I've made several batches of bacon... Recipes from the susan minor site and savory bacon from michael ruhlmans book. while all come out good - I haven't found them great. Has anyone tried any of the purchased cures? Any recommendations?
Curious what exactly do you not like. Or what are you looking for? I for one find the homemade better as a rule. Also what kind and type are you making?
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Quote from: viper125 on November 04, 2012, 07:36:03 PM
Curious what exactly do you not like. Or what are you looking for? I for one find the homemade better as a rule. Also what kind and type are you making?
Ditto! What flavor part are you not liking? Too much smoke? Not enough smoke? Too sweet? Not sweet enough? Too salty? Not salty enough?
I'm annoyed that I haven't found it "better as a rule"! I'm looking for some good cures and processes that have worked well. Thx.
Quote from: bostonsmoker on November 05, 2012, 03:39:56 AM
I'm annoyed that I haven't found it "better as a rule"! I'm looking for some good cures and processes that have worked well. Thx.
Please don't take this wrong, but maybe your standard is way too high. The recipes on the recipe website are called "Tried and True" BECAUSE they are proven processes that have and DO work well for many many people
Quote from: KyNola on November 04, 2012, 07:40:47 PM
Quote from: viper125 on November 04, 2012, 07:36:03 PM
Curious what exactly do you not like. Or what are you looking for? I for one find the homemade better as a rule. Also what kind and type are you making?
Ditto! What flavor part are you not liking? Too much smoke? Not enough smoke? Too sweet? Not sweet enough? Too salty? Not salty enough?
Yes! probably. still tinkering. ever in search of the more-perfect bacon.
Well I find home made by far the better bacon! But haven't seen much bad bacon! LOL! If I'm looking for something different I usually try to figure what im looking for first. And if i can't think of what I want then its probably is the best I found! Bacon rules!!!!
Hi BostonSmoker,
If you have tried several recipes and are not pleased with the results could it possibly be the actual meat you are working with?
If you are getting your pork bellies from the same supplier for each of the different recipes, that could be the one factor that was the same in all cases.
I'm just reaching here for anything I think that might help
Carolyn
I've been following this thread, but it is difficult to figure out what you are looking for. Taste is very subjective, and what I feel will be an outstanding bacon may be mediocre to you. Is there a commercial bacon you like, so that we can compare what you are looking for.
For commercial cure mixes, you may want to try Sausage Maker's Maple Ham Cure. But you may be spending money on something that you will not like. To make you own home cure mix is fairly simple.
Quote from: Habanero Smoker on November 08, 2012, 02:25:51 AM
I've been following this thread, but it is difficult to figure out what you are looking for. Taste is very subjective, and what I feel will be an outstanding bacon may be mediocre to you. Is there a commercial bacon you like, so that we can compare what you are looking for.
I gotta agree with Habs on this one. If you can't tell us what you're looking for, a comparison to a commercial bacon would be a good idea.
My question is, what are you doing with the bellies after the cure and how are you smoking/cooking them?
OK,,,its 2 questions ::)
May i suggest a little experiment? I too was at a loss to describe or for that fact know what i was looking for. I simply wanted the best recipe I could find to suit me. now I enjoyed each and every one. But why make others if I could find our special one for us?
My answer was to buy several pork butts and cut each into 2 lb sections. I brined and marked every one. And made hillbilly or buckboard bacon as its called. None got wasted and we end up with lots of bacon. But we found one out of all of them we liked. Then we took that one and increased or decreased spices to get it just right for us! I say us because others have different opinions. And tastes greatly different. But I remember I would get 6 lb butts and make 3 boneless cuts and do it. Also I did post it on here back then.
Just a suggestion for a difficult problem. Home made recipes are great. The main reason is, we get what WE want and not what the public wants. But it's not cut and dried a lot of times. And if you stubble on a new one be sure and post.
But I highly suggest you search this site and try these first. Then go to the recipe site and try the tried and true ones. Always willling to help and so is every one here! Great site and you will find what your looking for.
I'm chiming in because I just got done slicing and frying bacon that I cured and smoked this past week. It was no doubt the best bacon I've ever had and I've eaten a fair amount of bacon in my day. I had a 10 pound belly from our local locker ;). I did 5 pounds with 10.5 recipe and 5 pounds with same recipe omitting the maple syrup and adding cracked pepper. If someone's getting store bought bacon this good I'd like to know where.
I've only made one batch of belly bacon and loved the flavor but did not like one thing and maybe this is what bostonsmoker is referring to. I do not like the way the fat oozes out of the bacon and into my mouth when I bite into it. I have tried cooking it longer and end up with a very hard piece but it still has that excessive fat when I bite into it. Maybe that is what he is not liking. Just guessing though. If it is a flavor thing then it may be hard to describe.
Quote from: BAM1 on November 08, 2012, 06:12:32 PM
If someone's getting store bought bacon this good I'd like to know where.
It is not easy to find in most areas, but several small butcher shops, small food specialty store sell artisan bacon. They are pricey, but I have bought a few and found all to be really good. I'm fortunate to live in an area where there are many craftsmen making a variety of artisan foods; from breads to whiskey.
Quote from: Habanero Smoker on November 09, 2012, 01:30:51 AM
Quote from: BAM1 on November 08, 2012, 06:12:32 PM
If someone's getting store bought bacon this good I'd like to know where.
It is not easy to find in most areas, but several small butcher shops, small food specialty store sell artisan bacon. They are pricey, but I have bought a few and found all to be really good. I'm fortunate to live in an area where there are many craftsmen making a variety of artisan foods; from breads to whiskey.
I'm confused Hab! And no I know that's not unusual. LOL! Just exactly what is the difference between artisan and home made. I personally think its a title for the wealthy or Posh society. I know we have some gifted people here that are a cut above the normal home made. And to me it would mean them you included. But my taste buds are evidently not as posh as some. But then some of the artisans food I tried to me didn't taste as good as my own! :)
Artisan is derived from the Italian word artigiano which means craftsman. Artisan foods, such as bread, bacon, whiskey etc are foods meticulously produced on a low scale, by highly experienced/trained craftsmen. They are usually small operations, so one could classify it as home made. Often they have been perfecting their craft for many years, use old world recipes, but not always. They try to stick with organic foods.
I can cook and cure some good foods, but it far below the foods made by these true craftsman. Often the term Artisan has become a word that is use like the word gourmet. I believe Tostidos makes commercial taco chip they call Artisan. So if something is labeled Artisan, it could be commercially made, which is not as good as foods produced on a small scale, by those who have years of experience and/or training.
Well maybe! but i wouldn't bet the farm against quite a few of you guys. After so many years of experience in any thing most people do become a true craftsman. Guess i'll have to try some my self one day. Thanks for the info.