So I just had to give it a go, and I have to say I am really happy with the results. I used this recipe http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon (http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon) (thanks 10.5) substituting brown sugar for the maple. I started of with an 8lb belly that I cut is half, cured for 8 days overhauling daily and then smoked each half for 3 hours (one with hickory and the other with maple) and pulled once the IT hit 140. I think I prefer the maple but they are both awesome.
Below are a few pictures
(http://i874.photobucket.com/albums/ab302/vi_smoker/IMG_1994.jpg)
A piece of the belly after 8 days curing
(http://i874.photobucket.com/albums/ab302/vi_smoker/IMG_1996.jpg)
After the smoke
(http://i874.photobucket.com/albums/ab302/vi_smoker/IMG_1999.jpg)
The finished product
Looking good.
I just had lunch, but I'd eat that!
Fantastic!
Lookin gooood.
Bout time to make some bacon here too.
Nice going VI_Smoker. Looks good.
KyNola
Very nice looking. Just wondering about not removing the skin. Is it common to leave the skin on.
I did remove the skin (I did not post the picture because it was a bit of a hack job and did not look very good). I believe in the UK most bacon sold in the stores still has the rind on, maybe folk from other parts of the globe could chime in and let us know what bacon is like in their country.
It is hard to (read I've never seen it) find bacon with the skin on in my markets (USA - Florida)
I have to order pork bellies, and when I get them the skin is on. I have found that it is easier to get the skin off after smoking, but next time I will remove it before curing to get better cure and smoke penetration.
Just received a 10.5 pound fresh pork belly skin off from Heritage Farms, USA. From a Red Wattle hog from the Lazy S Ranch in Kansas. Hormone free, antibiotic free, cage free, heritage breed. Began cure last night.
Made up a batch of basic cure; 450 grams (1 lb) kosher salt; 425 grams (13 ounces) dextrose and 75 grams pink salt (Cure#1). Used salt box dredge method (1/4 cup) per section for applying cure to belly. Placed in 2.5 gallon zip lock bag. Will overhaul very other day and check for 'doneness' after 7 days.
One savory section basic cure plus 5 cloves smashed garlic, 3 crumbled bay leaves, and 10 grams crushed black peppercorns.
One sweet section basic cure plus 1/2 cup pure maple syrup.
One All Natural - basic cure only.
Quote from: Rich_91360 on May 21, 2010, 08:53:59 AM
Just received a 10.5 pound fresh pork belly skin off from Heritage Farms, USA. From a Red Wattle hog from the Lazy S Ranch in Kansas. Hormone free, antibiotic free, cage free, heritage breed. Began cure last night.
Do you mind if I ask how much $ per pound?
Expensive - $9.50/lb including overnight shipping.
Considering that some people spend as much between $7 and $9.00++ for a pack of cigarettes, I know I am putting something very healthy in my body and more important supporting local farmers and ranchers who are not part of Smithfiled (over one millow sows!!)ConAgra and other industrial food producers.
The products from Heritage Foods are top notch, expensive but good. I use them for heritage turkeys, geese and specialty stuff. Here;a link
http://store.heritagefoodsusa.com/storefront.aspx
Also use them for the Turkey and Geese at Thanksgiving and Christmas
Sounds like we have the same holiday plans and supplier, Rich. :)
Hi VI_Smoker,
Nice bacon.
I'm in an area where there are several small farms raising organic and/or heritage breeds of cattle, hogs, and poultry. And it still will cost you an arm and a leg to buy these products.
Bacon looks good lots of meat. Some lean healthy Bacon! :D
Quote from: VI_Smoker on May 21, 2010, 07:16:58 AM
I did remove the skin (I did not post the picture because it was a bit of a hack job and did not look very good). I believe in the UK most bacon sold in the stores still has the rind on, maybe folk from other parts of the globe could chime in and let us know what bacon is like in their country.
Well this actually jogs my memory from childhood, My mom used to buy bacon with the rind on and I remember that I loved it. Wow I was probably 5 or 6 years old then.
do you think it would be ok to inject some maple syrup into the belly?
Quote from: happy49219 on May 26, 2010, 12:56:24 PM
do you think it would be ok to inject some maple syrup into the belly?
It would be better to have added the maple syrup as part of a wet brine then inject at the beginning of the curing stage. It you are going to just inject maple syrup, I would do it after the bacon is fully cured, then let it rest 24 - 48 hour prior to smoking, to allow time for the maple syrup to even distribute.
I also remember having bacon as a kid,a long time ago :o, that had the rind on it. Used to knaw on it. It had lots of flavor. My dad used to buy bacon at a butcher shop and had to slice it himself or maybe he preferred to slice it himself. I've looked for it and can't be found.
You gotta do it yourself RAF. Buy pork belly, skin on, cure it and smoke it.
Times have changed >:( Now, everyone seems to want pre-cut green beans, carrots and potatoes. I find it very discouraging that many "modern" people seem to have forgotten how to slice, dice and cook.
Quote from: ArnieM on May 26, 2010, 04:56:02 PM
You gotta do it yourself RAF. Buy pork belly, skin on, cure it and smoke it.
Times have changed >:( Now, everyone seems to want pre-cut green beans, carrots and potatoes. I find it very discouraging that many "modern" people seem to have forgotten how to slice, dice and cook.
Ain't that the truth
Speaking of carrots, does anyone know if those baby carrots are a special breed or are they just regular carrots cut down to bite size? They seem sweeter than regular carrots.
If I could find it with the rind on I would but it's always been taken off. Must taking all the rind and sending them somewhere to make bacon puff or whatever you call them.
Quote from: KevinG on May 26, 2010, 07:44:19 PM
Speaking of carrots, does anyone know if those baby carrots are a special breed or are they just regular carrots cut down to bite size? They seem sweeter than regular carrots.
[/quote
I've often wondered the same Kev. Check out the link: http://en.wikipedia.org/wiki/Baby_carrot
I guess the due to the marketers, we'll never know. Some are cut and some are pulled before they are grown full size. I guess that answered my question.