SmokinEdge Bacon Doctrine

[SmokinEdge]

This has been my experience as well. Wait for it to cure. Smoke it and wait some more for best flavor. l noticed this with the belly bacon I've made. The stuff that's smoked, sliced, cooked and eaten before it can balance out tastes different compared to the bacon that's had time to mellow in the fridge.

Don't get me wrong, the short cure/rest time bacon is still good quality bacon, but it can be better simply by giving it some time.

Completely agree.

 

[I-am-Chorizo]

I agree! I do this for the enjoyment of making something for my family. I know that as soon as I start getting paid for it and I'm committed to filling orders, it wouldn't be fun anymore.

Aside from that, when are you going to make Buckboard Bacon? Same process, same cure, just using a pork shoulder rather than pork belly. I have one curing in the fridge that I started on the 13th. Only an eternity to go before I can smoke, slice, fry and enjoy it!

Been flirting with the idea for weeks...I did not Even know It existed until I started browsing the bacon subforum. Can You recommend a good thread to follow it? Pictures of the process are very encouraging for beginners.

 

[I-am-Chorizo]

10 days is my minimum. Understand that it takes time for flavors to level out and come into balance. So at 10 days it’s good, at 12 days it’s better and at 14 days the flavor is best. Also on whole muscle, like bacon, after smoking, 24 hour rest is minimum but up to 5-7 days is best before slicing to allow the smoke to level out and balance. More time is best but not necessary. If you want the best meats then wait for them to develop, that’s my best advice.

Oh no! My Friends SmokinEdge and N nlife I am totally not in a hurry, I was just worried that, as they were two rather small pieces (barely 1kg the Two of them) , 14 days would be too much and I was going to "Overcure" them (if such a thing is possible).

 

[I-am-Chorizo]

This is what they are looking like after 8 days of dry curing.

 

[SmokinEdge]

This is what they are looking like after 8 days of dry curing.

When using my cure method, which is an equilibrium style cure, it is not possible to “over cure“ the meat. With a good equilibrium method such as this the meat can never be over cured, you may be able to “under cure” if pulled to early, but by about day 5 all is good generally. The extra time to day 10 or 14 is for flavor development.

 

[slavikborisov]

Just wanted to thank SmokinEdge for his guidance on Bacon. His clear, simple and precise instructions helped me to discover that I can actually make Bacon I Will never come back to supermarket bacon... everyone is happy at Home!

SmokinEdge made my first attempts at a lot of products successful and very easy to understand...i do not take for granted the results i get from his and many other members trial and errors which is why i love this community.

 

[Winterrider]

I agree! I do this for the enjoyment of making something for my family. I know that as soon as I start getting paid for it and I'm committed to filling orders, it wouldn't be fun anymore.

Aside from that, when are you going to make Buckboard Bacon? Same process, same cure, just using a pork shoulder rather than pork belly. I have one curing in the fridge that I started on the 13th. Only an eternity to go before I can smoke, slice, fry and enjoy it!

May have to go on the " Beer for Bacon " program. . .
Your bacon looks really good though.

 

[nlife]

Been flirting with the idea for weeks...I did not Even know It existed until I started browsing the bacon subforum. Can You recommend a good thread to follow it? Pictures of the process are very encouraging for beginners.

It's really the same process as the bacon you've already made. The difference is that you're using a pork shoulder, or as it's often called in the US and Canada, Boston Butt.

• When picking a shoulder, it's good to stick with one that's 3" thick or under.
• Mix up your rub with the same ratios based on the weight of the shoulder.
• Rub. Put in bag and wait 7-14 days. I like to put mine in a Ziploc bag or vacuum pack them since I worry that my family may end up knocking things onto an exposed piece that's curing in the fridge.
• Smoke. Wait.
• Slice.

Stores around here sell small roasts that I use since they're typically in the 1-2KG range and offer decent marbling.

 

[I-am-Chorizo]

Rub. Put in bag and wait 7-14 days. I like to put mine in a Ziploc bag or vacuum pack

No dry cure for Buckboard bacon or You use the bag just as a protective measure?

 

[SmokinEdge]

No dry cure for Buckboard bacon or You use the bag just as a protective measure?

Dry rub then into a plastic zip bag or vacuum sealed bag is very common here on this site. I’m the rebel child who runs with no bag.

 

[DougE]

When using my cure method, which is an equilibrium style cure, it is not possible to “over cure“ the meat. With a good equilibrium method such as this the meat can never be over cured, you may be able to “under cure” if pulled to early, but by about day 5 all is good generally. The extra time to day 10 or 14 is for flavor development.

Yeah, this. As long as you meet the minimum time for the thickness, it's done, for all intents and purposes. Going longer will not "over" cure but will enhance flavor development. 2 weeks is about my norm.

 

[DougE]

2 weeks seems like an eternity the first couple times, but that passes.

 

[nlife]

Dry rub then into a plastic zip bag or vacuum sealed bag is very common here on this site. I’m the rebel child who runs with no bag.

When it comes to curing whole muscle meats, my school guidance councillor's words ring true. "No glove, no love", though I think he might have been talking about something else... I dunno.

 

[nlife]

No dry cure for Buckboard bacon or You use the bag just as a protective measure?

Yes. It's just a protective measure since I can't control what's going on in my fridge when my wife and son are trying to get something out of it. They may end up knocking something over on it, or putting something on it and spreading contamination one way or another.

It is still a dry cure. You rub the ingredients on the meat, then you put it into a plastic bag to do it's thing. The liquid you see is from the salt drawing out moisture from the pork. Some of it will be drawn back in.

The way that SmokinEdge is doing it is a 'dryer' dry cure if you will. I'd suggest calling it an air-dry cure to help differentiate it a tad, though there could be a better name.

 

[DougE]

Yes. It's just a protective measure since I can't control what's going on in my fridge when my wife and son are trying to get something out of it. They may end up knocking something over on it, or putting something on it and spreading contamination one way or another.

It is still a dry cure. You rub the ingredients on the meat, then you put it into a plastic bag to do it's thing. The liquid you see is from the salt drawing out moisture from the pork. Some of it will be drawn back in.

The way that SmokinEdge is doing it is a 'dryer' dry cure if you will. I'd suggest calling it an air-dry cure to help differentiate it a tad, though there could be a better name.

Also easier to bag if doing numerous pieces at once and have limited space. I stack the bagged slabs in a steam table tray, massage, flip, and rotate bottom to top daily.

 

[I-am-Chorizo]

May have to go on the " Beer for Bacon " program. . .
Your bacon looks really good though.

It's really the same process as the bacon you've already made. The difference is that you're using a pork shoulder, or as it's often called in the US and Canada, Boston Butt.

• When picking a shoulder, it's good to stick with one that's 3" thick or under.
• Mix up your rub with the same ratios based on the weight of the shoulder.
• Rub. Put in bag and wait 7-14 days. I like to put mine in a Ziploc bag or vacuum pack them since I worry that my family may end up knocking things onto an exposed piece that's curing in the fridge.
• Smoke. Wait.
• Slice.

Stores around here sell small roasts that I use since they're typically in the 1-2KG range and offer decent marbling.

View attachment 700691

View attachment 700692

Definitely gonna try this in a week. Can't decide whether Bag or no Bag

 

[geostriata]

Definitely gonna try this in a week. Can't decide whether Bag or no Bag

I did a bagged vs. air-dried experiment not too long ago, and really couldn't taste the difference after smoking. As N nlife mentioned, there's a downside to air dried in that you have to take care to not get stuff on the meat. You also can take less time fussing about cure coverage when using a bag.

So from my perspective, bagging is easier, safer, takes less space, and tastes just as good.

 

[I-am-Chorizo]

Some of our fellow SMF members actually cure the spare rib section and smoke that. Calling it “bacon on a stick” because the rib is still attached. But commercially the meat is removed and made into bacon and the ribs sold separately.

Well...after 14 days here is My bacon stick. Slicing tomorrow. I also Made a few St.Rose+Jalapeño chorizos with the resulting trimmings from the Ham project and spare meat from former batches.

 

[SmokinEdge]

Well...after 14 days here is My bacon stick. Slicing tomorrow. I also Made a few St.Rose+Jalapeño chorizos with the resulting trimmings from the Ham project and spare meat from former batches.

Looks delicious!

 

[Winterrider]

Finally got a couple pork bellies and gonna head down the rabbit hole of making bacon. Here is what I got and the numbers. Good/Bad ?
#1 belly
1941.37 = 4.28#
4.85 g Cure #1
24.58 g Salt 1.5%
14.56 g Sugar .75%

#2 belly
1796.22 = 3.96#
4.48 g Cure #1
22.74 g Salt 1.5%
13.47 g Sugar .75%

Will rub and zip lock each for 20 days rotating/massage
Rinse bellies completely after 20 day or not needed ?
Thinking cold smoke about 5 hrs and fridge (twice). Is it best to leave uncovered or plastic wrap over loosely ?
Third smoke either same or is recommended to actually take to 145°?
Preferences on cold smoke or just hot smoke to preferred temp ?
Kinda confused on the DD calculator that has been discussed as far as salt in cure and salt added ? Don't want crazy salt as slight blood pressure issues in family.
SmokinEdge , DougE