and close, eliminating as much air as possible.FUTURE: Try sous vide bag and vacuum seal.
Using thickest part of belly (in inches), cure for 2*thickness days. Add two days to ensure fully cured. [e.g. 2" -> 2*2 + 4 = 8 days]
Flip and massage each day. Should feel like a well-done steak (firm), when done.
Pellicle
Rinse pork belly, pat dry, and return to fridge, placing on a wire rack that is in a pan, for 12-24 hours. Should have a tacky surface.FUTURE: Skip step. Consider adding additional seasoning prior to smoking.
Smoke
Preheat Traeger smoker to lowest setting (170˚F) using hickory pellets. Prop open door with wood block, in attempt to get 110˚F inside.Cook belly to 140-145˚F internal temperature. Increase temp of smoker by 15-20˚F each hour, until get to 165˚F and then hold there.
If unsuccessful at controlling low temp, use 170˚F.
FUTURE: Try other heating schemes (175-185˚F). Try pecan, maple, apple, cherry or blend (pecan/cherry, hickory/apple).
Cooling/Slicing
Cool to room temp, then place in ziplock bags and refrigerate overnight or for 24 hours.Slice across the grain.
After gorging on some, place rest in sous vide bags and vacuum seal for freezing.
