General questions about bacon

[paleoman]

paleoman - 2 more must haves

a good gram scale - need one to go to 1/10g at a minimum. There are a bunch of cheap ones that will weigh in 1 gram increments, but you'll need one that provides it down to the .10

a good scale capable of weighing the piece of meat. What you might see on the package can be off by a good bit. Plus, I buy clearance meat that will often have a sticker over the butcher/store label.

there are single units capable of doing both, but I don't have one.

Thanks. I have a high resolution digital gram scale (< 1/100g), and a digital kitchen scale that I can use for meat weighing (1g resolution).

 

[tallbm]

Yeah, I don't have another fridge (only a separate freezer). Could I put it in one of the vegetable/fruit drawers to maybe reduce the odor, or will it be like when a dog I had got sprayed by a skunk and came into the house (everything in the house, including inside the fridge and freezer smelled)?

It will kind of be like the dog skunk situation but not that bad. It will just be contained in the fridge and the smoke smell will go away after a week or so but everything in the fridge and the inside of the fridge itself will smell like the smoke on the bacon lol.

I guess if you have an air tight Rubbermaid type container you could put it in that and rest it in the fridge sealed and might not get smoke smell on everything BUT this is just a guess and would need some testing in reality to see if it works. The veggie drawers won't stand a chance at containing the smoke smell to just the drawers it will absolutely spread throughout the fridge like the drawers are not even there lol.


It sounds like you are setup well to make this happen. I'm looking forward to the post and pics when you do it :D

 

[hooked on smoke]

Thanks. I have a high resolution digital gram scale (< 1/100g), and a digital kitchen scale that I can use for meat weighing (1g resolution).

Where did you get the <1/100g scale?

 

[paleoman]

Where did you get the <1/100g scale?

It is primarily used for measuring gunpowder, in 1/10 grain units.

 

[paleoman]

It will kind of be like the dog skunk situation but not that bad. It will just be contained in the fridge and the smoke smell will go away after a week or so but everything in the fridge and the inside of the fridge itself will smell like the smoke on the bacon lol.

I guess if you have an air tight Rubbermaid type container you could put it in that and rest it in the fridge sealed and might not get smoke smell on everything BUT this is just a guess and would need some testing in reality to see if it works. The veggie drawers won't stand a chance at containing the smoke smell to just the drawers it will absolutely spread throughout the fridge like the drawers are not even there lol.


It sounds like you are setup well to make this happen. I'm looking forward to the post and pics when you do it :D

Probably a dumb question... what is the goal with resting it in the fridge for 24 hours, after smoking?

Can it be directly vacuum sealed, after resting?

 

[tallbm]

Probably a dumb question... what is the goal with resting it in the fridge for 24 hours, after smoking?

Can it be directly vacuum sealed, after resting?

To let it cool down and set up firm before slicing.

If it's cold it will slice like a breeze :D

 

[paleoman]

To let it cool down and set up firm before slicing.

If it's cold it will slice like a breeze :D

So, could place in a ziplock bag, right?

 

[SmokinEdge]

So, could place in a ziplock bag, right?

That’s what I do. It helps the smoke even out and mellow a bit.

 

[tallbm]

So, could place in a ziplock bag, right?

Yeah that should help with the smoke smell some.

 

[LoveMyBGE]

Here for the answers. I also am getting close to trying my hand at bacon (hot smoked).
Jim

I’ve been making my own bacon for many years now and my friends and family love it. Fortunately, I have Costco near me and I can get whole bellies (10-11 lbs) there. Once I did pay up to order a Berkshire pork belly and it was very good, but I didn’t think it was worth the additional cost. I start with a basic cure mixture of 4oz kosher salt, 2oz granulated sugar and 2tsp (14g) pink salt. To this I play with the flavors with additions. I really like sweet and savory with a bit of spice, so I will add maple sugar (I’ve used maple syrup, but I like mixing all dry ingredients because it is easier to get everything mixed and distributed), garlic powder, onion powder, a good amount of cracked black pepper (keep it course) and I really like adding medium spicy New Mexican chili powder. I will sometimes add dried herbs like rosemary, thyme and/or sage. You can really play with the flavors however you want. — Once I have the blend that I want fully mixed, I will measure it out half and half (by weight). I trim the edges of the belly to square it up and then cut it in half. I find this is perfect size for each piece to fit into a 2 gallon ziplock. I place each piece in its own ziplock and put half of my curing mixture into each bag, making sure that it is distributed over all surfaces of the meat, even the edges. After closing the bags, I will continue to massage them to assure I get even distribution of the curing mixture. I place both bags onto a sheet pan and put them on a shelf in a refrigerator. Every day I flip and massage both bags. After the first day juices will have been pulled out of the meat and dissolved the curing mixture. Keep doing this for at least 7 days. You want the meat to feel fairly firm and not mushy. Sometimes I will let mine go for up to 10 days. It kind of depends on the thickness of the belly. When they’re ready to smoke, I take them out of the fridge, rinse them off real well, dry them with paper towels and place each one on a Bradley rack (or similar). You can smoke them directly on the racks in your smoker…I just find it easier to take them off if they are on their own smaller rack. I cover each with a new layer of cracked black pepper (this is just the way I like my bacon, but not necessary). I let them continue to dry out on the kitchen counter while I get my smoker ready. I have a Big Green Egg and a Green Mountain pellet grill. I always used to always use my BGE and I do think I get more intense smoke flavor with it. But in the past couple years I’ve gotten lazy and have used the pellet grill and also placed a smoke tube in it to increase the smoke and I have been pleased with the end product. I set my smoker up for 200 degrees F. And smoke until I get an internal temperature of 150 degrees F - this typically takes less than 2 hours. After removing the bacon from the smoker, I let it get to room temperature. Then I cut each larger piece into four equal pieces, so I end up with 8 pieces. This is just my preference because I find the smaller pieces easier to slice evenly when I am ready to use them. And, they are more convenient to vacuum pack and store in the freezer where they will be good for months. You end up with shorter slices of bacon, but I don’t mind this. Chunks are great for cutting lardons or other size pieces for different dishes. Enjoy!!!

 

[SmokinEdge]

I’ve been making my own bacon for many years now and my friends and family love it. Fortunately, I have Costco near me and I can get whole bellies (10-11 lbs) there. Once I did pay up to order a Berkshire pork belly and it was very good, but I didn’t think it was worth the additional cost. I start with a basic cure mixture of 4oz kosher salt, 2oz granulated sugar and 2tsp (14g) pink salt. To this I play with the flavors with additions. I really like sweet and savory with a bit of spice, so I will add maple sugar (I’ve used maple syrup, but I like mixing all dry ingredients because it is easier to get everything mixed and distributed), garlic powder, onion powder, a good amount of cracked black pepper (keep it course) and I really like adding medium spicy New Mexican chili powder. I will sometimes add dried herbs like rosemary, thyme and/or sage. You can really play with the flavors however you want. — Once I have the blend that I want fully mixed, I will measure it out half and half (by weight). I trim the edges of the belly to square it up and then cut it in half. I find this is perfect size for each piece to fit into a 2 gallon ziplock. I place each piece in its own ziplock and put half of my curing mixture into each bag, making sure that it is distributed over all surfaces of the meat, even the edges. After closing the bags, I will continue to massage them to assure I get even distribution of the curing mixture. I place both bags onto a sheet pan and put them on a shelf in a refrigerator. Every day I flip and massage both bags. After the first day juices will have been pulled out of the meat and dissolved the curing mixture. Keep doing this for at least 7 days. You want the meat to feel fairly firm and not mushy. Sometimes I will let mine go for up to 10 days. It kind of depends on the thickness of the belly. When they’re ready to smoke, I take them out of the fridge, rinse them off real well, dry them with paper towels and place each one on a Bradley rack (or similar). You can smoke them directly on the racks in your smoker…I just find it easier to take them off if they are on their own smaller rack. I cover each with a new layer of cracked black pepper (this is just the way I like my bacon, but not necessary). I let them continue to dry out on the kitchen counter while I get my smoker ready. I have a Big Green Egg and a Green Mountain pellet grill. I always used to always use my BGE and I do think I get more intense smoke flavor with it. But in the past couple years I’ve gotten lazy and have used the pellet grill and also placed a smoke tube in it to increase the smoke and I have been pleased with the end product. I set my smoker up for 200 degrees F. And smoke until I get an internal temperature of 150 degrees F - this typically takes less than 2 hours. After removing the bacon from the smoker, I let it get to room temperature. Then I cut each larger piece into four equal pieces, so I end up with 8 pieces. This is just my preference because I find them easier to slice evening when I am ready to use them. And, they are more convenient to vacuum pack and store in the freezer when they will be good for months. You end up with shorter slices of bacon, but I don’t mind this. Enjoy!!!

Just FYI, your mix split between two 5# pieces of belly will impart approximately;

2.5% salt
1.25% sugar
Real close to 200ppm nitrite.

Didn’t know if you knew that.

 

[paleoman]

I’ve been making my own bacon for many years now and my friends and family love it. Fortunately, I have Costco near me and I can get whole bellies (10-11 lbs) there. Once I did pay up to order a Berkshire pork belly and it was very good, but I didn’t think it was worth the additional cost. I start with a basic cure mixture of 4oz kosher salt, 2oz granulated sugar and 2tsp (14g) pink salt. To this I play with the flavors with additions.

So, for 10 pounds, 4535.9 grams, it looks like the Cure #1 should be 11.32 grams, for 11 pounds, 12.45 grams. I see you use 14 grams of pink salt. Is the pink salt using a different ratio, or should it be the same thing?

You have 4oz salt, 113.4 grams. What was the % salt you are targeting?

I really like sweet and savory with a bit of spice, so I will add maple sugar (I’ve used maple syrup, but I like mixing all dry ingredients because it is easier to get everything mixed and distributed), garlic powder, onion powder, a good amount of cracked black pepper (keep it course) and I really like adding medium spicy New Mexican chili powder. I will sometimes add dried herbs like rosemary, thyme and/or sage. You can really play with the flavors however you want. — Once I have the blend that I want fully mixed, I will measure it out half and half (by weight). I trim the edges of the belly to square it up and then cut it in half. I find this is perfect size for each piece to fit into a 2 gallon ziplock. I place each piece in its own ziplock and put half of my curing mixture into each bag, making sure that it is distributed over all surfaces of the meat, even the edges. After closing the bags, I will continue to massage them to assure I get even distribution of the curing mixture. I place both bags onto a sheet pan and put them on a shelf in a refrigerator. Every day I flip and massage both bags. After the first day juices will have been pulled out of the meat and dissolved the curing mixture. Keep doing this for at least 7 days. You want the meat to feel fairly firm and not mushy. Sometimes I will let mine go for up to 10 days. It kind of depends on the thickness of the belly. When they’re ready to smoke, I take them out of the fridge, rinse them off real well, dry them with paper towels and place each one on a Bradley rack (or similar). You can smoke them directly on the racks in your smoker…I just find it easier to take them off if they are on their own smaller rack. I cover each with a new layer of cracked black pepper (this is just the way I like my bacon, but not necessary). I let them continue to dry out on the kitchen counter while I get my smoker ready. I have a Big Green Egg and a Green Mountain pellet grill. I always used to always use my BGE and I do think I get more intense smoke flavor with it. But in the past couple years I’ve gotten lazy and have used the pellet grill and also placed a smoke tube in it to increase the smoke and I have been pleased with the end product. I set my smoker up for 200 degrees F. And smoke until I get an internal temperature of 150 degrees F - this typically takes less than 2 hours. After removing the bacon from the smoker, I let it get to room temperature. Then I cut each larger piece into four equal pieces, so I end up with 8 pieces.

Interesting to read the process you use, and seasoning. Thanks!

Do you immediately slice them, or refrigerate for 24 hours and then slice?

This is just my preference because I find them easier to slice evening when I am ready to use them. And, they are more convenient to vacuum pack and store in the freezer when they will be good for months. You end up with shorter slices of bacon, but I don’t mind this. Enjoy!!!

 

[paleoman]

Just got "Home Production of Quality Meats and Sausages" book. Time for some reading!

 

[SmokinEdge]

Just got "Home Production of Quality Meats and Sausages" book. Time for some reading!

Excellent book and information. He is a bit heavy handed with salt percentage but is following old European styles. Otherwise very spot on.

 

[JckDanls 07]

I start with a basic cure mixture of 4oz kosher salt, 2oz granulated sugar and 2tsp (14g) pink salt

Are you doing this for any weight of meat.. Or is that for a certain weight ??

 

[LoveMyBGE]

Just FYI, your mix split between two 5# pieces of belly will impart approximately;

2.5% salt
1.25% sugar
Real close to 200ppm nitrite.

Didn’t know if you knew that.

Yes…that’s about right. Actually, the sugar percentage ends up a bit higher because I add maple sugar or maple syrup. As I said in my post…I like sweet and savory.

 

[SmokinEdge]

Yes…that’s about right. Actually, the sugar percentage ends up a bit higher because I add maple sugar or maple syrup. As I said in my post…I like sweet and savory.

No problem, I was just passing on information for you and others who read your recipe to know.

 

[LoveMyBGE]

So, for 10 pounds, 4535.9 grams, it looks like the Cure #1 should be 11.32 grams, for 11 pounds, 12.45 grams. I see you use 14 grams of pink salt. Is the pink salt using a different ratio, or should it be the same thing?

You have 4oz salt, 113.4 grams. What was the % salt you are targeting?



Interesting to read the process you use, and seasoning. Thanks!

Do you immediately slice them, or refrigerate for 24 hours and then slice?

I have to admit that I don’t calculate exact percentages. Years ago I got the basic cure recipe from the book, CHARCUTERIE - The Craft of Salting, Smoking and Curing by Michael Ruhlman & Brian Polcyn. In there they have a recipe for a large batch of basic cure that is 1 pound kosher salt, 8 ounces of sugar and 8 teaspoons (56g) of pink salt. Their bacon recommendation is to mix this very well so all three ingredients are well distributed then use 1/4 cup (50g) of this blend per 5 pounds of pork belly. I have heard from others that it is taboo to do it this way, but as I said in my original post, I have been making bacon this way for many years (probably close to 10) and I have never had any problems and the end resulting bacon has been excellent.

To answer your question about slicing. I do not slice it right away. I cut each 5 lb (approx) piece into 4 smaller pieces. The 5 lb slabs tend to be basically square, so I end up with 4 pieces of similar size. I am usually do a whole belly, so I have two 5 lb pieces and end up with 8 pieces. Once they have cooled, I vacuum seal each piece (I have a chamber vacuum unit) and freeze them…except I do keep one of the freshly cured and smoked pieces in a ziplock in the fridge to use right away. I cut them into smaller pieces because they are easier to slice uniformly with a good slicing knife. I end up with 5-6” long slices of bacon. I like to keep them in chunks because I like to have the versatility to cut the bacon into thick lardons for some dishes, larger chunks for a hash, etc. Family and friends LOVE it when I surprise them with their own chunk of homemade bacon.

 

[hooked on smoke]

I have to admit that I don’t calculate exact percentages. Years ago I got the basic cure recipe from the book, CHARCUTERIE - The Craft of Salting, Smoking and Curing by Michael Ruhlman & Brian Polcyn. In there they have a recipe for a large batch of basic cure that is 1 pound kosher salt, 8 ounces of sugar and 8 teaspoons (56g) of pink salt. Their bacon recommendation is to mix this very well so all three ingredients are well distributed then use 1/4 cup (50g) of this blend per 5 pounds of pork belly. I have heard from others that it is taboo to do it this way, but as I said in my original post, I have been making bacon this way for many years (probably close to 10) and I have never had any problems and the end resulting bacon has been excellent.

To answer your question about slicing. I do not slice it right away. I cut each 5 lb (approx) piece into 4 smaller pieces. The 5 lb slabs tend to be basically square, so I end up with 4 pieces of similar size. I am usually do a whole belly, so I have two 5 lb pieces and end up with 8 pieces. Once they have cooled, I vacuum seal each piece (I have a chamber vacuum unit) and freeze them…except I do keep one of the freshly cured and smoked pieces in a ziplock in the fridge to use right away. I cut them into smaller pieces because they are easier to slice uniformly with a good slicing knife. I end up with 5-6” long slices of bacon. I like to keep them in chunks because I like to have the versatility to cut the bacon into thick lardons for some dishes, larger chunks for a hash, etc. Family and friends LOVE it when I surprise them with their own chunk of homemade bacon.

I didn't think of not slicing it all. I'll keep that in mind. Thank you.

 

[paleoman]

I have been working on detailing out the process that I want to use to dry cure/hot smoke bacon. I've got a few (random) questions, after reading numerous threads in this forum and looking at a bunch of web articles on smoking bacon.

Would love input from folks...

Q1: For the dry cure, which (non-iodine) salt should I use? Kosher? Sea Salt? I've got both.

Q2: Will there be a fat cap on the belly? If so, do I score it (read that on one site)? Do I smoke it with the cap up/down?

I'm going to make sure that I don't get a pork belly with rind.

For hot smoking I've seen these suggestions:

• 200˚F until IT 150˚F (3 mentions) - 2-3 hours
• 175-185˚F until IT 150˚F - 3+ hours
• 110˚F ramping up to 165˚F (at what rate per hour?) until IT 140-145˚F - ? hours
• 180˚F until IT 145˚F - 6-8 hours
• 225˚F until IT 145˚F - 2-4 hours (pellet smoker)
• 122˚F for 1-2 hours to dry, 130˚F for 3 hours (book) - ? hours

As you can see, there is quite a variation in duration, though I'm not sure if all were referencing using a pellet smoker. I see some mention of really long smoking times (6+ hours)causing a more bitter flavor.

My Traeger pellet smoker minimum is 170˚F. I'm wondering about the difficulty in modulating lower temps (by leaving it open some).

Q3: Which temp should I use, and roughly, how long would it be running?

Q4: Would 145˚F be the best IT to shoot for?

I did pick up a Chef's Choice 7" slicer (small tooth blade).
Q5: Will that blade be OK, so should I seek out a smooth blade? If so, pointers to where I can get the blade?

Q6: Whats the general consensus, when the blade gets dull? Replace? Try to find a sharpening service that can handle this type of blade? Will it be possible with a toothed blade?

Once I get my proposed process detailed out better, I'll start a new thread and post it for some feedback. then. I'll get some pork and give it a whirl.