Second Batch of bacon

[ddemerath]

About a month age I thought I would try to make some bacon.  I picked up the Charcuterie book by Michael Ruhlman and Brian Polcyn.  I followed there advice and made some bacon.  My wife thought it was the best she had tasted.  My take, a little too salty.  So a week ago I picked up another pork belly and try again.  After curing with a salt mixture for a week in the refrigerator, I took it out, rinsed off the salt and soaked it for an hour. Then into the smoker.  Sorry but I didn't have any beginning pics, but here are the results.  This batch was very good and not near as salty!

.

 

[Bearcarver]

It sure looks good !!! 

Bearcarver

PS: You know you can check if it's too salty before you smoke it. After you soak it, cut a couple slices & fry them. If it's still too salty, soak it for another hour. Do this until you're happy with the salt taste. Then smoke it. This way you won't get a whole batch that is too salty.

 

[chefrob]

looks good as hell!

 

[meateater]

Sure ain't no store bought bacon.

 

[ddemerath]

That's how I found out the 2nd batch needed to be toned down a bit, pre-sliced and fryed up a sample.  My wife likes salt, so she thought they didn't need the extra soak.  I decided to soak for an extra 45 minutes before I smoked it.  I gave a pound to some of our friends and they want to know where to place their order.  They said they never had bacon like that before.  I tend to agree.  It will be hard to buy commercially prepared bacon again,  I will however when I make up some fattys this labor day as I tend to slice the bacon rather thick.

Thanks for the positive comments.

 

[scarbelly]

Welcome to your new addiction - once you make bacon you are hooked - Your next obsession will be sausage - keep inmind that you DO NOT need a stuffer - my first batch was with a funnel and a wooden spoon pushing meat into some casings -

Your bacon looks awesome Congrats man

 

[old poi dog]

Congratulations on your successful Smoke.  Wish I had some right now.  Scarbelly may be on to something when he talks about what may be your next obsession..

 

[ddemerath]

Funny you mention the sausage making.  That has crossed my mind also.  Maybe this winter.....

 

[scarbelly]

Here are some sites for you to check out on sausage making and supplies

http://honest-food.net/cured-meat/fresh-sausages/

http://www.lets-make-sausage.com/index.html

http://www.meatprocessingproducts.com/sausage-recipes.html

http://www.wedlinydomowe.com/sausage-recipes.htm