Curing Bacon - Again

ArnieM · November 18, 2011, 02:38:37 PM

There are thousands, maybe even hundreds, of ways, of curing. This is an experiment for me though my butcher has been doing it for thirty years.

Cure: 50/50 mix of Kosher salt and brown sugar. Coat a tray well with the mix and snug down the belly, fat side down. Coat the top with the mix. Put it in the fridge and forget about it for 3-4 days. No bag or flipping.

He cut off a 3 pound hunk of Berkshire pork belly for me that he just started. It went onto a 1/4 sheet pan in my fridge. It's pretty firm right now and will go into the smoker tomorrow.

He smokes the bacon an 180 for an hour or so and then goes to 135 for about 5 hours. I have to admit, this goes against almost everything I know. I'm hoping it won't fat-out at 180.

I'll let you know how it comes out this weekend.

squirtthecat · November 18, 2011, 03:30:36 PM

Watching this one!

ghost9mm · November 18, 2011, 03:35:47 PM

Quote from: squirtthecat on November 18, 2011, 03:30:36 PM

Watching this one!

Me too...

Sailor · November 18, 2011, 03:50:26 PM

Got my eyes tuned in!

ACW3 · November 18, 2011, 03:51:28 PM

Really interested in this one. I have several 3+ pound pieces of pork belly that I want to cure.

Art

SamuelG · November 18, 2011, 06:02:42 PM

Let me know ! I have #15 ready to go.

SamuelG

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bears fan · November 18, 2011, 06:08:20 PM

bacon is so easy to make and so much cheaper and much better than the store bought bacon. Yum. The brown sugar is an interesting twist.

ArnieM · November 18, 2011, 06:10:12 PM

I have to come and visit some of you people. A BAC out!

I'll cook some of the butcher's sliced bacon for breakfast tomorrow; can't wait. The slab won't be done til Saturday night.

KyNola · November 18, 2011, 07:53:12 PM

Arnie, the bacon shouldn't fat out at a smoking temp of 180. I smoke my bacon at 200 start to finish, making sure I stop the smoke/cook before the IT of the belly reaches 152. Never had a problem.

Stickbowcrafter taught me that one. Glad he's back on here.

Others may say different but I'm happy with the results.

squirtthecat · November 18, 2011, 07:54:48 PM

Ditto! It works for me as well.

That salt + sugar cure has me intrigued...

viper125 · November 18, 2011, 08:32:42 PM

My wife don't like maple or honey so I use brown sugar all the time.. Very good.

ArnieM · November 19, 2011, 02:35:25 PM

It's coming right along. The hunk was nice and firm. Gave it a rinse and dried it off. Letting it form a pellicle in the fridge would probably been better - oh well.

Ready to go in. Waiting for the OBS to preheat.

1.5 hours at 180, then 6 hours at 130. Hickory smoke for the first 2:20. I'm just following 'structions.

I'm letting it cool down, then wrapped in plastic into the fridge tonight. The waiting is tough.

I'll give it a half hour in the freezer tomorrow morning then onto the slicer for Sunday morning breakfast.

Edit: I'll stuff a slice into the DVD drive tomorrow so y'all can get a taste. ;D

viper125 · November 19, 2011, 03:14:03 PM

ArnieM that looks great. I love that stuff,but if for some reason you don't i'll send my address!

ArnieM · November 19, 2011, 03:21:31 PM

Somehow, I doubt there'll be any left. But if I get you on the Christmas exchange list ...

KyNola · November 20, 2011, 08:00:33 AM

Looks great Arnie. Will be interested to see the sliced results.