Gonna buy some belly today at the butcher, just looking for a quick step by step for this curing process. thanks.
My recipe with TQ (I use an MES too):stupid question maybe, i have some morton's tender quick on hand, is there anyway to incorporate this into a typical bacon cure?
Perfect, thanks bear, I don't know how to give points anymore or I would, you should turn this into a wiki, as there are none on bacon currently...thanks again.My recipe with TQ (I use an MES too):
Cut pieces that will fit in big ziplock bags (and will fit on your smoker shelf)
Weigh each piece individually
Rub the following into the pieces (all sides)
1/2 ounce of TQ per pound of belly
1/2 ounce of Brown Sugar per pound of belly
Rub them individually, and put any that fell off in that same bag.
Put these bags in Fridge for the right amount of time:
Measure the thickest part of the pieces.
Divide that number in half.
Then figure how many quarter inches there are in that number.
Then add 2 or more for safety (longer doesn't hurt---shorter does).
Example:
Thickest point of pieces--------3"
Half of that------------------------1 1/2"
6 quarters in 1 1/2"----Plus 2 = 8 days in the Fridge at no less than 36Ëš---no more than 39Ëš.
Massage & flip packages over every day.
After curing, rinse all pieces off & soak in ice water for 1 hour. Cut a couple thin slices off and fry them to see if they are too salty. If not (mine never were) fine. If too salty, soak for another hour & try again.
Dry the pieces off real good with paper towels, sprinkle black pepper, garlic powder, and onion powder on them. Put them in the smoker without smoke at about 100Ëš to 120Ëš for an hour to dry. Then smoke the heck out of it!!!!!!
Take out when you have a nice brown color on the outside-----Maybe 6 or 8 hours.
In my book, it doesn't matter if you take the temp up to 160Ëš, but no higher, or keep it low. I have taken the internal temp up to 128Ëš up to 145Ëš. Some guys keep the temp at 120Ëš, or even lower (but you'll need a way to generate smoke at the low temps---MES won't do it)-------It's all great!
Then Take the pieces out, let them cool down a lot at room temp. Then wrap them in Saran wrap, and put them in Fridge over night. Next day slice however you want them. Eat, Vacuum pack the rest & freeze, and enjoy.
Hope that helps,
Bearcarver
Yeah,Perfect, thanks bear, I don't know how to give points anymore or I would, you should turn this into a wiki, as there are none on bacon currently...thanks again.
My recipe with TQ (I use an MES too):
Cut pieces that will fit in big ziplock bags (and will fit on your smoker shelf)
Weigh each piece individually
Rub the following into the pieces (all sides)
1/2 ounce of TQ per pound of belly
1/2 ounce of Brown Sugar per pound of belly
Rub them individually, and put any that fell off in that same bag.
Put these bags in Fridge for the right amount of time:
Measure the thickest part of the pieces.
Divide that number in half.
Then figure how many quarter inches there are in that number.
Then add 2 or more for safety (longer doesn't hurt---shorter does).
Example:
Thickest point of pieces--------3"
Half of that------------------------1 1/2"
6 quarters in 1 1/2"----Plus 2 = 8 days in the Fridge at no less than 36Ëš---no more than 39Ëš.
Massage & flip packages over every day.
After curing, rinse all pieces off & soak in ice water for 1 hour. Cut a couple thin slices off and fry them to see if they are too salty. If not (mine never were) fine. If too salty, soak for another hour & try again.
Dry the pieces off real good with paper towels, sprinkle black pepper, garlic powder, and onion powder on them. Put them in the smoker without smoke at about 100Ëš to 120Ëš for an hour to dry. Then smoke the heck out of it!!!!!!
Take out when you have a nice brown color on the outside-----Maybe 6 or 8 hours.
In my book, it doesn't matter if you take the temp up to 160Ëš, but no higher, or keep it low. I have taken the internal temp up to 128Ëš up to 145Ëš. Some guys keep the temp at 120Ëš, or even lower (but you'll need a way to generate smoke at the low temps---MES won't do it)-------It's all great!
Then Take the pieces out, let them cool down a lot at room temp. Then wrap them in Saran wrap, and put them in Fridge over night. Next day slice however you want them. Eat, Vacuum pack the rest & freeze, and enjoy.
Hope that helps,
Bearcarver
Bearcarver,Old Poi Dog, you're not new to me---maybe to bacon.
If you're talking about the extra couple days, don't worry about it. Just do the soak, salt test thingy. I don't know what kind of cure you used, but if it was TQ, the length of time shouldn't make it too salty.
Bearcarver
C'mon Tracey, it's all stuff I learned from others on here---I just mixed & matched a bunch of them together.Just wanted to let everyone know that BearCarver's other initials stand for Bacon Cing
I see you're still using this o'l recipe...
New Flame - ya can't go wrong with this - gave it a whirl last fall and it was awesome! Good on ya being able to find bellies. Only advice I would add would be to do at least two!
Don't forget the Qview-----Bearcarver,
Thanks for the reassurance friend. I'm planning to do the Smoke this afternoon if nothing gets in the way. I used TQ in this cure and the process has some similiarities to your cure posted above.
That looks awesome! I'd be grabbing that fatty piece in the pan. That's about the leanest BBB I've ever seem. Looks more like CB. Better start some more! That aint gonna last.Bearcarver
Thanks for the advice about the meat I was curing in a process very similar to yours. Actually I was trying to duplicate the way the pig hunters here cure their pig meat prior to smoking. I know that they use TQ and sugar and other ingredients that are hard to get out them. I'm getting close and your TQ/sugar ratio per lb is just about right. I smoked the meat on Tues. after work. after 10 days or curing in the refrigerator. I wasn't planning to go that long but things came up.... It came out pretty well. Had some for breakfast this morning. Here's some Views. I only did 3lbs. on this test batch.