Let's start this with saying, this is my 5th batch of belly bacon. I have been using the dry rub method because it takes up less space in the fridg and I like the texture of the finished product. I started out with the dry rub calculator and have been working down the amount of salt to our liking. This batch was at 2% salt with 1hour soak after the cure. Getting there but I think the next batch will be at 1 3/4%.
Each batch has been 2 full belly's which I am able to get from a local butcher for around $2 a pound, never frozen and with the rind off. I split each in half so they will fit into a 2 gallon zip lock bag and weigh each piece of meat to do the calculations for the cure. Each piece is coated and sealed and into the fridg for a 10 day rest, turning and rubbing every other day. After the 10 days, they were rinsed and soaked for 1 hour, dried and hung in the smoker at 85 degrees for 2 hours to dry before adding the smoke.
After drying, I fill the AMNS with a full load of hickory dust and light, it will burn for at least 10 and sometimes 12 hours, so I leave it for the 12 hours. Then shut off the smoker and let it rest for at least 10 hours in the smoker. I turn on the heat again and let it come up to temp for 2 hours before lighting a second pan of hickory for another 12 hours of smoke, after which it looks like this. (Thanks Todd)
The slabs are then sealed and put back in thew fridg to mellow for at least 2 days, before going to the freezer for 3 to 4 hours. I get the antique Berkel cleaned and ready to do its job.
I had to clean and repaint it after finding it on Craigs list for $300, then found out the motor was shot and hasn't been made since the early 50s. I was able to rig up another motor under the table I built for the slicer. It works great but I have to leave it in the garage covered between uses. This is what the 2 chunks of bacon look like after 15 minutes of love from the Berkel.
This only half of the total cure because I only had 2 bacon hooks (this has been taken care of by ordering 4 more hooks) and had to do it in 2 batches, a total of 13 1/2 pounds was vacuum packed in roughly 2 pound packages and put in the freezer for future enjoyment.
I have learned something from each batch and feel I am real close to the perfect bacon for our family. I know for sure that even the worse batch I made was much better than any store bought we have had. It doesn't shrink nearly as much and doesn't splatter when frying. From my records, it looks like I have been getting a total shrinkage of about 14% from the weight of fresh belly to the weight of finished bacon. This still only works out to less than $2.50 per pound instead of the $4 + in local stores. All in all it has and will continue to be worth the work to make your own.
JUMP IN AND TRY IT YOU'LL LIKE IT!!!!!!
Ducky
Each batch has been 2 full belly's which I am able to get from a local butcher for around $2 a pound, never frozen and with the rind off. I split each in half so they will fit into a 2 gallon zip lock bag and weigh each piece of meat to do the calculations for the cure. Each piece is coated and sealed and into the fridg for a 10 day rest, turning and rubbing every other day. After the 10 days, they were rinsed and soaked for 1 hour, dried and hung in the smoker at 85 degrees for 2 hours to dry before adding the smoke.
After drying, I fill the AMNS with a full load of hickory dust and light, it will burn for at least 10 and sometimes 12 hours, so I leave it for the 12 hours. Then shut off the smoker and let it rest for at least 10 hours in the smoker. I turn on the heat again and let it come up to temp for 2 hours before lighting a second pan of hickory for another 12 hours of smoke, after which it looks like this. (Thanks Todd)
The slabs are then sealed and put back in thew fridg to mellow for at least 2 days, before going to the freezer for 3 to 4 hours. I get the antique Berkel cleaned and ready to do its job.
I had to clean and repaint it after finding it on Craigs list for $300, then found out the motor was shot and hasn't been made since the early 50s. I was able to rig up another motor under the table I built for the slicer. It works great but I have to leave it in the garage covered between uses. This is what the 2 chunks of bacon look like after 15 minutes of love from the Berkel.
This only half of the total cure because I only had 2 bacon hooks (this has been taken care of by ordering 4 more hooks) and had to do it in 2 batches, a total of 13 1/2 pounds was vacuum packed in roughly 2 pound packages and put in the freezer for future enjoyment.
I have learned something from each batch and feel I am real close to the perfect bacon for our family. I know for sure that even the worse batch I made was much better than any store bought we have had. It doesn't shrink nearly as much and doesn't splatter when frying. From my records, it looks like I have been getting a total shrinkage of about 14% from the weight of fresh belly to the weight of finished bacon. This still only works out to less than $2.50 per pound instead of the $4 + in local stores. All in all it has and will continue to be worth the work to make your own.
JUMP IN AND TRY IT YOU'LL LIKE IT!!!!!!
Ducky
