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.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Bacon-3.jpg)
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.
Watching this one!
Got my eyes tuned in!
Really interested in this one. I have several 3+ pound pieces of pork belly that I want to cure.
Art
Let me know ! I have #15 ready to go.
SamuelG
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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.
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.
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.
Ditto! It works for me as well.
That salt + sugar cure has me intrigued...
My wife don't like maple or honey so I use brown sugar all the time.. Very good.
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.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Bacon/BaconReady.jpg)
1.5 hours at 180, then 6 hours at 130. Hickory smoke for the first 2:20. I'm just following 'structions.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Bacon/BaconDone.jpg)
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
ArnieM that looks great. I love that stuff,but if for some reason you don't i'll send my address!
Somehow, I doubt there'll be any left. But if I get you on the Christmas exchange list ...
Looks great Arnie. Will be interested to see the sliced results.
Quote from: KyNola on November 20, 2011, 08:00:33 AM
Looks great Arnie. Will be interested to see the sliced results.
I didn't feel too well today so I didn't get to slicing it. It's wrapped up in the fridge and an extra day in there is probably good for it.
Why Kosher salt? Can you use sea salt instead? New to this, sorry for the dumb question. ???
Quote from: Meat tooth on November 20, 2011, 11:20:14 AM
Why Kosher salt? Can you use sea salt instead? New to this, sorry for the dumb question. ???
It's not a dumb question. It's all in the labeling and marketing.
All salt is sea salt. Maybe the Kosher salt is blessed - I dunno. In any case it should be a medium to fine grind. Pickling/canning salt can also be used. It's pretty fine to dispolve quickly in cold water.
I guess the thrust here is not to use iodized salt out of those cardboard containers.
Just a tease. I haven't sliced up my hunk of bacon yet. I did get some sliced from the butcher for emergencies.
I put a few slices on the little Weber Q in the garage. I think I have the best smelling garage around :D
Coming right along.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Bacon/BaconGrilling.jpg)
All done. It went onto a BLT that my wife and I shared.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Bacon/BaconPlate.jpg)
If you've done bacon yourself, you know how good it is. The bacon is dry so even at $8/Lb, you get bacon, not water.
I'll get my hunk sliced up soon. Didn't feel too good today but I think the wine is helping :-\
thanks for the reply, must try this... sooon
I wanted bacon in the morning so I got my lazy aching arthritic rump up and sliced.
The hunk just barely fit on the slicer.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Bacon/BaconOnSlicer.jpg)
Finished slicing. Anything that wouldn't slice was cubed up for lardons. Probably go into the stuffing for Thanksgiving.
It is really nice looking bacon. I would have figured the Berkshire pork would have had more fat. I'll get a final 'cooked' pic up after tomorrow's breakfast.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Bacon/BaconSliced.jpg)
I gave #2 daughter what was left of the butcher's bacon, maybe a half pound. I'm bringing up about 12 ounces to #1 daughter on Thanksgiving. She has her inlaws, the "Brits" over. They'll get a taste of real food for breakfast after Thanksgiving - no offense to meant to anyone.
The rest is MINE!
Looks Great your making me hungry! I always slice the other way. Why because it goes farther LOL. I package for me and the wife and if we need more just take out an extra. That stuff disappears quicker than money around here!
Great looking product Arnie. Are you leaving the rind on? My dad use to get bacon with the rind on it when he use to pig farm. Good stuff.
Dang!! I bet that's Mmm Mmmmm Goood!!!!
Nice job Arnie!
Good looking bacon Arnie!
that is some good looking bacon
seemore
Haven't cooked any yet. Been under the weather starting last Saturday or Sunday. Week as a kitten but not nearly as feisty. No appetite either. I'm hoping to cook some up by Saturday. Sorry for the delay.
Get better, soon. Inquiring minds want to know how that good looking bacon really tastes!
Art
The bacon looks GREAT Arnie.
Hope your fealin better my friend.
OHHHH mY Bacon! I Love it all kinds cooked all ways. Never seen it cured that way but hey lots of way to do things. My question is did you watch to see how long it was between 40-140 degrees? With no cure I would worry a little. Now the higher starting temp my have been enough to get it thru that quickly thats why I ask.
I haven't tried it yet. Got myself into the hospital shortly after slicing it. Still there.
I just did temp for time and let the PID handle it.
Quote from: ArnieM on December 05, 2011, 10:01:20 AM
I haven't tried it yet. Got myself into the hospital shortly after slicing it. Still there.
I just did temp for time and let the PID handle it.
Hope ya get well soon there Arnie.