I started getting stuff together for making some baked beans for company this weekend, when I started looking for my homemade bacon....................GONE DRAT last time son was home from college he packed himself a cooler full of homemade meat stuff, ring balogna,summer sausage, hot dogs, pulled beef, pulled pork and of course he could not leave without some of Dad's Bacon. So does anyone have a speed recipe for macon bacon ? I have not bought or ate store bought bacon for at least 6 months to a year ;D
LTS
let me check but I normally just use the 5-7 day cure
I looked and the best I can do is 4-5 day injected bacon. I have not tried this method, I like sticking with the tried and true method
Belly Bacon
5Qts Ice Water
1 1/3 Cup of Sugar (Maple Syrup, Brown Sugar, Honey, Molasses...whatever you like flavor wise)
1/3 Cup of InstaCure 1
1 LB Salt
Inject the belly with 8% of its green wt with Brine. Cover the bellies with the remaining brine and let sit in a fridge for 4-5 days.
After the bellies are cured wash with warm water and scrub the outside with a stiff brush to get the excess salt off the outside. DO NOT SOAK.
Preheat smokehouse to 120* once the bacon is dry to the touch..start smoking and raise the temp to 135* smoke till the color you want is achieved bring the bacon to 127-128* internal.
You can cut the Salt by ΒΌ for less salty bacon....
You could consider Alton Brown's Scrap Iron Chef Bacon version for curing - 3 day wet cure and then cold smoked, no nitrite or nitrate.
http://www.foodnetwork.com/recipes/alton-brown/scrap-iron-chefs-bacon-recipe/index.html
OK here it is the recipe you need.
On the way home you stop and pick up a dozen roses and a nice bottle of wine. Then when you get in the car you grab the cell phone and give your wife a quick call. You tell her that you will be home in 45 minutes and if she is wearing her sexiest lingerie you will have a nice gift for her and a real hot evening planned. Oh....... that is the wrong kind of bacon makin'. Sorry I forgot this was a family show.
My bad. ;D
Quote from: Quarlow on October 28, 2010, 06:03:12 PM
OK here it is the recipe you need.
On the way home you stop and pick up a dozen roses and a nice bottle of wine. Then when you get in the car you grab the cell phone and give your wife a quick call. You tell her that you will be home in 45 minutes and if she is wearing her sexiest lingerie you will have a nice gift for her and a real hot evening planned. Oh....... that is the wrong kind of bacon makin'. Sorry I forgot this was a family show.
My bad. ;D
Thanks a lot Q, I am here at the traffic light with my bottle of wine and dozen roses, called the wife and told her about the hot evening and all of a sudden you quit giving directions! ::) ::)
As others have mentioned, the quickest way is wet brining (pickle cure). This method reduces the curing time of bacon by about 50%. You may find the texture slightly different.
I have wet brined bacon on a couple of occassions. I have never injected, and cured them for four days. Here is the recipe I used. It is basically the cure mix I use for my hams, and it comes out pretty good. With the following recipe you can add garlic, or juniper berry or other seasonings etc.
5 quarts Water; divided
1 cup pickling salt (10 ounces)
1/4 cup brown sugar; packed
1/4 cup maple syrup
3 ounces (6 TBSP) Pink Salt (aka InstaCure #1, Prague Powder #1; Modern Cure #1; T.C.M.)
In a 6 quart stock pot add 2 quarts of water, salt, sugar and syrup (you can add other seasonings at this time). Bring the water to a boil; reduce heat and simmer, stirring until all ingredients are dissolved. Add ice water or ice to bring the amount of pickle to 5 quarts. Before using the pickle, it has to be between 38 degrees F - 40 degrees F. After mixture has cooled, add the pink salt, and stir until it is fully dissolved.
-Note for ice the weight of water is equal to it's volume. For example 1 pound of ice equals one pint of water; two pound of ice equals a quart.
Remove bacon from the refrigerator and trim off the skin (optional). Place bacon in the pickle making sure the bacon is full submerged. Cure in the refrigerator for 4 days, at 38 degrees F - 40 degrees F. Turning the bacon over once a day, and stirring up the pickle.
Remove bacon from the pickle, and rinse off the surface. I don't have to soak, but to sample the saltiness; slice a small piece off and pan fry it. If it is too salty for your taste soak bacon in about 3 gallons of cold water; making sure it is fully submerged; for one hour to remove some of the salt taste. Flip it over after 30 minutes. If it is still too salty you like your bacon with less salt, changed the water and soak for an additional 30 minutes. From my experience, the test sample tastes less saltier than the finished product, so you may want to keep that in mind.
Remove bacon from the soak, and pat dry with paper towels. Return to refrigerator, and allow to air dry uncovered for 8 hours. This time also allows the pickle to more equally distribute itself throughout the bacon.
Quote from: GusRobin on October 28, 2010, 06:05:24 PM
Quote from: Quarlow on October 28, 2010, 06:03:12 PM
OK here it is the recipe you need.
On the way home you stop and pick up a dozen roses and a nice bottle of wine. Then when you get in the car you grab the cell phone and give your wife a quick call. You tell her that you will be home in 45 minutes and if she is wearing her sexiest lingerie you will have a nice gift for her and a real hot evening planned. Oh....... that is the wrong kind of bacon makin'. Sorry I forgot this was a family show.
My bad. ;D
Thanks a lot Q, I am here at the traffic light with my bottle of wine and dozen roses, called the wife and told her about the hot evening and all of a sudden you quit giving directions! ::) ::)
:D :D :D ROFFLMAO