My Bacon Process..

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louballs

Smoke Blower
Original poster
Jan 8, 2013
114
14
Harrisburg, PA
I'm just starting this thread so I can keep track and update, as well as ask questions along the way of my bacon process. I have the dry curing ingredients, and now will start to assemble my "flavor ingredients". I just ordered a skin on pork belly from my butcher at a whopping $4 a pound, but its the best I could find. He said it will be between 8-10 pounds. I plan on cutting it up and curing in smaller 2-3 pound portions. I don't think that should be a problem?? 

I am planning on making the following:

1. brown sugar/chipotle (using chipotle powder)

2. garlic peppercorn

3. smoked paprika garlic

I'm a little curious as to what sort of ratios i should use for adding spices? I know its personal preference, but I also want to make sure i dont ruin all this meat! Any ideas for a good starting point? (i will be using all powders).

Lastly, from what i've read, 7 days seems to be the proper cure time. Does a smaller cut of meat require less time?

Thanks for any help/advice and I will be posting pics results along the way!

Lou
 
  Each piece will require a cetain amount of cure, depending on it  wieght. If over 2 inches thick, they will need to be injected. I'm not sure about the time right off. May I suggest maple flavor? I used maple extract. It was AWESOME!

  mIKE
 
Good idea on the maple extract! Haven't thought about having to inject. Hopefully it won't be over two inches
 
I suggest measuring the amount of cure and salt for each piece of belly, and all the flavor ingredients for future use.... If you have a grams scale, weigh everything....    http://www.diggingdogfarm.com/page2.html   DDF's calculator is cool in that you can change the Ppm of cure you want, and it calculates everything you need.... 

Dave
 
As Dave pointed out you need Cure #1 and Martins Calculator is Great for this. Use it to determine Salt Sugar and Cure #1 then add the rest to Taste. Where did you get $4 per Pound Belly from!??!...JJ
 
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I am partial to 3% Salt, 2% Sugar, Brown Sugar in your case, the other stuff 1Tbs of each should be plenty which happens to be just over 8 grams if you wish to weigh everything...JJ
 
Thanks Jimmy! I actually realized that my scale WILL do down to the gram, so thats nice. I got it from Hummer's meats in Mt. Joy near where I work. I couldn't find it anywhere else.  You know of any better places closer to Harrisburg?
 
Thanks Jimmy! I actually realized that my scale WILL do down to the gram, so thats nice. I got it from Hummer's meats in Mt. Joy near where I work. I couldn't find it anywhere else.  You know of any better places closer to Harrisburg?
HELL YEAH!!!! Karn's Grocery Store...I have yet to pay over $2.99 usually $2.49. They order a Ton to Cure and Smoke for their 6 stores so they pay less and pass on good prices. They also have Hanks of Hog Casing for around $16, half what you will pay online! You need to check their Weekly Ads as they frequently run good prices on Butts and Loins...

http://www.karnsfoods.com/weekly-ad-shop.php


6001 Allentown Blvd
Harrisburg
(717) 545-4731

Also, check out...PriceRite...I just picked up 5 Corned Points, a 2 pack of Spare Ribs and 2 Whole Boneless Pork Loins all at $1.99/lb. Sale is on till Saturday. Shannon said last year the day after St Patty's Day all the left over Corned Points went on special for $0.49/lb. Don't know about this year but hey worth a look...JJ

http://www.priceritesupermarkets.com/specials/



PriceRite of Harrisburg
Map
3812 Union Deposit Road

Harrisburg, PA 17109

Phone: (717) 545-1689

Hours:

Mon-Sat 8am-9pm 
Sun 8am-8pm
 
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Damn!! I got hosed! Good to know for next time. I've never been to Karn's, Giant and Wegman's didn't have the pork belly. Thanks for the tips!!
 
Damn!! I got hosed! Good to know for next time. I've never been to Karn's, Giant and Wegman's didn't have the pork belly. Thanks for the tips!!
Yep you got Beaten with a Big Stick...Call ahead and Order from Karns as they don't normally stock the Bellies. The Manager is a real good guy...JJ
 
Another quick question before I get started tonight. The belly is coming skin on,will it have hair? If so, do I need to remove it??
 
Not likely but a Torch makes quick work of any hair. You plan to leave the skin on for curing and Smoking?...JJ
 
Good question!  From reading here, it seems that most people do, then remove it after. Is one way better than the other??
Depends...You have a good sharp Knife and know how to use it?  I think it was Martin that had a good Video on how to make quick work of skinning either way...JJ
 
Found it...JJ

 
I have sharp knives, yes, but if its not worth risking butchering up the rest of the meat I might as well leave it on so long as it has no real effect on flavor/curing process.
 
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Great deal on LEM Grinders!

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