Pork Belly--making bacon

[kryinggame]

Hello, I need advice on making bacon. I finally found a place in Charlotte that sells Pork Bellies. Ironically, the supermarket, "Compare" is located less than 15 minutes from my house. It is a Hispanic supermarket that sells good tasting season and food that you can imagine.  Also, they sell the pork bellies at 2:49 a lb.

I saw an interesting video on Youtube that looked simple and produced good looking results; therefore I want to  duplicate the process. The video is called, "How To Make Maple Cured Hickory Smoked Bacon" and here is a link to the video:

Here are the steps. Please advice if I missed anything or if I'm doing something wrong:

1 - Rub the pork in Kosher salt;

2 - Flavoring. Rub pour pure maple syrup on the belly;

3 - Wrap the pork in plastic wrap and then in plastic bags and put in fridge;

4 - Every day for 5 - 7 days flip the pork;

5 - Day 7, pull out the pork and rinse it heavily;

6 - give the pork two, 30 minute soaks in cold water to drain out the excess salt;

7 - after drying, put in smoker at 125* for an hour to dry out any remaining water;

8 - After an hour, increase the temperature to 200* and add wood (hickory);

9 - Smoke until the IT reaches 150* (I thought pork should be cooked until 160ish--I assume the author said 150 because after the pork is smoked, it still will be cooked);

10 - After, let the pork cool down in the fridge overnight; and

11 - Slice that bad boy up and enjoy!!!

What do ya'll think, is this a good technique? I'm buying 5 lbs in the a.m.

Thank you!

 

[diggingdogfarm]

I wouldn't do it that way.
I'd cure it with salt and nitrite and cold smoke it.

The trouble with maple is, it's hard to get the flavor to come through real noticeably.
I would try Grade B maple Syrup or sugar if you can get it, the flavor is stronger.
Or just drivel on some maple after frying.

In the video he says.....

"The first thing you'll notice right away is it's not slimy like the store bought bacon because there's not all
the nitrate in there that makes that slimy nasty feeling....."

:icon_eek:

Really?

That's total nonsense!!!!!

LOL


~Martin

 

[catzcradle]

I think you need at least pink salt (cure #2).   I've been doing bellies with both the LEM bacon cure and the hi mountain seasonings back bacon cure (Which I prefer) to do belly bacon with because I prefer to the pink cure 2.  I've never had a slimy belly after dry cure. 

 

[diggingdogfarm]

I think you need at least pink salt (cure #2).   I've been doing bellies with both the LEM bacon cure and the hi mountain seasonings back bacon cure (Which I prefer) to do belly bacon with because I prefer to the pink cure 2.  I've never had a slimy belly after dry cure. 

Cure #1 should be used, Cure #2 contains nitrate as well as nitrite. It's recommended that nitrate not be used in bacon.


~Martin

 

[fpnmf]

http://www.smokingmeatforums.com/t/111573/heres-my-easy-to-make-bacon-step-by-step

 

[linguica]

There are many recipes for maple-brown sugar bacon right on this site.With Q view!

 

[kryinggame]

Gents, thank you for the feedback but no one has said exactly what's wrong with this technique. I know there are millions of methods but specifically, what's wrong with this one?

Thanks!

 

[diggingdogfarm]

Gents, thank you for the feedback but no one has said exactly what's wrong with this technique. I know there are millions of methods but specifically, what's wrong with this one?

Thanks!

Well, in addition to what I mentioned above, a couple main things, IMHO, he didn't use any nitrite, so he's essentially making smoked pork belly and not bacon....secondly...I wouldn't hot smoke bacon, the flavor is MUCH better and penetrates the meat better when cold smoked and mellowed for at least a few days.

~Martin

 

[fpnmf]

Simple...

This forum does not condone making bacon without cure.

Many people do tho.

Please be careful...

 

[diesel]

The first thing I noticed about this recipe is the lack of curing salt (cure #1) also referred to as pink salt. The addition of the nitrite will give you the color and the ability to let the meat spend a lot more time bathing in the smoke.  Another concern with the recipe is the 5 to 7 day time frame for setting in the rub.  I would lean more toward the 5 day rest.  Also, I would be concerned about how long it took you to bring you belly up to 150degs.  Again,  that recipe may work for you but I would suggest the recipes that have been discussed so far.  These guys really know there stuff especially about bacon.  My close friends and family owe many a great breakfast to diggingdogfarm's contribution to my bacon making.  If you need pink salt go to butcher packer's web site and order it.  You should get it in a couple of days time.  

Good luck with you decision and please keep us in the loop.

 

[linguica]

Gents, thank you for the feedback but no one has said exactly what's wrong with this technique. I know there are millions of methods but specifically, what's wrong with this one?

Thanks!

The problem is that the pink salt is left out. this ingredient controls bacteria growth when the meat is  smoked The "Danger Zone" is 40 deg F to about 160 deg F.