This is the way I make bacon. I use pork belly and cut them into one pound pieces. I use Morton Sugar cure. I rub it on and put it in the frig for 24 {or so depending on the thickness} hours in a plastic container. After taking it out I rinse it in cold water for about 1 hour and then air dry at room temps. Into the smoker for 2 to 3 hours in smoke at temps below 100 F. Cut wrap and freeze. You cannot eat it unless you cook it. Am I the only one that does it this way??
I don't smoke it this way, but there is no reason not to; especially if you are freezing it afterwards.
QuoteThis is the way I make bacon. I use pork belly and cut them into one pound pieces. I use Morton Sugar cure. I rub it on and put it in the frig for 24 {or so depending on the thickness} hours in a plastic container. After taking it out I rinse it in cold water for about 1 hour and then air dry at room temps. Into the smoker for 2 to 3 hours in smoke at temps below 100 F. Cut wrap and freeze. You cannot eat it unless you cook it. Am I the only one that does it this way??
This is more or less the traditional / normal way of making bacon in Britain, although the chunks are normally bigger than a pound and it is cured for longer.
I buy a side of pig which includes the pork loin and the pork belly which measures approx 24 - 30 inches by 16 - 20 inches.
Once boned, skinned and trimmed the loin and the belly are separated and cut into BS sized chunks then they are dry rubbed with cure, stored for 5 - 7 days with the fluid poured off every day or two and a little more rub applied, nmainly to the thicker parts.
After curing it is washed thoroughly for a couple of hours, left for 24 - 48 hours to dry and become tacky then smoked for 6 - 8 hours.
It is then sliced and vacuum packed, it normally keeps in the fridge for several weeks like this.
I did a post a while ago with the method but I have modified it slightly and one of these days I hope to post some pics and method for those in the UK who want to do cold smoked back (loin) and streaky (belly) bacon in their BS. :)
Just did some this weekend past.
I used the buckboard bacon cure, but on belly (they sell it for butts).
Cured it for around a week (it's much thinner than butts)
Smoked and cooked to an internal of 140F
Let stand and cool outside (temps are dropping here)
Saran wrap and into fridge for a day or 2 then slice.
Note - I cure and smoke with the skin on, then when it is still hot, I rip off the skin because that way you don't need to cut it off with a knife.
Manxman,
You are obviously a chap who has used his BS a lot. I took delivery 2 days ago and am about to embark on first foray. I have mallard and pigeon sitting in the fridge and thought I would try those as cure takes a shorter time than bacon. Have you any experience of doing cold smoked birds or the breasts? Keith Erlandson has some direction for duck, but nothing for pigeon and I get the impression smoking times in the BS are much shorter than traditional smoke sheds.
Hi spikeandco and welcome to the forum.
I have done duck breast before, see
http://forum.bradleysmoker.com/index.php?topic=11346.0
which is a mix of cold and hot smoking.
Although I do get a few pigeons from time to time I have not smoked any as yet but both duck and pigeon will be a lot quicker than making bacon.
The times in Erlandson's book are for traditional methods such as hanging up in your chimney, smoking times for the BS tend to be a lot less but it is often a bit of trial and error to suit individual taste.
If you create your own thread about pigeon someone may come forward with some help?
Manxman,
Many thanks. Off to brine the duck now. I'll let you know how I get on