Making Bacon

[gord.edwards]

Hello All

Been following Bearcarvers steps for making bacon for a few years now with great success. About to do another batch but in bit of a conundrum....my smoker is currently in storage so planning to cure as per normal and then put the pork belly in the oven after 9-10 days to finish. Was considering using liquid smoke at the curing stage to impart a bit of flavour but unsure how much to use. Any insight you guys may have going this route would be much appreciated. Thank y'all

 

[Steve H]

You could always cold smoke it with either a tray or tube. You can use a cardboard box for the enclosure.
(1) HOW TO BUILD A Cardboard Cold Smoker - Amazing that you can use a simple box to produce great food - Bing video

 

[chopsaw]

Steve has a good idea above .

Was considering using liquid smoke at the curing stage to impart a bit of flavour but unsure how much to use

If I use Tender Quick to cure pork loins , I add a cap full of liquid smoke to the bag for about 3 lbs. of meat . Comes out great , and doesn't last long . I still hang it in the smoker , but should work in the oven if that's your only option .

 

[gord.edwards]

Steve has a good idea above .



If I use Tender Quick to cure pork loins , I add a cap full of liquid smoke to the bag for about 3 lbs. of meat . Comes out great , and doesn't last long . I still hang it in the smoker , but should work in the oven if that's your only option .

Thanks a lot. I think I'll give this a go. I'll let ya know in a couple weeks how it turned out

 

[gord.edwards]

You could always cold smoke it with either a tray or tube. You can use a cardboard box for the enclosure.
(1) HOW TO BUILD A Cardboard Cold Smoker - Amazing that you can use a simple box to produce great food - Bing video

Interesting. I'll have to experiment with that. Snow and colder weather here now so may have to hold off for a bit

 

[zwiller]

Smoker in storage?! Mine gets used more often now than ever! I know liquid smoke is kinda considered taboo but I am of the opinion it is used on nearly all commericl bacon and you might actually have a better outcome with it than you expect. Don't think you even need to use the oven but maybe the fridge to dry it out a bit.

 

[chopsaw]

OK , been trying to reply .
That amount of liquid smoke to the bag is where I like it . Should be fine , just don't get to heavy handed because it can be strong .
I also have a mesquite powder that I use in rubs . It has " smoke flavoring " listed as an ingredient .
Next time I cure something I plan on trying it in the rub .

 

[Bearcarver]

Steve has a good idea above .



If I use Tender Quick to cure pork loins , I add a cap full of liquid smoke to the bag for about 3 lbs. of meat . Comes out great , and doesn't last long . I still hang it in the smoker , but should work in the oven if that's your only option .

This would work great, if you have 2 good eyes!!
The first time I read this I used my partially opened Left Eye, and I thought, "Holy Crap that's a lot of Liquid Smoke!!!!" That's because I thought it said "I add a cup full of Liquid Smoke".
The second time it said "Cap" instead of "Cup". Much Better!

Bear

 

[gord.edwards]

This would work great, if you have 2 good eyes!!
The first time I read this I used my partially opened Left Eye, and I thought, "Holy Crap that's a lot of Liquid Smoke!!!!" That's because I thought it said "I add a cup full of Liquid Smoke".
The second time it said "Cap" instead of "Cup". Much Better!

Bear

That partially open left eye will catch you every time lol. Thanks for the confirmation on the liquid smoke

 

[gord.edwards]

OK , been trying to reply .
That amount of liquid smoke to the bag is where I like it . Should be fine , just don't get to heavy handed because it can be strong .
I also have a mesquite powder that I use in rubs . It has " smoke flavoring " listed as an ingredient .
Next time I cure something I plan on trying it in the rub .

Sounds good. I may have to incorporate that at some time